2.7(top 20%)
impact factor
3.5K(top 5%)
papers
45.3K(top 10%)
citations
66(top 10%)
h-index
2.8(top 20%)
extended IF
4.2K
all documents
48.2K
doc citations
90(top 10%)
g-index

Top Articles

#TitleJournalYearCitations
1ASSESSMENT of A SEMI-EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMSJournal of Food Process Engineering1993308
2ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATINGJournal of Food Process Engineering1991221
3Thermoplastic Starch: A Possible Biodegradable Food Packaging Material—A ReviewJournal of Food Process Engineering2017217
4FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION ? A REVIEWJournal of Food Process Engineering1977203
5INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDSJournal of Food Process Engineering1997172
6ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZEJournal of Food Process Engineering1991158
7DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.Journal of Food Process Engineering2012157
8USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION ? A REVIEWJournal of Food Process Engineering2000154
9INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE-WAVE and EXPONENTIAL-DECAY PULSED ELECTRIC FIELDSJournal of Food Process Engineering1994143
10INACTIVATION KINETICS OF SALMONELLA DUBLIN BY PULSED ELECTRIC FIELDJournal of Food Process Engineering1997139
11EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICESJournal of Food Process Engineering2012129
12CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATAJournal of Food Process Engineering1985126
13Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A reviewJournal of Food Process Engineering2018126
14THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCTJournal of Food Process Engineering1997124
15REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHTJournal of Food Process Engineering2005121
16Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A reviewJournal of Food Process Engineering2018121
17MODELING and EXPERIMENTAL STUDY ON DRYING of APPLE SLICES IN A CONVECTIVE CYCLONE DRYERJournal of Food Process Engineering2003120
18MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID-PARTICLE MIXTURES IN A STATIC HEATERJournal of Food Process Engineering1992117
19Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried AppleJournal of Food Process Engineering2016112
20A VISCOSITY MODEL FOR A COOKING DOUGHJournal of Food Process Engineering1978108
21THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATIONJournal of Food Process Engineering1998106
22MICROWAVE and CONVECTIVE DRYING of POTATO SLICESJournal of Food Process Engineering1994102
23Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A ReviewJournal of Food Process Engineering201799
24THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTSJournal of Food Process Engineering200397
25Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional propertiesJournal of Food Process Engineering201896
26KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATIONJournal of Food Process Engineering200395
27A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE-SCREW EXTRUDERJournal of Food Process Engineering197894
28PECTIN‐BASED EDIBLE COATING FOR SHELF‐LIFE EXTENSION OF ATAULFO MANGOJournal of Food Process Engineering201294
29RAPID DETECTION OF SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI USING SURFACE PLASMON RESONANCE BIOSENSORJournal of Food Process Engineering200693
30THERMODYNAMICS OF MOISTURE SORPTION IN WINGED BEAN SEED AND GARIJournal of Food Process Engineering199988
31EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCHJournal of Food Process Engineering200787
32A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated ApproachJournal of Food Process Engineering201786
33ELECTROLYZED WATER AND ITS CORROSIVENESS ON VARIOUS SURFACE MATERIALS COMMONLY FOUND IN FOOD PROCESSING FACILITIESJournal of Food Process Engineering200584
34Effect of ultrasound and storage time on quality attributes of strawberry juiceJournal of Food Process Engineering201784
35A MODEL FOR HEATING of LIQUID-PARTICLE MIXTURES IN A CONTINUOUS FLOW OHMIC HEATERJournal of Food Process Engineering199283
36OHMIC HEATING OF SOLID-LIQUID MIXTURES: A COMPARISON OF MATHEMATICAL MODELS UNDER WORST-CASE HEATING CONDITIONSJournal of Food Process Engineering199883
37HIGH PRESSURE-HIGH TEMPERATURE STERILIZATION: FROM KINETIC ANALYSIS TO PROCESS VERIFICATION+Journal of Food Process Engineering200583
38APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARPJournal of Food Process Engineering200983
39KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPSJournal of Food Process Engineering200581
40OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGYJournal of Food Process Engineering201081
41A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYINGJournal of Food Process Engineering199980
42ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATINGJournal of Food Process Engineering200480
43A THREE PARAMETER EQUATION FOR FOOD MOISTURE SORPTION ISOTHERMSJournal of Food Process Engineering199879
44APPLICATION of an ENZYME KINETICS BASED RESPIRATION MODEL to CLOSED SYSTEM EXPERIMENTS FOR FRESH PRODUCEJournal of Food Process Engineering199278
45FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM*Journal of Food Process Engineering200678
46The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS networkJournal of Food Process Engineering201878
47Drying kinetics of food materials in infrared radiation drying: A reviewJournal of Food Process Engineering202278
48AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLEJournal of Food Process Engineering199177
49QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTUREJournal of Food Process Engineering200677
50THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERSJournal of Food Process Engineering197876