Concepedia

Spice Processing

Spice Processing is a branch of Agricultural Processing Engineering that encompasses the systematic methods of cleaning, drying, grinding, and preserving spices to enhance their quality, shelf life, and marketability while maintaining their biochemical and sensory attributes.

479

Publications

26K

Citations

1.7K

Authors

551

Institutions

Publications per year

2017–2026

185

Parents

Children

Publications

479

Antimicrobial herb and spice compounds in food

Mehrdad Tajkarimi, Salam A. Ibrahim, Dean O. Cliver · Food Control · 2010 · 1.4K citations

, , +12

Antimicrobial activity of spices

Daljit S. Arora, Jasleen Kaur · International Journal of Antimicrobial Agents · 1999 · 585 citations

, , +7

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Kejing An, Dandan Zhao, Zhengfu Wang et al. · Food Chemistry · 2015 · 496 citations

, , +17

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

Per Væggemose Nielsen, Rodrigo Ríos · International Journal of Food Microbiology · 2000 · 442 citations

, , +17

Spices as influencers of body metabolism: an overview of three decades of research

Krishnapura Srinivasan · Food Research International · 2004 · 349 citations

, , +11

1–5 of 479

Authors

1.7K

  1. KS
    Krishnapura Srinivasan

    Central Food Technological Research Institute, India

    6 publications · 733 citations

    6

    h-index

  2. KR
    Kavindra R. Jain

    Indian Institute of Toxicology Research, India

    3 publications · 42 citations

    3

    h-index

  3. BM
    Bhupendra M Ghodki

    Indian Institute of Technology Kharagpur, India

    3 publications · 91 citations

    3

    h-index

  4. JS
    J. S. Pruthi

    Central Food Technological Research Institute, India

    3 publications · 216 citations

    3

    h-index

  5. AS
    András Székács

    Hungarian Academy of Sciences, Hungary

    2 publications · 135 citations

    3

    h-index

1–5 of 1.7K

Institutions

551

  1. Central Food Technological Research Institute

    Mysore, India

    15 h-index

    42 publications

    2.9K citations

  2. China Agricultural University

    Beijing, China

    7 h-index

    29 publications

    2.3K citations

  3. Indian Institute of Technology Kharagpur

    Kharagpur, India

    6 h-index

    12 publications

    1K citations

  4. Council of Scientific and Industrial Research

    New Delhi, India

    5 h-index

    16 publications

    1.2K citations

  5. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    5 h-index

    13 publications

    521 citations

  6. University of Novi Sad

    Novi Sad, Serbia

    5 h-index

    16 publications

    443 citations

  7. Jiangsu University

    Zhenjiang, China

    5 h-index

    22 publications

    1.8K citations

  8. National Research Centre

    Giza, Egypt

    4 h-index

    8 publications

    348 citations

1–8 of 551

Venues

  1. Food Chemistry

    37 publications · 2.7K citations

    29

    h-index

  2. LWT

    20 publications · 1.2K citations

    17

    h-index

  3. Journal of Food Engineering

    17 publications · 1.6K citations

    16

    h-index

  4. Food Control

    10 publications · 1.8K citations

    10

    h-index

  5. Food Research International

    10 publications · 1.1K citations

    10

    h-index

1–5