| Effects of high pressures treatment on starches R Stute, Heilbronn, RW Klingler, S Boguslawski, MN Eshtiaghi, D Knorr Starch‐Stärke 48 (11‐12), 399-408, 1996 | 386 | 1996 |
| Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots NK Rastogi, MN Eshtiaghi, D Knorr Journal of food science 64 (6), 1020-1023, 1999 | 313 | 1999 |
| High‐pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes MN Eshtiaghi, R Stute, D Knorr Journal of Food Science 59 (6), 1168-1170, 1994 | 230 | 1994 |
| High electric field pulse pretreatment: potential for sugar beet processing MN Eshtiaghi, D Knorr Journal of food engineering 52 (3), 265-272, 2002 | 215 | 2002 |
| Processing concepts based on high intensity electric field pulses D Knorr, A Angersbach, MN Eshtiaghi, V Heinz, DU Lee Trends in Food Science & Technology 12 (3-4), 129-135, 2001 | 163 | 2001 |
| Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos W Tedjo, KA Taiwo, MN Eshtiaghi, D Knorr Journal of Food Engineering 53 (2), 133-142, 2002 | 159 | 2002 |
| Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics KA Taiwo, MN Eshtiaghi, BIO Ade‐Omowaye, D Knorr International Journal of Food Science & Technology 38 (6), 693-707, 2003 | 142 | 2003 |
| Bioethanol production from rice straw N Yoswathana, P Phuriphipat, P Treyawutthiwat, MN Eshtiaghi Energy Res J 1 (1), 26, 2010 | 137 | 2010 |
| Extraction of bioactive compounds from mango peels using green technology S Tunchaiyaphum, MN Eshtiaghi, N Yoswathana International Journal of Chemical Engineering and Applications 4 (4), 194, 2013 | 128 | 2013 |
| Potato cubes response to water blanching and high hydrostatic pressure MN Eshtiaghi, D Knorr Journal of Food Science 58 (6), 1371-1374, 1993 | 120 | 1993 |
| Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity W Tedjo, MN Eshtiaghi, D Knorr Journal of Food Science 65 (8), 1284-1287, 2000 | 98 | 2000 |
| Impact of pulsed electric field on cell disintegration and mass transfer in sugar beet A Maskooki, MN Eshtiaghi Food and Bioproducts Processing 90 (3), 377-384, 2012 | 45 | 2012 |
| Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave–ultrasonic waves B Hosseinzadeh Samani, MH Khoshtaghaza, S Minaei, H Zareifourosh, ... Journal of food science and technology 53, 88-103, 2016 | 43 | 2016 |
| High pressure effects on microorganisms, enzyme activity and food functionality D Knorr, A Böttcher, H Dörnenburg, M Eshtiaghi COLLOQUES-INSTITUT NATIONAL DE LA SANTE ET DE LA RECHERCHE MEDICALE …, 1992 | 43 | 1992 |
| Method for treating sugar beet MN Eshtiaghi, D Knorr International patent 99, 6434, 1999 | 42 | 1999 |
| Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes NK Rastogi, MN Eshtiaghi, D Knorr Food biotechnology 13 (2), 195-208, 1999 | 40 | 1999 |
| High pressure chemical engineering PRRC Trepp Proceedings of the 3rd International Symposium on High Pressure Chemical …, 1996 | 40 | 1996 |
| Application of non-thermal processing for preservation of orange juice J Kuldiloke, MN Eshtiaghi Current Applied Science and Technology 8 (2), 64-74, 2008 | 36 | 2008 |
| Anwendung elektrischer Hochspannungsimpulse zum Zellaufschluss bei der Saftgewinnung am Beispiel von Weintrauben MN Eshtiaghi, D Knorr LVT 45 (1), 23-27, 2000 | 36 | 2000 |
| High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries MN Eshtiaghi, D Knorr Food Biotechnology 10 (2), 143-148, 1996 | 28 | 1996 |
