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Cited by in F6Publishing
For: Wei X, Verma T, Danao MC, Ponder MA, Subbiah J. Gaseous chlorine dioxide technology for improving microbial safety of spices. Innovative Food Science & Emerging Technologies 2021;73:102783. [DOI: 10.1016/j.ifset.2021.102783] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wason S, Subbiah J. Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109736] [Reference Citation Analysis]
2 Rane B, Lacombe A, Guan J, Lucero L, Bridges DF, Sablani S, Tang J, Wu VC. Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation. Food Chemistry 2023;402:134161. [DOI: 10.1016/j.foodchem.2022.134161] [Reference Citation Analysis]
3 Wei X, Verma T, Irmak S, Subbiah J. Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109627] [Reference Citation Analysis]
4 Garcia JO, Wason S, Subbiah J, Eifert J, Strawn LK, Ponder MA. Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses. Front Food Sci Technol 2022;2. [DOI: 10.3389/frfst.2022.1033814] [Reference Citation Analysis]
5 Rane B, Lacombe A, Guan J, Bridges DF, Sablani S, Tang J, Wu VCH. Gaseous chlorine dioxide inactivation of microbial contamination on whole black peppercorns. J Food Saf. [DOI: 10.1111/jfs.12948] [Reference Citation Analysis]
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