Shyam S. Sablani - Publications

Affiliations: 
Biological and Agricultural Engineering Washington State University, Pullman, WA, United States 
Area:
Agricultural Engineering, Food Science and Technology Agriculture

137 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  0.64
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  0.48
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  0.48
2019 Kak A, Bajaj PR, Bhunia K, Nitin N, Sablani SS. A Fluorescence-based Method for Estimation of Oxygen Barrier Properties of Microspheres. Journal of Food Science. PMID 30730581 DOI: 10.1111/1750-3841.14453  0.64
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  0.48
2018 Quintanilla A, Mencia A, Powers J, Rasco B, Tang J, Sablani SS. Vacuum Impregnation of Firming Agents in Red Raspberries. Journal of the Science of Food and Agriculture. PMID 29315589 DOI: 10.1002/jsfa.8878  0.6
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  0.48
2017 Bajaj PR, Bhunia K, Kleiner L, Joyner Melito HS, Smith D, Ganjyal G, Sablani SS. Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. Journal of Microencapsulation. 1-36. PMID 28393603 DOI: 10.1080/02652048.2017.1317045  0.64
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  0.64
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  0.96
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  0.96
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  0.96
2016 Bhunia K, Ovissipour M, Rasco B, Tang J, Sablani SS. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: Criteria for Package Design. Journal of the Science of Food and Agriculture. PMID 27030106 DOI: 10.1002/jsfa.7738  0.96
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  0.96
2016 Bhunia K, Sablani SS, Tang J, Rasco B. Non-invasive measurement of oxygen diffusion in model foods Food Research International. DOI: 10.1016/j.foodres.2016.07.015  0.96
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  0.96
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  0.48
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  0.96
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  0.96
2015 Dong T, Yu X, Miao C, Rasco B, Garcia-Pérez M, Sablani SS, Chen S. Selective esterification to produce microalgal biodiesel and enrich polyunsaturated fatty acid using zeolite as a catalyst Rsc Advances. 5: 84894-84900. DOI: 10.1039/c5ra17512g  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 Dong T, Gao D, Miao C, Yu X, Degan C, Garcia-Pérez M, Rasco B, Sablani SS, Chen S. Two-step microalgal biodiesel production using acidic catalyst generated from pyrolysis-derived bio-char Energy Conversion and Management. 105: 1389-1396. DOI: 10.1016/j.enconman.2015.06.072  0.96
2015 Bajaj PR, Tang J, Sablani SS. Pea Protein Isolates: Novel Wall Materials for Microencapsulating Flaxseed Oil Food and Bioprocess Technology. DOI: 10.1007/s11947-015-1589-6  0.48
2015 Tarek AR, Rasco BA, Sablani SS. Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films Food and Bioprocess Technology. 8: 1267-1280. DOI: 10.1007/s11947-015-1487-y  0.96
2014 Sablani SS. 75 years of IFT: Food engineering and physical properties, and nanoscale food science, engineering and technology in JFS - 1936 to Present Journal of Food Science. 79. DOI: 10.1111/1750-3841.12386  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2014 Sablani SS. Freezing of Fruits and Impact on Anthocyanins Processing and Impact On Active Components in Food. 147-156. DOI: 10.1016/B978-0-12-404699-3.00018-4  0.96
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  0.96
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  0.96
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  0.96
2013 Ovissipour M, Sablani SS, Rasco B. Engineered nanoparticle adhesion and removal from tomato surfaces. Journal of Agricultural and Food Chemistry. 61: 10183-90. PMID 24079610 DOI: 10.1021/jf4018228  0.96
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  0.96
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  0.96
2013 Tanongkankit Y, Sablani SS, Chiewchan N, Devahastin S. Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition, solvent and sample pretreatment Journal of Food Engineering. 117: 151-157. DOI: 10.1016/j.jfoodeng.2013.02.011  0.96
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  0.96
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  0.96
2013 Chindapan N, Sablani SS, Chiewchan N, Devahastin S. Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm Food and Bioprocess Technology. 6: 2695-2707. DOI: 10.1007/s11947-012-0914-6  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2012 Sablani SS, Dhawan S. Polymeric based packaging materials for advanced food processing technologies Tappi European Place Conference. 33-59.  0.96
2012 Venkateswaran D, Dhawan S, Sablani SS, Zhang J, Jiang L. Field peas and poly (lactic acid) biocomposites: Preparation and physical properties 18th Iapri World Packaging Conference. 465-472.  0.96
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  0.96
2011 Chindapan N, Devahastin S, Chiewchan N, Sablani SS. Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions. Journal of Food Science. 76: S451-7. PMID 21819402 DOI: 10.1111/j.1750-3841.2011.02296.x  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2008 Mahmoudi H, Abdul-Wahab SA, Goosen MFA, Sablani SS, Perret J, Ouagued A, Spahis N. Weather data and analysis of hybrid photovoltaic-wind power generation systems adapted to a seawater greenhouse desalination unit designed for arid coastal countries Desalination. 222: 119-127. DOI: 10.1016/j.desal.2007.01.135  0.96
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  0.96
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  0.96
2007 Guizani N, Sablani SS. Special Issue: Functional Foods International Journal of Food Properties. 10: 199. DOI: 10.1080/10942910601113335  0.96
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  0.96
2007 Sablani SS, Rahman MS, Al-Busaidi S, Guizani N, Al-Habsi N, Al-Belushi R, Soussi B. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry Thermochimica Acta. 462: 56-63. DOI: 10.1016/j.tca.2007.06.008  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2006 Campo A, Chikh S, Sablani SS. Optimal molar gas composition of selected gas mixtures with helium that maximize turbulent free convection along vertical plates Journal of Fluids Engineering, Transactions of the Asme. 128: 199-201. DOI: 10.1115/1.2137349  0.96
2006 Sablani SS. Drying of fruits and vegetables: Retention of nutritional/functional quality Drying Technology. 24: 123-135. DOI: 10.1080/07373930600558904  0.96
2006 Sablani SS, Opara LU, Al-Balushi K. Influence of bruising and storage temperature on vitamin C content of tomato fruit Journal of Food, Agriculture and Environment. 4: 54-56.  0.96
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  0.96
2005 Campo A, Chikh S, Sablani SS. On the maximization of turbulent free convection along heated vertical plates by means of preferable gaseous media Heat Transfer Research. 36: 247-265. DOI: 10.1615/HeatTransRes.v36.i4.10  0.96
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  0.96
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  0.96
2005 Sablani SS, Rahman MS. Special issue: Quality of dried foods and biomaterials Drying Technology. 23: 693. DOI: 10.1081/DRT-200054174  0.96
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  0.96
2005 Sablani SS, Kacimov A, Perret J, Mujumdar AS, Campo A. Non-iterative estimation of heat transfer coefficients using artificial neural network models International Journal of Heat and Mass Transfer. 48: 665-679. DOI: 10.1016/j.ijheatmasstransfer.2004.09.005  0.96
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  0.96
2005 Rahman MS, Sablani SS. Measurement Of Water Activity By Electronic Sensors Handbook of Food Analytical Chemistry. 1: 67-70. DOI: 10.1002/0471709085.ch2  0.96
2005 Shayya WH, Sablani SS, Campo A. Explicit calculation of the friction factor for non-Newtonian fluids using artificial neural networks Developments in Chemical Engineering and Mineral Processing. 13: 5-20.  0.96
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  0.96
2004 Goosen MFA, Sablani SS, Al-Hinai H, Al-Obeidani S, Al-Belushi R, Jackson D. Fouling of reverse osmosis and ultrafiltration membranes: A critical review Separation Science and Technology. 39: 2261-2297. DOI: 10.1081/SS-120039343  0.96
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  0.96
2003 Rahman MS, Sablani SS. Structural Characteristics of Freeze-Dried Abalone: Porosimetry and Puncture Test Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. 81: 309-315. DOI: 10.1205/096030803322756394  0.96
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  0.96
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  0.96
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  0.96
2003 Sablani SS, Shayya WH. Neural network based non-iterative calculation of the friction factor for power law fluids Journal of Food Engineering. 57: 327-335. DOI: 10.1016/S0260-8774(02)00347-3  0.96
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  0.96
2003 Sablani SS, Shayya WH, Kacimov A. Explicit calculation of the friction factor in pipeline flow of Bingham plastic fluids: A neural network approach Chemical Engineering Science. 58: 99-106. DOI: 10.1016/S0009-2509(02)00440-2  0.96
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  0.96
2003 Sablani SS, Rahman MS, Al-Habsi N. Effect of convection air-drying on apparent density, porosity and moisture diffusivity of potato and apple Journal of Food Science and Technology. 40: 592-596.  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2002 Sablani SS, Goosen MFA, Al-Belushi R, Gerardos V. Influence of spacer thickness on permeate flux in spiral-wound seawater reverse osmosis systems Desalination. 146: 225-230. DOI: 10.1016/S0011-9164(02)00477-0  0.96
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  0.96
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.  0.96
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  0.96
2001 Rahman MS, Sablani SS, Al-Ibrahim MA. Osmotic dehydration of potato: Equilibrium kinetics Drying Technology. 19: 1163-1176. DOI: 10.1081/DRT-100104812  0.96
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  0.96
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  0.96
2001 Sablani SS. A neural network approach for non-iterative calculation of heat transfer coefficient in fluid-particle systems Chemical Engineering and Processing. 40: 363-369. DOI: 10.1016/S0255-2701(01)00111-8  0.96
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  0.96
2000 Kasapis S, Sablani SS. First- and second-approximation calculations in the relaxation function of high-sugar/polysaccharide systems International Journal of Biological Macromolecules. 27: 301-305. PMID 10921857 DOI: 10.1016/S0141-8130(00)00135-5  0.96
2000 Goosen MFA, Sablani SS, Shayya WH, Paton C, Al-Hinai H. Thermodynamic and economic considerations in solar desalination Desalination. 129: 63-89. DOI: 10.1016/S0011-9164(00)00052-7  0.96
2000 Sablani SS, Shayya WH, Prasher SO. Artificial neural network model for non-iterative calculation of the friction coefficient in open channel flow Applied Engineering in Agriculture. 16: 191-196.  0.96
1999 Sablani SS, Ramaswamy HS. Note. End-over-end agitation processing of cans containing liquid particle mixtures. Influence of continuous versus oscillatory rotation Food Science and Technology International. 5: 385-389.  0.96
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.  0.96
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.  0.96
1998 Shayya WH, Sablani SS. An artificial neural network for non-iterative calculation of the friction factor in pipeline flow Computers and Electronics in Agriculture. 21: 219-228. DOI: 10.1016/S0168-1699(98)00032-5  0.96
1998 Sablani SS, Ramaswamy HS. Multi-particle mixing behavior and its role in heat transfer during end-over-end agitation of cans Journal of Food Engineering. 38: 141-152.  0.96
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.  0.96
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.  0.96
1997 Sablani SS, Ramaswamy HS, Sreekanth S, Prasher SO. Neural network modeling of heat transfer to liquid particle mixtures in cans subjected to end-over-end processing Food Research International. 30: 105-116. DOI: 10.1016/S0963-9969(97)00029-X  0.96
1997 Ramaswamy HS, Sablani SS. Particle Shape Influence on Heat Transfer in Cans Containing Liquid Particle Mixtures Subjected to End-over-end Rotation Lwt - Food Science and Technology. 30: 525-535. DOI: 10.1006/fstl.1996.0221  0.96
1997 Sablani SS, Ramaswamy HS. Heat transfer to particles in cans with end-over-end rotation: Influence of particle size and concentration (%V/V) Journal of Food Process Engineering. 20: 265-283.  0.96
1997 Ramaswamy HS, Sablani SS. Particle motion and heat transfer in cans during end-over-end rotation: Influence of physical properties and rotational speed Journal of Food Processing and Preservation. 21: 105-127.  0.96
1997 Sablani SS, Ramaswamy HS, Mujumdar AS. Dimensionless correlations for convective heat transfer to liquid and particles in cans subjected to end-over-end rotation Journal of Food Engineering. 34: 453-472.  0.96
1997 Sreekanth S, Sablani SS, Ramaswamy HS, Prasher SO. A neural network approach for inverse heat conduction problems American Society of Mechanical Engineers, Heat Transfer Division, (Publication) Htd. 339: 37-41.  0.96
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.  0.96
1995 Raghavan GSV, Tulasidas TN, Sablani SS, Ramaswamy HS. A method of determination of concentration dependent effective moisture diffusivity Drying Technology. 13: 1477-1488. DOI: 10.1080/07373939508917034  0.96
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  0.96
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  0.96
1990 Sablani SS, Venkateshan SP, Sastri VMK. Numerical study of two-dimensional freezing in an annulus Journal of Thermophysics and Heat Transfer. 4: 398-400.  0.96
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