Concepedia

Pasteurization

Pasteurization is a thermal processing method that involves the controlled application of heat to destroy pathogenic microorganisms and reduce spoilage organisms in food products, particularly spices, while preserving sensory and nutritional qualities.

1.4K

Publications

62.7K

Citations

4.8K

Authors

1.2K

Institutions

Publications per year

2017–2026

437

Parents

Publications

1.4K

The Pasteurization of France

Annals of Internal Medicine · 1989 · 1.8K citations

, , +2

The Pasteurization of France.

Ann F. La Berge, Bruno Latour, Alan Sheridan et al. · The American Historical Review · 1990 · 831 citations

, , +2

An overview of research using the one atmosphere uniform glow discharge plasma (OAUGDP) for sterilization of surfaces and materials

Thomas C. Montie, K. Kelly-Wintenberg, Johannes Roth · IEEE Transactions on Plasma Science · 2000 · 534 citations

, , +13

Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

Stefan Toepfl, Alexander Mathys, V. Heinz et al. · Food Reviews International · 2006 · 470 citations

, , +15

Effects of Pulsed Electric Fields on the Quality of Orange Juice and Comparison with Heat Pasteurization

Hye Won Yeom, Charles B. Streaker, Q. Howard Zhang et al. · Journal of Agricultural and Food Chemistry · 2000 · 375 citations

, , +17

1–5 of 1.4K

Authors

4.8K

  1. JT
    Juming Tang

    Washington State University, United States

    30 publications · 1.3K citations

    22

    h-index

  2. GV
    Gustavo V. Barbosa‐Cánovas

    Washington State University, United States

    18 publications · 1.6K citations

    17

    h-index

  3. SS
    Shyam S. Sablani

    Washington State University, United States

    17 publications · 647 citations

    15

    h-index

  4. MH
    Marc Hendrickx

    KU Leuven, Belgium

    13 publications · 726 citations

    13

    h-index

  5. FS
    Filipa Silva

    University of Auckland, New Zealand

    12 publications · 733 citations

    12

    h-index

1–5 of 4.8K

Institutions

1.2K

  1. Washington State University

    Pullman, United States

    31 h-index

    197 publications

    9.1K citations

  2. Agricultural Research Service

    Washington, United States

    22 h-index

    84 publications

    3.8K citations

  3. Eastern Regional Research Center

    Wyndmoor, United States

    22 h-index

    99 publications

    4.9K citations

  4. Universidade de São Paulo

    São Paulo, Brazil

    19 h-index

    76 publications

    2.8K citations

  5. Northwest A&F University

    Yangling, China

    18 h-index

    123 publications

    4.7K citations

  6. Cornell University

    Ithaca, United States

    17 h-index

    45 publications

    2.6K citations

  7. University of California, Davis

    Davis, United States

    16 h-index

    62 publications

    2.5K citations

  8. Wageningen University & Research

    Wageningen, The Netherlands

    16 h-index

    58 publications

    4K citations

1–8 of 1.2K

Venues

  1. Journal of Food Science

    JFS · 81 publications · 3.2K citations

    35

    h-index

  2. LWT

    54 publications · 3.1K citations

    31

    h-index

  3. Innovative Food Science & Emerging Technologies

    IFSET · 42 publications · 3K citations

    30

    h-index

  4. Journal of Food Protection

    58 publications · 2.5K citations

    29

    h-index

  5. Applied and Environmental Microbiology

    AEM · 30 publications · 2.7K citations

    27

    h-index

1–5