Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Overview of attention for article published in International Journal of Food Science & Technology, October 2021

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Above-average Attention Score compared to outputs of the same age (53rd percentile)

Mentioned by

twitter: 2 X users

peer_reviews: 1 peer review site

Readers on

mendeley: 79 Mendeley

So far, Altmetric has seen 2 X posts from 2 X users, with an upper bound of 1,790 followers.

RT @IJFoodSciTech: Seafood products are highly perishable foods & can lose their #nutritional & organoleptic quality. Benefits of using No…

Seafood products are highly perishable foods & can lose their #nutritional & organoleptic quality. Benefits of using Non-thermal technologies: 🦞Efficacy in inactivation of microorganisms 🦞⬆️Shelf life + maintaining quality For more: https://t.…

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