Water Activity Control is a food preservation technique that involves the manipulation of available water in food systems to inhibit microbial growth and enzymatic activity, thereby extending shelf life while maintaining product safety and quality.
79
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3.2K
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237
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108
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Publications per year
2017–2026
9
Publications
79
Water activity and the preservation of plant foods
Enrico Maltini, D. Torreggiani, Elena Venir et al. · Food Chemistry · 2003 · 208 citations
Satu Vesterlund, Kari Salminen, Seppo Salminen · International Journal of Food Microbiology · 2012 · 153 citations
Water activity and storage stability
Louis B. Rockland · Food technology · 1969 · 128 citations
Agriculture, Water Resources Management, Soil-water Relations +12
1–5 of 79
Authors
237
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1–5 of 237
Institutions
108
Fundación Ciencias Exactas y Naturales
Buenos Aires, Argentina
4 h-index
9 publications
169 citations
Lund University
Lund, Sweden
4 h-index
10 publications
614 citations
Universidad de Buenos Aires
Buenos Aires, Argentina
4 h-index
13 publications
221 citations
Illinois Institute of Technology
Chicago, United States
2 h-index
7 publications
242 citations
University of Teramo
Teramo, Italy
2 h-index
6 publications
99 citations
University of Strathclyde
Glasgow, United Kingdom
2 h-index
2 publications
222 citations
Centro Científico Tecnológico - San Juan
San Juan, Argentina
2 h-index
3 publications
121 citations
University of Wisconsin–Madison
Madison, United States
2 h-index
4 publications
312 citations
1–8 of 108
Venues
- International Journal of Food Microbiology
7 publications · 431 citations
7
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- Journal of Food Engineering
4 publications · 127 citations
4
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- Applied Microbiology and Biotechnology
3 publications · 81 citations
3
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- Enzyme and Microbial Technology
3 publications · 228 citations
3
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- Food Chemistry
2 publications · 218 citations
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