F-value Calculation

F-Value Calculation is a thermal processing metric that quantifies the cumulative lethal effect of heat over time at a reference temperature, typically used to ensure microbial sterilization in food preservation.

21

Publications

8.2K

Citations

47

Authors

19

Institutions

Publications per year

2017–2026

1

Variants

F-value Method

Authors

47

  1. IJ
    I. J. Pflug

    University of Minnesota, United States

    5 publications · 95 citations

    5

    h-index

  2. RJ
    Robert J Steele

    Commonwealth Scientific and Industrial Research Organisation, Australia

    2 publications · 25 citations

    2

    h-index

  3. AT
    A. T. Jones

    University of Minnesota, United States

    2 publications · 38 citations

    2

    h-index

  4. TG
    T. G. Gillespy

    University of Bristol, United Kingdom

    2 publications · 99 citations

    2

    h-index

  5. RB
    R. Blanchett

    University of Minnesota, United States

    2 publications · 38 citations

    2

    h-index

1–5 of 47

Venues

  1. Journal of Food Science

    JFS · 8 publications · 145 citations

    8

    h-index

  2. Biometrika

    3 publications · 109 citations

    3

    h-index

  3. Journal of the Science of Food and Agriculture

    3 publications · 121 citations

    3

    h-index

  4. Jurnal Ekonomi Pembangunan

    1 publications · 29 citations

    1

    h-index

  5. The Journal of Physiology

    1 publications · 15 citations

    1

    h-index

1–5