Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp

On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells

Martinus van Boekel · International Journal of Food Microbiology · 2002 · 944 citations

Engineering, Bioenergetics, Weibull Model +11

Microwave processing techniques and their recent applications in the food industry

Qiushan Guo, Da‐Wen Sun, Jun‐Hu Cheng et al. · Trends in Food Science & Technology · 2017 · 464 citations

Radiofrequency Heating, Microwave Measurement, Food Industry +9

The logarithmic nature of thermal death time curves

W. D. Bigelow · The Journal of Infectious Diseases · 1921 · 445 citations · Full text

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

María Elena Sosa‐Morales, L. Valerio-Junco, Aurelio López‐Malo et al. · LWT · 2010 · 293 citations

Materials Science, Dielectric Properties, Electrical Engineering +9

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Netsanet Shiferaw Terefe, Ya Hong Yang, Kai Knoerzer et al. · Innovative Food Science & Emerging Technologies · 2009 · 264 citations

Food Chemistry, Chemical Engineering, Engineering +7