Food Processing Publications

Publications in Food Processing

Explore the most influential research papers and scholarly works that have shaped Food Processing. Use the concept filter below to focus on a specific sub-area of research.

Food Processing

55.7K

Publications

2.5M

Citations

Showing yearly statistics from 2000-2026.

Page 1

	Year	Citations
Organizational Strategy, Structure, and Process Raymond E. Miles, Charles C. Snow, Alan D. Meyer, Academy of Management Review Organizational StrategyInnovation ManagementIndustrial OrganizationOrganizational BehaviorCompetitive Advantage	1978	7.1K
A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe Journal of Applied Bacteriology ProbioticFood FermentationIn Vitro FermentationBasal MediumLactic Acid Bacteria	1960	5.3K
Organizational Strategy, Structure, and Process Raymond E. Miles, Charles C. Snow, Alan D. Meyer, Academy of Management Review Organizational StrategyInnovation ManagementIndustrial OrganizationOrganizational BehaviorCompetitive Advantage	1978	4.5K
Applications of spray-drying in microencapsulation of food ingredients: An overview Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Food Research International Food ChemistryFood ColloidMicro-encapsulationFood EngineeringFood Processing	2007	2.3K
Acrylamide is formed in the Maillard reaction Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson Nature EngineeringBiochemistryOrganic ChemistryFood ProcessingMaillard Reaction	2002	2.2K
Morphological, thermal and rheological properties of starches from different botanical sources Narpinder Singh, Jaspreet Singh, Lovedeep Kaur, Food Chemistry Different Botanical SourcesRheological PropertiesRheologyPolysaccharideThermal Processing	2003	1.8K
Improved technique utilizing nonfat dry milk for analysis of proteins and nucleic acids transferred to nitrocellulose David A. Johnson, James W. Gautsch, J. Richard Sportsman, Gene Analysis Techniques Nonfat Dry MilkEngineeringBiochemistryNatural SciencesBioanalysis	1984	1.7K
Xanthan gum: production, recovery, and properties Félix García‐Ochoa, Victoria E. Santos, José A. Casas, Biotechnology Advances Food ChemistryHemicelluloseFood EngineeringFood ProcessingXanthan Gum	2000	1.5K
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell, Trends in Food Science & Technology Food ChemistryThermal ProcessingFood ProcessingFood SafetyAnthocyanin Stability	2009	1.2K
Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy Ramazan Kizil, Joseph Irudayaraj, Koushik Seetharaman Journal of Agricultural and Food Chemistry EngineeringFood AnalysisChemistrySpectrochemical AnalysisStarch Samples	2002	1.2K
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review Jaspreet Singh, Lovedeep Kaur, Owen J. McCarthy Food Hydrocolloids Food ChemistryFood PhysicRheological PropertiesRheologyFood Engineering	2006	1.1K
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying Seid Mahdi Jafari, Elham Assadpoor, Yinghe He, Drying Technology Food ColloidFood PackagingEngineeringSoft MatterEmulsion	2008	1K

Page 1