Citation Impact
Citing Papers
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Hydrocolloids as thickening and gelling agents in food: a critical review
2010 Standout
Advanced preservation methods and nutrient retention in fruits and vegetables
2011
High pressure processing of garlic paste: effect on the quality attributes
2013
Nonthermal Plasma Inactivation of Food-Borne Pathogens
2011 Standout
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
2019 Standout
The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits
2013 Standout
A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures
2005
Rheological properties of selected hydrocolloids as a function of concentration and temperature
2001
Works of Jan Strohalm being referenced
Thermal diffusivity estimation of the olive oil during its high-pressure treatment
2005
SHEAR RATES DURING ORAL AND NONORAL PERCEPTION OF VISCOSITY OF FLUID FOODS
1998
Changes in quality of natural orange juice pasteurised by high pressure during storage
2000
Influence of high pressure treatment on rheological and other properties of egg white
2000
High pressure and foods—fruit/vegetable juices
2005
Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
2005