# | Title | Journal | Year | Citations |
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1 | APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS | Journal of Food Processing and Preservation | 1989 | 358 |
2 | ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS | Journal of Food Processing and Preservation | 2009 | 313 |
3 | MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1993 | 276 |
4 | WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY | Journal of Food Processing and Preservation | 1993 | 235 |
5 | OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATION | Journal of Food Processing and Preservation | 1978 | 228 |
6 | ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE | Journal of Food Processing and Preservation | 1996 | 218 |
7 | INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE | Journal of Food Processing and Preservation | 1993 | 193 |
8 | THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS | Journal of Food Processing and Preservation | 1993 | 191 |
9 | Effect of heat processing on thermal stability and antioxidant activity of six flavonoids | Journal of Food Processing and Preservation | 2017 | 176 |
10 | USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITS | Journal of Food Processing and Preservation | 1991 | 170 |
11 | Microinstability of the hip--it does exist: etiology, diagnosis and treatment | Journal of Hip Preservation Surgery | 2015 | 160 |
12 | MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM | Journal of Food Processing and Preservation | 1979 | 154 |
13 | MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION | Journal of Food Processing and Preservation | 1996 | 150 |
14 | MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART I. ENERGY USE AND EFFICIENCY | Journal of Food Processing and Preservation | 1996 | 144 |
15 | INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1995 | 143 |
16 | Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil | Journal of Food Processing and Preservation | 2014 | 139 |
17 | EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW | Journal of Food Processing and Preservation | 1990 | 133 |
18 | INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS | Journal of Food Processing and Preservation | 2006 | 126 |
19 | RESPONSE SURFACE EXPERIMENTATION | Journal of Food Processing and Preservation | 1982 | 125 |
20 | INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1997 | 123 |
21 | EFFECTS OF CHITOSAN COATING ON POSTHARVEST QUALITY OF MANGO (MANGIFERA INDICAL. CV. TAINONG) FRUITS | Journal of Food Processing and Preservation | 2008 | 121 |
22 | SPRAY DRYING OF AÇAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENT | Journal of Food Processing and Preservation | 2011 | 114 |
23 | MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION | Journal of Food Processing and Preservation | 1985 | 104 |
24 | Molecular Mechanisms of Cellular Demise Associated with Cryopreservation Failure | Cell Preservation Technology | 2002 | 104 |
25 | RELATIVE REACTIVITIES of SUGARS IN the FORMATION of 5-HYDROXYMETHYLFURFURAL IN SUGAR-CATALYST MODEL SYSTEMS | Journal of Food Processing and Preservation | 1990 | 103 |
26 | OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPS | Journal of Food Processing and Preservation | 1987 | 102 |
27 | GREEN COLOR DEGRADATION of BLANCHED BROCCOLI (BRASSICA OLERACEA) DUE to ACID and MICROBIAL GROWTH | Journal of Food Processing and Preservation | 2000 | 102 |
28 | CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER | Journal of Food Processing and Preservation | 1996 | 99 |
29 | MICROENCAPSULATION OF LYCOPENE BY GELATIN-PECTIN COMPLEX COACERVATION | Journal of Food Processing and Preservation | 2012 | 99 |
30 | Patient-reported outcome measures for hip preservation surgery--a systematic review of the literature | Journal of Hip Preservation Surgery | 2015 | 99 |
31 | ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSION | Journal of Food Processing and Preservation | 2009 | 98 |
32 | ESTIMATION OF ARRHENIUS MODEL PARAMETERS USING THREE LEAST SQUARES METHODS | Journal of Food Processing and Preservation | 1985 | 97 |
33 | HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE | Journal of Food Processing and Preservation | 1994 | 97 |
34 | ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDS | Journal of Food Processing and Preservation | 1980 | 95 |
35 | Loading Human Mesenchymal Stem Cells with Trehalose by Fluid-Phase Endocytosis | Cell Preservation Technology | 2004 | 95 |
36 | THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES | Journal of Food Processing and Preservation | 2009 | 95 |
37 | Collection, Storage, Retrieval and Distribution of Biological Materials for Research | Cell Preservation Technology | 2008 | 93 |
38 | Foam Mat Drying of Food Materials: A Review | Journal of Food Processing and Preservation | 2015 | 92 |
39 | Preservation of DNA | Cell Preservation Technology | 2007 | 91 |
40 | THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and ?-TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN-CRUSHED FISH MEAT | Journal of Food Processing and Preservation | 1992 | 89 |
41 | EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES | Journal of Food Processing and Preservation | 1994 | 89 |
42 | Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla ) as Influenced by the Nature of Enzyme | Journal of Food Processing and Preservation | 2014 | 89 |
43 | Preparation and Characterization of PVA/ZnO Nanocomposite | Journal of Food Processing and Preservation | 2015 | 89 |
44 | Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel | Journal of Food Processing and Preservation | 2016 | 89 |
45 | PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE | Journal of Food Processing and Preservation | 1999 | 87 |
46 | EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELD | Journal of Food Processing and Preservation | 2006 | 86 |
47 | INACTIVATION OF ESCHERICHIA COLI AND BACILLUS SUBTILIS SUSPENDED IN PEA SOUP USING PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1996 | 85 |
48 | DISPERSED PHASE PARTICLE SIZE EFFECTS ON WATER VAPOR PERMEABILITY of WHEY PROTEIN-BEESWAX EDIBLE EMULSION FILMS | Journal of Food Processing and Preservation | 1994 | 84 |
49 | STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSES | Journal of Food Processing and Preservation | 1985 | 83 |
50 | Physicochemical and functional characteristics of plant protein‐based meat analogs | Journal of Food Processing and Preservation | 2019 | 81 |
51 | ANTIOXIDANT POTENTIAL OF 5-n-PENTADECYLRESORCINOL | Journal of Food Processing and Preservation | 1996 | 80 |
52 | Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during Storage | Journal of Food Processing and Preservation | 2015 | 80 |
53 | MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILES | Journal of Food Processing and Preservation | 1999 | 79 |
54 | EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATING | Journal of Food Processing and Preservation | 2006 | 79 |
55 | Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice | Journal of Food Processing and Preservation | 2018 | 79 |
56 | EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE | Journal of Food Processing and Preservation | 2012 | 78 |
57 | RELEASE OF PROPYL PARABEN FROM A POLYMER COATING INTO WATER AND FOOD SIMULATING SOLVENTS FOR ANTIMICROBIAL PACKAGING APPLICATIONS | Journal of Food Processing and Preservation | 2001 | 76 |
58 | PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMON | Journal of Food Processing and Preservation | 2003 | 76 |
59 | FOAM MAT DRYING OF TOMATO JUICE | Journal of Food Processing and Preservation | 2011 | 76 |
60 | POTATO PROTEIN CONCENTRATES: THE INFLUENCE OF VARIOUS METHODS OF RECOVERY UPON YIELD, COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICS | Journal of Food Processing and Preservation | 1977 | 75 |
61 | INHIBITORY EFFECTS OF TOCOPHEROLS AND ?-CAROTENE ON SINGLET OXYGEN-INITIATE D PHOTOOXIDATION OF METHYL LINOLEATE AND SOYBEAN OIL | Journal of Food Processing and Preservation | 1980 | 74 |
62 | STABILITY of FROZEN STARCH PASTES: EFFECT of FREEZING, STORAGE and XANTHAN GUM ADDITION | Journal of Food Processing and Preservation | 1993 | 74 |
63 | SIMULATING DIFFUSION MODEL AND DETERMINING DIFFUSIVITY OF POTASSIUM SORBATE THROUGH PLASTICS TO DEVELOP ANTIMICROBIAL PACKAGING FILMS | Journal of Food Processing and Preservation | 1998 | 74 |
64 | INACTIVATION OF LISTERIA MONOCYTOGENES BIOFILMS BY ELECTROLYZED OXIDIZING WATER | Journal of Food Processing and Preservation | 2001 | 74 |
65 | UV INACTIVATION OF E. COLI O157:H7 IN APPLE CIDER: QUALITY, SENSORY AND SHELF-LIFE ANALYSIS | Journal of Food Processing and Preservation | 2004 | 74 |
66 | The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange | Journal of Food Processing and Preservation | 2018 | 74 |
67 | The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review | Journal of Food Processing and Preservation | 2015 | 73 |
68 | Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit | Journal of Food Processing and Preservation | 2021 | 73 |
69 | KINETICS OF THERMAL SOFTENING OF FOODS ? A REVIEW | Journal of Food Processing and Preservation | 1986 | 72 |
70 | VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OIL | Journal of Food Processing and Preservation | 1994 | 72 |
71 | INFRARED AND HOT-AIR DRYING OF ONIONS | Journal of Food Processing and Preservation | 2005 | 72 |
72 | Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage | Journal of Food Processing and Preservation | 2020 | 71 |
73 | STORAGE STABILITY of MINIMALLY PROCESSED FRUIT | Journal of Food Processing and Preservation | 1989 | 70 |
74 | THERMAL and PHYSICAL PROPERTIES of TORTILLA CHIPS AS A FUNCTION of FRYING TIME | Journal of Food Processing and Preservation | 1995 | 70 |
75 | ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDER | Journal of Food Processing and Preservation | 2005 | 70 |
76 | Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration) | Journal of Food Processing and Preservation | 2015 | 70 |
77 | Discrepancies in measuring acetabular coverage: revisiting the anterior and lateral center edge angles | Journal of Hip Preservation Surgery | 2015 | 70 |
78 | The Impact of Hot Air Drying on the Physical-Chemical Characteristics, Bioactive Compounds and Antioxidant Activity of Acerola (M alphigia emarginata ) Residue | Journal of Food Processing and Preservation | 2015 | 70 |
79 | Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activity | Journal of Food Processing and Preservation | 2017 | 70 |
80 | EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOS | Journal of Food Processing and Preservation | 2008 | 68 |
81 | FTIR, XRD and SEM Analysis of Ginger Powders with Different Size | Journal of Food Processing and Preservation | 2015 | 68 |
82 | Hip labral reconstruction: consensus study on indications, graft type and technique among high-volume surgeons | Journal of Hip Preservation Surgery | 2019 | 68 |
83 | THE PROPERTIES OF WATER IN RELATIONSHIP TO WATER BINDING IN FOODS: A REVIEW2 | Journal of Food Processing and Preservation | 1977 | 67 |
84 | EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES | Journal of Food Processing and Preservation | 2003 | 67 |
85 | STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIES | Journal of Food Processing and Preservation | 2004 | 67 |
86 | Best Practices for Repositories I: Collection, Storage, and Retrieval of Human Biological Materials for Research | Cell Preservation Technology | 2005 | 67 |
87 | Risk of failure of primary hip arthroscopy—a population-based study | Journal of Hip Preservation Surgery | 2017 | 67 |
88 | USE OF APPLE POMACE AS A SOURCE OF DIETARY FIBER IN WHEAT BREAD | Journal of Food Processing and Preservation | 1998 | 66 |
89 | ENERGY UTILIZATION AND MICROBIAL REDUCTION IN A NEW FILM DRYING SYSTEM | Journal of Food Processing and Preservation | 2003 | 66 |
90 | The Effect of Temperature Gradients on Stress Development during Cryopreservation via Vitrification | Cell Preservation Technology | 2007 | 66 |
91 | HETEROCYCLIC AROMATIC AMINES IN MEAT | Journal of Food Processing and Preservation | 2011 | 66 |
92 | MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS | Journal of Food Processing and Preservation | 2013 | 66 |
93 | Deep gluteal syndrome | Journal of Hip Preservation Surgery | 2015 | 66 |
94 | Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms | Journal of Food Processing and Preservation | 2016 | 66 |
95 | NON-ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES | Journal of Food Processing and Preservation | 1981 | 65 |
96 | INFLUENCE of MALTODEXTRIN SYSTEMS ATAN EQUIVALENT 25DE ON ENCAPSULATED ?-CAROTENE LOSS DURING STORAGE | Journal of Food Processing and Preservation | 1999 | 65 |
97 | INACTIVATION OF SELECTED MICROORGANISMS AND PROPERTIES OF PULSED ELECTRIC FIELD PROCESSED MILK | Journal of Food Processing and Preservation | 2003 | 65 |
98 | IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICES | Journal of Food Processing and Preservation | 2011 | 65 |
99 | Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf | Journal of Food Processing and Preservation | 2018 | 65 |
100 | GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONS | Journal of Food Processing and Preservation | 1988 | 64 |