The DOI matches its Crossref record; 112 of the 112 references it cites were found in a registry or an index.
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
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Citations
Cites
Burks, A. W., James, J. M., & Eigenmann, P. (1951) · Cited by 2,562
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Galanakis, C. M. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.03.003 · Cited by 1,240
Opportunities and Challenges in High Pressure Processing of Foods
Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390600626420 · Cited by 814
Self-citationCorrales, M., Toepfl, S., Butz, P., Knorr, D., & Tauscher, B. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.06.002 · Cited by 770
Self-citationGROSS, M., & JAENICKE, R. (1994) · European Journal of Biochemistry · doi:10.1111/j.1432-1033.1994.tb18774.x · Cited by 702
Carbonell‐Capella, J. M., Buniowska, M., Barba, F. J., Esteve, M. J., & Frígola, A. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12049 · Cited by 656
Self-citationGlucosinolates and isothiocyanates in health and disease
Dinkova-Kostova, A. T., & Kostov, R. V. (2012) · Trends in Molecular Medicine · doi:10.1016/j.molmed.2012.04.003 · Cited by 605
Patras, A., Brunton, N. P., Da Pieve, S., & Butler, F. (2009) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2008.12.004 · Cited by 588
Toepfl, S., Mathys, A., Heinz, V., & Knorr, D. (2006) · Food Reviews International · doi:10.1080/87559120600865164 · Cited by 476
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A review of sustainable and intensified techniques for extraction of food and natural products
Chemat, F., Abert Vian, M., Fabiano-Tixier, A.-S., Nutrizio, M., Režek Jambrak, A., Munekata, P. E. S., Lorenzo, J. M., Barba, F. J., Binello, A., & Cravotto, G. (2020) · Green Chemistry · doi:10.1039/c9gc03878g · Cited by 747
Self-citationPutnik, P., Bursać Kovačević, D., Režek Jambrak, A., Barba, F., Cravotto, G., Binello, A., Lorenzo, J., & Shpigelman, A. (2017) · Molecules · doi:10.3390/molecules22050680 · Cited by 355
Self-citationLandmarks in the historical development of twenty first century food processing technologies
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S., Saraiva, J. A., & Barba, F. J. (2017) · Food Research International · doi:10.1016/j.foodres.2017.05.001 · Cited by 312
Self-citationGiacometti, J., Bursać Kovačević, D., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F. J., Chemat, F., Barbosa-Cánovas, G., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.036 · Cited by 308
Self-citationAspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281
Self-citation
Metadata
- Authors
- Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2015-11
- Volume
- 77
- Pages
- 725-742
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W260422282
- Cited by
- 321
- References
- 112
- FWCI
- 22.61
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. https://app.cochat.ai/papers/10.1016/j.foodres.2015.05.015
- The paper
- Barba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015). New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Research International. https://doi.org/10.1016/j.foodres.2015.05.015
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
