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#TitleJournalYearCitations
1APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODSJournal of Food Processing and Preservation1989358
2ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILSJournal of Food Processing and Preservation2009313
3MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1993276
4WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITYJournal of Food Processing and Preservation1993235
5OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATIONJournal of Food Processing and Preservation1978228
6ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVEJournal of Food Processing and Preservation1996218
7INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDEJournal of Food Processing and Preservation1993193
8THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMSJournal of Food Processing and Preservation1993191
9Effect of heat processing on thermal stability and antioxidant activity of six flavonoidsJournal of Food Processing and Preservation2017176
10USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITSJournal of Food Processing and Preservation1991170
11Microinstability of the hip--it does exist: etiology, diagnosis and treatmentJournal of Hip Preservation Surgery2015160
12MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEMJournal of Food Processing and Preservation1979154
13MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATIONJournal of Food Processing and Preservation1996150
14MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART I. ENERGY USE AND EFFICIENCYJournal of Food Processing and Preservation1996144
15INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1995143
16Whey Protein Concentrate Edible Film Activated with Cinnamon Essential OilJournal of Food Processing and Preservation2014139
17EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEWJournal of Food Processing and Preservation1990133
18INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANSJournal of Food Processing and Preservation2006126
19RESPONSE SURFACE EXPERIMENTATIONJournal of Food Processing and Preservation1982125
20INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation1997123
21EFFECTS OF CHITOSAN COATING ON POSTHARVEST QUALITY OF MANGO (MANGIFERA INDICAL. CV. TAINONG) FRUITSJournal of Food Processing and Preservation2008121
22SPRAY DRYING OF AÇAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENTJournal of Food Processing and Preservation2011114
23MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATIONJournal of Food Processing and Preservation1985104
24Molecular Mechanisms of Cellular Demise Associated with Cryopreservation FailureCell Preservation Technology2002104
25RELATIVE REACTIVITIES of SUGARS IN the FORMATION of 5-HYDROXYMETHYLFURFURAL IN SUGAR-CATALYST MODEL SYSTEMSJournal of Food Processing and Preservation1990103
26OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPSJournal of Food Processing and Preservation1987102
27GREEN COLOR DEGRADATION of BLANCHED BROCCOLI (BRASSICA OLERACEA) DUE to ACID and MICROBIAL GROWTHJournal of Food Processing and Preservation2000102
28CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATERJournal of Food Processing and Preservation199699
29MICROENCAPSULATION OF LYCOPENE BY GELATIN-PECTIN COMPLEX COACERVATIONJournal of Food Processing and Preservation201299
30Patient-reported outcome measures for hip preservation surgery--a systematic review of the literatureJournal of Hip Preservation Surgery201599
31ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSIONJournal of Food Processing and Preservation200998
32ESTIMATION OF ARRHENIUS MODEL PARAMETERS USING THREE LEAST SQUARES METHODSJournal of Food Processing and Preservation198597
33HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLEJournal of Food Processing and Preservation199497
34ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDSJournal of Food Processing and Preservation198095
35Loading Human Mesenchymal Stem Cells with Trehalose by Fluid-Phase EndocytosisCell Preservation Technology200495
36THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIESJournal of Food Processing and Preservation200995
37Collection, Storage, Retrieval and Distribution of Biological Materials for ResearchCell Preservation Technology200893
38Foam Mat Drying of Food Materials: A ReviewJournal of Food Processing and Preservation201592
39Preservation of DNACell Preservation Technology200791
40THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and ?-TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN-CRUSHED FISH MEATJournal of Food Processing and Preservation199289
41EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOESJournal of Food Processing and Preservation199489
42Antioxidant and Functional Properties of Fish Protein Hydrolysates from Fresh Water Carp (Catla catla ) as Influenced by the Nature of EnzymeJournal of Food Processing and Preservation201489
43Preparation and Characterization of PVA/ZnO NanocompositeJournal of Food Processing and Preservation201589
44Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana PeelJournal of Food Processing and Preservation201689
45PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICEJournal of Food Processing and Preservation199987
46EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELDJournal of Food Processing and Preservation200686
47INACTIVATION OF ESCHERICHIA COLI AND BACILLUS SUBTILIS SUSPENDED IN PEA SOUP USING PULSED ELECTRIC FIELDSJournal of Food Processing and Preservation199685
48DISPERSED PHASE PARTICLE SIZE EFFECTS ON WATER VAPOR PERMEABILITY of WHEY PROTEIN-BEESWAX EDIBLE EMULSION FILMSJournal of Food Processing and Preservation199484
49STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSESJournal of Food Processing and Preservation198583
50Physicochemical and functional characteristics of plant protein‐based meat analogsJournal of Food Processing and Preservation201981
51ANTIOXIDANT POTENTIAL OF 5-n-PENTADECYLRESORCINOLJournal of Food Processing and Preservation199680
52Use of Almond Gum and Gum Arabic as Novel Edible Coating to Delay Postharvest Ripening and to Maintain Sweet Cherry (P runus avium ) Quality during StorageJournal of Food Processing and Preservation201580
53MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILESJournal of Food Processing and Preservation199979
54EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATINGJournal of Food Processing and Preservation200679
55Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juiceJournal of Food Processing and Preservation201879
56EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATEJournal of Food Processing and Preservation201278
57RELEASE OF PROPYL PARABEN FROM A POLYMER COATING INTO WATER AND FOOD SIMULATING SOLVENTS FOR ANTIMICROBIAL PACKAGING APPLICATIONSJournal of Food Processing and Preservation200176
58PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMONJournal of Food Processing and Preservation200376
59FOAM MAT DRYING OF TOMATO JUICEJournal of Food Processing and Preservation201176
60POTATO PROTEIN CONCENTRATES: THE INFLUENCE OF VARIOUS METHODS OF RECOVERY UPON YIELD, COMPOSITIONAL AND FUNCTIONAL CHARACTERISTICSJournal of Food Processing and Preservation197775
61INHIBITORY EFFECTS OF TOCOPHEROLS AND ?-CAROTENE ON SINGLET OXYGEN-INITIATE D PHOTOOXIDATION OF METHYL LINOLEATE AND SOYBEAN OILJournal of Food Processing and Preservation198074
62STABILITY of FROZEN STARCH PASTES: EFFECT of FREEZING, STORAGE and XANTHAN GUM ADDITIONJournal of Food Processing and Preservation199374
63SIMULATING DIFFUSION MODEL AND DETERMINING DIFFUSIVITY OF POTASSIUM SORBATE THROUGH PLASTICS TO DEVELOP ANTIMICROBIAL PACKAGING FILMSJournal of Food Processing and Preservation199874
64INACTIVATION OF LISTERIA MONOCYTOGENES BIOFILMS BY ELECTROLYZED OXIDIZING WATERJournal of Food Processing and Preservation200174
65UV INACTIVATION OF E. COLI O157:H7 IN APPLE CIDER: QUALITY, SENSORY AND SHELF-LIFE ANALYSISJournal of Food Processing and Preservation200474
66The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orangeJournal of Food Processing and Preservation201874
67The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A ReviewJournal of Food Processing and Preservation201573
68Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruitJournal of Food Processing and Preservation202173
69KINETICS OF THERMAL SOFTENING OF FOODS ? A REVIEWJournal of Food Processing and Preservation198672
70VISCOSITY and HEAT TRANSFER COEFFICIENTS FOR CANOLA, CORN, PALM, and SOYBEAN OILJournal of Food Processing and Preservation199472
71INFRARED AND HOT-AIR DRYING OF ONIONSJournal of Food Processing and Preservation200572
72Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storageJournal of Food Processing and Preservation202071
73STORAGE STABILITY of MINIMALLY PROCESSED FRUITJournal of Food Processing and Preservation198970
74THERMAL and PHYSICAL PROPERTIES of TORTILLA CHIPS AS A FUNCTION of FRYING TIMEJournal of Food Processing and Preservation199570
75ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDERJournal of Food Processing and Preservation200570
76Antioxidant 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 Preservation201570
77Discrepancies in measuring acetabular coverage: revisiting the anterior and lateral center edge anglesJournal of Hip Preservation Surgery201570
78The Impact of Hot Air Drying on the Physical-Chemical Characteristics, Bioactive Compounds and Antioxidant Activity of Acerola (M alphigia emarginata ) ResidueJournal of Food Processing and Preservation201570
79Encapsulation of clove essential oil in hydroxypropyl beta-cyclodextrin for characterization, controlled release, and antioxidant activityJournal of Food Processing and Preservation201770
80EFFECT OF PECTIN-BASED COATING ON THE KINETICS OF QUALITY CHANGE ASSOCIATED WITH STORED AVOCADOSJournal of Food Processing and Preservation200868
81FTIR, XRD and SEM Analysis of Ginger Powders with Different SizeJournal of Food Processing and Preservation201568
82Hip labral reconstruction: consensus study on indications, graft type and technique among high-volume surgeonsJournal of Hip Preservation Surgery201968
83THE PROPERTIES OF WATER IN RELATIONSHIP TO WATER BINDING IN FOODS: A REVIEW2Journal of Food Processing and Preservation197767
84EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGESJournal of Food Processing and Preservation200367
85STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIESJournal of Food Processing and Preservation200467
86Best Practices for Repositories I: Collection, Storage, and Retrieval of Human Biological Materials for ResearchCell Preservation Technology200567
87Risk of failure of primary hip arthroscopy—a population-based studyJournal of Hip Preservation Surgery201767
88USE OF APPLE POMACE AS A SOURCE OF DIETARY FIBER IN WHEAT BREADJournal of Food Processing and Preservation199866
89ENERGY UTILIZATION AND MICROBIAL REDUCTION IN A NEW FILM DRYING SYSTEMJournal of Food Processing and Preservation200366
90The Effect of Temperature Gradients on Stress Development during Cryopreservation via VitrificationCell Preservation Technology200766
91HETEROCYCLIC AROMATIC AMINES IN MEATJournal of Food Processing and Preservation201166
92MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODSJournal of Food Processing and Preservation201366
93Deep gluteal syndromeJournal of Hip Preservation Surgery201566
94Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage MicroorganismsJournal of Food Processing and Preservation201666
95NON-ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHESJournal of Food Processing and Preservation198165
96INFLUENCE of MALTODEXTRIN SYSTEMS ATAN EQUIVALENT 25DE ON ENCAPSULATED ?-CAROTENE LOSS DURING STORAGEJournal of Food Processing and Preservation199965
97INACTIVATION OF SELECTED MICROORGANISMS AND PROPERTIES OF PULSED ELECTRIC FIELD PROCESSED MILKJournal of Food Processing and Preservation200365
98IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICESJournal of Food Processing and Preservation201165
99Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leafJournal of Food Processing and Preservation201865
100GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONSJournal of Food Processing and Preservation198864