生物工程

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逐年被引这些论文每年被引用的次数

高被引文献

1. 1
   Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future PerspectivesComprehensive Reviews in Food Science and Food Safety2016379
2. 2
   Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A ReviewComprehensive Reviews in Food Science and Food Safety2016341
3. 3
   Biotechnological Applications of Proteases in Food TechnologyComprehensive Reviews in Food Science and Food Safety2018296
4. 4
   Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safetyComprehensive Reviews in Food Science and Food Safety2021280
5. 5
   The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategiesComprehensive Reviews in Food Science and Food Safety2020276
6. 6
   Microbial Contamination of Fresh Produce: What, Where, and How?Comprehensive Reviews in Food Science and Food Safety2019259
7. 7
   Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature OverviewComprehensive Reviews in Food Science and Food Safety2017251
8. 8
   Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive ReviewComprehensive Reviews in Food Science and Food Safety2018241
9. 9
   Edible Filamentous Fungi from the Species Monascus : Early Traditional Fermentations, Modern Molecular Biology, and Future GenomicsComprehensive Reviews in Food Science and Food Safety2015233
10. 10
    Pulsed electric field‐assisted extraction of valuable compounds from microorganismsComprehensive Reviews in Food Science and Food Safety2020218

最新文献

1. 1
   Ultrasound-assisted chlorine dioxide inactivation of E. coli: Operational parameters governing efficiency, cellular damage mechanism, and repair inhibitionProcess Safety and Environmental Protection20260
2. 2
   Effects of Ultraviolet Radiation and Heat Treatment on the Inactivation of Clostridium sporogenes Endospores in HoneyJournal of Food Safety20260
3. 3
   Mechanisms of Multi‐Target Damage Induced by Excimer Far‐ UV Light (222 nm) in Pseudomonas aeruginosa : From Membrane Lipid Peroxidation to Ribosomal DamageJournal of Food Safety20260
4. 4
   Temporal and Environmental Influences on the Survival of Escherichia coli in Poultry Litter‐Based Soil Amendments in Georgia Sweet Onion Production SystemsRisk Analysis20260
5. 5
   Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal TreatmentsJournal of Food Safety20260
6. 6
   A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat FoodsComprehensive Reviews in Food Science and Food Safety20260
7. 7
   Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold‐Chain ControlComprehensive Reviews in Food Science and Food Safety20262
8. 8
   Inactivation of Normal and Distorted DNA-Binding Proteins as a Potential Indicator of High Hydrostatic Pressure-Induced Lethal Injury in Foodborne PathogensJournal of Food Safety and Food Quality20260
9. 9
   Validation of a peracetic acid-based sanitizer for microbial control and physicochemical quality of fresh blueberriesQuality Assurance and Safety of Crops & Foods20260
10. 10
    Correction to “Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives”Comprehensive Reviews in Food Science and Food Safety20260

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