Ozonation Effects
Ozonation Effects is a methodological framework within the field of taste control that systematically characterizes the chemical and sensory alterations of food compounds resulting from ozone exposure, distinguishing it from other processing techniques by its specific focus on oxidative transformation mechanisms and their perceptual outcomes.
984
Publications
43.9K
Citations
3.5K
Authors
977
Institutions
Publications per year
2017–2026
309
Parents
984
Sulfamethoxazole abatement by means of ozonation
Renato F. Dantas, Sandra Contreras, Carme Sans et al. · Journal of Hazardous Materials · 2007 · 304 citations
Engineering, Chemical Engineering, Environmental Engineering +8
1–5 of 984
3.5K
12
h-index
Swiss Federal Institute of Aquatic Science and Technology, Switzerland
11 publications · 1.5K citations
11
h-index
10
h-index
10
h-index
Teagasc - The Irish Agriculture and Food Development Authority, Ireland
9 publications · 909 citations
9
h-index
1–5 of 3.5K
977
Tsinghua University
Beijing, China
20 h-index
111 publications
6.3K citations
Swiss Federal Institute of Aquatic Science and Technology
Dübendorf, Switzerland
17 h-index
51 publications
6.6K citations

Harbin Institute of Technology
Harbin, China
16 h-index
50 publications
2.2K citations
State Key Joint Laboratory of Environment Simulation and Pollution Control
Beijing, China
14 h-index
63 publications
3.3K citations
State Key Laboratory of Pollution Control and Resource Reuse
Nanjing, China
14 h-index
68 publications
4.5K citations

University of Alberta
Edmonton, Canada
11 h-index
68 publications
4.6K citations
University of Rzeszów
Rzeszów, Poland
11 h-index
49 publications
1.6K citations

Istanbul Technical University
Istanbul, Türkiye
11 h-index
30 publications
892 citations
1–8 of 977
43 publications · 3.6K citations
32
h-index
118 publications · 3.4K citations
30
h-index
36 publications · 2K citations
27
h-index
27 publications · 2.8K citations
24
h-index
23 publications · 1.1K citations
19
h-index
1–5