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Tatiana Koutchma

Agriculture and Agri-Food Canada

37H指数
173论文数
5.5K被引数
收录论文 45
发表时间
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Corrigendum to “Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector” [Innovative Food Science and Emerging technologies (2025) 105, 104207: 1–12]勘误表："工业对新兴食品加工技术的采用：来自加拿大农业食品部门的见解" [Innovative Food Science and Emerging technologies (2025) 105, 104207: 1–12]
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-22
err0
PREAI
errMarie-Claude Gentès; Rani P. Ramachandran; Edmund Mupondwa; Kelly A. Ross; Tatiana Koutchma; John Shi
err分享
err收藏
Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector新兴食品加工技术在工业中的采用：来自加拿大农业食品部门的见解
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-01
err0
PREAI
errMarie-Claude Gentès; Rani P. Ramachandran; Edmund Mupondwa; Kelly A. Ross; Tatiana Koutchma; John Shi
err分享
err收藏
Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: Shelf-life and quality effects
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-05-01
err1
PREAI
errAmaro, Kaiky C.; Popovic, Vladimir; Tadini, Carmen C.; Koutchma, Tatiana
err分享
err收藏
Measuring the performance of conventional and emerging ultraviolet-C light sources for bacterial, fungal, and mycotoxin control
errFOOD CONTROL
IF6.3
err2024-11-01
err1
PREAI
errPopovic, Vladimir; Newport, Matthew; Rahman, Asma; Koutchma, Tatiana
err分享
err收藏
Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-09-01
err2
PREAI
errAmaro, Kaiky C.; Popovic, Vladimir; Tadini, Carmen C.; Koutchma, Tatiana
err分享
err收藏
Comparison of UV-LED treatments at 255 and 281 nm in continuous-flow on bacterial inactivation, quality, nutrients and electrical efficiency in beverages
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-11-01
err5
PREAI
errPopovic, Vladimir; Reman, Julia; Koutchma, Tatiana
err分享
err收藏
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure高静水压力加工的高酸度和低酸度果汁中的大肠杆菌，沙门氏菌和单核细胞增生李斯特菌的耐药性
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2023-06-01
err5
PREAI
errGouvea, Fabiola S.; Koutchma, Tatiana; Ferreira, Elisa Helena R.; Walter, Eduardo Henrique M.; Rosenthal, Amauri
err分享
err收藏
New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2022-02-12
err11
errOAAI
errEzzatpanah, Hamid; Gomez-Lopez, Vicente M.; Koutchma, Tatiana; Lavafpour, Farnoush; Moerman, Frank; Mohammadi, Mohammad; Raheem, Dele
err分享
err收藏
Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2022-02-10
err5
errOAAI
errEzzatpanah, Hamid; Manuel Gomez-Lopez, Vicente; Koutchma, Tatiana; Lavafpour, Farnoush; Moerman, Frank; Mohammadi, Mohammad; Raheem, Dele
err分享
err收藏
Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-02-01
err20
PREAI
errPierscianowski, Jacob; Popovic, Vladimir; Biancaniello, Michael; Biscconnette, Simon; Zhu, Yan; Koutchma, Tatiana
err分享
err收藏
Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths
errFOOD ENGINEERING REVIEWS
IF7.6
err2020-11-13
err13
PREAI
errPopovic, Vladimir; Koutchma, Tatiana
err分享
err收藏
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2020-08-01
err35
PREAI
errde Souza, Vanessa Rios; Popovic, Vladimir; Bissonnette, Simon; Ros, Isabel; Mats, Lili; Duizer, Lisa; Warriner, Keith; Koutchma, Tatiana
err分享
err收藏
The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2020-08-01
err24
PREAI
errGreen, Andrew; Popovic, Vladimir; Warriner, Keith; Koutchma, Tatiana
err分享
err收藏
A comparative study on the inactivation of Penicillium expansum spores on apple using light emitting diodes at 277 nm and a low-pressure mercury lamp at 253.7 nm
errFOOD CONTROL
IF6.3
err2020-04-01
err28
PREAI
errde Souza, Vanessa Rios; Popovic, Vladimir; Warriner, Keith; Koutchma, Tatiana
err分享
err收藏
Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider
errFOOD CHEMISTRY
IF9.8
err2018-12-01
err16
PREAI
errHu, Gaofei; Liu, Huaizhi; Zhu, Yan; Hernandez, Marta; Koutchma, Tatiana; Shao, Suqin
err分享
err收藏
Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2018-06-01
err75
PREAI
errGreen, Andrew; Popovic, Vladimir; Pierscianowski, Jacob; Biancaniello, Michael; Warriner, Keith; Koutchma, Tatiana
err分享
err收藏
Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2016-06-03
err128
errOAAI
errKoutchma, Tatiana; Popovic, Vladimir; Ros-Polski, Valquiria; Popielarz, Anthony
err分享
err收藏
Effect of ultraviolet-C light treatment on Hydroxymethylfurfural (5-HMF) content in high fructose corn syrup (HFCS) and model syrups
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2016-06-01
err28
PREAI
errRos-Polski, Valquiria; Popovic, Vladimir; Koutchma, Tatiana
err分享
err收藏
High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends
errFOOD CONTROL
IF6.3
err2016-04-01
err61
PREAI
errHao, Heying; Zhou, Ting; Koutchma, Tatiana; Wu, Fan; Warriner, Keith
err分享
err收藏
Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2016-02-01
err29
PREAI
errBalamurugan, S.; Ahmed, Rafath; Chibeu, Andrew; Gao, Anli; Koutchma, Tatiana; Strange, Phil
err分享
err收藏

研究方向

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合作学者
合作期刊
B
Brijesh K. Tiwari
H 指数: 97 · 论文数: 584
G
Gustavo V. Barbosa‐Cánovas
H 指数: 86 · 论文数: 557
H
Hosahalli S. Ramaswamy
H 指数: 72 · 论文数: 659
L
Larry J. Forney
H 指数: 70 · 论文数: 365
N
Nigel P. Brunton
H 指数: 70 · 论文数: 270
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