| To gel or not to gel: correlating molecular gelation with solvent parameters Y Lan, MG Corradini, RG Weiss, SR Raghavan, MA Rogers Chemical Society Reviews 44 (17), 6035-6058, 2015 | 338 | 2015 |
| THE ARRHENIUS EQUATION REVISITED M Peleg, MD Normand, MG Corradini Taylor & Francis Group, 2012 | 333 | 2012 |
| Microbial Growth Curves: What the Models Tell Us and What They Cannot M Peleg, MG Corradini Critical Reviews in Food Science and Nutrition 51 (10), 917-945, 2011 | 270 | 2011 |
| Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication D Bermúdez-Aguirre, MG Corradini, R Mawson, GV Barbosa-Cánovas Innovative Food Science & Emerging Technologies 10 (2), 172-178, 2009 | 180 | 2009 |
| Shelf-life estimation from accelerated storage data MG Corradini, M Peleg Trends in Food Science & Technology 18 (1), 37-47, 2007 | 157 | 2007 |
| The logistic (Verhulst) model for sigmoid microbial growth curves revisited M Peleg, MG Corradini, MD Normand Food research international 40 (7), 808-818, 2007 | 150 | 2007 |
| Comparing and correlating solubility parameters governing the self-assembly of molecular gels using 1, 3: 2, 4-dibenzylidene sorbitol as the gelator Y Lan, MG Corradini, X Liu, TE May, F Borondics, RG Weiss, MA Rogers Langmuir 30 (47), 14128-14142, 2014 | 127 | 2014 |
| Non‐Arrhenius and non‐WLF kinetics in food systems M Peleg, R Engel, C Gonzalez‐Martinez, MG Corradini Journal of the Science of Food and Agriculture 82 (12), 1346-1355, 2002 | 125 | 2002 |
| Shelf life of food products: from open labeling to real-time measurements MG Corradini Annual review of food science and technology 9 (1), 251-269, 2018 | 117 | 2018 |
| Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion V Ryu, DJ McClements, MG Corradini, L McLandsborough Food Chemistry 245, 104-111, 2018 | 110 | 2018 |
| A model of non‐isothermal degradation of nutrients, pigments and enzymes MG Corradini, M Peleg Journal of the Science of Food and Agriculture 84 (3), 217-226, 2004 | 110 | 2004 |
| Prediction of vitamins loss during non-isothermal heat processes and storage with non-linear kinetic models MG Corradini, M Peleg Trends in food science & technology 17 (1), 24-34, 2006 | 105 | 2006 |
| Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review D Bermúdez-Aguirre, MG Corradini Food Research International 45 (2), 700-712, 2012 | 104 | 2012 |
| Influence of Emulsifier Structure on Lipid Bioaccessibility in Oil–Water Nanoemulsions A Speranza, MG Corradini, TG Hartman, D Ribnicky, A Oren, MA Rogers Journal of agricultural and food chemistry 61 (26), 6505-6515, 2013 | 100 | 2013 |
| Generating microbial survival curves during thermal processing in real time M Peleg, MD Normand, MG Corradini Journal of applied microbiology 98 (2), 406-417, 2005 | 96 | 2005 |
| Evaluation of the Weibull and log normal distribution functions as survival models of Escherichia coli under isothermal and non isothermal conditions GMF Aragao, MG Corradini, MD Normand, M Peleg International journal of food microbiology 119 (3), 243-257, 2007 | 81 | 2007 |
| Estimating non‐isothermal bacterial growth in foods from isothermal experimental data MG Corradini, M Peleg Journal of Applied Microbiology 99 (1), 187-200, 2005 | 80 | 2005 |
| Calculating the efficacy of heat sterilization processes MG Corradini, MD Normand, M Peleg Journal of Food Engineering 67 (1-2), 59-69, 2005 | 75 | 2005 |
| Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data PM Periago, A Van Zuijlen, PS Fernandez, PM Klapwijk, PF Ter Steeg, ... International journal of food microbiology 95 (2), 205-218, 2004 | 65 | 2004 |
| Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems MG Corradini, M Peleg Critical reviews in food science and nutrition 46 (6), 489-517, 2006 | 63 | 2006 |
Micha PelegUnivesrsity of Massachusetts在 foodsci.umass.edu 的电子邮件经过验证
