| Food dehydration MR Okos, O Campanella, G Narsimhan, RK Singh, AC Weitnauer Handbook of food engineering, 799-950, 2018 | 615 | 2018 |
| Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms MI Klein, G Hwang, PHS Santos, OH Campanella, H Koo Frontiers in cellular and infection microbiology 5, 10, 2015 | 346 | 2015 |
| Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions P Havea, H Singh, LK Creamer, OH Campanella Journal of Dairy Research 65 (1), 79-91, 1998 | 162 | 1998 |
| Extrusion processing technology: Food and non-food biomaterials JM Bouvier, OH Campanella John Wiley & Sons, 2014 | 160 | 2014 |
| Thermal aggregation and gelation of bovine β-lactoglobulin M McSwiney, H Singh, OH Campanella Food Hydrocolloids 8 (5), 441-453, 1994 | 148 | 1994 |
| Rheological properties of dough during mechanical dough development H Zheng, MP Morgenstern, OH Campanella, NG Larsen Journal of Cereal Science 32 (3), 293-306, 2000 | 133 | 2000 |
| A review on methods and theories to describe the glass transition phenomenon: applications in food and pharmaceutical products MG Abiad, MT Carvajal, OH Campanella Food Engineering Reviews 1, 105-132, 2009 | 132 | 2009 |
| Improvement of sorghum‐wheat composite dough rheological properties and breadmaking quality through zein addition BA Bugusu, O Campanella, BR Hamaker Cereal chemistry 78 (1), 31-35, 2001 | 124 | 2001 |
| Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles F Ye, M Miao, B Jiang, OH Campanella, Z Jin, T Zhang Food Chemistry 229, 152-158, 2017 | 114 | 2017 |
| Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation D Donmez, L Pinho, B Patel, P Desam, OH Campanella Current Opinion in Food Science 39, 103-109, 2021 | 112 | 2021 |
| Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure AM Matalanis, OH Campanella, BR Hamaker Journal of Cereal Science 50 (1), 74-81, 2009 | 108 | 2009 |
| Sensory, instrumental and acoustic characteristics of extruded snack food products LM Duizer, OH Campanella, GRG Barnes Journal of texture studies 29 (4), 397-411, 1998 | 106 | 1998 |
| Squeezing flow viscosimetry of peanut butter OH Campanella, M Peleg Journal of Food Science 52 (1), 180-184, 1987 | 105 | 1987 |
| A study on staling characteristics of gluten-free breads prepared with chestnut and rice flours I Demirkesen, OH Campanella, G Sumnu, S Sahin, BR Hamaker Food and bioprocess technology 7, 806-820, 2014 | 103 | 2014 |
| Squeezing flow viscometry for nonelastic semiliquid foods—theory and applications OH Campanella, M Peleg Critical Reviews in Food Science and Nutrition 42 (3), 241-264, 2002 | 99 | 2002 |
| Characterization of structure of gluten-free breads by using X-ray microtomography I Demirkesen, S Kelkar, OH Campanella, G Sumnu, S Sahin, M Okos Food Hydrocolloids 36, 37-44, 2014 | 96 | 2014 |
| A study of the rheological properties of concentrated food emulsions OH Campanella, NM Dorward, H Singh Journal of Food Engineering 25 (3), 427-440, 1995 | 96 | 1995 |
| Elongational viscosity measurements of melting American process cheese OH Campanella, LM Popplewell, JR Rosenau, M Peleg Journal of Food Science 52 (5), 1249-1251, 1987 | 95 | 1987 |
| Thermal gelation and denaturation of bovine β-lactoglobulins A and B M McSwiney, H Singh, O Campanella, LK Creamer Journal of Dairy Research 61 (2), 221-232, 1994 | 94 | 1994 |
| Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation OH Campanella, M Peleg Journal of the Science of Food and Agriculture 81 (11), 1069-1076, 2001 | 93 | 2001 |
