| 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 | 342 | 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 | 302 | 2015 |
| 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 | 271 | 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 | 225 | 2010 |
| 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 | 176 | 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 | 164 | 2009 |
| Fermentation for tailoring the technological and health related functionality of food products N Shiferaw Terefe, MA Augustin Critical reviews in food science and nutrition 60 (17), 2887-2913, 2020 | 148 | 2020 |
| Ultrasound in enzyme activation and inactivation R Mawson, M Gamage, NS Terefe, K Knoerzer Ultrasound technologies for food and bioprocessing, 369-404, 2010 | 132 | 2010 |
| 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 | 97 | 2015 |
| 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 | 93 | 2013 |
| Emerging trends and opportunities in food fermentation NS Terefe Elsevier, 2016 | 84 | 2016 |
| 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 | 82 | 2019 |
| Food fermentation. Reference module in food science NS Terefe Werribee, Australia: Elsevier, 2016 | 82 | 2016 |
| Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems L Zhou, T Liao, W Liu, L Zou, C Liu, NS Terefe Critical reviews in food science and nutrition 60 (21), 3594-3621, 2020 | 62 | 2020 |
| 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 | 62 | 2015 |
| 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 | 59 | 2016 |
| 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 | 58 | 2015 |
| Ultrasound for structural modification of food products NS Terefe, AL Sikes, P Juliano Innovative food processing technologies, 209-230, 2016 | 55 | 2016 |
| Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree YX Cai, JH Wang, C McAuley, MA Augustin, NS Terefe Journal of Functional Foods 61, 103461, 2019 | 48 | 2019 |
| Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree L Zhou, W Liu, R Stockmann, NS Terefe Innovative Food Science & Emerging Technologies 45, 196-207, 2018 | 41 | 2018 |
