Concepedia

Time-temperature Processing

Time-Temperature Processing is a food safety protocol that belongs to the class of thermal processing methods, distinguished by its precise control of temperature and duration to inactivate pathogenic microorganisms in perishable commodities without substantially compromising nutritional or sensory qualities.

124

Publications

5.8K

Citations

426

Authors

155

Institutions

Publications per year

2017–2026

35

Parents

Publications

124

A Survey on Temperate Fruit Pests and their Importance in the Highland Areas of North Shewa Zone, Amhara Region, Ethiopia

Zenodo (CERN European Organization for Nuclear Research) · 2011 · 850 citations · Full text

, , +13

Time-temperature abuse in the food cold chain: Review of issues, challenges, and recommendations

Nodali Ndraha, Hsin‐I Hsiao, Jelena Vlajić et al. · Food Control · 2018 · 381 citations · Full text

, , +14

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

, , +15

Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes

Bertrand Matthäus, Norbert Ulf Haase, Klaus Vosmann · European Journal of Lipid Science and Technology · 2004 · 182 citations

, , +12

Comparison of starch pasting properties in the brabender viscoamylograph and the rapid visco-analyser

Lynn B. Deffenbaugh, C. E. Walker · Europe PMC (PubMed Central) · 1989 · 126 citations

, , +14

1–5 of 124

Authors

426

  1. JR
    Jorge Ruiz

    Universidad de Extremadura, Spain

    3 publications · 429 citations

    3

    h-index

  2. XL
    Xiaojun Liao

    China Agricultural University, China

    3 publications · 207 citations

    3

    h-index

  3. FL
    Fei Lao

    China Agricultural University, China

    2 publications · 93 citations

    2

    h-index

  4. TA
    Teresa Antequera

    Universidad de Extremadura, Spain

    2 publications · 343 citations

    2

    h-index

  5. DC
    Damian Collins

    University of Alberta, Canada

    2 publications · 33 citations

    2

    h-index

1–5 of 426

Institutions

155

  1. China Agricultural University

    Beijing, China

    4 h-index

    23 publications

    1.5K citations

  2. University of Nebraska–Lincoln

    Lincoln, United States

    3 h-index

    10 publications

    606 citations

  3. Dongguk University

    Seoul, South Korea

    3 h-index

    15 publications

    238 citations

  4. University of Reading

    Reading, United Kingdom

    3 h-index

    3 publications

    51 citations

  5. Universidad de Extremadura

    Badajoz, Spain

    3 h-index

    9 publications

    1.6K citations

  6. Queen's University Belfast

    Belfast, United Kingdom

    3 h-index

    7 publications

    643 citations

  7. Louisiana State University

    Baton Rouge, United States

    2 h-index

    5 publications

    119 citations

  8. KU Leuven

    Leuven, Belgium

    2 h-index

    9 publications

    350 citations

1–8 of 155

Venues

  1. Journal of Food Science

    JFS · 8 publications · 196 citations

    8

    h-index

  2. Meat Science

    5 publications · 462 citations

    5

    h-index

  3. Food Control

    5 publications · 497 citations

    5

    h-index

  4. Journal of Food Engineering

    5 publications · 298 citations

    5

    h-index

  5. Journal of Agricultural and Food Chemistry

    5 publications · 247 citations

    5

    h-index

1–5