World's Best Scientists 2026 revealed!

D-Index & Metrics

Engineering and Technology

D-Index
63
Citations
13200
World Ranking
1796
National Ranking
581

Overview

Micha Peleg is affiliated with the University of Massachusetts Amherst in the United States. Their research primarily focuses on biochemistry, genetics, and molecular biology, with a significant concentration in biotechnology and food science.

The scientist's recent publications cover a range of topics related to microbial kinetics, microbial growth modeling, and disinfection efficacy. Notable papers include:

  • Modeling the dynamic kinetics of microbial disinfection with dissipating chemical agents-a theoretical investigation, 2021, Applied Microbiology and Biotechnology
  • A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate, 2021, Food Engineering Reviews
  • Microbial Dose-Response Curves and Disinfection Efficacy Models Revisited, 2020, Food Engineering Reviews
  • The Hurdle Technology Metaphor Revisited, 2020, Food Engineering Reviews
  • Models of the water activity effect on microbial growth rate and initiation, 2022, Applied Microbiology and Biotechnology

Micha Peleg has contributed to the following main topics of research:

  • Listeria monocytogenes in Food Safety
  • Microbial Inactivation Methods
  • Water Treatment and Disinfection
  • Thermodynamics and Calorimetric Analyses
  • Hygrothermal Properties of Building Materials
  • Food Drying and Modeling
  • Pharmaceutical and Antibiotic Environmental Impacts

Their collaboration network includes frequent co-authors such as Jorge Welti-Chanes, Viridiana Tejada-Ortigoza, Osvaldo H. Campanella, I. Sam Saguy, and Gustavo V. Barbosa-Cánovas.

Regarding publication venues, Micha Peleg has often published in:

  • Food Engineering Reviews
  • Applied Microbiology and Biotechnology
  • Current Opinion in Food Science
  • LWT
  • Trends in Food Science & Technology

In addition to articles, Micha Peleg authored a book titled Delivering Functionality in Foods, published by Springer Nature in 2022.

Their work spans several subfields of study, including biotechnology, food science, health, toxicology and mutagenesis, physical and theoretical chemistry, and water science and technology. The diversity of these fields reflects the interdisciplinary approach present throughout their research career.

Best Publications

  • Reinterpretation of Microbial Survival Curves

    Micha Peleg;Martin B. Cole

  • Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms

    Micha Peleg

  • The Arrhenius Equation Revisited

    Micha Peleg;Mark D Normand;Maria G Corradini

  • FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION — A REVIEW

    M. Peleg

  • Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation

    Micha Peleg

  • Microbial Growth Curves: What the Models Tell Us and What They Cannot

    Micha Peleg;Maria G Corradini

  • Physical properties of foods

    Micha Peleg;Edward B. Bagley

  • Linearization of Relaxation and Creep Curves of Solid Biological Materials

    M. Peleg

  • On the use of the WLF model in polymers and foods.

    Micha Peleg

  • A model of microbial survival after exposure to pulsed electric fields.

    Micha Peleg

  • Modeling microbial survival during exposure to a lethal agent with varying intensity.

    Micha Peleg;Claude M. Penchina

  • The logistic (Verhulst) model for sigmoid microbial growth curves revisited

    Micha Peleg;Maria G. Corradini;Mark D. Normand

  • MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODS

    J. F. Calzada;M. Peleg

  • Shelf-life estimation from accelerated storage data

    Maria G. Corradini;Micha Peleg

  • TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE

    M. Peleg

  • Microbial survival curves - The reality of flat shoulders and absolute thermal death times

    Micha Peleg

  • On calculating sterility in thermal and non-thermal preservation methods.

    Micha Peleg

  • A Modified Maxwell and a Nonexponential Model for Characterization of the Stress Relaxation of Agar and Alginate Gels

    A. Nussinovitch;M. Peleg;M.D. Normand

  • Non-Arrhenius and non-WLF kinetics in food systems

    Micha Peleg;Robert Engel;Consuelo Gonzalez-Martinez;Maria G Corradini

  • Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption

    Meg Harris;Micha Peleg

Frequent Co-Authors

Herbert O. Hultin
Herbert O. Hultin University of Massachusetts Amherst
Tom J. Humphrey
Tom J. Humphrey Swansea University
Jochen Weiss
Jochen Weiss University of Hohenheim
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Hang Xiao
Hang Xiao University of Massachusetts Amherst
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Armand V. Cardello
Armand V. Cardello United States Department of the Army
Kalidas Shetty
Kalidas Shetty North Dakota State University
Stanley Brul
Stanley Brul University of Amsterdam
Marcel H. Zwietering
Marcel H. Zwietering Wageningen University & Research

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