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Cited by in F6Publishing
For: Shukla S, Cho H, Kwon OJ, Chung SH, Kim M. Prevalence and evaluation strategies for viral contamination in food products: Risk to human health-a review. Crit Rev Food Sci Nutr 2018;58:405-19. [PMID: 27245816 DOI: 10.1080/10408398.2016.1182891] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 0.6] [Reference Citation Analysis]
Number Citing Articles
1 Munir Z, Banche G, Cavallo L, Mandras N, Roana J, Pertusio R, Ficiarà E, Cavalli R, Guiot C. Exploitation of the Antibacterial Properties of Photoactivated Curcumin as ‘Green’ Tool for Food Preservation. IJMS 2022;23:2600. [DOI: 10.3390/ijms23052600] [Reference Citation Analysis]
2 Hoel S, Vadstein O, Jakobsen AN. The Significance of Mesophilic Aeromonas spp. in Minimally Processed Ready-to-Eat Seafood. Microorganisms 2019;7:E91. [PMID: 30909614 DOI: 10.3390/microorganisms7030091] [Cited by in Crossref: 18] [Cited by in F6Publishing: 15] [Article Influence: 6.0] [Reference Citation Analysis]
3 Benkeblia N. In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks. J Food Saf 2021;:e12898. [PMID: 34219847 DOI: 10.1111/jfs.12898] [Reference Citation Analysis]
4 Maragoni-Santos C, Serrano Pinheiro de Souza T, Matheus JRV, de Brito Nogueira TB, Xavier-Santos D, Miyahira RF, Costa Antunes AE, Fai AEC. COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives. Crit Rev Food Sci Nutr 2021;:1-13. [PMID: 33591233 DOI: 10.1080/10408398.2021.1887078] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
5 Nasheri N, Harlow J, Chen A, Corneau N, Bidawid S. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. Food Environ Virol 2021;13:107-16. [PMID: 33501613 DOI: 10.1007/s12560-020-09457-7] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]