| Year |
Citation |
Score |
| 2021 |
Inanoglu S, Barbosa-Cánovas GV, Patel J, Zhu M, Sablani SS, Liu F, Tang Z, Tang J. Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans Journal of Food Engineering. 288: 110162. DOI: 10.1016/J.Jfoodeng.2020.110162 |
0.4 |
|
| 2020 |
Montero ML, Sablani S, Tang J, Ross CF. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage. Journal of Food Science. PMID 32794282 DOI: 10.1111/1750-3841.15384 |
0.307 |
|
| 2020 |
Patel J, Parhi A, Al-Ghamdi S, Sonar CR, Mattinson DS, Tang J, Yang T, Sablani SS. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology. Journal of Food Science. PMID 32790195 DOI: 10.1111/1750-3841.15366 |
0.367 |
|
| 2020 |
Barnett SM, Sablani SS, Tang J, Ross CF. The potential for microwave technology and the ideal profile method to aid in salt reduction. Journal of Food Science. PMID 32017103 DOI: 10.1111/1750-3841.15034 |
0.323 |
|
| 2020 |
Al-Ghamdi S, Hong Y, Qu Z, Sablani SS. State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.) Journal of Food Engineering. 273: 109820. DOI: 10.1016/J.Jfoodeng.2019.109820 |
0.407 |
|
| 2020 |
Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. Corrigendum to “State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) Var. Russet Brown”[J. Food Eng. 251(2019) 45–56] Journal of Food Engineering. 267: 109617. DOI: 10.1016/J.Jfoodeng.2019.05.027 |
0.312 |
|
| 2020 |
Sonar CR, Al-Ghamdi S, Marti F, Tang J, Sablani SS. Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization Innovative Food Science and Emerging Technologies. 66: 102485. DOI: 10.1016/J.Ifset.2020.102485 |
0.38 |
|
| 2020 |
Sonar CR, Parhi A, Liu F, Patel J, Rasco B, Tang J, Sablani SS. Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films Food Packaging and Shelf Life. 24: 100486. DOI: 10.1016/J.Fpsl.2020.100486 |
0.327 |
|
| 2020 |
Alshammari J, Xu J, Tang J, Sablani S, Zhu M. Thermal resistance of Salmonella in low-moisture high-sugar products Food Control. 114: 107255. DOI: 10.1016/J.Foodcont.2020.107255 |
0.346 |
|
| 2020 |
Al-Ghamdi S, Sonar CR, Patel J, Albahr Z, Sablani SS. High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation Food Control. 114: 107233. DOI: 10.1016/J.Foodcont.2020.107233 |
0.4 |
|
| 2020 |
Ziyaina M, Rasco B, Sablani SS. Rapid methods of microbial detection in dairy products Food Control. 110: 107008. DOI: 10.1016/J.Foodcont.2019.107008 |
0.302 |
|
| 2020 |
Kumar PK, Joyner HS, Tang J, Rasco BA, Sablani SS. Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions Food and Bioprocess Technology. 13: 1491-1504. DOI: 10.1007/S11947-020-02488-9 |
0.402 |
|
| 2020 |
Zhao J, Liu L, Sablani SS, Peng Y, Xiao H, Bai J, Guo H. Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry Food and Bioprocess Technology. 13: 1329-1343. DOI: 10.1007/S11947-020-02477-Y |
0.366 |
|
| 2019 |
Parhi A, Bhunia K, Rasco B, Tang J, Sablani SS. Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films. Journal of Food Science. PMID 31432530 DOI: 10.1111/1750-3841.14755 |
0.306 |
|
| 2019 |
Barnett SM, Sablani SS, Tang J, Ross CF. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal. Journal of Food Science. PMID 31313314 DOI: 10.1111/1750-3841.14736 |
0.354 |
|
| 2019 |
Sonar CR, Rasco B, Tang J, Sablani SS. Natural color pigments: Oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. Journal of the Science of Food and Agriculture. PMID 31206676 DOI: 10.1002/Jsfa.9868 |
0.372 |
|
| 2019 |
Jain D, Tang J, Pedrow PD, Tang Z, Sablani S, Hong YK. Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity. Food Research International (Ottawa, Ont.). 119: 584-595. PMID 30884692 DOI: 10.1016/J.Foodres.2018.10.036 |
0.397 |
|
| 2019 |
Rashid A, Javed I, Rasco B, Sablani S, Ayaz M, Ali M, Abdullah M, Imran M, Gondal T, Afzal M, Atif M, Salehi B, Rodrigues C, Sharifi-Rad J, Martins N. Measurement of Off-Flavoring Volatile Compounds and Microbial Load as a Probable Marker for Keeping Quality of Pasteurized Milk Applied Sciences. 9: 959. DOI: 10.3390/App9050959 |
0.314 |
|
| 2019 |
Sonar CR, Paccola CS, Al‐Ghamdi S, Rasco B, Tang J, Sablani SS. Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films Journal of Food Process Engineering. 42. DOI: 10.1111/Jfpe.13074 |
0.379 |
|
| 2019 |
Jin Y, Tang J, Sablani SS. Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control Lwt. 112: 108257. DOI: 10.1016/J.Lwt.2019.108257 |
0.419 |
|
| 2019 |
Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown Journal of Food Engineering. 251: 45-56. DOI: 10.1016/J.Jfoodeng.2019.02.002 |
0.386 |
|
| 2019 |
Pokhrel PR, Toniazzo T, Boulet C, Oner ME, Sablani SS, Tang J, Barbosa-Cánovas GV. Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments Innovative Food Science & Emerging Technologies. 54: 93-102. DOI: 10.1016/J.Ifset.2019.03.007 |
0.356 |
|
| 2019 |
Zhang H, Patel J, Bhunia K, Al-Ghamdi S, Sonar CR, Ross CF, Tang J, Sablani SS. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage Food Packaging and Shelf Life. 21: 100324. DOI: 10.1016/J.Fpsl.2019.100324 |
0.347 |
|
| 2019 |
Muñoz N, Sonar CR, Bhunia K, Tang J, Barbosa-Cánovas GV, Sablani SS. Use of protective culture to control the growth of Listeria monocytogenes and Salmonella typhimurium in ready-to-eat cook-chill products Food Control. 102: 81-86. DOI: 10.1016/J.Foodcont.2019.03.009 |
0.344 |
|
| 2019 |
Ziyaina M, Rasco B, Coffey T, Ünlü G, Sablani SS. Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk Food Control. 100: 220-226. DOI: 10.1016/J.Foodcont.2019.01.018 |
0.319 |
|
| 2019 |
Xu J, Tang J, Jin Y, Song J, Yang R, Sablani SS, Zhu M. High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing Food Control. 98: 520-528. DOI: 10.1016/J.Foodcont.2018.11.054 |
0.44 |
|
| 2019 |
Patel J, Al-Ghamdi S, Zhang H, Queiroz R, Tang J, Yang T, Sablani SS. Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization Food and Bioprocess Technology. 12: 1516-1526. DOI: 10.1007/S11947-019-02310-1 |
0.371 |
|
| 2018 |
Ovissipour M, Shiroodi SG, Rasco B, Tang J, Sablani SS. Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. International Journal of Food Microbiology. 276: 10-19. PMID 29653392 DOI: 10.1016/J.Ijfoodmicro.2018.04.005 |
0.372 |
|
| 2018 |
Ziyaina M, Govindan BN, Rasco B, Coffey T, Sablani SS. Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss. Journal of Food Science. PMID 29369352 DOI: 10.1111/1750-3841.13981 |
0.337 |
|
| 2018 |
Pongpichaiudom A, Songsermpong S, Tang J, Sablani S. Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition International Journal of Food Engineering. 14. DOI: 10.1515/Ijfe-2017-0205 |
0.347 |
|
| 2018 |
Zhang Y, Zhao J, Ding Y, Xiao H, Sablani SS, Nie Y, Wu S, Tang X. Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage Journal of Food Engineering. 222: 49-53. DOI: 10.1016/J.Jfoodeng.2017.11.003 |
0.352 |
|
| 2018 |
Liu S, Ozturk S, Xu J, Kong F, Gray P, Zhu M, Sablani SS, Tang J. Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies Journal of Food Engineering. 217: 68-74. DOI: 10.1016/J.Jfoodeng.2017.08.013 |
0.363 |
|
| 2018 |
Wang J, Tang J, Rasco B, Sablani SS, Ovissipour M, Qu Z. Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization Food and Bioprocess Technology. 11: 1027-1038. DOI: 10.1007/S11947-018-2073-X |
0.367 |
|
| 2018 |
Krishna Kumar P, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown Journal of Food Measurement and Characterization. 12: 1572-1580. DOI: 10.1007/S11694-018-9772-X |
0.355 |
|
| 2017 |
Pokhrel PR, Bermúdez-Aguirre D, Martínez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-Cánovas GV. Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics. Journal of Food Science. PMID 28898409 DOI: 10.1111/1750-3841.13787 |
0.39 |
|
| 2017 |
Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV, Liu F. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation. Journal of Food Science. PMID 28613443 DOI: 10.1111/1750-3841.13739 |
0.404 |
|
| 2017 |
Muñoz N, Bhunia K, Zhang H, Barbosa-Cánovas GV, Tang J, Sablani S. Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures. International Journal of Food Microbiology. 253: 29-35. PMID 28475926 DOI: 10.1016/J.Ijfoodmicro.2017.04.018 |
0.409 |
|
| 2017 |
Muzammil HS, Rasco B, Sablani S. Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food & Nutrition Research. 61: 1290314. PMID 28326004 DOI: 10.1080/16546628.2017.1290314 |
0.354 |
|
| 2017 |
Liao YT, Syamaladevi RM, Zhang H, Killinger K, Sablani S. Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light. Journal of Food Protection. 545-550. PMID 28272923 DOI: 10.4315/0362-028X.Jfp-16-245 |
0.738 |
|
| 2017 |
Ovissipour M, Liu C, Ünlü G, Rasco B, Tang J, Sablani SS. Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material Journal of Aquatic Food Product Technology. 27: 200-210. DOI: 10.1080/10498850.2017.1417340 |
0.333 |
|
| 2017 |
Sablani SS. Non-equilibrium states and glass transitions in foods: Processing effects and product-specific implications edited by Bhesh Bhandari and Yrjo H. Roos Drying Technology. 36: 1143-1144. DOI: 10.1080/07373937.2017.1383554 |
0.339 |
|
| 2017 |
Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products Lwt - Food Science and Technology. 82: 454-463. DOI: 10.1016/J.Lwt.2017.04.019 |
0.418 |
|
| 2017 |
Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV. Development of model food systems for thermal pasteurization applications based on Maillard reaction products Lwt - Food Science and Technology. 75: 417-424. DOI: 10.1016/J.Lwt.2016.09.020 |
0.384 |
|
| 2017 |
Caparino OA, Nindo CI, Tang J, Sablani SS. Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation Journal of Food Engineering. 195: 61-72. DOI: 10.1016/J.Jfoodeng.2016.09.010 |
0.368 |
|
| 2017 |
Ovissipour M, Rasco B, Tang J, Sablani S. Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar) Food and Bioprocess Technology. 10: 1865-1882. DOI: 10.1007/S11947-017-1958-4 |
0.357 |
|
| 2017 |
Bornhorst ER, Liu F, Tang J, Sablani SS, Barbosa-Cánovas GV. Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes Food and Bioprocess Technology. 10: 1248-1256. DOI: 10.1007/S11947-017-1900-9 |
0.401 |
|
| 2017 |
Zhang H, Bhunia K, Munoz N, Li L, Dolgovskij M, Rasco B, Tang J, Sablani SS. Linking morphology changes to barrier properties of polymeric packaging for microwave-assisted thermal sterilized food Journal of Applied Polymer Science. 134: 45481. DOI: 10.1002/App.45481 |
0.346 |
|
| 2016 |
Syamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review. Comprehensive Reviews in Food Science and Food Safety. 15: 353-370. PMID 33371598 DOI: 10.1111/1541-4337.12190 |
0.762 |
|
| 2016 |
Bhunia K, Sablani SS, Tang J, Rasco B. Non-invasive measurement of oxygen diffusion in model foods. Food Research International (Ottawa, Ont.). 89: 161-168. PMID 28460901 DOI: 10.1016/J.Foodres.2016.07.015 |
0.365 |
|
| 2016 |
Al-Qadiri HM, Al-Holy MA, Shiroodi SG, Ovissipour M, Govindan BN, Al-Alami N, Sablani SS, Rasco B. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis). International Journal of Food Microbiology. 231: 48-53. PMID 27208583 DOI: 10.1016/J.Ijfoodmicro.2016.05.012 |
0.309 |
|
| 2016 |
Tarek AR, Rasco BA, Sablani SS. Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film. Journal of Food Science. PMID 27097058 DOI: 10.1111/1750-3841.13314 |
0.355 |
|
| 2016 |
Bornhorst ER, Tang J, Sablani SS. Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage. Journal of Food Science. PMID 27060992 DOI: 10.1111/1750-3841.13278 |
0.367 |
|
| 2016 |
Syamaladevi RM, Tang J, Villa-Rojas R, Sablani S, Carter B, Campbell G. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review Comprehensive Reviews in Food Science and Food Safety. 15: 353-370. DOI: 10.1111/1541-4337.12190 |
0.773 |
|
| 2016 |
Caparino OA, Nindo CI, Tang J, Sablani SS, Chew BP, Mathison BD, Fellman JK, Powers JR. Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage Drying Technology. 35: 25-37. DOI: 10.1080/07373937.2016.1157601 |
0.364 |
|
| 2016 |
Zhang H, Tang Z, Rasco B, Tang J, Sablani SS. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties Journal of Food Engineering. 183: 65-73. DOI: 10.1016/J.Jfoodeng.2016.03.021 |
0.431 |
|
| 2016 |
Bhunia K, Zhang H, Liu F, Rasco B, Tang J, Sablani SS. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization Innovative Food Science and Emerging Technologies. 38: 124-130. DOI: 10.1016/J.Ifset.2016.09.024 |
0.342 |
|
| 2016 |
Alfaifi B, Tang J, Rasco B, Wang S, Sablani S. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control Innovative Food Science and Emerging Technologies. 37: 125-137. DOI: 10.1016/J.Ifset.2016.08.012 |
0.344 |
|
| 2016 |
Syamaladevi RM, Tadapaneni RK, Xu J, Villa-Rojas R, Tang J, Carter B, Sablani S, Marks B. Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter Food Research International. 81: 163-170. DOI: 10.1016/J.Foodres.2016.01.008 |
0.776 |
|
| 2016 |
Zhang H, Bhunia K, Kuang P, Tang J, Rasco B, Mattinson DS, Sablani SS. Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato Food and Bioprocess Technology. 9: 341-351. DOI: 10.1007/S11947-015-1628-3 |
0.396 |
|
| 2015 |
Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR. Thermal Pasteurization of Vegetables: Critical Factors for Process Design and Effects on Quality. Critical Reviews in Food Science and Nutrition. 0. PMID 26529500 DOI: 10.1080/10408398.2015.1082126 |
0.367 |
|
| 2015 |
Adhikari A, Syamaladevi RM, Killinger K, Sablani SS. Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces. International Journal of Food Microbiology. 210: 136-42. PMID 26122954 DOI: 10.1016/J.Ijfoodmicro.2015.06.018 |
0.729 |
|
| 2015 |
Al-Qadiri H, Sablani SS, Ovissipour M, Al-Alami N, Govindan B, Rasco B. Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions. Journal of Food Protection. 78: 691-7. PMID 25836393 DOI: 10.4315/0362-028X.Jfp-14-427 |
0.326 |
|
| 2015 |
Kuang P, Zhang H, Bajaj PR, Yuan Q, Tang J, Chen S, Sablani SS. Physicochemical properties and storage stability of lutein microcapsules prepared with maltodextrins and sucrose by spray drying. Journal of Food Science. 80: E359-69. PMID 25597919 DOI: 10.1111/1750-3841.12776 |
0.393 |
|
| 2015 |
Zhang W, Luan D, Tang J, Sablani SS, Rasco B, Lin H, Liu F. Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process Journal of Food Engineering. 149: 195-203. DOI: 10.1016/J.Jfoodeng.2014.10.014 |
0.407 |
|
| 2015 |
Ovissipour M, Al-Qadiri HM, Sablani SS, Govindan BN, Al-Alami N, Rasco B. Corrigendum to "Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions" [Food Control 53 (July 2015) 117-123] Food Control. DOI: 10.1016/J.Foodcont.2015.11.022 |
0.321 |
|
| 2015 |
Ovissipour M, Al-Qadiri HM, Sablani SS, Govindan BN, Al-Alami N, Rasco B. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions Food Control. 53: 117-123. DOI: 10.1016/J.Foodcont.2015.01.006 |
0.323 |
|
| 2015 |
Syamaladevi RM, Adhikari A, Lupien SL, Dugan F, Bhunia K, Dhingra A, Sablani SS. Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces Food Control. 50: 297-303. DOI: 10.1016/J.Foodcont.2014.09.006 |
0.733 |
|
| 2014 |
Aamir M, Ovissipour M, Rasco B, Tang J, Sablani S. Seasonality of the Thermal Kinetics of Color Changes in Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions International Journal of Food Properties. 17: 2012-2024. DOI: 10.1080/10942912.2013.779701 |
0.385 |
|
| 2014 |
Syamaladevi RM, Lupien SL, Bhunia K, Sablani SS, Dugan F, Rasco B, Killinger K, Dhingra A, Ross C. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage Postharvest Biology and Technology. 87: 27-32. DOI: 10.1016/J.Postharvbio.2013.08.005 |
0.745 |
|
| 2014 |
Ullah J, Takhar PS, Sablani SS. Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage Lwt - Food Science and Technology. 59: 1186-1190. DOI: 10.1016/J.Lwt.2014.06.018 |
0.368 |
|
| 2014 |
Dhawan S, Varney C, Barbosa-Cánovas GV, Tang J, Selim F, Sablani SS. Pressure-assisted thermal sterilization effects on gas barrier, morphological, and free volume properties of multilayer EVOH films Journal of Food Engineering. 128: 40-45. DOI: 10.1016/J.Jfoodeng.2013.12.012 |
0.538 |
|
| 2014 |
Peng J, Tang J, Barrett DM, Sablani SS, Powers JR. Kinetics of carrot texture degradation under pasteurization conditions Journal of Food Engineering. 122: 84-91. DOI: 10.1016/J.Jfoodeng.2013.09.004 |
0.402 |
|
| 2014 |
Dhawan S, Sablani SS, Tang J, Barbosa-Cànovas GV, Ullman JL, Bhunia K. Silicon migration from high-barrier coated multilayer polymeric films to selected food simulants after microwave processing treatments Packaging Technology and Science. 27: 625-638. DOI: 10.1002/Pts.2055 |
0.565 |
|
| 2014 |
Dhawan S, Varney C, Barbosa-Cánovas GV, Tang J, Selim F, Sablani SS. The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films Journal of Applied Polymer Science. 131. DOI: 10.1002/App.40376 |
0.561 |
|
| 2013 |
Aamir M, Ovissipour M, Sablani SS, Rasco B. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review. International Journal of Food Science. 2013: 271271. PMID 26904594 DOI: 10.1155/2013/271271 |
0.393 |
|
| 2013 |
Bhunia K, Sablani SS, Tang J, Rasco B. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage Comprehensive Reviews in Food Science and Food Safety. 12: 523-545. DOI: 10.1111/1541-4337.12028 |
0.369 |
|
| 2013 |
Caparino OA, Sablani SS, Tang J, Syamaladevi RM, Nindo CI. Water Sorption, Glass Transition, and Microstructures of Refractance Window- and Freeze-Dried Mango (Philippine "Carabao" Var.) Powder Drying Technology. 31: 1969-1978. DOI: 10.1080/07373937.2013.805143 |
0.763 |
|
| 2013 |
Alfaifi B, Wang S, Tang J, Rasco B, Sablani S, Jiao Y. Radio frequency disinfestation treatments for dried fruit: Dielectric properties Lwt - Food Science and Technology. 50: 746-754. DOI: 10.1016/J.Lwt.2012.07.012 |
0.377 |
|
| 2013 |
Ovissipour M, Rasco B, Tang J, Sablani SS. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization Food Research International. 53: 141-148. DOI: 10.1016/J.Foodres.2013.04.029 |
0.326 |
|
| 2013 |
Syamaladevi RM, Lu X, Sablani SS, Insan SK, Adhikari A, Killinger K, Rasco B, Dhingra A, Bandyopadhyay A, Annapure U. Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics Food and Bioprocess Technology. 6: 2959-2973. DOI: 10.1007/S11947-012-0989-0 |
0.724 |
|
| 2012 |
Tammineni N, Unlü G, Rasco B, Powers J, Sablani S, Nindo C. Trout-skin gelatin-based edible films containing phenolic antioxidants: effect on physical properties and oxidative stability of cod-liver oil model food. Journal of Food Science. 77: E342-7. PMID 23106294 DOI: 10.1111/J.1750-3841.2012.02964.X |
0.313 |
|
| 2012 |
Bhunia K, Dhawan S, Sablani SS. Modeling the oxygen diffusion of nanocomposite-based food packaging films. Journal of Food Science. 77: N29-38. PMID 22757716 DOI: 10.1111/J.1750-3841.2012.02768.X |
0.54 |
|
| 2012 |
Syamaladevi RM, Andrews PK, Davies NM, Walters T, Sablani SS. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Journal of the Science of Food and Agriculture. 92: 916-24. PMID 21969304 DOI: 10.1002/Jsfa.4670 |
0.735 |
|
| 2012 |
Syamaladevi RM, Insan SK, Dhawan S, Andrews P, Sablani SS. Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization Drying Technology. 30: 484-493. DOI: 10.1080/07373937.2011.647369 |
0.769 |
|
| 2012 |
Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JR, Fellman JK. Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder Journal of Food Engineering. 111: 135-148. DOI: 10.1016/J.Jfoodeng.2012.01.010 |
0.403 |
|
| 2012 |
Syamaladevi RM, Barbosa-Cánovas GV, Schmidt SJ, Sablani SS. Influence of molecular weight on enthalpy relaxation and fragility of amorphous carbohydrates Carbohydrate Polymers. 88: 223-231. DOI: 10.1016/J.Carbpol.2011.11.088 |
0.746 |
|
| 2012 |
Syamaladevi RM, Manahiloh KN, Muhunthan B, Sablani SS. Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage Food Biophysics. 7: 57-71. DOI: 10.1007/S11483-011-9243-Y |
0.763 |
|
| 2012 |
Sablani SS, Dhawan S. Polymeric based packaging materials for advanced food processing technologies Tappi European Place Conference. 33-59. |
0.532 |
|
| 2011 |
Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition. Journal of Food Science. 76: E414-21. PMID 22417493 DOI: 10.1111/J.1750-3841.2011.02249.X |
0.773 |
|
| 2011 |
Bastarrachea L, Dhawan S, Sablani SS. Engineering Properties of Polymeric-Based Antimicrobial Films for Food Packaging Food Engineering Reviews. 3: 79-93. DOI: 10.1007/S12393-011-9034-8 |
0.56 |
|
| 2011 |
Dhawan S, Barbosa-Cànovas GV, Tang J, Sablani SS. Oxygen barrier and enthalpy of melting of multilayer EVOH films after pressure-assisted thermal processing and during storage Journal of Applied Polymer Science. 122: 1538-1545. DOI: 10.1002/App.34267 |
0.583 |
|
| 2010 |
Bastarrachea L, Dhawan S, Sablani SS, Mah JH, Kang DH, Zhang J, Tang J. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua. Journal of Food Science. 75: E215-24. PMID 20546402 DOI: 10.1111/J.1750-3841.2010.01591.X |
0.57 |
|
| 2010 |
Sablani SS, Andrews PK, Davies NM, Walters T, Saez H, Syamaladevi RM, Mohekar PR. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. Journal of the Science of Food and Agriculture. 90: 769-78. PMID 20355111 DOI: 10.1002/Jsfa.3882 |
0.738 |
|
| 2010 |
Goosen MFA, Sablani S, Cin MD, Wilf M. Effect of Cyclic Changes in Temperature and Pressure on Permeation Properties of Composite Polyamide Seawater Reverse Osmosis Membranes Separation Science and Technology. 46: 14-26. DOI: 10.1080/01496395.2010.502552 |
0.334 |
|
| 2010 |
Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. Water sorption and glass transition temperatures in red raspberry (Rubus idaeus) Thermochimica Acta. 503: 90-96. DOI: 10.1016/J.Tca.2010.03.013 |
0.763 |
|
| 2010 |
Mahmoudi H, Spahis N, Abdul-Wahab SA, Sablani SS, Goosen MFA. Improving the performance of a Seawater Greenhouse desalination system by assessment of simulation models for different condensers Renewable and Sustainable Energy Reviews. 14: 2182-2188. DOI: 10.1016/J.Rser.2010.03.024 |
0.329 |
|
| 2010 |
Syamaladevi RM, Sablani SS, Swanson BG. Aging of amorphous raspberry powder: Enthalpy relaxation and fragility Journal of Food Engineering. 101: 32-40. DOI: 10.1016/J.Jfoodeng.2010.06.006 |
0.758 |
|
| 2010 |
Bastarrachea L, Dhawan S, Sablani SS, Powers J. Release kinetics of nisin from biodegradable poly(butylene adipate-co-terephthalate) films into water Journal of Food Engineering. 100: 93-101. DOI: 10.1016/J.Jfoodeng.2010.03.032 |
0.56 |
|
| 2010 |
Sablani SS, Syamaladevi RM, Swanson BG. A review of methods, data and applications of state diagrams of food systems Food Engineering Reviews. 2: 168-203. DOI: 10.1007/S12393-010-9020-6 |
0.762 |
|
| 2009 |
Sablani SS, Dasse F, Bastarrachea L, Dhawan S, Hendrix KM, Min SC. Apple peel-based edible film development using a high-pressure homogenization. Journal of Food Science. 74: E372-81. PMID 19895466 DOI: 10.1111/J.1750-3841.2009.01273.X |
0.562 |
|
| 2009 |
Rahman MS, Al-Shamsi QH, Bengtsson GB, Sablani SS, Al-Alawi A. Drying kinetics and allicin potential in garlic slices during different methods of drying Drying Technology. 27: 467-477. DOI: 10.1080/07373930802683781 |
0.36 |
|
| 2009 |
Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG. State diagram and water adsorption isotherm of raspberry (Rubus idaeus) Journal of Food Engineering. 91: 460-467. DOI: 10.1016/J.Jfoodeng.2008.09.025 |
0.77 |
|
| 2009 |
Sablani SS, Bruno L, Kasapis S, Symaladevi RM. Thermal transitions of rice: Development of a state diagram Journal of Food Engineering. 90: 110-118. DOI: 10.1016/J.Jfoodeng.2008.06.008 |
0.389 |
|
| 2008 |
Sablani SS. Status of observational models used in design and control of products and processes Comprehensive Reviews in Food Science and Food Safety. 7: 130-136. DOI: 10.1111/J.1541-4337.2007.00031.X |
0.329 |
|
| 2008 |
Sablani SS, Shrestha AK, Bhandari BR. A new method of producing date powder granules: Physicochemical characteristics of powder Journal of Food Engineering. 87: 416-421. DOI: 10.1016/J.Jfoodeng.2007.12.024 |
0.393 |
|
| 2008 |
Kasapis S, Sablani SS. The effect of pressure on the structural properties of biopolymer/co-solute. Part II: The example of gelling polysaccharides Carbohydrate Polymers. 72: 537-544. DOI: 10.1016/J.Carbpol.2007.09.026 |
0.325 |
|
| 2007 |
Kasapis S, Sablani SS, Rahman MS, Al-Marhoobi IM, Al-Amri IS. Porosity and the effect of structural changes on the mechanical glass transition temperature. Journal of Agricultural and Food Chemistry. 55: 2459-66. PMID 17316022 DOI: 10.1021/Jf063473J |
0.354 |
|
| 2007 |
Sablani SS, Al-Belushi K, Al-Marhubi I, Al-Belushi R. Evaluating stability of vitamin C in fortified formula using water activity and glass transition International Journal of Food Properties. 10: 61-71. DOI: 10.1080/10942910600717284 |
0.435 |
|
| 2007 |
Sablani SS, Kasapis S, Al-Tarqe ZH, Al-Marhubi I, Al-Khuseibi M, Al-Khabori T. Isobaric and isothermal kinetics of gelatinization of waxy maize starch Journal of Food Engineering. 82: 443-449. DOI: 10.1016/J.Jfoodeng.2007.02.056 |
0.361 |
|
| 2007 |
Sablani SS, Rahman MS, Al-Kuseibi MK, Al-Habsi NA, Al-Belushi RH, Al-Marhubi I, Al-Amri IS. Influence of shelf temperature on pore formation in garlic during freeze-drying Journal of Food Engineering. 80: 68-79. DOI: 10.1016/J.Jfoodeng.2006.05.010 |
0.367 |
|
| 2007 |
Jasinghe VJ, Perera CO, Sablani SS. Kinetics of the conversion of ergosterol in edible mushrooms Journal of Food Engineering. 79: 864-869. DOI: 10.1016/J.Jfoodeng.2006.01.085 |
0.302 |
|
| 2007 |
Sablani SS, Kasapis S, Rahman MS. Evaluating water activity and glass transition concepts for food stability Journal of Food Engineering. 78: 266-271. DOI: 10.1016/J.Jfoodeng.2005.09.025 |
0.436 |
|
| 2006 |
Sablani SS. Food quality attributes in drying Stewart Postharvest Review. 2: 1-6. DOI: 10.2212/Spr.2006.2.8 |
0.318 |
|
| 2006 |
Sablani SS, Kasapis S. Glass Transition and Water Activity of Freeze-Dried Shark Drying Technology. 24: 1003-1009. DOI: 10.1080/07373930600776175 |
0.431 |
|
| 2006 |
Sablani SS. Drying of fruits and vegetables: Retention of nutritional/functional quality Drying Technology. 24: 123-135. DOI: 10.1080/07373930600558904 |
0.324 |
|
| 2005 |
Kasapis S, Sablani SS. A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin. International Journal of Biological Macromolecules. 36: 71-8. PMID 15878197 DOI: 10.1016/J.Ijbiomac.2005.03.010 |
0.369 |
|
| 2005 |
Rahman MS, Sablani SS, Al-Habsi N, Al-Maskri S, Al-Belushi R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods Journal of Food Science. 70. DOI: 10.1111/J.1365-2621.2005.Tb07086.X |
0.41 |
|
| 2005 |
Sablani SS. Comments on "a theoretical model to predict the formation of pores in foods during drying by M. S. Rahman [International Journal of Food Properties (2003) 61-72]", International Journal of Food Properties. 8: 413-414. DOI: 10.1081/Jfp-200063090 |
0.336 |
|
| 2005 |
Al-Khuseibi MK, Sablani SS, Perera CO. Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato Drying Technology. 23: 2449-2461. DOI: 10.1080/07373930500340734 |
0.334 |
|
| 2005 |
Perret JS, Al-Ismaili AM, Sablani SS. Development of a humidification-dehumidification system in a Quonset greenhouse for sustainable crop production in arid regions Biosystems Engineering. 91: 349-359. DOI: 10.1016/J.Biosystemseng.2005.04.009 |
0.357 |
|
| 2004 |
Marcotte M, Sablani SS, Kasapis S, Baik OD, Fustier P. The thermal kinetics of starch gelatinization in the presence of other cake ingredients International Journal of Food Science and Technology. 39: 807-810. DOI: 10.1111/J.1365-2621.2004.00831.X |
0.383 |
|
| 2004 |
Sablani SS, Kasapis S, Rahman MS, Al-Jabri A, Al-Habsi N. Sorption isotherms and the state diagram for evaluating stability criteria of abalone Food Research International. 37: 915-924. DOI: 10.1016/J.Foodres.2004.05.006 |
0.421 |
|
| 2003 |
Islam R, Sablani SS, Mujumdar AS. An artificial neural network model for prediction of drying rates Drying Technology. 21: 1867-1884. DOI: 10.1081/Drt-120025512 |
0.316 |
|
| 2003 |
Sablani SS, Rahman MS. Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity Food Research International. 36: 617-623. DOI: 10.1016/S0963-9969(03)00012-7 |
0.399 |
|
| 2003 |
Sablani SS, Rahman MS. Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango Food Research International. 36: 65-71. DOI: 10.1016/S0963-9969(02)00109-6 |
0.345 |
|
| 2003 |
Sablani SS, Goosen MFA, Paton C, Shayya WH, Al-Hinai H. Simulation of fresh water production using a humidification-dehumidification seawater greenhouse Desalination. 159: 283-288. DOI: 10.1016/S0011-9164(03)90080-4 |
0.314 |
|
| 2003 |
Goosen MFA, Sablani SS, Paton C, Perret J, Al-Nuaimi A, Haffar I, Al-Hinai H, Shayya WH. Solar energy desalination for arid coastal regions: Development of a humidification-dehumidification seawater greenhouse Solar Energy. 75: 413-419. DOI: 10.1016/J.Solener.2003.07.007 |
0.305 |
|
| 2002 |
Rahman MS, Sablani SS, Al-Ruzeiqi MH, Guizani N. Water adsorption isotherms of freeze-dried tuna meat Transactions of the American Society of Agricultural Engineers. 45: 767-772. DOI: 10.13031/2013.8843 |
0.365 |
|
| 2002 |
Sablani SS, Kasapis S, Al-Rahbi Y, Al-Mugheiry M. Water sorption isotherms and glass transition properties of gelatin Drying Technology. 20: 2081-2092. DOI: 10.1081/Drt-120015586 |
0.362 |
|
| 2002 |
Sablani SS, Rahman MS. Pore formation in selected foods as a function of shelf temperature during freeze drying Drying Technology. 20: 1379-1391. DOI: 10.1081/Drt-120005857 |
0.402 |
|
| 2002 |
Sablani SS, Baik OD, Marcotte M. Neural networks for predicting thermal conductivity of bakery products Journal of Food Engineering. 52: 299-304. DOI: 10.1016/S0260-8774(01)00119-4 |
0.314 |
|
| 2002 |
Sablani SS, Shafiur Rahman M, Al-Sadeiri DS. Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution Journal of Food Engineering. 52: 193-199. DOI: 10.1016/S0260-8774(01)00103-0 |
0.359 |
|
| 2002 |
Goosen MFA, Sablani SS, Al-Maskari SS, Al-Belushi RH, Wilf M. Effect of feed temperature on permeate flux and mass transfer coefficient in spiral-wound reverse osmosis systems Desalination. 144: 367-372. DOI: 10.1016/S0011-9164(02)00345-4 |
0.337 |
|
| 2001 |
Baik OD, Marcotte M, Sablani SS, Castaigne F. Thermal and physical properties of bakery products. Critical Reviews in Food Science and Nutrition. 41: 321-52. PMID 11497327 DOI: 10.1080/20014091091832 |
0.312 |
|
| 2001 |
Myhara RM, Sablani S. UNIFICATION OF FRUIT WATER SORPTION ISOTHERMS USING ARTIFICIAL NEURAL NETWORKS Drying Technology. 19: 1543-1554. DOI: 10.1081/Drt-100107258 |
0.339 |
|
| 2001 |
Rahman MS, Sablani SS, Al-Ibrahim MA. Osmotic dehydration of potato: Equilibrium kinetics Drying Technology. 19: 1163-1176. DOI: 10.1081/Drt-100104812 |
0.368 |
|
| 2001 |
Sablani SS, Myhara RM, Al-Attabi ZH, Al-Mugheiry MM. Water sorption isotherms of freeze dried fish sardines Drying Technology. 19: 673-680. DOI: 10.1081/Drt-100103943 |
0.313 |
|
| 2001 |
Sablani SS, Shayya WH. Computerization of Stumbo's method of thermal process calculations using neural networks Journal of Food Engineering. 47: 233-240. DOI: 10.1016/S0260-8774(00)00121-7 |
0.303 |
|
| 2000 |
Kasapis S, Sablani SS, Biliaderis CG. Dynamic oscillation measurements of starch networks at temperatures above 100°C Carbohydrate Research. 329: 179-187. PMID 11086697 DOI: 10.1016/S0008-6215(00)00161-0 |
0.419 |
|
| 1999 |
Sreekanth S, Ramaswamy HS, Sablani SS, Prasher SO. A neural network approach for evaluation of surface heat transfer coefficient Journal of Food Processing and Preservation. 23: 329-348. DOI: 10.1111/J.1745-4549.1999.Tb00389.X |
0.307 |
|
| 1999 |
Baik OD, Sablani SS, Marcotte M, Castaigne F. Modeling the thermal properties of a cup cake during baking Journal of Food Science. 64: 295-299. DOI: 10.1111/J.1365-2621.1999.Tb15886.X |
0.338 |
|
| 1998 |
Myhara RM, Sablani SS, Al-Alawi SM, Taylor MS. Water sorption isotherms of dates: Modeling using GAB equation and artificial neural network approaches Lwt - Food Science and Technology. 31: 699-706. DOI: 10.1006/Fstl.1998.0492 |
0.339 |
|
| 1998 |
Sablani SS, Marcotte M, Baik OD, Castaigne F. Modeling of simultaneous heat and water transport in the baking process Lwt - Food Science and Technology. 31: 201-209. DOI: 10.1006/Fstl.1997.0360 |
0.331 |
|
| 1996 |
Sablani SS, Ramaswamy HS. Particle heat transfer coefficients under various retort operating conditions with end-over-end rotation Journal of Food Process Engineering. 19: 403-424. DOI: 10.1111/J.1745-4530.1996.Tb00402.X |
0.302 |
|
| 1995 |
SABLANI S, RAMASWAMY H, PRASHER S. A NEURAL NETWORK APPROACH FOR THERMAL PROCESSING APPLICATIONS Journal of Food Processing and Preservation. 19: 283-301. DOI: 10.1111/J.1745-4549.1995.Tb00295.X |
0.337 |
|
| 1995 |
Sablani SS, Ramaswamy HS. Fluid-to-particle heat transfer coefficients in cans during end-over-end processing Lwt - Food Science and Technology. 28: 56-61. DOI: 10.1016/S0023-6438(95)80013-1 |
0.307 |
|
| 1995 |
Ramaswamy HS, Basak S, Abbatemarco C, Sablani SS. Rheological properties of gelatinized starch solutions as influenced by thermal processing in an agitating retort Journal of Food Engineering. 25: 441-454. DOI: 10.1016/0260-8774(94)00009-X |
0.385 |
|
| 1993 |
RAMASWAMY H, ABBATEMARCO C, SABLANI S. HEAT TRANSFER RATES IN A CANNED FOOD MODEL AS INFLUENCED BY PROCESSING IN an END-OVER-END ROTARY STEAM/AIR RETORT Journal of Food Processing and Preservation. 17: 269-286. DOI: 10.1111/J.1745-4549.1993.Tb00731.X |
0.358 |
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