| Salt reduction strategies in processed meat products–A review ES Inguglia, Z Zhang, BK Tiwari, JP Kerry, CM Burgess Trends in Food Science & Technology 59, 70-78, 2017 | 475 | 2017 |
| Ultrasound assisted nucleation of some liquid and solid model foods during freezing H Kiani, Z Zhang, A Delgado, DW Sun Food Research International 44 (9), 2915-2921, 2011 | 266 | 2011 |
| Valorization of apple pomace by extraction of valuable compounds CA Perussello, Z Zhang, A Marzocchella, BK Tiwari Comprehensive Reviews in Food Science and Food Safety 16 (5), 776-796, 2017 | 226 | 2017 |
| Kinetic modeling of ultrasound-assisted extraction of phenolic compounds from grape marc: Influence of acoustic energy density and temperature Y Tao, Z Zhang, DW Sun Ultrasonics sonochemistry 21 (4), 1461-1469, 2014 | 207 | 2014 |
| Combination of emerging technologies for the extraction of bioactive compounds L Wen, Z Zhang, DW Sun, SP Sivagnanam, BK Tiwari Critical reviews in food science and nutrition 60 (11), 1826-1841, 2020 | 188 | 2020 |
| Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials H Kiani, DW Sun, A Delgado, Z Zhang Ultrasonics Sonochemistry 19 (3), 576-581, 2012 | 135 | 2012 |
| The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere H Kiani, DW Sun, Z Zhang Ultrasonics sonochemistry 19 (6), 1238-1245, 2012 | 130 | 2012 |
| Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions F Ren, CA Perussello, Z Zhang, JP Kerry, BK Tiwari Lwt 87, 102-111, 2018 | 111 | 2018 |
| Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine Y Tao, Z Zhang, DW Sun Ultrasonics Sonochemistry 21 (5), 1839-1848, 2014 | 91 | 2014 |
| Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples H Kiani, Z Zhang, DW Sun Innovative food science & emerging technologies 18, 126-131, 2013 | 81 | 2013 |
| Experimental study of vacuum cooling of cooked beef in soup M Houska, DW Sun, A Landfeld, Z Zhang Journal of Food Engineering 59 (2-3), 105-110, 2003 | 74 | 2003 |
| Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing ES Inguglia, Z Zhang, C Burgess, JP Kerry, BK Tiwari Ultrasonics 83, 164-170, 2018 | 73 | 2018 |
| Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution F Hu, DW Sun, W Gao, Z Zhang, X Zeng, Z Han Innovative food science & emerging technologies 20, 161-166, 2013 | 65 | 2013 |
| Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn (Metapenaeus ensis) L Cheng, DW Sun, Z Zhu, Z Zhang Food Chemistry 229, 252-259, 2017 | 62 | 2017 |
| Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing CH Feng, L Drummond, ZH Zhang, DW Sun LWT-Food Science and Technology 59 (1), 77-85, 2014 | 61 | 2014 |
| Experimental analysis and modeling of ultrasound assisted freezing of potato spheres H Kiani, Z Zhang, DW Sun Ultrasonics sonochemistry 26, 321-331, 2015 | 59 | 2015 |
| Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere H Kiani, DW Sun, Z Zhang Journal of Food Engineering 115 (3), 384-390, 2013 | 57 | 2013 |
| Effects of cooling methods on the cooling efficiency and quality of cooked rice Z Zhang, DW Sun Journal of Food Engineering 77 (2), 269-274, 2006 | 55 | 2006 |
| Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics L Wen, Z Zhang, D Rai, DW Sun, BK Tiwari Journal of Food Process Engineering 42 (6), e13191, 2019 | 51 | 2019 |
| Vacuum cooling of meat products: current state-of-the-art research advances C Feng, L Drummond, Z Zhang, DW Sun, Q Wang Critical reviews in food science and nutrition 52 (11), 1024-1038, 2012 | 51 | 2012 |
