reviewTop 1% cited
High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future
International Journal of Food Microbiology · 2007 · Vol. 117(1) · pp. 1–28
Linsey Garcia‐Gonzalez(Ghent University)Annemie Geeraerd(KU Leuven)Sara Spilimbergo(University of Trento)Kathy Elst(Flemish Institute for Technological Research)Luc Van Ginneken(Flemish Institute for Technological Research)Johan Debevere(Ghent University)Jan Van Impe(KU Leuven)Frank Devlieghere✉(Ghent University)
Microbial Inactivation MethodsListeria monocytogenes in Food SafetyRadiation Effects and DosimetryPasteurizationFood industryBiochemical engineeringFlavorFood scienceCarbon dioxideFood processingEnvironmental scienceHigh pressureFood preservation
MeSH terms
BacteriaCarbon DioxideFood ContaminationFood HandlingFood MicrobiologyFood PreservationHydrostatic PressureColony Count, Microbial
Citations
513
FWCI
20.34
field-weighted impact
References
134
Percentile
100%
vs. same field & year
Citations per year
Cited by
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
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References
GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves
International Journal of Food Microbiology · 2005 · 1,103 citations
Microbial inactivation by new technologies of food preservation
Journal of Applied Microbiology · 2005 · 429 citations
An improved model calculating CO2 solubility in pure water and aqueous NaCl solutions from 273 to 533 K and from 0 to 2000 bar
Chemical Geology · 2002 · 1,659 citations
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