| Radio-frequency thawing of food products–A computational study R Uyar, TF Bedane, F Erdogdu, TK Palazoglu, KW Farag, F Marra Journal of Food Engineering 146, 163-171, 2015 | 153 | 2015 |
| A comparison of conventional and radio frequency thawing of beef meats: effects on product temperature distribution KW Farag, JG Lyng, DJ Morgan, DA Cronin Food and Bioprocess Technology 4, 1128-1136, 2011 | 115 | 2011 |
| A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics KW Farag, E Duggan, DJ Morgan, DA Cronin, JG Lyng Meat science 83 (2), 278-284, 2009 | 115 | 2009 |
| Dielectric and thermophysical properties of different beef meat blends over a temperature range of− 18 to+ 10 C KW Farag, JG Lyng, DJ Morgan, DA Cronin Meat science 79 (4), 740-747, 2008 | 94 | 2008 |
| Irradiation Applications in Dairy Products: a Review OB Odueke, KW Farag, BN Baines, SA Chadd Food and Bioprocess Technology 9 (5), 751-767, 2016 | 75 | 2016 |
| What is Food Poverty? A Conceptual Framework N O’Connor, K Farag, R Baines British Food Journal 118 (2), pp.429 - 449, 2016 | 71 | 2016 |
| A comparison of conventional and radio frequency tempering of beef meats: effects on product temperature distribution KW Farag, JG Lyng, DJ Morgan, DA Cronin Meat Science 80 (2), 488-495, 2008 | 64 | 2008 |
| Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations KW Farag, F Marra, JG Lyng, DJ Morgan, DA Cronin Food and Bioprocess Technology 3, 732-740, 2010 | 55 | 2010 |
| Effect of low temperatures (− 18 to+ 5 C) on the texture of beef lean KW Farag, JG Lyng, DJ Morgan, DA Cronin Meat science 81 (1), 249-254, 2009 | 39 | 2009 |
| Effects of gamma irradiation on the shelf-life of a dairy-like product OB Odueke, SA Chadd, RN Baines, KW Farag, J Jansson Radiation Physics and Chemistry 143, 63-71, 2018 | 15 | 2018 |
| Effects of development on indigenous dietary pattern: A Nigerian case study B Ezeomah, K Farag Appetite 107, 59-68, 2016 | 10 | 2016 |
| Is China ready for change? Consumer behaviour towards buying plant-based meat alternatives: Applying the COM-B model M Jiang, KW Farag British Food Journal 125 (9), 3127-3144, 2023 | 5 | 2023 |
| Reduce surplus food: linking corporate donors and food banks JM Soon, L Manning, S Dani, L Fassam, E Jackson, K Farag Science, 2016 | 3 | 2016 |
| The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter S da Silva, K Farag Meat Science 171, 108276, 2021 | 2 | 2021 |
| Efficacy of bacteriophage biocontrol of Escherichia coli in soft and hard raw milk cheese during production and storage. S Kandil, J Powles, K Farag, L McIntyre JOURNAL OF DAIRY SCIENCE 105, 341-341, 2022 | | 2022 |
| An Evaluation of the Tenderising Effect of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses with a Ficin-Water Solution E Baumann, K Farag 63rd International Congress of Meat Science and Technology, 704-705, 2017 | | 2017 |
| The labelling of religiously slaughtered meat in the UK: an industry and consumer perspective. KW Farag, S Pinnock, L Manning | | 2014 |
| Tempering and thawing rate effect on drip loss of beef meat KW Farag, JG Lyng, DJ Morgan, DA Cronin Meat Science 83 (2), 2009 | | 2009 |
| Radio Frequency Defrosting of Meats: Assessment of Factors Affecting Heating and Evaluation of Its Impact on Product Temperature Distribution and Quality K Farag University College Dublin, 2009 | | 2009 |
| The Effect of Radio Frequency Power on Tempering Times and Temperatures in Beef Blends of Varying Composition K Farag, DJ Morgan, DA Cronin, JG Lyng 52nd International Congress of Meat Science and Technology, 429-430, 2006 | | 2006 |
