| An empirical model for the description of moisture sorption curves M Peleg Journal of Food science 53 (4), 1216-1217, 1988 | 1365 | 1988 |
| Reinterpretation of microbial survival curves M Peleg, MB Cole Critical Reviews in Food Science 38 (5), 353-380, 1998 | 863 | 1998 |
| ASSESSMENT of A SEMI‐EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS1 M Peleg Journal of Food Process Engineering 16 (1), 21-37, 1993 | 504 | 1993 |
| Characterization of the stress relaxation curves of solid foods M Peleg Journal of food science 44 (1), 277-281, 1979 | 370 | 1979 |
| The Arrhenius equation revisited M Peleg, MD Normand, MG Corradini Critical reviews in food science and nutrition 52 (9), 830-851, 2012 | 334 | 2012 |
| Flowability of food powders and methods for its evaluation—a review M Peleg Journal of Food Process Engineering 1 (4), 303-328, 1977 | 321 | 1977 |
| Advanced quantitative microbiology for foods and biosystems: models for predicting growth and inactivation M Peleg CRC Press, 2006 | 316 | 2006 |
| Microbial growth curves: what the models tell us and what they cannot M Peleg, MG Corradini Critical reviews in food science and nutrition 51 (10), 917-945, 2011 | 272 | 2011 |
| Physical properties of foods. M Peleg, EB Bagley | 245 | 1983 |
| A model of microbial survival after exposure to pulsed electric fields M Peleg Journal of the Science of Food and Agriculture 67 (1), 93-99, 1995 | 230 | 1995 |
| On the use of the WLF model in polymers and foods M Peleg Critical Reviews in Food Science & Nutrition 32 (1), 59-66, 1992 | 230 | 1992 |
| Modeling microbial survival during exposure to a lethal agent with varying intensity M Peleg, CM Penchina Critical reviews in food science and nutrition 40 (2), 159-172, 2000 | 218 | 2000 |
| Nonthermal pasteurization of liquid foods using high‐intensity pulsed electric fields BL Qin, UR Pothakamury, GV Barbosa‐Cánovas, BG Swanson, M Peleg Critical Reviews in Food Science & Nutrition 36 (6), 603-627, 1996 | 217 | 1996 |
| Comparison of two methods for stress relaxation data presentation of solid foods M Peleg, MD Normand Rheologica Acta 22, 108-113, 1983 | 177 | 1983 |
| Physical characteristics of food powders M Peleg Physical properties of foods, 293-323, 1983 | 165 | 1983 |
| Mechanical interpretation of compressive stress‐strain relationships of solid foods JF Calzada, M Peleg Journal of food science 43 (4), 1087-1092, 1978 | 161 | 1978 |
| Shelf-life estimation from accelerated storage data MG Corradini, M Peleg Trends in Food Science & Technology 18 (1), 37-47, 2007 | 158 | 2007 |
| Texture profile analysis parameters obtained by an Instron universal testing machine M Peleg Journal of Food Science 41 (3), 721-722, 1976 | 155 | 1976 |
| Effect of equilibrium water activity on the bulk properties of selected food powders R Moreyra, M Peleg Journal of Food Science 46 (6), 1918-1922, 1981 | 154 | 1981 |
| 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 |
