articleTop 1% cited
Raw or heated cow milk consumption: Review of risks and benefits
Food Control · 2012 · Vol. 31(1) · pp. 251–262
W. Claeys✉(Federal Agency for Food Chain Safety)S. Cardoen(Federal Agency for Food Chain Safety)Georges Daube(University of Liège)Jan De BlockKoen Dewettinck(Federal Agency for Food Chain Safety)Katelijne Dierick(Federal Agency for Food Chain Safety)Lieven De Zutter(Federal Agency for Food Chain Safety)André Huyghebaert(Federal Agency for Food Chain Safety)Hein Imberechts(Institut Scientifique de Santé Publique)Pierre ThiangeYvan Vandenplas(Vrije Universiteit Brussel)Lieve Herman(Federal Agency for Food Chain Safety)
Probiotics and Fermented FoodsViral gastroenteritis research and epidemiologyListeria monocytogenes in Food SafetyRaw milkFood scienceContext (archaeology)PasteurizationSalmonellaOutbreakBiotechnologyContaminationBiologyEnvironmental health
Funding
- Federaal Agentschap Voor de Veiligheid Van de Voedselketen
- Instituut voor Landbouw-, Visserij- en Voedingsonderzoek, Vlaamse Overheid
Citations
507
FWCI
33.88
field-weighted impact
References
154
Percentile
100%
vs. same field & year
Citations per year
Cited by
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
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Food processing and allergenicity
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International Journal of Food Microbiology · 2014 · 620 citations
References
The Composition of Bovine Milk Lipids: January 1995 to December 2000
Journal of Dairy Science · 2002 · 1,045 citations
Implication of milk and milk products in food-borne diseases in France and in different industrialised countries
International Journal of Food Microbiology · 2001 · 585 citations
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