| Ozone storage effects on anthocyanin content and fungal growth in blackberries MM Barth, CEN Zhou, J Mercier, FA PAYNE Journal of Food Science 60 (6), 1286-1288, 1995 | 324 | 1995 |
| Classification of weed species using color texture features and discriminant analysis TF Burks, SA Shearer, FA Payne Transactions of the ASAE 43 (2), 441-448, 2000 | 186 | 2000 |
| Color and defect sorting of bell peppers using machine vision SA Shearer, FA Payne Transactions of the ASAE 33 (6), 1245-1250, 1990 | 148 | 1990 |
| Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration M Castillo, FA Payne, CL Hicks, MB Lopez International Dairy Journal 10 (8), 551-562, 2000 | 141 | 2000 |
| Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut D Álvarez, YL Xiong, M Castillo, FA Payne, MD Garrido Meat science 92 (1), 8-15, 2012 | 132 | 2012 |
| Review of systems for monitoring curd setting during cheesemaking DJ O’callaghan, CP O’Donnell, FA Payne International journal of dairy technology 55 (2), 65-74, 2002 | 107 | 2002 |
| Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels M Castillo, JA Lucey, T Wang, FA Payne International Dairy Journal 16 (2), 153-163, 2006 | 105 | 2006 |
| The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin … M Castillo, JA Lucey, FA Payne International Dairy Journal 16 (2), 131-146, 2006 | 103 | 2006 |
| Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido Meat Science 83 (1), 24-30, 2009 | 97 | 2009 |
| Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters D Álvarez, RM Delles, YL Xiong, M Castillo, FA Payne, J Laencina LWT-Food Science and Technology 44 (6), 1435-1442, 2011 | 96 | 2011 |
| A review of puffing processes for expansion of biological products FA Payne, JL Taraba, D Saputra Journal of Food Engineering 10 (3), 183-197, 1989 | 94 | 1989 |
| Predicting optimal cutting time of coagulating milk using diffuse reflectance FA Payne, CL Hicks, PS Shen Journal of Dairy Science 76 (1), 48-61, 1993 | 93 | 1993 |
| On-line prediction of cheese making indices using backscatter of near infrared light CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne International Dairy Journal 18 (2), 120-128, 2008 | 82 | 2008 |
| Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’callaghan Journal of Food Engineering 83 (1), 61-67, 2007 | 80 | 2007 |
| Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ... Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007 | 79 | 2007 |
| Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan Journal of dairy science 90 (10), 4499-4512, 2007 | 74 | 2007 |
| On-line sensing techniques for coagulum setting in renneted milks DJ O'callaghan, CP O'donnell, FA Payne Journal of Food engineering 43 (3), 155-165, 2000 | 72 | 2000 |
| Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture CD Everard, DJ O’Callaghan, MJ Mateo, CP O’Donnell, M Castillo, ... Journal of Dairy Science 91 (7), 2575-2582, 2008 | 66 | 2008 |
| Prediction of meat emulsion stability using reflection photometry D Álvarez, M Castillo, FA Payne, MD Garrido, S Bañón, YL Xiong Journal of Food Engineering 82 (3), 310-315, 2007 | 65 | 2007 |
| Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method N Tabayehnejad, M Castillo, FA Payne Journal of Food Engineering 108 (4), 549-556, 2012 | 57 | 2012 |
Manuel CastilloUniversidad Autónoma de BarcelonaEmail yang diverifikasi di uab.es