| Year |
Citation |
Score |
| 2023 |
Chen H, Moraru C. Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens. Applied and Environmental Microbiology. e0065023. PMID 37800967 DOI: 10.1128/aem.00650-23 |
0.308 |
|
| 2020 |
Cheng Y, Chen H, Sánchez Basurto LA, Protasenko VV, Bharadwaj S, Islam M, Moraru CI. Inactivation of Listeria and E. coli by Deep-UV LED: effect of substrate conditions on inactivation kinetics. Scientific Reports. 10: 3411. PMID 32099043 DOI: 10.1038/S41598-020-60459-8 |
0.409 |
|
| 2020 |
Sim SY, Moraru CI. High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation Journal of Food Process Engineering. 43. DOI: 10.1111/Jfpe.13352 |
0.384 |
|
| 2020 |
Choachamnan J, Moraru C, Lee S, Kurosaka A, Boonsupthip W. Multiple-factor mathematical modeling of glycine-glucose browning Journal of Food Engineering. 273: 109829. DOI: 10.1016/J.Jfoodeng.2019.109829 |
0.337 |
|
| 2020 |
de Moraes J, Hilton S, Moraru C. The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage Food Control. 112: 107134. DOI: 10.1016/J.Foodcont.2020.107134 |
0.395 |
|
| 2019 |
Feng G, Cheng Y, Worobo RW, Borca-Tasciuc DA, Moraru CI. Nanoporous anodic alumina reduces Staphylococcus biofilm formation. Letters in Applied Microbiology. PMID 31357240 DOI: 10.1111/Lam.13201 |
0.312 |
|
| 2019 |
Wang D, Fritsch J, Moraru CI. Shelf life and quality of skim milk processed by cold microfiltration with 1.4-μm pore size, with or without heat treatment. Journal of Dairy Science. PMID 31326174 DOI: 10.3168/Jds.2018-16050 |
0.406 |
|
| 2019 |
Cheng Y, Feng G, Moraru CI. Micro- and Nanotopography Sensitive Bacterial Attachment Mechanisms: A Review. Frontiers in Microbiology. 10: 191. PMID 30846973 DOI: 10.3389/Fmicb.2019.00191 |
0.313 |
|
| 2019 |
Sim SYJ, Karwe MV, Moraru CI. High pressure structuring of pea protein concentrates Journal of Food Process Engineering. 42. DOI: 10.1111/Jfpe.13261 |
0.373 |
|
| 2019 |
Menchik P, Moraru CI. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study Journal of Food Engineering. 253: 40-48. DOI: 10.1016/J.Jfoodeng.2019.02.015 |
0.35 |
|
| 2018 |
Griep ER, Cheng Y, Moraru CI. Efficient removal of spores from skim milk using cold microfiltration: Spore size and surface property considerations. Journal of Dairy Science. PMID 30146287 DOI: 10.3168/Jds.2018-14888 |
0.359 |
|
| 2018 |
Tulamandi S, Rangaraju V, Kulanthaisamy T, Rizvi SS, Moraru CI, Singhal RS. Development, Characterisation of Novel Edible and Biodegradable Composite Films Produced from Casting of Mango (Mangifera indica) Puree, Gelatin and Defatted Soy Protein Journal of Food Processing & Technology. 9. DOI: 10.4172/2157-7110.1000762 |
0.314 |
|
| 2017 |
Cheng Y, Moraru CI. Long-range interactions keep bacterial cells from liquid-solid interfaces: Evidence of a bacteria exclusion zone near Nafion surfaces and possible implications for bacterial attachment. Colloids and Surfaces. B, Biointerfaces. 162: 16-24. PMID 29132042 DOI: 10.1016/J.Colsurfb.2017.11.016 |
0.35 |
|
| 2017 |
Cadesky L, Walkling-Ribeiro M, Kriner KT, Karwe MV, Moraru CI. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. Journal of Dairy Science. PMID 28647329 DOI: 10.3168/Jds.2016-12072 |
0.352 |
|
| 2017 |
Proulx J, Sullivan G, Marostegan LF, VanWees S, Hsu LC, Moraru CI. Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects. Journal of Dairy Science. PMID 28109595 DOI: 10.3168/Jds.2016-11582 |
0.675 |
|
| 2017 |
Usaga J, Manns DC, Moraru CI, Worobo RW, Padilla-Zakour OI. Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice Lwt. 75: 9-16. DOI: 10.1016/J.Lwt.2016.08.037 |
0.346 |
|
| 2017 |
Zhao D, Lau E, Padilla-Zakour OI, Moraru CI. Role of pectin and haze particles in membrane fouling during cold microfiltration of apple cider Journal of Food Engineering. 200: 47-58. DOI: 10.1016/J.Jfoodeng.2016.12.020 |
0.328 |
|
| 2017 |
Hilton S, de Moraes J, Moraru C. Effect of sublethal temperatures on pulsed light inactivation of bacteria Innovative Food Science & Emerging Technologies. 39: 49-54. DOI: 10.1016/J.Ifset.2016.11.002 |
0.417 |
|
| 2016 |
Proulx J, Agustin M, Sullivan G, VanWees S, Jian J, Hilton ST, Moraru CI. Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese. Journal of Dairy Science. PMID 28012618 DOI: 10.3168/Jds.2016-11579 |
0.403 |
|
| 2016 |
Uesugi AR, Hsu LC, Worobo RW, Moraru CI. Gene expression analysis for Listeria monocytogenes following exposure to pulsed light and continuous ultraviolet light treatments Lwt - Food Science and Technology. 68: 579-588. DOI: 10.1016/J.Lwt.2016.01.007 |
0.738 |
|
| 2015 |
Proulx J, Hsu LC, Miller BM, Sullivan G, Paradis K, Moraru CI. Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface. Journal of Dairy Science. PMID 26162787 DOI: 10.3168/Jds.2015-9410 |
0.664 |
|
| 2015 |
Zhao D, Barrientos JU, Wang Q, Markland SM, Churey JJ, Padilla-Zakour OI, Worobo RW, Kniel KE, Moraru CI. Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment. Journal of Food Protection. 78: 716-22. PMID 25836396 DOI: 10.4315/0362-028X.Jfp-14-452 |
0.434 |
|
| 2015 |
Wihodo M, Moraru CI. Effect of Pulsed Light treatment on the functional properties of casein films Lwt - Food Science and Technology. 64: 837-844. DOI: 10.1016/J.Lwt.2015.06.067 |
0.322 |
|
| 2015 |
Usaga J, Worobo RW, Moraru CI, Padilla-Zakour OI. Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice Lwt - Food Science and Technology. 62: 218-224. DOI: 10.1016/J.Lwt.2015.01.014 |
0.347 |
|
| 2014 |
Feng G, Cheng Y, Wang SY, Hsu LC, Feliz Y, Borca-Tasciuc DA, Worobo RW, Moraru CI. Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp. Biofouling. 30: 1253-68. PMID 25427545 DOI: 10.1080/08927014.2014.976561 |
0.608 |
|
| 2014 |
Bong DD, Moraru CI. Use of micellar casein concentrate for Greek-style yogurt manufacturing: effects on processing and product properties. Journal of Dairy Science. 97: 1259-69. PMID 24440261 DOI: 10.3168/Jds.2013-7488 |
0.363 |
|
| 2013 |
Uesugi AR, Hsu L, Moraru CI. Effect of pulsed light treatments on the growth and resistance behavior of Listeria monocytogenes 10403S, Listeria innocua, and Escherichia coli ATCC 25922 in a liquid substrate. Journal of Food Protection. 76: 435-9. PMID 23462080 DOI: 10.4315/0362-028X.Jfp-12-370 |
0.753 |
|
| 2013 |
Hsu LC, Fang J, Borca-Tasciuc DA, Worobo RW, Moraru CI. Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces. Applied and Environmental Microbiology. 79: 2703-12. PMID 23416997 DOI: 10.1128/Aem.03436-12 |
0.594 |
|
| 2013 |
Beliciu CM, Moraru CI. Physico-chemical changes in heat treated micellar casein – Soy protein mixtures Lwt - Food Science and Technology. 54: 469-476. DOI: 10.1016/J.Lwt.2013.06.013 |
0.737 |
|
| 2013 |
Ringus DL, Moraru CI. Pulsed Light inactivation of Listeria innocua on food packaging materials of different surface roughness and reflectivity Journal of Food Engineering. 114: 331-337. DOI: 10.1016/J.Jfoodeng.2012.08.022 |
0.381 |
|
| 2012 |
Sauer A, Moraru CI. Heat stability of micellar casein concentrates as affected by temperature and pH. Journal of Dairy Science. 95: 6339-50. PMID 22959944 DOI: 10.3168/Jds.2012-5706 |
0.422 |
|
| 2012 |
Miller BM, Sauer A, Moraru CI. Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment. Journal of Dairy Science. 95: 5597-603. PMID 22901489 DOI: 10.3168/Jds.2012-5714 |
0.434 |
|
| 2012 |
Beliciu CM, Sauer A, Moraru CI. The effect of commercial sterilization regimens on micellar casein concentrates. Journal of Dairy Science. 95: 5510-26. PMID 22901488 DOI: 10.3168/Jds.2011-4875 |
0.743 |
|
| 2012 |
Sauer A, Doehner I, Moraru CI. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature. Journal of Dairy Science. 95: 5569-79. PMID 22901476 DOI: 10.3168/Jds.2012-5501 |
0.377 |
|
| 2011 |
Hsu L, Moraru CI. A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment Journal of Food Engineering. 105: 569-576. DOI: 10.1016/J.Jfoodeng.2011.03.025 |
0.647 |
|
| 2011 |
Hsu L, Moraru CI. Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates Journal of Food Engineering. 103: 84-91. DOI: 10.1016/J.Jfoodeng.2010.10.002 |
0.619 |
|
| 2011 |
Beliciu CM, Moraru CI. The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures Food Hydrocolloids. 25: 1448-1460. DOI: 10.1016/J.Foodhyd.2011.01.011 |
0.74 |
|
| 2009 |
Sauer A, Moraru CI. Inactivation of Escherichia coli ATCC 25922 and Escherichia coil O157:H7 in apple juice and apple cider, using pulsed light treatment. Journal of Food Protection. 72: 937-44. PMID 19517718 DOI: 10.4315/0362-028X-72.5.937 |
0.385 |
|
| 2009 |
Beliciu CM, Moraru CI. Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering. Journal of Dairy Science. 92: 1829-39. PMID 19389940 DOI: 10.3168/Jds.2008-1467 |
0.721 |
|
| 2009 |
Uesugi AR, Moraru CI. Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin. Journal of Food Protection. 72: 347-53. PMID 19350979 DOI: 10.4315/0362-028X-72.2.347 |
0.775 |
|
| 2008 |
Fritsch J, Moraru CI. Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk. Journal of Dairy Science. 91: 3744-60. PMID 18832196 DOI: 10.3168/Jds.2007-0899 |
0.36 |
|
| 2007 |
Uesugi AR, Woodling SE, Moraru CI. Inactivation kinetics and factors of variability in the pulsed light treatment of Listeria innocua cells. Journal of Food Protection. 70: 2518-25. PMID 18044429 DOI: 10.4315/0362-028X-70.11.2518 |
0.775 |
|
| 2007 |
Woodling SE, Moraru CI. Effect of spectral range in surface inactivation of Listeria innocua using broad-spectrum pulsed light. Journal of Food Protection. 70: 909-16. PMID 17477260 DOI: 10.4315/0362-028X-70.4.909 |
0.446 |
|
| 2005 |
Woodling SE, Moraru CI. Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces Journal of Food Science. 70: m345-m351. DOI: 10.1111/J.1365-2621.2005.Tb11478.X |
0.385 |
|
| 2004 |
Gimeno E, Moraru CI, Kokini JL. Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating Cereal Chemistry Journal. 81: 100-107. DOI: 10.1094/Cchem.2004.81.1.100 |
0.351 |
|
| 2003 |
Moraru C, Kokini J. Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods Comprehensive Reviews in Food Science and Food Safety. 2: 147-165. DOI: 10.1111/J.1541-4337.2003.Tb00020.X |
0.313 |
|
| 2003 |
Boischot C, Moraru CI, Kokini JL. Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates Cereal Chemistry Journal. 80: 56-61. DOI: 10.1094/Cchem.2003.80.1.56 |
0.334 |
|
| 2002 |
Ioffe ML, Moraru CI, Kokini JL. Influence of modified starches on the stability of beef jerky analogs during storage. Journal of Food Science. 67: 682-7. PMID 12085932 DOI: 10.1111/J.1365-2621.2002.Tb10659.X |
0.335 |
|
| 2002 |
Moraru CI, Lee TC, Karwe MV, Kokini JL. Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix Journal of Food Science. 67: 3396-3401. DOI: 10.1111/J.1365-2621.2002.Tb09596.X |
0.301 |
|
| 2002 |
Gropper M, Moraru CI, Kokini JL. Effect of Specific Mechanical Energy on Properties of Extruded Protein-Starch Mixtures Cereal Chemistry Journal. 79: 429-433. DOI: 10.1094/Cchem.2002.79.3.429 |
0.344 |
|
| 2002 |
Ernoult V, Moraru CI, Kokini JL. Influence of Fat on Expansion of Glassy Amylopectin Extrudates by Microwave Heating Cereal Chemistry Journal. 79: 265-273. DOI: 10.1094/Cchem.2002.79.2.265 |
0.348 |
|
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