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Kemal Aganovic

Observed names: Aganovic Kemal, Aganovic, Kemal, K Aganovic, K. Aganovic
ORCID: 0000-0002-5850-8777
Observed ORCID: 0000-0002-5850-8777
OpenAlex ID: A5036482890
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
2021 · Kemal Aganovic, Christian Hertel, et al. · Comprehensive Reviews in Food Science and Food Safety · 314
High‐pressure processing of meat: Molecular impacts and industrial applications
2020 · Tomas Bolumar, Vibeke Orlien, et al. · Comprehensive Reviews in Food Science and Food Safety · 221
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Black soldier fly, Hermetia illucens as a potential innovative and environmentally friendly tool for organic waste management: A mini-review
2022 · Kashif ur Rehman, Clemens Hollah, et al. · Waste Management & Research The Journal for a Sustainable Circular Economy · 198
Influence of iota carrageenan addition on the properties of soya protein meat analogues
2017 · Megala Palanisamy, Stefan Töpfl, et al. · LWT · 190
Insect-Derived Chitin and Chitosan: A Still Unexploited Resource for the Edible Insect Sector
2023 · Kashif ur Rehman, Clemens Hollah, et al. · Sustainability · 139
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Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
2016 · Kemal Aganovic, Sergiy Smetana, et al. · Journal of Cleaner Production · 121
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Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition
2020 · Sergiy Smetana, Kemal Aganovic, et al. · Food Engineering Reviews · 79
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Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems
2020 · Anna-Sophie Stübler, Uri Lesmes, et al. · Innovative Food Science & Emerging Technologies · 69
Bio-refinery of insects with Pulsed electric field pre-treatment
2020 · Martina Comiotto Alles, Sergiy Smetana, et al. · Innovative Food Science & Emerging Technologies · 62
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques
2016 · Urszula Tylewicz, Kemal Aganovic, et al. · Innovative Food Science & Emerging Technologies · 61
Product development and environmental impact of an insect-based milk alternative
2021 · Ana Tello, Kemal Aganovic, et al. · Future Foods · 56
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Bacterial spore inactivation by ultra-high pressure homogenization
2014 · E. Georget, B. Miller, et al. · Innovative Food Science & Emerging Technologies · 55
Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments
2021 · Gulay Ozkan, Anna-Sophie Stübler, et al. · Food Chemistry · 54
Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects
2023 · Sherif M. Afifi, Recep Gök, et al. · Frontiers in Nutrition · 50
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Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review
2023 · Enrique Beitia, Elissavet Gkogka, et al. · Comprehensive Reviews in Food Science and Food Safety · 48
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Optimization of pulsed electric field assisted drying process of black soldier fly ( Hermetia illucens ) larvae
2020 · Ivan Shorstkii, Martina Comiotto Alles, et al. · Drying Technology · 48
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
2017 · Kemal Aganovic, Ute Bindrich, et al. · Innovative Food Science & Emerging Technologies · 46
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes
2020 · Henock Woldemichael Woldemariam, Martina Kießling, et al. · Innovative Food Science & Emerging Technologies · 45
Setting life cycle assessment (LCA) in a future-oriented context: the combination of qualitative scenarios and LCA in the agri-food sector
2022 · Ariane Voglhuber-Slavinsky, Alberto Zicari, et al. · European Journal of Futures Research · 44
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Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
2015 · Peng Dong, Erika S. Georget, et al. · Frontiers in Microbiology · 39
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Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure
2020 · Feng Ming Chian, Lovedeep Kaur, et al. · Food Chemistry · 34
A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
2018 · Biniam Kebede, Pui Yee Lee, et al. · Foods · 34
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Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
2014 · Kemal Aganovic, Tara Grauwet, et al. · Innovative Food Science & Emerging Technologies · 33
Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
2021 · Henock Woldemichael Woldemariam, Shimelis Admassu Emire, et al. · International Journal of Food Properties · 32
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Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper ( Capsicum annuum L. ) powder
2021 · Henock Woldemichael Woldemariam, Hanna Harmeling, et al. · Journal of Food Process Engineering · 30
Works count: 86
Citation count: 2,628
H-index: 26
I10-index: 50
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