| Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea HS Lim, SH Park, K Ghafoor, SY Hwang, J Park Food Chemistry 124 (4), 1577-1582, 2011 | 286 | 2011 |
| Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology K Ghafoor, J Park, YH Choi Innovative Food Science & Emerging Technologies 11 (3), 485-490, 2010 | 265 | 2010 |
| Effects of a combined process of high‐pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice SJ Park, JI Lee, J Park Journal of Food Science 67 (5), 1827-1834, 2002 | 183 | 2002 |
| Formulation of a Cosurfactant‐Free O/W Microemulsion Using Nonionic Surfactant Mixtures YH Cho, S Kim, EK Bae, CK Mok, J Park Journal of food science 73 (3), E115-E121, 2008 | 173 | 2008 |
| Properties of low‐fat frankfurters containing monounsaturated and omega‐3 polyunsaturated oils J Park, KS Rhee, JT Keeton, KC Rhee Journal of Food Science 54 (3), 500-504, 1989 | 160 | 1989 |
| Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross‐linked proteins YH Cho, HK Shim, J Park Journal of Food Science 68 (9), 2717-2723, 2003 | 153 | 2003 |
| Comparison of four procedures of cheese meltability evaluation J Park, JR Rosenau, M Peleg Journal of Food Science 49 (4), 1158-1170, 1984 | 153 | 1984 |
| Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice YS Kim, SJ Park, YH Cho, J Park Journal of Food Science 66 (9), 1355-1360, 2001 | 128 | 2001 |
| Bacterial inactivation in water, DNA strand breaking, and membrane damage induced by ultraviolet-assisted titanium dioxide photocatalysis S Kim, K Ghafoor, J Lee, M Feng, J Hong, DU Lee, J Park Water research 47 (13), 4403-4411, 2013 | 124 | 2013 |
| Improvement of the stability of Lactobacillus casei YIT 9018 by microencapsulation using alginate and chitosan SM Koo, YH Cho, CS Huh, YJ Baek, JY Park Journal of Microbiology and Biotechnology 11 (3), 376-383, 2001 | 121 | 2001 |
| Single‐screw extrusion of defatted soy flour, corn starch and raw beef blends J Park, KS Rhee, BK Kim, KC Rhee Journal of Food Science 58 (1), 9-20, 1993 | 116 | 1993 |
| Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat SME Rahman, J Park, KB Song, NA Al‐Harbi, DH Oh Journal of food science 77 (1), M35-M41, 2012 | 99 | 2012 |
| Isolation and characterization of Bacillus strains for biological control HS Kim, JY Park, SW Choi, KH Choi, GP Lee, SJ Ban, CH Lee, CS Kim Journal of Microbiology 41 (3), 196-201, 2003 | 99 | 2003 |
| Effects of ultraviolet-C treatment in TeflonŽ-coil on microbial populations and physico-chemical characteristics of watermelon juice M Feng, K Ghafoor, B Seo, K Yang, J Park Innovative Food Science & Emerging Technologies 19, 133-139, 2013 | 94 | 2013 |
| Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation YH Hong, JY Park, JH Park, MS Chung, KS Kwon, K Chung, M Won, ... Radiation Physics and Chemistry 77 (9), 1097-1100, 2008 | 88 | 2008 |
| Low‐fat frankfurters with elevated levels of water and oleic acid J Park, KS Rhee, YA Ziprin Journal of Food Science 55 (3), 871-872, 1990 | 86 | 1990 |
| Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice JU Kim, K Ghafoor, J Ahn, S Shin, SH Lee, HM Shahbaz, HH Shin, S Kim, ... LWT-Food Science and Technology 67, 143-150, 2016 | 83 | 2016 |
| Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification System SH Song, YH Cho, J Park Journal of food science 68 (1), 195-200, 2003 | 69 | 2003 |
| Evaluation of process parameters in the O/W/O multiple emulsion method for flavor encapsulation YH Cho, J Park Journal of food science 68 (2), 534-538, 2003 | 65 | 2003 |
| Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice HM Shahbaz, S Yoo, B Seo, K Ghafoor, JU Kim, DU Lee, J Park Food and Bioprocess Technology 9, 182-190, 2016 | 63 | 2016 |
Dr. Kashif GhafoorProfessor, Department of Food Science and Nutrition, King Saud University, RiyadhVerified email at ksu.edu.sa
