| Radio frequency treatment of foods: Review of recent advances F Marra, L Zhang, JG Lyng Journal of food engineering 91 (4), 497-508, 2009 | 444 | 2009 |
| Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice F Noci, J Riener, M Walkling-Ribeiro, DA Cronin, DJ Morgan, JG Lyng Journal of food engineering 85 (1), 141-146, 2008 | 324 | 2008 |
| Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review K Papoutsis, J Zhang, MC Bowyer, N Brunton, ER Gibney, J Lyng Food Chemistry 338, 128119, 2021 | 288 | 2021 |
| Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend IM Caminiti, F Noci, A Muñoz, P Whyte, DJ Morgan, DA Cronin, JG Lyng Food chemistry 124 (4), 1387-1392, 2011 | 227 | 2011 |
| Species-specific PCR for the identification of ovine, porcine and chicken species in meat and bone meal (MBM) S Lahiff, M Glennon, J Lyng, T Smith, M Maher, N Shilton Molecular and Cellular Probes 15 (1), 27-35, 2001 | 222 | 2001 |
| The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice IM Caminiti, I Palgan, A Muñoz, F Noci, P Whyte, DJ Morgan, DA Cronin, ... Food and Bioprocess Technology 5, 680-686, 2012 | 202 | 2012 |
| Healthy processed meat products–Regulatory, reformulation and consumer challenges S Grasso, NP Brunton, JG Lyng, F Lalor, FJ Monahan Trends in food science & technology 39 (1), 4-17, 2014 | 201 | 2014 |
| The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study CK McDonnell, P Allen, E Duggan, JM Arimi, E Casey, G Duane, JG Lyng Meat science 95 (1), 51-58, 2013 | 188 | 2013 |
| The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation J Riener, F Noci, DA Cronin, DJ Morgan, JG Lyng Food Chemistry 114 (3), 905-911, 2009 | 170 | 2009 |
| Ohmic processing: Electrical conductivities of pork cuts N Shirsat, JG Lyng, NP Brunton, B McKenna Meat science 67 (3), 507-514, 2004 | 170 | 2004 |
| Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields M Walkling-Ribeiro, F Noci, DA Cronin, JG Lyng, DJ Morgan Food and Bioproducts Processing 87 (2), 102-107, 2009 | 161 | 2009 |
| Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods N Harbourne, JC Jacquier, DJ Morgan, JG Lyng Food Chemistry 111 (1), 204-208, 2008 | 157 | 2008 |
| Analysis of heat transfer during ohmic processing of a solid food F Marra, M Zell, JG Lyng, DJ Morgan, DA Cronin Journal of Food Engineering 91 (1), 56-63, 2009 | 155 | 2009 |
| Radio-frequency heating of foodstuff: Solution and validation of a mathematical model F Marra, J Lyng, V Romano, B McKenna Journal of Food Engineering 79 (3), 998-1006, 2007 | 153 | 2007 |
| Effectiveness of high intensity light pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk I Palgan, IM Caminiti, A Muñoz, F Noci, P Whyte, DJ Morgan, DA Cronin, ... Food microbiology 28 (1), 14-20, 2011 | 149 | 2011 |
| Bacterial inactivation in fruit juices using a continuous flow pulsed light (PL) system G Pataro, A Muñoz, I Palgan, F Noci, G Ferrari, JG Lyng Food Research International 44 (6), 1642-1648, 2011 | 148 | 2011 |
| Advances in radio frequency and ohmic heating of meats BM McKenna, J Lyng, N Brunton, N Shirsat Journal of Food Engineering 77 (2), 215-229, 2006 | 148 | 2006 |
| A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks J Riener, F Noci, DA Cronin, DJ Morgan, JG Lyng Food Chemistry 119 (3), 1108-1113, 2010 | 141 | 2010 |
| The effect of ultrasonic salting on protein and water–protein interactions in meat CK McDonnell, P Allen, C Morin, JG Lyng Food chemistry 147, 245-251, 2014 | 139 | 2014 |
| The influence of high intensity ultrasound baths on aspects of beef tenderness JG Lyng, P Allen, BM McKenna Journal of Muscle Foods 8 (3), 237-249, 1997 | 139 | 1997 |
Nigel BruntonUniversity College Dublin在 ucd.ie 的电子邮件经过验证
