☰

Shyam S. Sablani - Publications

Affiliations: 
Biological and Agricultural Engineering Washington State University, Pullman, WA, United States 
Area:
Agricultural Engineering, Food Science and Technology Agriculture
Tree Info Similar researchers PubMed Report error

148/239 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
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
Low-probability matches (unlikely to be authored by this person)
2014 Alfaifi B, Wang S, Tang J, Rasco B, Sablani S, Jiao Y. Corrigendum to ‘Radio frequency disinfestation treatments for dried fruit: Dielectric properties’ [LWT – Food Sci Technol 50 (2013) 746–754] Lwt - Food Science and Technology. 58: 312. DOI: 10.1016/J.Lwt.2014.02.059  0.299
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  0.298
2020 Quintanilla A, Mencia A, Powers J, Rasco B, Tang J, Sablani SS. Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties Drying Technology. 1-11. DOI: 10.1080/07373937.2020.1789654  0.298
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  0.297
2014 Alfaifi B, Tang J, Jiao Y, Wang S, Rasco B, Jiao S, Sablani S. Radio frequency disinfestation treatments for dried fruit: Model development and validation Journal of Food Engineering. 120: 268-276. DOI: 10.1016/J.Jfoodeng.2013.07.015  0.295
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  0.294
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. DOI: 10.1111/J.1745-4549.1997.Tb00771.X  0.293
2020 Parhi A, Tang J, Sablani SS. Functionality of ultra-high barrier metal oxide-coated polymer films for in-package, thermally sterilized food products Food Packaging and Shelf Life. 25: 100514. DOI: 10.1016/J.Fpsl.2020.100514  0.293
2007 Guizani N, Sablani SS. Special Issue: Functional Foods International Journal of Food Properties. 10: 199. DOI: 10.1080/10942910601113335  0.292
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  0.29
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  0.29
2016 Shiroodi SG, Nesaei S, Ovissipour M, Al-Qadiri HM, Rasco B, Sablani S. Biodegradable Polymeric Films Incorporated with Nisin: Characterization and Efficiency against Listeria monocytogenes Food and Bioprocess Technology. 1-12. DOI: 10.1007/S11947-016-1684-3  0.289
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  0.288
1998 Sreekanth S, Ramaswamy H, Sablani S. PREDICTION OF PSYCHROMETRIC PARAMETERS USING NEURAL NETWORKS Drying Technology. 16: 825-837. DOI: 10.1080/07373939808917438  0.284
2020 Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage Journal of Food Process Engineering. DOI: 10.1111/Jfpe.13508  0.284
2011 Sablani SS, Andrews PK, Davies NM, Walters T, Saez H, Bastarrachea L. Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries Drying Technology. 29: 205-216. DOI: 10.1080/07373937.2010.483047  0.284
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  0.283
2009 Sablani SS. Food Packaging Science And Technology Journal of Food Processing and Preservation. 33: 140-142. DOI: 10.1111/J.1745-4549.2008.00301.X  0.282
2001 Sablani SS, Rahman MS, Labuza TP. Measurement of Water Activity Using Isopiestic Method Current Protocols in Food Analytical Chemistry. 51-60. DOI: 10.1002/0471142913.Faa0203S00  0.282
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  0.281
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  0.28
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  0.279
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  0.271
2018 Barragán-Iglesias J, Rodríguez-Ramírez J, Sablani SS, Méndez-Lagunas LL. Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration Drying Technology. 37: 906-919. DOI: 10.1080/07373937.2018.1473420  0.267
2010 Bertram RM, Takemoto JK, Remsberg CM, Vega-Villa KR, Sablani S, Davies NM. High-performance liquid chromatographic analysis: applications to nutraceutical content and urinary disposition of oxyresveratrol in rats. Biomedical Chromatography : Bmc. 24: 516-21. PMID 19739255 DOI: 10.1002/Bmc.1320  0.267
2009 Mahmoudi H, Spahis N, Goosen MF, Sablani S, Abdul-wahab SA, Ghaffour N, Drouiche N. Assessment of wind energy to power solar brackish water greenhouse desalination units: A case study from Algeria Renewable and Sustainable Energy Reviews. 13: 2149-2155. DOI: 10.1016/J.Rser.2009.03.001  0.26
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  0.26
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. DOI: 10.1111/J.1745-4530.1997.Tb00422.X  0.259
2020 Xie Y, Xu J, Yang R, Alshammari J, Zhu MJ, Sablani S, Tang J. Moisture content of bacterial cells determines thermal resistance of Enteritidis PT 30. Applied and Environmental Microbiology. PMID 33158899 DOI: 10.1128/AEM.02194-20  0.259
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  0.258
2017 Abdussamad TR, Rasco BA, Sablani SS. Correction to: Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films Food and Bioprocess Technology. 10: 2269-2269. DOI: 10.1007/S11947-017-2008-Y  0.257
2022 Zhao Y, Kumar PK, Sablani SS, Takhar PS. Hybrid mixture theory-based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze-thaw cycles. Journal of Food Science. PMID 36049017 DOI: 10.1111/1750-3841.16279  0.257
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  0.257
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  0.256
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  0.256
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. DOI: 10.1016/S0260-8774(98)00123-X  0.255
2008 Al-Obeidani S, Al-Hinai H, Goosen M, Sablani S, Taniguchi Y, Okamura H. Chemical cleaning of oil contaminated polyethylene hollow fiber microfiltration membranes Journal of Membrane Science. 307: 299-308. DOI: 10.1016/J.Memsci.2007.09.048  0.254
2017 Gao X, Wang X, Li H, Roje S, Sablani SS, Chen S. Parameterization of a light distribution model for green cell growth of microalgae: Haematococcus pluvialis cultured under red LED lights Algal Research. 23: 20-27. DOI: 10.1016/J.Algal.2016.12.018  0.253
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  0.253
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. DOI: 10.2514/3.195  0.251
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  0.25
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  0.248
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. PMID 33412668 DOI: 10.1111/1541-4337.12028  0.248
2001 Goosen MF, Al-Hinai H, Sablani S. Capacity-building strategies for desalination: activities, facilities and educational programs in Oman Desalination. 141: 181-189. DOI: 10.1016/S0011-9164(01)00402-7  0.246
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  0.244
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  0.242
2005 Rahman MS, Sablani SS. Measurement Of Water Activity By Electronic Sensors Handbook of Food Analytical Chemistry. 1: 67-70. DOI: 10.1002/0471142913.Faa0205S03  0.239
2001 Sablani S, Goosen M, Al-Belushi R, Wilf M. Concentration polarization in ultrafiltration and reverse osmosis: a critical review Desalination. 141: 269-289. DOI: 10.1016/S0011-9164(01)85005-0  0.238
2000 Ramaswamy H, Chen C, Sreekanth S, Sablani S, Prasher S. Neural Network Assisted Experimental Designs for Food Research Journal of Agricultural and Marine Sciences [Jams]. 5: 97. DOI: 10.24200/Jams.Vol5Iss2Pp97-106  0.237
2023 Sun S, Xie Y, Zhou X, Zhu MJ, Sablani S, Tang J. Survival and thermal resistance of Salmonella in chocolate products with different water activities. Food Research International (Ottawa, Ont.). 172: 113209. PMID 37689954 DOI: 10.1016/j.foodres.2023.113209  0.235
2018 Ziyaina M, Rasco B, Coffey T, Mattinson DS, Sablani S. Correlation of volatile compound concentrations with bacterial counts in whole pasteurised milk under various storage conditions International Journal of Dairy Technology. 72: 36-46. DOI: 10.1111/1471-0307.12557  0.235
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  0.235
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.  0.235
2022 Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Comprehensive Reviews in Food Science and Food Safety. 21: 4939-4970. PMID 36329575 DOI: 10.1111/1541-4337.13058  0.234
2019 Al‐Ghamdi S, Rasco B, Tang J, Barbosa‐Cánovas GV, Sablani SS. Role of package headspace on multilayer films subjected to high hydrostatic pressure Packaging Technology and Science. 32: 247-257. DOI: 10.1002/Pts.2432  0.233
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. DOI: 10.1016/S0260-8774(97)00088-5  0.231
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  0.226
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  0.225
2001 Rahman M, Sablani S, Guizani N, Labuza T, Lewiki P. Direct Manometric Determination of Vapor Pressure Current Protocols in Food Analytical Chemistry. 1: A2.4.1-A2.4.6. DOI: 10.1002/0471142913.Faa0204S01  0.225
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  0.222
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  0.221
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. DOI: 10.1002/Apj.5500130102  0.22
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  0.219
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  0.219
2022 Yildiz S, Shin GY, Franco BG, Tang J, Sablani S, Barbosa-Cánovas GV. Equivalent processing for pasteurization of a pineapple juice-coconut milk blend by selected nonthermal technologies. Journal of Food Science. PMID 36477936 DOI: 10.1111/1750-3841.16403  0.212
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  0.211
2022 Zhao JH, Kumar PK, Sablani SS. Glass transitions in frozen systems as influenced by molecular weight of food components. Comprehensive Reviews in Food Science and Food Safety. PMID 36156387 DOI: 10.1111/1541-4337.13034  0.211
2022 Khan MIH, Sablani SS, Nayak R, Gu Y. Machine learning-based modeling in food processing applications: State of the art. Comprehensive Reviews in Food Science and Food Safety. PMID 35122379 DOI: 10.1111/1541-4337.12912  0.193
2020 Yang R, Guan J, Sun S, Sablani SS, Tang J. Understanding water activity change in oil with temperature. Current Research in Food Science (Online). 3: 158-165. PMID 32914131 DOI: 10.1016/j.crfs.2020.04.001  0.19
2020 Yang R, Guan J, Sun S, Sablani SS, Tang J. Understanding water activity change in oil with temperature Current Research in Food Science. 3: 158-165. DOI: 10.1016/j.crfs.2020.04.001  0.18
2022 Rane B, Lacombe A, Guan J, Lucero L, Bridges DF, Sablani S, Tang J, Wu VCH. Reduction of Aspergillus flavus and aflatoxin on almond kernels using gaseous chlorine dioxide fumigation. Food Chemistry. 402: 134161. PMID 36126572 DOI: 10.1016/j.foodchem.2022.134161  0.175
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.  0.173
2021 Qu Z, Tang J, Sablani SS, Ross CF, Sankaran S, Shah DH. Quality changes in chicken livers during cooking. Poultry Science. 100: 101316. PMID 34329987 DOI: 10.1016/j.psj.2021.101316  0.167
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.  0.166
2005 Sablani SS, Rahman MS. Special issue: Quality of dried foods and biomaterials Drying Technology. 23: 693. DOI: 10.1081/DRT-200054174  0.165
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  0.163
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.  0.153
2023 Ross C, Sablani S, Tang J. Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs. Foods (Basel, Switzerland). 12. PMID 36981248 DOI: 10.3390/foods12061322  0.147
2023 Zhou X, Gezahegn Y, Zhang S, Tang Z, Takhar PS, Pedrow PD, Sablani SS, Tang J. Theoretical reasons for rapid heating of vegetable oils by microwaves. Current Research in Food Science. 7: 100641. PMID 38115896 DOI: 10.1016/j.crfs.2023.100641  0.144
2021 Guan J, Lacombe A, Rane B, Tang J, Sablani S, Wu VCH. A Review: Gaseous Interventions for Control in Fresh Apple Cold Storage. Frontiers in Microbiology. 12: 782934. PMID 34956148 DOI: 10.3389/fmicb.2021.782934  0.14
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.  0.137
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  0.137
2022 Sonchaeng U, Promsorn J, Bumbudsanpharoke N, Chonhenchob V, Sablani SS, Harnkarnsujarit N. Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging. Polymers. 14. PMID 36501690 DOI: 10.3390/polym14235296  0.136
2014 Ovissipour M, Roopesh SM, Rasco BA, Sablani SS. Engineered nanoparticles (ENPs): Applications, risk assessment, and risk management in the agriculture and food sectors Food Chemical Hazard Detection: Development and Application of New Technologies. 207-247. DOI: 10.1002/9781118488553.ch7  0.122
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  0.108
2023 Yu Z, Wei Y, Fu C, Sablani SS, Huang Z, Han C, Li D, Sun Z, Qin H. Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries. Colloids and Surfaces. B, Biointerfaces. 225: 113272. PMID 36996631 DOI: 10.1016/j.colsurfb.2023.113272  0.105
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.  0.096
2022 Murid M, Khan MKI, Butt MS, Maan AA, Sablani SS. Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices. Journal of Food Science. PMID 35315061 DOI: 10.1111/1750-3841.16086  0.093
2023 Jadhav HB, Sablani S, Gogate P, Annapure U, Casanova F, Nayik GA, Alaskar K, Sarwar N, Raina IA, Ramniwas S, Mousavi Khaneghah A. Factors governing consumers buying behavior concerning nutraceutical product. Food Science & Nutrition. 11: 4988-5003. PMID 37701202 DOI: 10.1002/fsn3.3518  0.089
1999 Sablani S, Ramaswamy H. Note. End-over-end agitation processing of cans containing liquid particle mixtures. Influence of continuous versus oscillatory rotation / Nota. Agitación por volteo de latas con una mezcla de líquido y partículas en suspensión. Influencia de la agitación en continuo y oscilatoria Food Science and Technology International. 5: 385-389. DOI: 10.1177/108201329900500503  0.087
1997 Sablani SS. Review of: “RESPONSE SURFACES Designs and Analyses 2nd Edition, Revised and Expanded” By Andre I. Khun and John A. Cornell Published by Marcel Dekker, Inc., 270 Madison Avenue, New York, NY 10016, USA Drying Technology. 15: 1657-1658. DOI: 10.1080/07373939708917315  0.047
Hide low-probability matches.