| 3D modelling of coupled mass and heat transfer of a convection-oven roasting process AH Feyissa, KV Gernaey, J Adler-Nissen Meat science 93 (4), 810-820, 2013 | 81 | 2013 |
| Modelling of coupled heat and mass transfer during a contact baking process AH Feyissa, KV Gernaey, S Ashokkumar, J Adler-Nissen Journal of food engineering 106 (3), 228-235, 2011 | 73 | 2011 |
| Kinetic modeling of texture and color changes during thermal treatment of chicken breast meat F Rabeler, AH Feyissa Food and Bioprocess Technology 11, 1495-1504, 2018 | 60 | 2018 |
| Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven F Rabeler, AH Feyissa Journal of Food Engineering 237, 60-68, 2018 | 56 | 2018 |
| Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM TG Abedelmaksoud, SM Mohsen, L Duedahl-Olesen, MM Elnikeety, ... Journal of Food Science and Technology 55, 2420-2428, 2018 | 51 | 2018 |
| Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process AH Feyissa, KV Gernaey, J Adler-Nissen Journal of Food Engineering 109 (2), 281-290, 2012 | 42 | 2012 |
| Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice T Abedelmaksoud, SM Mohsen, L Duedahl-Olesen, MM Elnikeety, ... Asian Journal of Scientific Research 11 (3), 383-392, 2018 | 33 | 2018 |
| Model for heat and mass transport during cooking of cod loin in a convection oven MJ Blikra, D Skipnes, AH Feyissa Food Control 102, 29-37, 2019 | 30 | 2019 |
| Cross-European initial survey on the use of mathematical models in food industry I Djekic, A Mujčinović, A Nikolić, AR Jambrak, P Papademas, AH Feyissa, ... Journal of food engineering 261, 109-116, 2019 | 29 | 2019 |
| Modeling of pancake frying with non-uniform heating source applied to domestic cookers F Sanz-Serrano, C Sagues, AH Feyissa, J Adler-Nissen, S Llorente Journal of Food Engineering 195, 114-127, 2017 | 25 | 2017 |
| Optimization of ohmicsonication for overall quality characteristics of NFC apple juice TG Abedelmaksoud, SM Mohsen, L Duedahl‐Olesen, MM Elnikeety, ... Journal of Food Processing and Preservation 43 (9), e14087, 2019 | 24 | 2019 |
| An investigation on the application of ohmic heating of cold water shrimp and brine mixtures SJ Pedersen, AH Feyissa, STB Kavli, S Frosch Journal of Food Engineering 179, 28-35, 2016 | 21 | 2016 |
| Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice TG Abedelmaksoud, SM Mohsen, L Duedahl-Olesen, MM Elnikeety, ... Journal of Food Science and Technology 56, 3951-3956, 2019 | 20 | 2019 |
| Food modelling strategies and approaches for knowledge transfer K Kansou, W Laurier, MN Charalambides, G Della-Valle, I Djekic, ... Trends in Food Science & Technology 120, 363-373, 2022 | 19 | 2022 |
| Model of heat and mass transfer with moving boundary during roasting of meat in convection-oven AH Feyissa, J Adler-Nissen, KV Gernaey Excerpt from the Proceedings of the COMSOL Conference, Milan, Italy, 2009 | 19 | 2009 |
| Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis) TT Dang, AH Feyissa, N Gringer, F Jessen, K Olsen, N Bøknæs, V Orlien Innovative Food Science & Emerging Technologies 59, 102246, 2020 | 18 | 2020 |
| Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach F Rabeler, JL Skytte, AH Feyissa Food Control 104, 42-49, 2019 | 16 | 2019 |
| A novel drying system–simultaneous use of ohmic heating with convectional air drying: system design and detailed examination using CFD SS Turgut, E Küçüköner, AH Feyissa, E Karacabey Innovative Food Science & Emerging Technologies 72, 102727, 2021 | 15 | 2021 |
| Uncertainty and sensitivity analysis by Monte Carlo simulation: Recovery of trans-resveratrol from grape cane by pressurised low polarity water system SS Turgut, AH Feyissa, E Küçüköner, E Karacabey Journal of Food Engineering 292, 110366, 2021 | 14 | 2021 |
| Effect of ohmic heating on the formation and texture of acid milk gels N Caruggi, M Lucisano, AH Feyissa, S Rahimi Yazdi, MA Mohammadifar Food Biophysics 14, 249-259, 2019 | 14 | 2019 |
Jens Adler-NissenProfessor (emeritus) DTU在 food.dtu.dk 的电子邮件经过验证
