| Kinetics of color change of grape juice generated using linearly increasing temperature JW Rhim, RV Nunes, VA Jones, KR Swartzel Journal of Food Science 54 (3), 776-777, 1989 | 157 | 1989 |
| Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby J Simunovic, K Swartzel, VD Truong, G Cartwright, P Coronel, K Sandeep, ... US Patent App. 11/274,044, 2006 | 154 | 2006 |
| Multi-spot laser surgery S Bahmanyar, MS Jones US Patent 5,921,981, 1999 | 104* | 1999 |
| Determination of kinetic parameters using linearly increasing temperature JW Rhim, RV Nunes, VA Jones, KR Swartzel Journal of Food Science 54 (2), 446-450, 1989 | 102 | 1989 |
| Method for the ultrapasteurization of liquid whole egg products KR Swartzel, HR Ball Jr, MH Hamid-Samimi US Patent 4,808,425, 1989 | 100 | 1989 |
| Flow behavior of liquid whole egg during thermal treatments M Hamid‐Samimi, KR Swartzel, HR Ball Journal of Food Science 49 (1), 132-136, 1984 | 79 | 1984 |
| Arrhenius kinetics as applied to product constituent losses in ultra high temperature processing KR Swartzel Journal of Food Science 47 (6), 1886-1891, 1982 | 77 | 1982 |
| Continuous flow microwave‐assisted processing and aseptic packaging of purple‐fleshed sweetpotato purées LE Steed, VD Truong, J Simunovic, KP Sandeep, P Kumar, GD Cartwright, ... Journal of food science 73 (9), E455-E462, 2008 | 75 | 2008 |
| Effect of ultra high temperature processing and storage conditions on rates of sedimentation and fat separation of aseptically packaged milk JA Ramsey, KR Swartzel Journal of food science 49 (1), 257-262, 1984 | 68 | 1984 |
| Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg HR Ball Jr, M Hamid‐Samimi, PM Foegeding, KR Swartzel Journal of Food Science 52 (5), 1212-1218, 1987 | 62 | 1987 |
| Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees P Kumar, P Coronel, VD Truong, J Simunovic, KR Swartzel, KP Sandeep, ... Food research international 41 (5), 454-461, 2008 | 56 | 2008 |
| Equivalent-point method for thermal evaluation of continuous-flow systems KR Swartzel Journal of Agricultural and Food Chemistry 34 (3), 396-401, 1986 | 55 | 1986 |
| A model for temperature and moisture distribution during continuous microwave drying D Boldor, TH Sanders, KR Swartzel, BE Farkas Journal of food process engineering 28 (1), 68-87, 2005 | 53 | 2005 |
| Ultrapasteurization of liquid whole egg products with direct heat KR Swartzel, HR Ball Jr, JW Liebrecht US Patent 4,957,760, 1990 | 53 | 1990 |
| Effect of ultra-high temperature steam injection processing and aseptic storage on labile water-soluble vitamins in milk EE Oamen, AP Hansen, KR Swartzel Journal of dairy science 72 (3), 614-619, 1989 | 52 | 1989 |
| Method for the ultrapasteurization of liquid whole egg KR Swartzel, HR Ball Jr, MH Hamid-Samimi US Patent 4,994,291, 1991 | 51 | 1991 |
| RHEOLOGICAL AND TEXTURE STUDIES OF BUTTER 3 M Kawanari, DD Hamann, KR Swartzel, AP Hansen Journal of Texture Studies 12 (4), 483-505, 1981 | 48 | 1981 |
| Kinetic parameter evaluation with linearly increasing temperature profiles: integral methods RV Nunes, JW Rhim, KR Swartzel Journal of Food Science 56 (5), 1433-1437, 1991 | 43 | 1991 |
| Particle residence time distributions in two‐phase flow in straight round conduit BB YANG, KR SWARTZEL Journal of food science 57 (2), 497-502, 1992 | 39 | 1992 |
| Method for pasteurizing liquid whole egg products KR Swartzel, HR Ball Jr US Patent 5,019,407, 1991 | 38* | 1991 |
