Maria G. Corradini

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Micha PelegUnivesrsity of MassachusettsVerified email at foodsci.umass.edu
Michael A. RogersUniversity of Guelph, Department of Food ScienceVerified email at uoguelph.ca
Iris JoyeProfessor of Cereal Science, University of GuelphVerified email at uoguelph.ca
Victor Ryupostdoc, USDAVerified email at usda.gov
Amanda J. KinchlaExtension Professor, UMass Food Science DepartmentVerified email at umass.edu
Rahul ChibApplications Scientist, Precision Nanosystems Inc.Verified email at precision-nano.com
Pedram NasrDepartment of Food Science, University of GuelphVerified email at uoguelph.ca
Gustavo Barbosa-CanovasWashington State UniversityVerified email at wsu.edu
Erica PensiniUniversity of GuelphVerified email at uoguelph.ca
Maleeka SinghUniversity of GuelphVerified email at uoguelph.ca
Marco FaietaFaculty of Bioscience and Agro-Food and Environmental Technology, University of TeramoVerified email at unite.it
Evan FraserArrell Food Institute; University of GuelphVerified email at uoguelph.ca
Klaudine EstepaUniversity of GuelphVerified email at uoguelph.ca
Tatianna MarshallMASc Candidate, University of GuelphVerified email at uoguelph.ca
Arturo E. OsorioAssociate ProfessorVerified email at business.rutgers.edu
Jennifer KomaikoUniversity of MassachusettsVerified email at foodsci.umass.edu
DW SchaffnerDistinguished Professor and Extension Specialist in Food Science, Rutgers UniversityVerified email at rutgers.edu
Benjamin M. BohrerThe Ohio State UniversityVerified email at osu.edu
Chelo González MartínezUniversitat Politecnica ValenciaVerified email at tal.upv.es
Thongchai SuwonsichonAsscociate Professor of Product development, Kasetsart UniversityVerified email at ku.ac.th

Maria G. Corradini

Arrell Chair & Associate Professor, University of Guelph, ON, Canada

Verified email at uoguelph.ca

luminescence spectroscopy nanomaterials shelf life food security food integrity


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To gel or not to gel: correlating molecular gelation with solvent parameters Y Lan, MG Corradini, RG Weiss, SR Raghavan, MA Rogers Chemical Society Reviews 44 (17), 6035-6058, 2015	330	2015
THE ARRHENIUS EQUATION REVISITED M Peleg, MD Normand, MG Corradini Taylor & Francis Group, 2012	321	2012
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	259	2011
Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication D Bermúdez-Aguirre, MG Corradini, R Mawson, GV Barbosa-Cánovas Innovative Food Science & Emerging Technologies 10 (2), 172-178, 2009	170	2009
Shelf-life estimation from accelerated storage data MG Corradini, M Peleg Trends in Food Science & Technology 18 (1), 37-47, 2007	156	2007
The logistic (Verhulst) model for sigmoid microbial growth curves revisited M Peleg, MG Corradini, MD Normand Food research international 40 (7), 808-818, 2007	146	2007
Comparing and correlating solubility parameters governing the self-assembly of molecular gels using 1, 3: 2, 4-dibenzylidene sorbitol as the gelator Y Lan, MG Corradini, X Liu, TE May, F Borondics, RG Weiss, MA Rogers Langmuir 30 (47), 14128-14142, 2014	128	2014
Non‐Arrhenius and non‐WLF kinetics in food systems M Peleg, R Engel, C Gonzalez‐Martinez, MG Corradini Journal of the Science of Food and Agriculture 82 (12), 1346-1355, 2002	125	2002
Shelf life of food products: from open labeling to real-time measurements MG Corradini Annual review of food science and technology 9, 251-269, 2018	109	2018
A model of non‐isothermal degradation of nutrients, pigments and enzymes MG Corradini, M Peleg Journal of the Science of Food and Agriculture 84 (3), 217-226, 2004	109	2004
Prediction of vitamins loss during non-isothermal heat processes and storage with non-linear kinetic models MG Corradini, M Peleg Trends in food science & technology 17 (1), 24-34, 2006	107	2006
Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion V Ryu, DJ McClements, MG Corradini, L McLandsborough Food Chemistry 245, 104-111, 2018	105	2018
Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review D Bermúdez-Aguirre, MG Corradini Food Research International 45 (2), 700-712, 2012	102	2012
Influence of Emulsifier Structure on Lipid Bioaccessibility in Oil–Water Nanoemulsions A Speranza, MG Corradini, TG Hartman, D Ribnicky, A Oren, MA Rogers Journal of agricultural and food chemistry 61 (26), 6505-6515, 2013	99	2013
Generating microbial survival curves during thermal processing in real time M Peleg, MD Normand, MG Corradini Journal of applied microbiology 98 (2), 406-417, 2005	96	2005
Estimating non‐isothermal bacterial growth in foods from isothermal experimental data MG Corradini, M Peleg Journal of Applied Microbiology 99 (1), 187-200, 2005	86	2005
Evaluation of the Weibull and log normal distribution functions as survival models of Escherichia coli under isothermal and non isothermal conditions GMF Aragao, MG Corradini, MD Normand, M Peleg International journal of food microbiology 119 (3), 243-257, 2007	85	2007
Calculating the efficacy of heat sterilization processes MG Corradini, MD Normand, M Peleg Journal of Food Engineering 67 (1-2), 59-69, 2005	77	2005
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems MG Corradini, M Peleg Critical reviews in food science and nutrition 46 (6), 489-517, 2006	64	2006
Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data PM Periago, A Van Zuijlen, PS Fernandez, PM Klapwijk, PF Ter Steeg, ... International journal of food microbiology 95 (2), 205-218, 2004	63	2004

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