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

Authors

3.5K

  1. PJ
    Patrick J. Cullen

    The University of Sydney, Australia

    12 publications · 1.1K citations

    12

    h-index

  2. UV
    Urs von Gunten

    Swiss Federal Institute of Aquatic Science and Technology, Switzerland

    11 publications · 1.5K citations

    11

    h-index

  3. ER
    Ernandes Rodrigues de Alencar

    Universidade de Brasília, Brazil

    10 publications · 347 citations

    10

    h-index

  4. MG
    Mohamed Gamal El‐Din

    University of Alberta, Canada

    11 publications · 756 citations

    10

    h-index

  5. BK
    Brijesh K. Tiwari

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    9 publications · 909 citations

    9

    h-index

1–5 of 3.5K

Venues

  1. Water Research

    43 publications · 3.6K citations

    32

    h-index

  2. Ozone Science and Engineering

    118 publications · 3.4K citations

    30

    h-index

  3. Chemosphere

    36 publications · 2K citations

    27

    h-index

  4. Environmental Science & Technology

    27 publications · 2.8K citations

    24

    h-index

  5. The Science of The Total Environment

    23 publications · 1.1K citations

    19

    h-index

1–5