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41.7K(top 10%)
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62(top 10%)
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2.6(top 20%)
impact factor
4.0K
all documents
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88(top 10%)
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Top Articles

#TitleJournalYearCitations
1ASSESSMENT of A SEMI-EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMSJournal of Food Process Engineering1993297
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 Engineering2017201
4FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION ? A REVIEWJournal of Food Process Engineering1977200
5INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDSJournal of Food Process Engineering1997171
6ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZEJournal of Food Process Engineering1991156
7USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION ? A REVIEWJournal of Food Process Engineering2000154
8DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.Journal of Food Process Engineering2012148
9INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE-WAVE and EXPONENTIAL-DECAY PULSED ELECTRIC FIELDSJournal of Food Process Engineering1994142
10INACTIVATION KINETICS OF SALMONELLA DUBLIN BY PULSED ELECTRIC FIELDJournal of Food Process Engineering1997138
11CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATAJournal of Food Process Engineering1985125
12EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICESJournal of Food Process Engineering2012124
13THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCTJournal of Food Process Engineering1997122
14MODELING and EXPERIMENTAL STUDY ON DRYING of APPLE SLICES IN A CONVECTIVE CYCLONE DRYERJournal of Food Process Engineering2003120
15REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHTJournal of Food Process Engineering2005119
16MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID-PARTICLE MIXTURES IN A STATIC HEATERJournal of Food Process Engineering1992116
17Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A reviewJournal of Food Process Engineering2018113
18Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A reviewJournal of Food Process Engineering2018108
19A VISCOSITY MODEL FOR A COOKING DOUGHJournal of Food Process Engineering1978107
20Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried AppleJournal of Food Process Engineering2016106
21THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATIONJournal of Food Process Engineering1998103
22MICROWAVE and CONVECTIVE DRYING of POTATO SLICESJournal of Food Process Engineering1994102
23THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTSJournal of Food Process Engineering200395
24A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE-SCREW EXTRUDERJournal of Food Process Engineering197894
25KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATIONJournal of Food Process Engineering200394
26RAPID DETECTION OF SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI USING SURFACE PLASMON RESONANCE BIOSENSORJournal of Food Process Engineering200692
27PECTIN‐BASED EDIBLE COATING FOR SHELF‐LIFE EXTENSION OF ATAULFO MANGOJournal of Food Process Engineering201292
28Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional propertiesJournal of Food Process Engineering201887
29A MODEL FOR HEATING of LIQUID-PARTICLE MIXTURES IN A CONTINUOUS FLOW OHMIC HEATERJournal of Food Process Engineering199283
30OHMIC HEATING OF SOLID-LIQUID MIXTURES: A COMPARISON OF MATHEMATICAL MODELS UNDER WORST-CASE HEATING CONDITIONSJournal of Food Process Engineering199883
31THERMODYNAMICS OF MOISTURE SORPTION IN WINGED BEAN SEED AND GARIJournal of Food Process Engineering199983
32Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A ReviewJournal of Food Process Engineering201783
33HIGH PRESSURE-HIGH TEMPERATURE STERILIZATION: FROM KINETIC ANALYSIS TO PROCESS VERIFICATION+Journal of Food Process Engineering200582
34ELECTROLYZED WATER AND ITS CORROSIVENESS ON VARIOUS SURFACE MATERIALS COMMONLY FOUND IN FOOD PROCESSING FACILITIESJournal of Food Process Engineering200582
35APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARPJournal of Food Process Engineering200982
36KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPSJournal of Food Process Engineering200581
37A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYINGJournal of Food Process Engineering199979
38EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCHJournal of Food Process Engineering200779
39APPLICATION of an ENZYME KINETICS BASED RESPIRATION MODEL to CLOSED SYSTEM EXPERIMENTS FOR FRESH PRODUCEJournal of Food Process Engineering199278
40A THREE PARAMETER EQUATION FOR FOOD MOISTURE SORPTION ISOTHERMSJournal of Food Process Engineering199878
41ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATINGJournal of Food Process Engineering200478
42FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM*Journal of Food Process Engineering200678
43AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLEJournal of Food Process Engineering199177
44Effect of ultrasound and storage time on quality attributes of strawberry juiceJournal of Food Process Engineering201777
45THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERSJournal of Food Process Engineering197876
46QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTUREJournal of Food Process Engineering200676
47VISCOSITY OF AN INTERMEDIATE MOISTURE DOUGHJournal of Food Process Engineering197874
48ULTRAVIOLET‐C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAEJournal of Food Process Engineering200974
49Physical and Thermal Properties of Oregano (Origanum vulgare L.) Essential Oil MicroparticlesJournal of Food Process Engineering201573
50A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated ApproachJournal of Food Process Engineering201773