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Comparative Analysis of Alternative Sanitizers for Decontaminating Bacterial Counts on Aromatic Young Coconuts
Latchaporn Thamteerasathian, Kittayakarn Isarangura Na Ayuthya, Nattapong Veerataveeporn, Pannarasi Susirirut and R.J. Dick Haynes E3S Web of Conferences 620 02003 (2025) https://doi.org/10.1051/e3sconf/202562002003
Effects on Physicochemical and Microbiological Properties of Coconut Water Packaged in Silver‐Based Materials
João Otávio Donizette Malafatti, Sabrina da Costa Brito, Vinicius Alex Cano Pereira, Ítalo Calisto, Saad Barbar Netto, Carlos Eduardo Formigoni, Murilo Daniel de Mello Innocentini, Milene Corso Mitsuyuki, Kátia Sivieri and Marcos David Ferreira Packaging Technology and Science 38(5) 393 (2025) https://doi.org/10.1002/pts.2880
Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities
Utilization of ripe coconut water in the development of probiotic gelatin
Beatriz Patricio Rocha, Pedro Luan de Brito Lopes, Miqueas Oliveira Morais da Silva, Ana Catarina Guimarães Gomes, Flávia Carolina Alonso Buriti, Isanna Menezes Florêncio and Eliane Rolim Florentino PeerJ 12 e17502 (2024) https://doi.org/10.7717/peerj.17502
R. Pandiselvam, Anjitha Jacob and M. R. Manikantan 203 (2024) https://doi.org/10.1007/978-981-97-3976-9_10
ATR-FTIR spectroscopy and machine/deep learning models for detecting adulteration in coconut water with sugars, sugar alcohols, and artificial sweeteners
High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water
Nalla Bhanu Prakash Reddy, Malini Buvaneswaran, Annet Mary Anto and V. R. Sinija Journal of Food Process Engineering 47(5) (2024) https://doi.org/10.1111/jfpe.14624
Multiphysics modeling of polyphenol oxidase and peroxidase inactivation in continuous-flow microwave thermal processing of coconut water
Desenvolvimento e caracterização de água de coco (Cocus nucifera L.) carbonatada e enriquecida com milicápsulas de polpa de coco obtidas pelo processo de gelificação iônica
Regulation of Ultrasonic Treatment on the Activity of Sugar Metabolism Relative Enzyme and Quality of Coconut Water
Jilin Wu, Haiming Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang and Weijun Chen SSRN Electronic Journal (2021) https://doi.org/10.2139/ssrn.3899308
The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice
K Rahmawati, N D Kristanti, Sandriakana, S B Sumitro and S Widyarti IOP Conference Series: Earth and Environmental Science 743(1) 012079 (2021) https://doi.org/10.1088/1755-1315/743/1/012079
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects
Joana R. Costa, Maria João Monteiro, Renata V. Tonon, Lourdes M.C. Cabral, Lorenzo Pastrana and Manuela E. Pintado Future Foods 4 100079 (2021) https://doi.org/10.1016/j.fufo.2021.100079
Influence of cold plasma voltage and time on quality attributes of tender coconut water (
Cocos
nucifera
L.) and degradation kinetics of its blended beverage
Development of a UV coupled indigenous hydrophilized polyamide membrane system for enhanced shelf life of mature coconut water
Bukke Vani, Sugali Chandra Sekhar, Nivedita Sahu and Sundergopal Sridhar Journal of Food Process Engineering 44(3) (2021) https://doi.org/10.1111/jfpe.13636
Nutritional and metabolomics characterization of the coconut water at different nut developmental stages
Mukund Kumar, Shashank Sagar Saini, Pawan Kumar Agrawal, Partha Roy and Debabrata Sircar Journal of Food Composition and Analysis 96 103738 (2021) https://doi.org/10.1016/j.jfca.2020.103738
Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement
J. A. E. C. Jayawardena, M. P. G. Vanniarachchy and M. A. J. Wansapala International Journal of Food Science 2020 1 (2020) https://doi.org/10.1155/2020/4292013
Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Ozone and plasma processing effect on green coconut water
Elaine Porto, Elenilson G. Alves Filho, Lorena Mara A. Silva, Thatyane Vidal Fonteles, Ronnyely Braz Reis do Nascimento, Fabiano A.N. Fernandes, Edy Sousa de Brito and Sueli Rodrigues Food Research International 131 109000 (2020) https://doi.org/10.1016/j.foodres.2020.109000
Food safety knowledge and practices among fresh coconut vendors
Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system
Manreet S Bhullar, Ankit Patras, Agnes Kilonzo-Nthenge, Bharat Pokharel and Michael Sasges Food Science and Technology International 25(7) 562 (2019) https://doi.org/10.1177/1082013219843395
The physicochemical properties comparison of the natural coconut water and the packaging coconut water
Resource recovery from bio-based production processes in developing Asia
Duleeka Sandamali Gunarathne, Isuru A. Udugama, Sanjivani Jayawardena, et al. Sustainable Production and Consumption 17 196 (2019) https://doi.org/10.1016/j.spc.2018.11.008
Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light
Brahmaiah Pendyala, Ankit Patras, Vybhav Vipul Sudhir Gopisetty, Michael Sasges and Sampathkumar Balamurugan Foodborne Pathogens and Disease 16(10) 704 (2019) https://doi.org/10.1089/fpd.2019.2623
Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage
Arnold David González-Monroy, Gabriela Rodríguez-Hernández, César Ozuna and María Elena Sosa-Morales Innovative Food Science & Emerging Technologies 49 51 (2018) https://doi.org/10.1016/j.ifset.2018.07.016
The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water
Nonthermal pasteurization of tender coconut water using a continuous flow coiled UV reactor
Dibash Gautam, Arosha L. Umagiliyage, Rajiv Dhital, Prabesh Joshi, Dennis G. Watson, Derek J. Fisher and Ruplal Choudhary LWT - Food Science and Technology 83 127 (2017) https://doi.org/10.1016/j.lwt.2017.05.008
NMR spectroscopy and chemometrics to evaluate different processing of coconut water
Synergistic effect of thermosonication to reduce enzymatic activity in coconut water
Mariana de Matos Ribeiro, Vasilis P. Valdramidis, Cleiton Antônio Nunes and Vanessa Rios de Souza Innovative Food Science & Emerging Technologies 41 404 (2017) https://doi.org/10.1016/j.ifset.2017.04.013
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut and Pedro Esteves Duarte Augusto Ultrasonics Sonochemistry 36 173 (2017) https://doi.org/10.1016/j.ultsonch.2016.11.028
Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
Evaluation of coconut water neutralized by different agents on the viability of human fibroblasts: an in vitro study
Priscilla Barbosa Ferreira SOARES, Aletheia Moraes ROCHA, Manuella Verdinelli de Paula REIS, Camilla Christian Gomes MOURA and Carlos José SOARES Revista de Odontologia da UNESP 45(4) 234 (2016) https://doi.org/10.1590/1807-2577.09216
De novo transcriptome assembly and identification of the gene conferring a “pandan-like” aroma in coconut ( Cocos nucifera L.)
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization