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The efficacy and safety of high‐pressure processing of food
Konstantinos Koutsoumanis, Avelino Alvarez‐Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Laurence Castle, Matteo Crotta, Konrad Grob, Maria Rosaria Milana, Annette Petersen, Artur Xavier Roig Sagués, Filipa Vinagre Silva, Eric Barthélémy, Anna Christodoulidou, et al. EFSA Journal 20(3) (2022) https://doi.org/10.2903/j.efsa.2022.7128
Thomas C. France, James A. O’Mahony and Alan L. Kelly 11 (2021) https://doi.org/10.1007/978-3-030-55482-8_2
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature
UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review
Rupesh S. Chavan, Shraddha Rupesh Chavan, Chandrashekar D. Khedkar and Atanu H. Jana Comprehensive Reviews in Food Science and Food Safety 10(5) 251 (2011) https://doi.org/10.1111/j.1541-4337.2011.00157.x
Marieke E. Bruins, Nathalie Creusot, Harry Gruppen, Anja E. M. Janssen and Remko M. Boom Journal of Agricultural and Food Chemistry 57(12) 5529 (2009) https://doi.org/10.1021/jf803313h
Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk