In-Shell Egg Pasteurization is a non-invasive thermal processing technique that belongs to the class of food safety interventions, specifically designed to eliminate pathogenic microorganisms within intact eggs without compromising their sensory or nutritional qualities.
26
Publications
980
Citations
65
Authors
30
Institutions
Publications per year
2017–2026
6
Parents
Publications
26
Egg science and technology. 2nd ed.
W.J. Stadelman, O.J. Cotterill · 1977 · 100 citations
Pasteurization of intact shell eggs
Huiying Hou, Rakesh K. Singh, Peter M. Muriana et al. · Food Microbiology · 1996 · 94 citations
1–5 of 26
Authors
65
- DJ
6
h-index
- GS
4
h-index
- YG
4
h-index
- SD
4
h-index
- CB
3
h-index
1–5 of 65
Institutions
30
Agricultural Research Service
Washington, United States
6 h-index
20 publications
614 citations
Eastern Regional Research Center
Wyndmoor, United States
6 h-index
18 publications
569 citations
McGill University
Montreal, Canada
3 h-index
9 publications
424 citations
Princeton University
Princeton, United States
3 h-index
3 publications
120 citations
Princeton Plasma Physics Laboratory
Princeton, United States
3 h-index
3 publications
120 citations
Universidad Complutense de Madrid
Madrid, Spain
2 h-index
10 publications
540 citations
U.S. National Poultry Research Center
Athens, United States
2 h-index
2 publications
45 citations
Purdue University West Lafayette
West Lafayette, United States
2 h-index
8 publications
588 citations
1–8 of 30
Venues
- Journal of Food Engineering
4 publications · 264 citations
4
h-index
- Food Microbiology
2 publications · 138 citations
2
h-index
- Journal of Food Protection
2 publications · 56 citations
2
h-index
- International Journal of Food Microbiology
2 publications · 92 citations
2
h-index
- Poultry Science
2 publications · 78 citations
2
h-index
1–5