| High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree NS Terefe, YH Yang, K Knoerzer, R Buckow, C Versteeg Innovative Food Science & Emerging Technologies 11 (1), 52-60, 2010 | 251 | 2010 |
| Quality-related enzymes in fruit and vegetable products: effects of novel food processing technologies, part 1: high-pressure processing NS Terefe, R Buckow, C Versteeg Critical Reviews in Food Science and Nutrition 54 (1), 24-63, 2014 | 163 | 2014 |
| Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice R Buckow, A Kastell, NS Terefe, C Versteeg Journal of Agricultural and Food Chemistry 58 (18), 10076-10084, 2010 | 160 | 2010 |
| New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien Food Research International 77, 725-742, 2015 | 158 | 2015 |
| New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien Food Research International 77, 725-742, 2015 | 158 | 2015 |
| Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria× ananassa) NS Terefe, K Matthies, L Simons, C Versteeg Innovative Food Science & Emerging Technologies 10 (3), 297-307, 2009 | 136 | 2009 |
| The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication NS Terefe, M Gamage, K Vilkhu, L Simons, R Mawson, C Versteeg Food Chemistry 117 (1), 20-27, 2009 | 101 | 2009 |
| Ultrasound in enzyme activation and inactivation R Mawson, M Gamage, NS Terefe, K Knoerzer Ultrasound technologies for food and bioprocessing, 369-404, 2011 | 74 | 2011 |
| Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars NS Terefe, T Kleintschek, T Gamage, KJ Fanning, G Netzel, C Versteeg, ... Innovative Food Science & Emerging Technologies 19, 57-65, 2013 | 66 | 2013 |
| Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation NS Terefe, A Delon, R Buckow, C Versteeg Food Chemistry 188, 193-200, 2015 | 59 | 2015 |
| Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing N Shiferaw Terefe, R Buckow, C Versteeg Critical Reviews in Food Science and Nutrition 55 (2), 147-158, 2015 | 36 | 2015 |
| Conformational transitions and dynamics of thermal responsive poly (N-isopropylacrylamide) polymers as revealed by molecular simulation MS Liu, C Taylor, B Chong, L Liu, A Bilic, NS Terefe, R Stockmann, ... European polymer journal 55, 153-159, 2014 | 32 | 2014 |
| Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing NS Terefe, R Buckow, C Versteeg Critical reviews in food science and nutrition 55 (1), 1-15, 2015 | 27 | 2015 |
| Kinetics of the Pectin Methylesterase Catalyzed De‐Esterification of Pectin in Frozen Food Model Systems NS Terefe, M Hendrickx Biotechnology progress 18 (2), 221-228, 2002 | 26 | 2002 |
| High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes NS Terefe, P Tepper, A Ullman, K Knoerzer, P Juliano Innovative Food Science & Emerging Technologies 33, 56-66, 2016 | 22 | 2016 |
| Food fermentation NS Terefe Elsevier, 2016 | 21 | 2016 |
| Application of stimuli responsive polymers for sustainable ion exchange chromatography NS Terefe, O Glagovskaia, K De Silva, R Stockmann Food and Bioproducts Processing 92 (2), 208-225, 2014 | 21 | 2014 |
| The stability of almond β-glucosidase during combined high pressure–thermal processing: a kinetic study NS Terefe, P Sheean, S Fernando, C Versteeg Applied microbiology and biotechnology 97 (7), 2917-2928, 2013 | 19 | 2013 |
| Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria JH Ye, LY Huang, NS Terefe, MA Augustin Food chemistry 286, 616-623, 2019 | 18 | 2019 |
| Ultrasound for structural modification of food products NS Terefe, AL Sikes, P Juliano Innovative food processing technologies, 209-230, 2016 | 18 | 2016 |
