Agriculture and Agri-Food Canada

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. University of Manitoba加拿大2
2. Universidad Católica de Murcia西班牙2
3. Universidad de Extremadura西班牙2
4. Tianjin University of Science and Technology中国2
5. University of Saskatchewan加拿大2
6. Zhejiang University中国2
7. University of Lapland芬兰2
8. KU Leuven比利时2

按月发文

逐年被引

最新文献

1. 1
   Escherichia coli Biofilm Inactivation by Plasma‐Activated Water MistJournal of Food Safety20260
2. 2
   Artificial Intelligence Reshaping Non‐Starch Polysaccharides Research: A Comprehensive Review of Intelligent Integration From Extraction Optimization to Functional DesignComprehensive Reviews in Food Science and Food Safety202518
3. 3
   Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in WinemakingComprehensive Reviews in Food Science and Food Safety20252
4. 4
   Identification and Classification of Multi‐Species Biofilms on Polymeric Surfaces Using Hyperspectral ImagingJournal of Food Safety20259
5. 5
   Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing PlantsJournal of Food Safety20243
6. 6
   Continuous production and recirculation of plasma‐activated water bubbles under different flow regimes for mixed‐species bacterial biofilm inactivation inside pipelinesJournal of Food Safety20249
7. 7
   Lactic acid bacteria and spoilage bacteria: Their interactions in Escherichia coli O157 : H7 biofilms on food contact surfaces and implications for beef contaminationJournal of Food Safety20236
8. 8
   Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approachComprehensive Reviews in Food Science and Food Safety202377
9. 9
   Diverging fates of cadmium and glyphosate during pasta cookingFood Additives and Contaminants Part A20232
10. 10
    Source attribution of campylobacteriosis in Australia, 2017–2019Risk Analysis202311

高被引文献

1. 1
   Time–Temperature Management Along the Food Cold Chain: A Review of Recent DevelopmentsComprehensive Reviews in Food Science and Food Safety2017635
2. 2
   A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudesComprehensive Reviews in Food Science and Food Safety2020587
3. 3
   Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human HealthComprehensive Reviews in Food Science and Food Safety2015539
4. 4
   Effects of Ultraviolet Light and High‐Pressure Processing on Quality and Health‐Related Constituents of Fresh Juice ProductsComprehensive Reviews in Food Science and Food Safety2016207
5. 5
   Energy Requirements for Alternative Food Processing Technologies—Principles, Assumptions, and Evaluation of EfficiencyComprehensive Reviews in Food Science and Food Safety2015127
6. 6
   Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut MicrobiotaComprehensive Reviews in Food Science and Food Safety2019122
7. 7
   Antimicrobials from Mushrooms for Assuring Food SafetyComprehensive Reviews in Food Science and Food Safety201788
8. 8
   A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?Comprehensive Reviews in Food Science and Food Safety201678
9. 9
   Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approachComprehensive Reviews in Food Science and Food Safety202377
10. 10
    Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheelComprehensive Reviews in Food Science and Food Safety202269

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