# | Title | Journal | Year | Citations |
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1 | Techniques for extraction of bioactive compounds from plant materials: A review | Journal of Food Engineering | 2013 | 1,757 |
2 | Modeling and optimization I: Usability of response surface methodology | Journal of Food Engineering | 2007 | 1,650 |
3 | Hot air and freeze-drying of high-value foods: a review | Journal of Food Engineering | 2001 | 1,011 |
4 | Improving quality inspection of food products by computer vision––a review | Journal of Food Engineering | 2004 | 785 |
5 | A review of life cycle assessment (LCA) on some food products | Journal of Food Engineering | 2009 | 737 |
6 | Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations | Journal of Food Engineering | 2007 | 734 |
7 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics | Journal of Food Engineering | 2007 | 714 |
8 | Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials | Journal of Food Engineering | 2013 | 702 |
9 | Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying | Journal of Food Engineering | 2008 | 681 |
10 | Encapsulation of probiotic living cells: From laboratory scale to industrial applications | Journal of Food Engineering | 2011 | 670 |
11 | Supercritical fluids: technology and application to food processing | Journal of Food Engineering | 2005 | 646 |
12 | Kinetics of colour change of kiwifruits during hot air and microwave drying | Journal of Food Engineering | 2001 | 631 |
13 | The thin-layer drying characteristics of garlic slices | Journal of Food Engineering | 1996 | 622 |
14 | 3d printing technologies applied for food design: Status and prospects | Journal of Food Engineering | 2016 | 605 |
15 | Comparison of extracts prepared from plant by-products using different solvents and extraction time | Journal of Food Engineering | 2005 | 597 |
16 | Electronic noses for food quality: A review | Journal of Food Engineering | 2015 | 589 |
17 | Modelling shrinkage during convective drying of food materials: a review | Journal of Food Engineering | 2004 | 557 |
18 | A simple digital imaging method for measuring and analyzing color of food surfaces | Journal of Food Engineering | 2004 | 543 |
19 | Comparative study of high intensity ultrasound effects on food proteins functionality | Journal of Food Engineering | 2012 | 541 |
20 | Application of solid-state fermentation to food industry—A review | Journal of Food Engineering | 2006 | 535 |
21 | Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration | Journal of Food Engineering | 2008 | 533 |
22 | Traceability of food products: General framework and experimental evidence | Journal of Food Engineering | 2007 | 529 |
23 | Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review | Journal of Food Engineering | 2002 | 527 |
24 | Drying of eggplant and selection of a suitable thin layer drying model | Journal of Food Engineering | 2004 | 515 |
25 | Implication of glass transition for the drying and stability of dried foods | Journal of Food Engineering | 1999 | 505 |
26 | Market and marketing of functional food in Europe | Journal of Food Engineering | 2003 | 501 |
27 | Application of supercritical CO2 in lipid extraction – A review | Journal of Food Engineering | 2009 | 491 |
28 | Mass transfer process during extraction of phenolic compounds from milled berries | Journal of Food Engineering | 2003 | 471 |
29 | Microwave/air and microwave finish drying of banana | Journal of Food Engineering | 2000 | 468 |
30 | Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying | Journal of Food Engineering | 2001 | 464 |
31 | Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder | Journal of Food Engineering | 2012 | 460 |
32 | Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier | Journal of Food Engineering | 2007 | 457 |
33 | Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review | Journal of Food Engineering | 2008 | 453 |
34 | RFID smart tag for traceability and cold chain monitoring of foods: Demonstration in an intercontinental fresh fish logistic chain | Journal of Food Engineering | 2009 | 448 |
35 | Novel methods for rapid freezing and thawing of foods – a review | Journal of Food Engineering | 2002 | 441 |
36 | Recent advances on membrane processes for the concentration of fruit juices: a review | Journal of Food Engineering | 2004 | 441 |
37 | Why food microstructure? | Journal of Food Engineering | 2005 | 436 |
38 | The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks | Journal of Food Engineering | 2005 | 434 |
39 | Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions | Journal of Food Engineering | 2008 | 428 |
40 | Production of sub-micron emulsions by ultrasound and microfluidization techniques | Journal of Food Engineering | 2007 | 425 |
41 | Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films | Journal of Food Engineering | 1994 | 417 |
42 | Physical properties of ultrasound treated soy proteins | Journal of Food Engineering | 2009 | 407 |
43 | Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder | Journal of Food Engineering | 2010 | 403 |
44 | Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry | Journal of Food Engineering | 2007 | 402 |
45 | Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef | Journal of Food Engineering | 2012 | 399 |
46 | Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration | Journal of Food Engineering | 2012 | 397 |
47 | Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms | Journal of Food Engineering | 2007 | 394 |
48 | Applicability of protein and fiber-rich food materials in extrusion-based 3D printing | Journal of Food Engineering | 2018 | 393 |
49 | Recovery, concentration and purification of phenolic compounds by adsorption: A review | Journal of Food Engineering | 2011 | 391 |
50 | Engineering aspects of pulsed electric field pasteurization | Journal of Food Engineering | 1995 | 385 |