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C

Carmen I. Moraru

cornell university

41H-index
174Paper Count
5.7KCitation Count
Published Papers 60
Publication Date
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Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis
errFood Science & Nutrition
IF3.8
err2026-09-18
err0
errOAAI
errEugenia Avellaneda; Carmen I. Moraru
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Combined Effects of Peracetic Acid and Pulsed Light on Salmonella Typhimurium Inactivation
errFood and Bioprocess Technology
IF5.8
err2026-08-18
err0
errOAAI
errAna G. Massia; Hanyu Chen; Denise A. Laroque; Carmen I. Moraru; Bruno A. M. Carciofi
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Acidification and Calcium Addition Effects on High-Pressure and Thermally Induced Pulse Protein Gels
errGels 2025, Vol. 11, Page 971
IF5.3
err2025-12-02
err0
errOAAI
errApril Huang; Carmen I. Moraru
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A mechanistic, state diagram approach to understanding microwave vacuum drying and expansion of natural cheese
errLWT
IF0
err2025-09-21
err0
errOAAI
errB. Gong; C.I. Moraru
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Orthogonal Nano-Engineering (ONE): Modulating Nanotopography and Surface Chemistry of Aluminum Oxide for Superior Antibiofouling and Enhanced Chemical Stability
errADVANCED MATERIALS INTERFACES
IF4.4
err2024-11-12
err0
errOAAI
errChen, Hanyu; Fianu, Felicia; Moraru, Carmen I.; Yang, Rong; Cheng, Yifan
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Microwave vacuum drying of dairy cream: Processing, reconstitution, and whipping properties of a novel dairy product
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2024-02-01
err1
errOAAI
errDumpler, Joseph; Moraru, Carmen I.
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Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2023-12-01
err2
errOAAI
errLott, T. T.; Martin, N. H.; Dumpler, J.; Wiedmann, M.; Moraru, C. I.
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Synergistic effects of sequential light treatment with 222-nm/405-nm and 280-nm/405-nm wavelengths on inactivation of foodborne pathogens
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2023-10-31
err5
errOAAI
errChen, Hanyu; Moraru, Carmen
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Functionality of pea protein isolate solutions is affected by reconstitution conditions
errJOURNAL OF FOOD SCIENCE
IF3.4
err2023-10-09
err2
PREAI
errChen, Shiying; Hall, Alexandra E.; Moraru, Carmen I.
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Blue 405 nm LED light effectively inactivates bacterial pathogens on substrates and packaging materials used in food processing
errSCIENTIFIC REPORTS
IF3.9
err2023-09-19
err7
errOAAI
errChen, Hanyu; Cheng, Yifan; Moraru, Carmen I.
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Exposure to 222 nm far UV-C effectively inactivates planktonic foodborne pathogens and inhibits biofilm formation
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-07-01
err12
errOAAI
errChen, Hanyu; Moraru, Carmen I.
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Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2022-12-01
err7
errOAAI
errGriep-Moyer, E. R.; Trmcic, A.; Qian, C.; Moraru, C. I.
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errSave
A process optimization approach for microwave vacuum drying of concentrated skim milk
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2022-11-01
err1
errOAAI
errDumpler, Joseph; Moraru, Carmen I.
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errSave
Effective pulsed light treatments for inactivating Salmonella enterica serotypes
errFOOD CONTROL
IF6.3
err2022-05-01
err9
PREAI
errMengarda Buosi, Daniela T.; de Moraes, Jaqueline O.; Cheng, Yifan; Cheng, Rachel A.; Moraru, Carmem, I; Carciofi, Bruno A. M.
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Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch
errNPJ SCIENCE OF FOOD
IF7.8
err2022-01-12
err26
errOAAI
errHall, Alexandra E.; Moraru, Carmen, I
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errSave
Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-12-01
err38
errOAAI
errHall, Alexandra E.; Moraru, Carmen, I
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errSave
Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-12-01
err83
errOAAI
errHall, Alexandra E.; Moraru, Carmen, I
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errSave
Forward osmosis concentration of milk: Product quality and processing considerations
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-07-01
err16
errOAAI
errBeldie, Anamaria Andreea; Moraru, Carmen I.
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errSave
Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-04-01
err8
errOAAI
errWang, Linran; Moraru, Carmen, I
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errSave
High-pressure structuring of milk protein concentrate: Effect of pH and calcium
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-04-01
err13
errOAAI
errWang, Linran; Moraru, Carmen, I
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Research Directions

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Co-authors
Cooperation Journals
J
Johannes Lehmann
H-index: 122 · Papers: 1.2K
M
Martin Wiedmann
H-index: 105 · Papers: 706
J
Jozef L. Kokini
H-index: 57 · Papers: 268
R
Rong Yang
H-index: 56 · Papers: 220
R
Randy W. Worobo
H-index: 47 · Papers: 179
View more