| Polyethylene terephthalate (PET) bottle-to-bottle recycling for the beverage industry: a review P Benyathiar, P Kumar, G Carpenter, J Brace, DK Mishra Polymers 14 (12), 2366, 2022 | 198 | 2022 |
| Dry Beans and Pulses: Production, Processing, and Nutrition M Siddiq, MA Uebersax John Wiley & Sons, 2022 | 127 | 2022 |
| Handbook of food process design, 2 Volume Set J Ahmed, MS Rahman John Wiley & Sons, 2012 | 114 | 2012 |
| Parameter estimation in food science KD Dolan, DK Mishra Annual review of food science and technology 4 (1), 401-422, 2013 | 93 | 2013 |
| Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating DK Mishra, KD Dolan, L Yang Journal of food science 73 (1), E9-E15, 2008 | 82 | 2008 |
| Parameter estimation for dynamic microbial inactivation: which model, which precision? KD Dolan, VP Valdramidis, DK Mishra Food Control 29 (2), 401-408, 2013 | 56 | 2013 |
| Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models H Samsudin, R Auras, D Mishra, K Dolan, G Burgess, M Rubino, S Selke, ... Food Research International 103, 515-528, 2018 | 42 | 2018 |
| Inverse method to sequentially estimate temperature-dependent thermal conductivity of cherry pomace during nonisothermal heating I Greiby, DK Mishra, KD Dolan Journal of Food Engineering 127, 16-23, 2014 | 42 | 2014 |
| BOOTSTRAP CONFIDENCE INTERVALS FOR THE KINETIC PARAMETERS OF DEGRADATION OF ANTHOCYANINS IN GRAPE POMACE DK MISHRA, KD DOLAN, L YANG Journal of Food Process Engineering 34 (4), 1220-1233, 2011 | 35 | 2011 |
| One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes F Cattani, KD Dolan, SD Oliveira, DK Mishra, CAS Ferreira, PM Periago, ... Food Research International 89, 614-619, 2016 | 32 | 2016 |
| Rapid inverse method to measure thermal diffusivity of low‐moisture foods Y Muramatsu, I Greiby, DK Mishra, KD Dolan Journal of food science 82 (2), 420-428, 2017 | 28 | 2017 |
| Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating I Greiby, DK Mishra, KD Dolan, M Siddiq Journal of Food Engineering 198, 54-62, 2017 | 25 | 2017 |
| A novel instrument for rapid measurement of temperature-dependent thermal properties of conduction-heated food up to 140 C DK Mishra, KD Dolan, JV Beck, F Ozadali Journal of Food Engineering 191, 19-27, 2016 | 23 | 2016 |
| The effect of irradiation sterilization on poly (lactic) acid films P Benyathiar, SE Selke, BR Harte, DK Mishra Journal of Polymers and the Environment 29, 460-471, 2021 | 22 | 2021 |
| Hydration, blanching and thermal processing of dry beans NJ Matella, DK Mishra, KD Dolan Dry beans and pulses production, processing and nutrition, 129-154, 2012 | 18 | 2012 |
| Simultaneous and sequential estimation of kinetic parameters in a starch viscosity model R Sulaiman, KD Dolan, DK Mishra Journal of food engineering 114 (3), 313-322, 2013 | 16 | 2013 |
| Polyethylene terephthalate (PET) bottle-to-bottle recycling for the beverage industry: a review. Polymers 14: 2366 P Benyathiar, P Kumar, G Carpenter, J Brace, DK Mishra | 14 | 2022 |
| Chemical reaction kinetics pertaining to foods J Ahmed, K Dolan, D Mishra Handbook of food process design 7, 113-166, 2012 | 14 | 2012 |
| Use of scaled sensitivity coefficient relations for intrinsic verification of numerical codes and parameter estimation for heat conduction DK Mishra, KD Dolan, JV Beck, F Ozadali Journal of Verification, Validation and Uncertainty Quantification 2 (3), 031005, 2017 | 12 | 2017 |
| Characteristics and antimicrobial activity of microfludized clove essential oil nanoemulsion optimized using response surface methodology P Pilong, P Chuesiang, DK Mishra, U Siripatrawan Journal of Food Processing and Preservation, e16886, 2022 | 11 | 2022 |
Kirk DolanProfessor of Food Engineering, Michigan State University在 msu.edu 的电子邮件经过验证
