Concepedia

Ultra-high Temperature Processing Effects

Ultra-High Temperature Processing Effects is a phenomenon-level construct in food science that denotes the biochemical and microbiological alterations in milk, particularly concerning the inactivation or modification of antibiotic residues, resulting from exposure to temperatures exceeding 135°C for transient durations during sterilization processing.

208

Publications

8.7K

Citations

797

Authors

259

Institutions

Publications per year

2017–2026

61

Parents

Publications

208

Review on ultra-high temperature boride ceramics

Brahma Raju Golla, Amartya Mukhopadhyay, Bikramjit Basu et al. · Progress in Materials Science · 2020 · 529 citations

, , +11

Unique deformation behavior and microstructure evolution in high temperature processing of HfNbTaTiZr refractory high entropy alloy

Rajeshwar R. Eleti, Tilak Bhattacharjee, Akinobu Shibata et al. · Acta Materialia · 2019 · 239 citations

, , +16

Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

MICHELLE F. STYLES, Dallas G. Hoover, Daniel F. Farkas · Journal of Food Science · 1991 · 223 citations

, , +17

Processing and characterization of ZrB2-based ultra-high temperature monolithic and fibrous monolithic ceramics

William G. Fahrenholtz, Gregory E. Hilmas, Adam L. Chamberlain et al. · Journal of Materials Science · 2004 · 168 citations

, , +14

Effects of Different Industrial Heating Processes of Milk on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Digestibility

Yasuaki Wada, Bo Lönnerdal · Journal of Agricultural and Food Chemistry · 2014 · 160 citations

, , +16

1–5 of 208

Authors

797

  1. HB
    H. Burton

    University of Reading, United Kingdom

    6 publications · 132 citations

    6

    h-index

  2. AG
    A. G. Perkin

    4 publications · 88 citations

    4

    h-index

  3. ML
    Michael Lewis

    University of Reading, United Kingdom

    4 publications · 194 citations

    4

    h-index

  4. AS
    Alistair S. Grandison

    University of Reading, United Kingdom

    4 publications · 188 citations

    4

    h-index

  5. AH
    A.P. Hansen

    North Carolina State University, United States

    4 publications · 94 citations

    4

    h-index

1–5 of 797

Institutions

259

  1. North Carolina State University

    Raleigh, United States

    12 h-index

    29 publications

    1.1K citations

  2. University of Reading

    Reading, United Kingdom

    11 h-index

    25 publications

    1.1K citations

  3. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    7 h-index

    33 publications

    2.1K citations

  4. University of Guelph

    Guelph, Canada

    5 h-index

    18 publications

    1.1K citations

  5. Northwestern Polytechnical University

    Xi'an, China

    5 h-index

    30 publications

    875 citations

  6. The University of Queensland

    Brisbane, Australia

    5 h-index

    16 publications

    555 citations

  7. University of California, Davis

    Davis, United States

    4 h-index

    7 publications

    518 citations

  8. Kansas State University

    Manhattan, United States

    4 h-index

    9 publications

    297 citations

1–8 of 259

Venues

  1. Journal of Dairy Science

    JDS · 37 publications · 1.5K citations

    24

    h-index

  2. Journal of Dairy Research

    12 publications · 494 citations

    12

    h-index

  3. Journal of Agricultural and Food Chemistry

    7 publications · 504 citations

    7

    h-index

  4. International Dairy Journal

    7 publications · 249 citations

    7

    h-index

  5. Food Chemistry

    6 publications · 284 citations

    6

    h-index

1–5