Concepedia

Processing Effects On Quality

Processing Effects On Quality is a scientific inquiry that examines how various processing methods, including thermal, mechanical, and chemical treatments, differentially alter the physical, chemical, and microbiological attributes of milk and poultry products, thereby determining their final quality and safety.

1.8K

Publications

75.1K

Citations

5.8K

Authors

1.4K

Institutions

Publications per year

2017–2026

503

Parents

Children

Publications

1.8K

Advantages and Limitations on Processing Foods by UV Light

J. A. Guerrero-Beltr·n, Gustavo V. Barbosa-C�novas · Food Science and Technology International · 2004 · 622 citations

, , +15

Recent developments in the applications of image processing techniques for food quality evaluation

Cheng‐Jin Du, Da‐Wen Sun · Trends in Food Science & Technology · 2004 · 590 citations

, , +15

Rice straw, the role of silica and treatments to improve quality

P.J. Van Soest · Animal Feed Science and Technology · 2006 · 480 citations

, , +10

Poultry meat quality

D.L. FLETCHER · World s Poultry Science Journal · 2002 · 470 citations

, , +17

Factors affecting quality of fresh-cut horticultural products

Alley E. Watada, Nathanee P. Ko, Donna A. Minott · Postharvest Biology and Technology · 1996 · 456 citations

, , +11

1–5 of 1.8K

Authors

5.8K

  1. YC
    Yun‐Sang Choi

    Korea Food Research Institute, South Korea

    13 publications · 340 citations

    13

    h-index

  2. CK
    Cheon-Jei Kim

    Konkuk University, South Korea

    13 publications · 320 citations

    12

    h-index

  3. MH
    Marc Hendrickx

    KU Leuven, Belgium

    11 publications · 724 citations

    11

    h-index

  4. HK
    Hack-Youn Kim

    Kongju National University, South Korea

    10 publications · 208 citations

    10

    h-index

  5. AV
    Ann Van Loey

    KU Leuven, Belgium

    10 publications · 590 citations

    10

    h-index

1–5 of 5.8K

Institutions

1.4K

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    28 h-index

    131 publications

    7.1K citations

  2. Jiangnan University

    Wuxi, China

    28 h-index

    142 publications

    7.6K citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    16 h-index

    51 publications

    2.3K citations

  4. University of Georgia

    Athens, United States

    15 h-index

    49 publications

    1.7K citations

  5. Jiangsu University

    Zhenjiang, China

    15 h-index

    59 publications

    2.9K citations

  6. Nanjing Agricultural University

    Nanjing, China

    15 h-index

    71 publications

    4.5K citations

  7. Warsaw University of Life Sciences

    Warsaw, Poland

    14 h-index

    42 publications

    1.7K citations

  8. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    14 h-index

    39 publications

    1.6K citations

1–8 of 1.4K

Venues

  1. Food Chemistry

    84 publications · 5.9K citations

    50

    h-index

  2. Meat Science

    62 publications · 4.1K citations

    37

    h-index

  3. LWT

    67 publications · 3.4K citations

    37

    h-index

  4. Journal of Food Science

    JFS · 84 publications · 3.1K citations

    32

    h-index

  5. Journal of Food Engineering

    48 publications · 3.4K citations

    32

    h-index

1–5