| Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods DS Sogi, M Siddiq, I Greiby, KD Dolan Food chemistry 141 (3), 2649-2655, 2013 | 329 | 2013 |
| Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours M Siddiq, R Ravi, JB Harte, KD Dolan LWT-Food Science and Technology 43 (2), 232-237, 2010 | 282 | 2010 |
| Dietary supplementation with watermelon pomace juice enhances arginine availability and ameliorates the metabolic syndrome in Zucker diabetic fatty rats G Wu, JK Collins, P Perkins-Veazie, M Siddiq, KD Dolan, KA Kelly, ... The Journal of nutrition 137 (12), 2680-2685, 2007 | 240 | 2007 |
| Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques DS Sogi, M Siddiq, KD Dolan LWT-Food Science and Technology 62 (1), 564-568, 2015 | 185 | 2015 |
| Effect of defatted maize germ addition on the functional and textural properties of wheat flour M Siddiq, M Nasir, R Ravi, KD Dolan, MS Butt International Journal of Food Properties 12 (4), 860-870, 2009 | 132 | 2009 |
| Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.) M Siddiq, KD Dolan Food chemistry 218, 216-220, 2017 | 129 | 2017 |
| Dry Beans and Pulses: Production, Processing, and Nutrition M Siddiq, MA Uebersax John Wiley & Sons, 2022 | 128 | 2022 |
| Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat M Siddiq, S Roidoung, DS Sogi, KD Dolan Food chemistry 136 (2), 803-806, 2013 | 110 | 2013 |
| Estimation of kinetic parameters for nonisothermal food processes KD Dolan Journal of Food Science 68 (3), 728-741, 2003 | 109 | 2003 |
| Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments M Siddiq, DS Sogi, KD Dolan LWT-Food Science and Technology 53 (1), 156-162, 2013 | 96 | 2013 |
| Modeling the effect of temperature and water activity on the thermal resistance of Salmonella Enteritidis PT 30 in wheat flour DF Smith, IM Hildebrandt, KE Casulli, KD Dolan, BP Marks Journal of Food Protection 79 (12), 2058-2065, 2016 | 94 | 2016 |
| Parameter estimation in food science KD Dolan, DK Mishra Annual review of food science and technology 4 (1), 401-422, 2013 | 94 | 2013 |
| Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread M Siddiq, M Nasir, R Ravi, MS Butt, KD Dolan, JB Harte LWT-Food Science and Technology 42 (2), 464-470, 2009 | 90 | 2009 |
| Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh‐cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat … DS Sogi, M Siddiq, S Roidoung, KD Dolan Journal of food science 77 (11), C1197-C1202, 2012 | 84 | 2012 |
| Determination of eugenol diffusion through LLDPE using FTIR-ATR flow cell and HPLC techniques G Dhoot, R Auras, M Rubino, K Dolan, H Soto-Valdez Polymer 50 (6), 1470-1482, 2009 | 84 | 2009 |
| Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice S Roidoung, KD Dolan, M Siddiq Food Chemistry 210, 422-427, 2016 | 83 | 2016 |
| Poly (lactic acid) film incorporated with marigold flower extract (Tagetes erecta) intended for fatty-food application H Samsudin, H Soto-Valdez, R Auras Food Control 46, 55-66, 2014 | 83 | 2014 |
| Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating DK Mishra, KD Dolan, L Yang Journal of food science 73 (1), E9-E15, 2008 | 83 | 2008 |
| Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge G Nyombaire, M Siddiq, KD Dolan LWT-Food Science and Technology 44 (7), 1597-1602, 2011 | 80 | 2011 |
| Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (< i> Phaseolus vulgaris</i>) cv. Navy and Pinto S Kelkar, M Siddiq, JB Harte, KD Dolan, G Nyombaire, H Suniaga Food Chemistry, 2012 | 75 | 2012 |
Dharmendra MishraPurdue University在 Purdue.edu 的电子邮件经过验证
