# | Title | Journal | Year | Citations |
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1 | ASSESSMENT of A SEMI-EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS | Journal of Food Process Engineering | 1993 | 308 |
2 | ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING | Journal of Food Process Engineering | 1991 | 221 |
3 | Thermoplastic Starch: A Possible Biodegradable Food Packaging Material—A Review | Journal of Food Process Engineering | 2017 | 217 |
4 | FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION ? A REVIEW | Journal of Food Process Engineering | 1977 | 203 |
5 | INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS | Journal of Food Process Engineering | 1997 | 172 |
6 | ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZE | Journal of Food Process Engineering | 1991 | 158 |
7 | DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L. | Journal of Food Process Engineering | 2012 | 157 |
8 | USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION ? A REVIEW | Journal of Food Process Engineering | 2000 | 154 |
9 | INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE-WAVE and EXPONENTIAL-DECAY PULSED ELECTRIC FIELDS | Journal of Food Process Engineering | 1994 | 143 |
10 | INACTIVATION KINETICS OF SALMONELLA DUBLIN BY PULSED ELECTRIC FIELD | Journal of Food Process Engineering | 1997 | 139 |
11 | EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES | Journal of Food Process Engineering | 2012 | 129 |
12 | CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA | Journal of Food Process Engineering | 1985 | 126 |
13 | Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review | Journal of Food Process Engineering | 2018 | 126 |
14 | THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCT | Journal of Food Process Engineering | 1997 | 124 |
15 | REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT | Journal of Food Process Engineering | 2005 | 121 |
16 | Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review | Journal of Food Process Engineering | 2018 | 121 |
17 | MODELING and EXPERIMENTAL STUDY ON DRYING of APPLE SLICES IN A CONVECTIVE CYCLONE DRYER | Journal of Food Process Engineering | 2003 | 120 |
18 | MATHEMATICAL MODELING and EXPERIMENTAL STUDIES ON OHMIC HEATING of LIQUID-PARTICLE MIXTURES IN A STATIC HEATER | Journal of Food Process Engineering | 1992 | 117 |
19 | Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple | Journal of Food Process Engineering | 2016 | 112 |
20 | A VISCOSITY MODEL FOR A COOKING DOUGH | Journal of Food Process Engineering | 1978 | 108 |
21 | THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION | Journal of Food Process Engineering | 1998 | 106 |
22 | MICROWAVE and CONVECTIVE DRYING of POTATO SLICES | Journal of Food Process Engineering | 1994 | 102 |
23 | Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review | Journal of Food Process Engineering | 2017 | 99 |
24 | THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTS | Journal of Food Process Engineering | 2003 | 97 |
25 | Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties | Journal of Food Process Engineering | 2018 | 96 |
26 | KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATION | Journal of Food Process Engineering | 2003 | 95 |
27 | A REVIEW OF FUNDAMENTAL AND ENGINEERING ASPECTS OF EXTRUSION OF BIOPOLYMERS IN A SINGLE-SCREW EXTRUDER | Journal of Food Process Engineering | 1978 | 94 |
28 | PECTIN‐BASED EDIBLE COATING FOR SHELF‐LIFE EXTENSION OF ATAULFO MANGO | Journal of Food Process Engineering | 2012 | 94 |
29 | RAPID DETECTION OF SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI USING SURFACE PLASMON RESONANCE BIOSENSOR | Journal of Food Process Engineering | 2006 | 93 |
30 | THERMODYNAMICS OF MOISTURE SORPTION IN WINGED BEAN SEED AND GARI | Journal of Food Process Engineering | 1999 | 88 |
31 | EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH | Journal of Food Process Engineering | 2007 | 87 |
32 | A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach | Journal of Food Process Engineering | 2017 | 86 |
33 | ELECTROLYZED WATER AND ITS CORROSIVENESS ON VARIOUS SURFACE MATERIALS COMMONLY FOUND IN FOOD PROCESSING FACILITIES | Journal of Food Process Engineering | 2005 | 84 |
34 | Effect of ultrasound and storage time on quality attributes of strawberry juice | Journal of Food Process Engineering | 2017 | 84 |
35 | A MODEL FOR HEATING of LIQUID-PARTICLE MIXTURES IN A CONTINUOUS FLOW OHMIC HEATER | Journal of Food Process Engineering | 1992 | 83 |
36 | OHMIC HEATING OF SOLID-LIQUID MIXTURES: A COMPARISON OF MATHEMATICAL MODELS UNDER WORST-CASE HEATING CONDITIONS | Journal of Food Process Engineering | 1998 | 83 |
37 | HIGH PRESSURE-HIGH TEMPERATURE STERILIZATION: FROM KINETIC ANALYSIS TO PROCESS VERIFICATION+ | Journal of Food Process Engineering | 2005 | 83 |
38 | APPLICATION OF ULTRASONICATION OR HIGH‐PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP | Journal of Food Process Engineering | 2009 | 83 |
39 | KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS | Journal of Food Process Engineering | 2005 | 81 |
40 | OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY | Journal of Food Process Engineering | 2010 | 81 |
41 | A METHOD FOR DETERMINING THE CONVECTIVE HEAT TRANSFER COEFFICIENT DURING IMMERSION FRYING | Journal of Food Process Engineering | 1999 | 80 |
42 | ELECTRICAL CONDUCTIVITY of APPLE and SOURCHERRY JUICE CONCENTRATES DURING OHMIC HEATING | Journal of Food Process Engineering | 2004 | 80 |
43 | A THREE PARAMETER EQUATION FOR FOOD MOISTURE SORPTION ISOTHERMS | Journal of Food Process Engineering | 1998 | 79 |
44 | APPLICATION of an ENZYME KINETICS BASED RESPIRATION MODEL to CLOSED SYSTEM EXPERIMENTS FOR FRESH PRODUCE | Journal of Food Process Engineering | 1992 | 78 |
45 | FACTORS AFFECTING THE ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI K12 IN APPLE JUICE AND A MODEL SYSTEM* | Journal of Food Process Engineering | 2006 | 78 |
46 | The effect of ultrasound pre‐treatment on quality, drying, and thermodynamic attributes of almond kernel under convective dryer using ANNs and ANFIS network | Journal of Food Process Engineering | 2018 | 78 |
47 | Drying kinetics of food materials in infrared radiation drying: A review | Journal of Food Process Engineering | 2022 | 78 |
48 | AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE | Journal of Food Process Engineering | 1991 | 77 |
49 | QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of Food Process Engineering | 2006 | 77 |
50 | THE LETHALITY-FOURIER NUMBER METHOD. HEATING RATE VARIATIONS AND LETHALITY CONFIDENCE INTERVALS FOR FORCED-CONVECTION HEATED FOODS IN CONTAINERS | Journal of Food Process Engineering | 1978 | 76 |