Ultrahigh Temperature Processing is a thermal sterilization method that involves heating liquids, particularly dairy and puree products, to a temperature exceeding 135 °C for a brief duration to achieve commercial sterility while preserving nutritional and sensory qualities.
159
Publications
6.9K
Citations
539
Authors
198
Institutions
Publications per year
2017–2026
50
Variants
Ultra-high Temperature Processing
Publications
159
1–5 of 159
Authors
539
- XG
21
h-index
- YQ
7
h-index
- AGA. G. Perkin
4 publications · 69 citations
4
h-index
- RM
4
h-index
- HB
4
h-index
1–5 of 539
Institutions
198
Northwestern Polytechnical University
Xi'an, China
23 h-index
82 publications
3.4K citations
North Carolina State University
Raleigh, United States
6 h-index
16 publications
565 citations
Harbin Institute of Technology
Harbin, China
4 h-index
16 publications
796 citations
Missouri University of Science and Technology
Rolla, United States
4 h-index
13 publications
883 citations
Arizona State University
Tempe, United States
3 h-index
4 publications
153 citations
University of Reading
Reading, United Kingdom
3 h-index
6 publications
88 citations
Chinese Academy of Sciences
Beijing, China
3 h-index
10 publications
302 citations
University of Maryland, College Park
College Park, United States
3 h-index
20 publications
1.4K citations
1–8 of 198
Venues
- Intermetallics
9 publications · 512 citations
9
h-index
- Journal of Agricultural and Food Chemistry
9 publications · 525 citations
9
h-index
- Materials Science and Engineering A
7 publications · 298 citations
7
h-index
- Journal of the American Ceramic Society
6 publications · 460 citations
6
h-index
- International Journal of Dairy Technology
6 publications · 244 citations
6
h-index
1–5