Juhi Patel

High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation

Saleh Al‐Ghamdi, Chandrashekhar R. Sonar, Juhi Patel et al. · Food Control · 2020 · 68 citations

Biomanufacturing, Food Packaging, Packaging Evaluation +13

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

Hongchao Zhang, Juhi Patel, Kanishka Bhunia et al. · Food Packaging and Shelf Life · 2019 · 44 citations

Food Chemistry, Nutrition, Sweet Potato Puree +13

Adaptive, generative, and transformative learning in project teams

Valerie I. Sessa, Manuel London, Christopher Pingor et al. · Team Performance Management · 2011 · 41 citations

Team Learning, Generative Learning Processes, Group Assessment +20

Determining Shelf Life of Ready-to-Eat Macaroni and Cheese in High Barrier and Oxygen Scavenger Packaging Sterilized via Microwave-Assisted Thermal Sterilization

Juhi Patel, Saleh Al‐Ghamdi, Hongchao Zhang et al. · Food and Bioprocess Technology · 2019 · 31 citations

Shelf Life, Food Packaging, Microwave-assisted Thermal Sterilization +7

Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

Sumeyye Inanoglu, Gustavo V. Barbosa‐Cánovas, Juhi Patel et al. · Journal of Food Engineering · 2020 · 31 citations · Full text

Health Sciences, Quality Attributes, Food Microbiology +11