| High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation S Al-Ghamdi, CR Sonar, J Patel, Z Albahr, SS Sablani Food Control 114, 107233, 2020 | 52 | 2020 |
| Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage H Zhang, J Patel, K Bhunia, S Al-Ghamdi, CR Sonar, CF Ross, J Tang, ... Food Packaging and Shelf Life 21, 100324, 2019 | 43 | 2019 |
| Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans S Inanoglu, GV Barbosa-Cánovas, J Patel, MJ Zhu, SS Sablani, F Liu, ... Journal of Food Engineering 288, 110162, 2021 | 31 | 2021 |
| Determining shelf life of ready-to-eat macaroni and cheese in high barrier and oxygen scavenger packaging sterilized via microwave-assisted thermal sterilization J Patel, S Al-Ghamdi, H Zhang, R Queiroz, J Tang, T Yang, SS Sablani Food and Bioprocess Technology 12, 1516-1526, 2019 | 29 | 2019 |
| Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology J Patel, A Parhi, S Al‐Ghamdi, CR Sonar, DS Mattinson, J Tang, T Yang, ... Journal of Food Science 85 (9), 2843-2851, 2020 | 22 | 2020 |
| Investigating thermal and storage stability of vitamins in pasteurized mashed potatoes packed in barrier packaging films CR Sonar, A Parhi, F Liu, J Patel, B Rasco, J Tang, SS Sablani Food packaging and shelf life 24, 100486, 2020 | 14 | 2020 |
| Influence of ultra-high barrier packaging on the shelf-life of microwave-assisted thermally sterilized chicken pasta J Patel, CR Sonar, S Al-Ghamdi, Z Tang, T Yang, J Tang, SS Sablani LWT 136, 110287, 2021 | 9 | 2021 |
| The Role of Metal in Food Packaging J Patel, C Sand IFT Food Technology Magazine 74 (July 2020), https://www.ift.org/news-and …, 2020 | 3 | 2020 |
| Shelf-life studies of ready-to-eat meals in high barrier packaging processed via microwave-assisted thermal sterilisation (MATS) system J Patel Washington State University, 2020 | 2 | 2020 |
| Storage stability of vitamin C fortified purple mashed potatoes processed with microwave-assisted thermal sterilization system J Patel, A Parhi, Z Tang, J Tang, SS Sablani Food Innovation and Advances 2 (2), 106-114, 2023 | 1 | 2023 |
| Understanding the influence of pressure assisted thermal sterilization on metal-oxide coated polymer films A Parhi, J Patel, SS Sablani 2021 ASABE Annual International Virtual Meeting, 1, 2021 | 1 | 2021 |
| Extending shelf-life of Ready-To-Eat Meals J Patel https://www.packaging360.in/casestudies/Extending-shelf-life-of-ready-to-eat …, 2020 | | 2020 |
| Stability of Vitamin C, Color and Garlic Aroma in Microwave-Assisted Thermally Sterilized Garlic Mashed Potatoes in High Barrier Packaging J Patel, A Parhi IFT 2020, 2020 | | 2020 |
| Food Packaging and Shelf Life CR Sonar, A Parhi, F Liu, J Patel, B Rasco, J Tang, SS Sablani | | |
Shyam S SablaniWashington State UniversityDirección de correo verificada de wsu.edu
