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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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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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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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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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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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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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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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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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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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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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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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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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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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The protective role of water injection on oil quality in deep fat frying conditions

European food research & technology, 2003-08, Vol.217 (2), p.104-109

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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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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Colorimetric Quick Response (QR) Tags and Other Time-Temperature Indicators (TTIs) for Remote Quality Assessment: Theoretical Kinetics Aspects

Food engineering reviews, 2024-09, Vol.16 (3), p.356-370

2024

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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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Viscosity and starch particle size effects on rehydration of freeze-dried carrots

Journal of the science of food and agriculture, 2005-03, Vol.85 (4), p.700-706

2005

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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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Corrigendum to “Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)” [Trends Food Sci Technol 38 (2014) 136–148]

Trends in food science & technology, 2014-11, Vol.40 (1), p.123-123

2014

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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

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

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

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

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

Crowdsourcing: A new conceptual view for food safety and quality

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

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

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

Contact angle measurement on rough surfaces

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

Reinventing R&D in an Open Innovation Ecosystem

Challenges facing food engineering

Modeling the survival of two soilborne pathogens under dry structural solarization

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

The protective role of water injection on oil quality in deep fat frying conditions

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

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

Colorimetric Quick Response (QR) Tags and Other Time-Temperature Indicators (TTIs) for Remote Quality Assessment: Theoretical Kinetics Aspects

Liquid imbibition during rehydration of dry porous foods

Viscosity and starch particle size effects on rehydration of freeze-dried carrots

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

Corrigendum to “Challenges in exploiting open innovation's full potential in the food industry with a focus on small and medium enterprises (SMEs)” [Trends Food Sci Technol 38 (2014) 136–148]

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