has been cited by the following article(s):
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[1]
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Ohmic Heating Destruction Kinetics of Clostridium sporogenes PA 3679 Spores in Low-Acid Foods: Case Study of Concentrated Maple Sap
Food and Bioprocess Technology,
2026
DOI:10.1007/s11947-026-04229-w
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[2]
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Untargeted Profiling and Classification of Maple Syrup Quality from the Chromatographic and Mass Spectrometric Analysis of Volatile and Nonvolatile Chemical Fractions
ACS Food Science & Technology,
2025
DOI:10.1021/acsfoodscitech.5c00118
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[3]
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Reference Module in Chemistry, Molecular Sciences and Chemical Engineering
2024
DOI:10.1016/B978-0-443-15742-4.00083-1
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[4]
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Carbon and Energy Footprinting across Archetypes for U.S. Maple Syrup Production
Environmental Science & Technology,
2024
DOI:10.1021/acs.est.4c03067
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[5]
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Thermal Inactivation of Clostridium sporogenes PA 3679 in Low Acid Foods: Case Study of Maple Sap Concentrates
Journal of Food Processing and Preservation,
2024
DOI:10.1155/jfpp/1003251
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[6]
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A Metataxonomic Analysis of Maple Sap Microbial Communities Reveals New Insights Into Maple Syrup Complexity
Frontiers in Systems Biology,
2022
DOI:10.3389/fsysb.2022.893007
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[7]
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Chemical composition and properties of maple sap treated with an ultra high membrane concentration process
Food Control,
2021
DOI:10.1016/j.foodcont.2020.107728
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