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Cited by in F6Publishing
For: Wei X, Chen L, Chaves BD, Ponder MA, Subbiah J. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn. LWT 2021;140:110742. [DOI: 10.1016/j.lwt.2020.110742] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 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]
3 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]
4 Visciano P, Schirone M. Food frauds: Global incidents and misleading situations. Trends in Food Science & Technology 2021;114:424-42. [DOI: 10.1016/j.tifs.2021.06.010] [Cited by in Crossref: 21] [Cited by in F6Publishing: 26] [Article Influence: 10.5] [Reference Citation Analysis]
5 Wason S, Verma T, Subbiah J. Validation of process technologies for enhancing the safety of low-moisture foods: A review. Compr Rev Food Sci Food Saf 2021. [PMID: 34323364 DOI: 10.1111/1541-4337.12800] [Cited by in Crossref: 8] [Cited by in F6Publishing: 10] [Article Influence: 4.0] [Reference Citation Analysis]
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