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Paradigm shifts in academia and the food industry required to meet innovation challenges

Trends in food science & technology, 2011-09, Vol.22 (9), p.467-475

Sam Saguy, I.

2011

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Possible interactions between selected food processing and medications

Frontiers in nutrition (Lausanne), 2024, Vol.11, p.1380010-1380010

2024

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Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Advances in colloid and interface science, 2006-12, Vol.128, p.267-272

2006

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Editorial: Health, science and innovation for the future of food system

Frontiers in nutrition (Lausanne), 2024-07, Vol.11, p.1462890

2024

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Postharvest application of 1-MCP to improve the quality of various avocado cultivars

Postharvest biology and technology, 2005-09, Vol.37 (3), p.252-264

2005

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Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

Journal of food engineering, 2003-02, Vol.56 (2), p.143-152

2003

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Continuous injection of water and antioxidants possible roles on oil quality during frying

Food science & technology, 2015-12, Vol.64 (2), p.919-925

2015

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New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media

Trends in food science & technology, 2005-01, Vol.16 (11), p.495-506

2005

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Editorial: Nurturing sustainable nutrition through innovations in food science and technology

Frontiers in nutrition (Lausanne), 2022-08, Vol.9, p.999055-999055

2022

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A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients, 2021-11, Vol.13 (11), p.3948

2021

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Crowdsourcing: A new conceptual view for food safety and quality

Trends in food science & technology, 2017-08, Vol.66, p.63-72

2017

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Effect of porosity on rehydration of dry food particulates

Journal of the science of food and agriculture, 2004-08, Vol.84 (10), p.1105-1110

2004

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Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Food reviews international, 2024-01, Vol.40 (1), p.185-211

2024

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Staphylococcal strains adapted to epigallocathechin gallate (EGCG) show reduced susceptibility to vancomycin, oxacillin and ampicillin, increased heat tolerance, and altered cell morphology

International journal of food microbiology, 2010-03, Vol.138 (1), p.26-31

2010

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Contact angle measurement on rough surfaces

Journal of colloid and interface science, 2004-06, Vol.274 (2), p.637-644

2004

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Reinventing R&D in an Open Innovation Ecosystem

Journal of food science, 2011-03, Vol.76 (2), p.R62-R68

2011

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Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER)

Journal of food science, 2011-05, Vol.76 (4), p.E377-E382

2011

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Challenges facing food engineering

Journal of food engineering, 2013-11, Vol.119 (2), p.332-342

2013

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Modeling the survival of two soilborne pathogens under dry structural solarization

Phytopathology, 2003-10, Vol.93 (10), p.1247-1257

2003

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Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility

Journal of food engineering, 2016-05, Vol.176, p.2-8

Saguy, I. Sam

2016

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Reinventing the Role of Consumer Research in Today's Open Innovation Ecosystem

Critical reviews in food science and nutrition, 2013-01, Vol.53 (7), p.682-693

2013

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From open innovation to enginomics: Paradigm shifts

Trends in food science & technology, 2017-02, Vol.60, p.64-70

2017

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Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)

Trends in food science & technology, 2014-08, Vol.38 (2), p.136-148

2014

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Initial interfacial tension and oil uptake by deep-fat fried foods

Journal of food science, 1994-07, Vol.59 (4), p.804-807

1994

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Liquid imbibition during rehydration of dry porous foods

Innovative food science & emerging technologies, 2005-03, Vol.6 (1), p.37-43

2005

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Paradigm shifts in academia and the food industry required to meet innovation challenges

Possible interactions between selected food processing and medications

Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Editorial: Health, science and innovation for the future of food system

Postharvest application of 1-MCP to improve the quality of various avocado cultivars

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

Continuous injection of water and antioxidants possible roles on oil quality during frying

New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media

Editorial: Nurturing sustainable nutrition through innovations in food science and technology

A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Crowdsourcing: A new conceptual view for food safety and quality

Effect of porosity on rehydration of dry food particulates

Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Staphylococcal strains adapted to epigallocathechin gallate (EGCG) show reduced susceptibility to vancomycin, oxacillin and ampicillin, increased heat tolerance, and altered cell morphology

Contact angle measurement on rough surfaces

Reinventing R&D in an Open Innovation Ecosystem

Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER)

Challenges facing food engineering

Modeling the survival of two soilborne pathogens under dry structural solarization

Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility

Reinventing the Role of Consumer Research in Today's Open Innovation Ecosystem

From open innovation to enginomics: Paradigm shifts

Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)

Initial interfacial tension and oil uptake by deep-fat fried foods

Liquid imbibition during rehydration of dry porous foods

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