| The gelation of proteins GR Ziegler, EA Foegeding Advances in food and nutrition research 34, 203-298, 1990 | 545 | 1990 |
| Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ... Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010 | 471 | 2010 |
| Functionality of muscle constituents in the processing of comminuted meat products JC Acton, GR Ziegler, DL Burge Jr, GW Froning CRC Critical Reviews in Food Science and Nutrition 18 (2), 99-121, 1983 | 321 | 1983 |
| Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems SJ Hess, RF Roberts, GR Ziegler Journal of Dairy Science 80 (2), 252-263, 1997 | 276 | 1997 |
| Optimization of Exopolysaccharide Production byLactobacillus delbrueckii subsp. bulgaricusRR Grown in a Semidefined Medium SA Kimmel, RF Roberts, GR Ziegler Applied and Environmental Microbiology 64 (2), 659-664, 1998 | 226 | 1998 |
| Role of molecular entanglements in starch fiber formation by electrospinning L Kong, GR Ziegler Biomacromolecules 13 (8), 2247-2253, 2012 | 224 | 2012 |
| Fabrication of pure starch fibers by electrospinning L Kong, GR Ziegler Food Hydrocolloids 36, 20-25, 2014 | 204 | 2014 |
| Antioxidant property of edible mushrooms collected from Ethiopia AZ Woldegiorgis, D Abate, GD Haki, GR Ziegler Food chemistry 157, 30-36, 2014 | 191 | 2014 |
| Mechanisms of gel formation by proteins of muscle tissue. GR Ziegler, JC Acton Food Technology 38, 1984 | 188 | 1984 |
| Texture and structure of gelatin/pectin-based gummy confections LL DeMars, GR Ziegler Food hydrocolloids 15 (4-6), 643-653, 2001 | 179 | 2001 |
| Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds UVL Ma, JD Floros, GR Ziegler Carbohydrate polymers 83 (4), 1869-1878, 2011 | 150 | 2011 |
| Quantitative relationship between electrospinning parameters and starch fiber diameter L Kong, GR Ziegler Carbohydrate polymers 92 (2), 1416-1422, 2013 | 139 | 2013 |
| Fat, moisture, and ethanol migration through chocolates and confectionary coatings V Ghosh, GR Ziegler, RC Anantheswaran Critical reviews in food science and nutrition 42 (6), 583-626, 2002 | 133 | 2002 |
| Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose L Kong, GR Ziegler Carbohydrate polymers 111, 256-263, 2014 | 130 | 2014 |
| ‘Flavor‐fade’and off‐flavors in ground roasted peanuts as related to selected pyrazines and aldehydes KJH Warner, PS Dimick, GR Ziegler, RO Mumma, R Hollender Journal of Food Science 61 (2), 469-472, 1996 | 112 | 1996 |
| Beckett's industrial chocolate manufacture and use ST Beckett, MS Fowler, GR Ziegler John Wiley & Sons, 2017 | 111 | 2017 |
| The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate GR Ziegler, G Mongia, R Hollender International Journal of Food Properties 4 (2), 353-370, 2001 | 108 | 2001 |
| 1‐Octen‐3‐ol in the Cultivated Mushroom, Agaricus bisporus JENGL MAU, ROB BEELMAN, GRR ZIEGLER Journal of Food Science 57 (3), 704-706, 1992 | 103 | 1992 |
| The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate G Mongia, GR Ziegler International Journal of Food Properties 3 (1), 137-147, 2000 | 102 | 2000 |
| Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy L Kong, C Lee, SH Kim, GR Ziegler The Journal of Physical Chemistry B 118 (7), 1775-1783, 2014 | 100 | 2014 |
