# | 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 | MEASUREMENT OF ANTIOXIDATIVE EFFECT IN MODEL SYSTEM | Journal of Food Processing and Preservation | 1979 | 154 |
12 | MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION | Journal of Food Processing and Preservation | 1996 | 150 |
13 | MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART I. ENERGY USE AND EFFICIENCY | Journal of Food Processing and Preservation | 1996 | 144 |
14 | INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1995 | 143 |
15 | Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil | Journal of Food Processing and Preservation | 2014 | 139 |
16 | EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW | Journal of Food Processing and Preservation | 1990 | 133 |
17 | INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS | Journal of Food Processing and Preservation | 2006 | 126 |
18 | RESPONSE SURFACE EXPERIMENTATION | Journal of Food Processing and Preservation | 1982 | 125 |
19 | INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1997 | 123 |
20 | EFFECTS OF CHITOSAN COATING ON POSTHARVEST QUALITY OF MANGO (MANGIFERA INDICAL. CV. TAINONG) FRUITS | Journal of Food Processing and Preservation | 2008 | 121 |
21 | 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 |
22 | MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION | Journal of Food Processing and Preservation | 1985 | 104 |
23 | RELATIVE REACTIVITIES of SUGARS IN the FORMATION of 5-HYDROXYMETHYLFURFURAL IN SUGAR-CATALYST MODEL SYSTEMS | Journal of Food Processing and Preservation | 1990 | 103 |
24 | OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPS | Journal of Food Processing and Preservation | 1987 | 102 |
25 | GREEN COLOR DEGRADATION of BLANCHED BROCCOLI (BRASSICA OLERACEA) DUE to ACID and MICROBIAL GROWTH | Journal of Food Processing and Preservation | 2000 | 102 |
26 | CHEMICAL COMPOSITION, ENZYME ACTIVITY AND EFFECT OF ENZYME INACTIVATION ON FLAVOR QUALITY OF GREEN COCONUT WATER | Journal of Food Processing and Preservation | 1996 | 99 |
27 | MICROENCAPSULATION OF LYCOPENE BY GELATIN-PECTIN COMPLEX COACERVATION | Journal of Food Processing and Preservation | 2012 | 99 |
28 | ENCAPSULATION OF FISH OIL IN SOLID ZEIN PARTICLES BY LIQUID-LIQUID DISPERSION | Journal of Food Processing and Preservation | 2009 | 98 |
29 | ESTIMATION OF ARRHENIUS MODEL PARAMETERS USING THREE LEAST SQUARES METHODS | Journal of Food Processing and Preservation | 1985 | 97 |
30 | HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE | Journal of Food Processing and Preservation | 1994 | 97 |
31 | ANTIOXIDATIVE MAILLARD REACTION PRODUCTS. I. PRODUCTS FROM SUGARS AND FREE AMINO ACIDS | Journal of Food Processing and Preservation | 1980 | 95 |
32 | 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 |
33 | Foam Mat Drying of Food Materials: A Review | Journal of Food Processing and Preservation | 2015 | 92 |
34 | 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 |
35 | EDIBLE CORN-ZEIN FILM COATINGS to EXTEND STORAGE LIFE of TOMATOES | Journal of Food Processing and Preservation | 1994 | 89 |
36 | 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 |
37 | Preparation and Characterization of PVA/ZnO Nanocomposite | Journal of Food Processing and Preservation | 2015 | 89 |
38 | Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel | Journal of Food Processing and Preservation | 2016 | 89 |
39 | PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE | Journal of Food Processing and Preservation | 1999 | 87 |
40 | EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELD | Journal of Food Processing and Preservation | 2006 | 86 |
41 | INACTIVATION OF ESCHERICHIA COLI AND BACILLUS SUBTILIS SUSPENDED IN PEA SOUP USING PULSED ELECTRIC FIELDS | Journal of Food Processing and Preservation | 1996 | 85 |
42 | DISPERSED PHASE PARTICLE SIZE EFFECTS ON WATER VAPOR PERMEABILITY of WHEY PROTEIN-BEESWAX EDIBLE EMULSION FILMS | Journal of Food Processing and Preservation | 1994 | 84 |
43 | STATISTICAL EVALUATION OF ARRHENIUS MODEL AND ITS APPLICABILITY IN PREDICTION OF FOOD QUALITY LOSSES | Journal of Food Processing and Preservation | 1985 | 83 |
44 | Physicochemical and functional characteristics of plant protein‐based meat analogs | Journal of Food Processing and Preservation | 2019 | 81 |
45 | ANTIOXIDANT POTENTIAL OF 5-n-PENTADECYLRESORCINOL | Journal of Food Processing and Preservation | 1996 | 80 |
46 | 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 |
47 | 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 |
48 | EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATING | Journal of Food Processing and Preservation | 2006 | 79 |
49 | 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 |
50 | EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE | Journal of Food Processing and Preservation | 2012 | 78 |