| Handbook of membrane separations: chemical, pharmaceutical, food, and biotechnological applications AK Pabby, SSH Rizvi, AMS Requena CRC press, 2008 | 706 | 2008 |
| Nucleation and expansion during extrusion and microwave heating of cereal foods CI Moraru, JL Kokini Comprehensive reviews in food science and food safety 2 (4), 147-165, 2003 | 556 | 2003 |
| Nanotechnology: a new frontier in food science CI Moraru, CP Panchapakesan, Q Huang, P Takhistov, S Liu, JL Kokini | 541 | 2003 |
| Ultraviolet light in food technology: principles and applications T Koutchma CRC press, 2019 | 505 | 2019 |
| Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review M Wihodo, CI Moraru Journal of food engineering 114 (3), 292-302, 2013 | 392 | 2013 |
| Effect of micro-and nanoscale topography on the adhesion of bacterial cells to solid surfaces LC Hsu, J Fang, DA Borca-Tasciuc, RW Worobo, CI Moraru Applied and environmental microbiology 79 (8), 2703-2712, 2013 | 369 | 2013 |
| Micro-and nanotopography sensitive bacterial attachment mechanisms: a review Y Cheng, G Feng, CI Moraru Frontiers in microbiology 10, 191, 2019 | 292 | 2019 |
| Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough? G Feng, Y Cheng, SY Wang, DA Borca-Tasciuc, RW Worobo, CI Moraru npj Biofilms and Microbiomes 1 (1), 1-9, 2015 | 244 | 2015 |
| Encyclopedia of agricultural, food, and biological engineering DR Heldman, CI Moraru Crc Press, 2010 | 229 | 2010 |
| Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless‐steel surfaces SE Woodling, CI Moraru Journal of food science 70 (7), m345-m351, 2005 | 163 | 2005 |
| Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157: H7 in apple juice and apple cider, using pulsed light treatment A Sauer, CI Moraru Journal of Food Protection 72 (5), 937-944, 2009 | 160 | 2009 |
| Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin AR Uesugi, CI Moraru Journal of Food Protection 72 (2), 347-353, 2009 | 140 | 2009 |
| Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering CM Beliciu, CI Moraru Journal of dairy science 92 (5), 1829-1839, 2009 | 139 | 2009 |
| Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating E Gimeno, CI Moraru, JL Kokini Cereal Chemistry 81 (1), 100-107, 2004 | 131 | 2004 |
| Heat stability of micellar casein concentrates as affected by temperature and pH A Sauer, CI Moraru Journal of dairy science 95 (11), 6339-6350, 2012 | 116 | 2012 |
| Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties DD Bong, CI Moraru Journal of Dairy Science 97 (3), 1259-1269, 2014 | 112 | 2014 |
| Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates L Cadesky, M Walkling-Ribeiro, KT Kriner, MV Karwe, CI Moraru Journal of Dairy Science 100 (9), 7055-7070, 2017 | 107 | 2017 |
| The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures CM Beliciu, CI Moraru Food Hydrocolloids 25 (6), 1448-1460, 2011 | 107 | 2011 |
| Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp. G Feng, Y Cheng, SY Wang, LC Hsu, Y Feliz, DA Borca-Tasciuc, ... Biofouling 30 (10), 1253-1268, 2014 | 105 | 2014 |
| Composition of coproduct streams from dairy processing: Acid whey and milk permeate P Menchik, T Zuber, A Zuber, CI Moraru Journal of Dairy Science 102 (5), 3978-3984, 2019 | 93 | 2019 |
Yifan ChengVirginia TechVerified email at vt.edu
