| Handbook of food engineering DR Heldman, DB Lund, C Sabliov CRC press, 2018 | 644 | 2018 |
| Effect of processing on major flavonoids in processed onions, green beans, and peas C Ewald, S Fjelkner-Modig, K Johansson, I Sjöholm, B Åkesson Food Chemistry 64 (2), 231-235, 1999 | 326 | 1999 |
| Antioxidants, Low Molecular Weight Carbohydrates, and Total Antioxidant Capacity in Strawberries (Fragaria × ananassa): Effects of Cultivar, Ripening, and … ME Olsson, J Ekvall, KE Gustavsson, J Nilsson, D Pillai, I Sjöholm, ... Journal of Agricultural and Food Chemistry 52 (9), 2490-2498, 2004 | 269 | 2004 |
| Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics F Prothon, LM Ahrné, T Funebo, S Kidman, M Langton, I Sjöholm LWT-Food Science and Technology 34 (2), 95-101, 2001 | 243 | 2001 |
| A review of drying methods for improving the quality of dried herbs G Thamkaew, I Sjöholm, FG Galindo Critical Reviews in Food Science and Nutrition 61 (11), 1763-1786, 2021 | 242 | 2021 |
| The dynamics of innovation clusters: a study of the food industry M Lagnevik Edward Elgar Publishing, 2003 | 161 | 2003 |
| Apple shrinkage upon drying I Sjöholm, V Gekas Journal of food engineering 25 (1), 123-130, 1995 | 158 | 1995 |
| Osmotic dehydration of apples—effects of agitation and raw material characteristics NE Mavroudis, V Gekas, I Sjöholm Journal of Food Engineering 35 (2), 191-209, 1998 | 157 | 1998 |
| Mechanisms and prevention of plant tissue collapse during dehydration: a critical review F Prothon, L Ahrné, I Sjöholm Taylor & Francis Group 43 (4), 447-479, 2003 | 145 | 2003 |
| Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes P Rocculi, FG Galindo, F Mendoza, L Wadsö, S Romani, M Dalla Rosa, ... Postharvest Biology and Technology 43 (1), 151-157, 2007 | 117 | 2007 |
| Osmotic dehydration of apples. Shrinkage phenomena and the significance of initial structure on mass transfer rates NE Mavroudis, V Gekas, I Sjöholm Journal of Food Engineering 38 (1), 101-123, 1998 | 108 | 1998 |
| Factors affecting quality and postharvest properties of vegetables: Integration of water relations and metabolism FG Galindo, W Herppich, V Gekas, I Sjöholm Critical Reviews in Food Science and Nutrition 44 (3), 139-154, 2004 | 103 | 2004 |
| Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers E Persson, I Sjöholm, K Skog Journal of Agricultural and Food Chemistry 51 (15), 4472-4477, 2003 | 102 | 2003 |
| Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating FG Galindo, RT Toledo, I Sjöholm Journal of food engineering 67 (4), 381-385, 2005 | 101 | 2005 |
| Total Folate Content and Retention in Rosehips (Rosa ssp.) after Drying L Strålsjö, C Alklint, ME Olsson, I Sjöholm Journal of agricultural and food chemistry 51 (15), 4291-4295, 2003 | 93 | 2003 |
| Influence of packaging material and storage condition on the sensory quality of broccoli A Jacobsson, T Nielsen, I Sjöholm, K Wendin Food Quality and Preference 15 (4), 301-310, 2004 | 85 | 2004 |
| Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli A Jacobsson, T Nielsen, I Sjöholm Journal of agricultural and food chemistry 52 (6), 1607-1614, 2004 | 82 | 2004 |
| Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture A Jacobsson, T Nielsen, I Sjöholm European Food Research and Technology 218, 157-163, 2004 | 71 | 2004 |
| Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying E Persson, I Sjöholm, M Nyman, K Skog Journal of agricultural and food chemistry 52 (25), 7561-7566, 2004 | 70 | 2004 |
| Plant stress physiology: opportunities and challenges for the food industry FG Galindo, I Sjöholm, AG Rasmusson, S Widell, K Kaack Critical reviews in food science and nutrition 47 (8), 749-763, 2007 | 65 | 2007 |
Federico Gomez GalindoLund UniversityVerified email at food.lth.se
