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Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2019) Convective air, microwave, and combined drying of potato pre-treated by pulsed electric fields. Drying Technology 37:13, pages 1704-1713.
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M. V. Shynkaryk, N. I. Lebovka & E. Vorobiev. (2008) Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots. Drying Technology 26:6, pages 695-704.
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ArunS. Mujumdar & Wu Zhonghua. (2007) Thermal Drying Technologies—Cost-Effective Innovation Aided by Mathematical Modeling Approach. Drying Technology 26:1, pages 145-153.
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Articles from other publishers (40)
Kavitha Lakshmipathy, Nirmal Thirunavookarasu, Najma Kalathil, Duggonahally Veeresh Chidanand, Ashish Rawson & Chikkaballapur Krishnappa Sunil. (2022)
Effect of different thermal and
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Nihal Turkmen Erol, Bige Incedayi, Ferda Sari & Omer Utku Copur. (2023) A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper. Food Science and Technology International, pages 108201322211329.
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Serdal Sabanci. (2021) A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. Journal of Food Processing and Preservation 45:5.
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James Atuonwu & Savvas Tassou. (2021) Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends in Food Science & Technology 107, pages 168-182.
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Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2020) Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. Journal of Food Engineering 276, pages 109898.
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Serdal Sabanci & Filiz Icier. (2020) ENHANCEMENT OF THE PERFORMANCE OF SOUR CHERRY JUICE CONCENTRATION PROCESS IN VACUUM EVAPORATOR BY ASSISTING OHMIC HEATING SOURCE. Food and Bioproducts Processing 122, pages 269-279.
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Caiyun Liu, Annachiara Pirozzi, Giovanna Ferrari, Eugene Vorobiev & Nabil Grimi. (2019) Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot. Food and Bioprocess Technology 13:1, pages 45-52.
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Xiaojing Tian, Qianqian Yu, Wei Wu, Xingmin Li & Ruitong Dai. (2018) Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS. International Journal of Food Microbiology 285, pages 42-49.
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Won-Il Cho, Ji Yoon Yi & Myong-Soo Chung. (2016) Pasteurization of fermented red pepper paste by ohmic heating. Innovative Food Science & Emerging Technologies 34, pages 180-186.
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Hosain Darvishi, Adel Hosainpour, Farzad Nargesi & Ali Fadavi. (2015) Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production. Innovative Food Science & Emerging Technologies 31, pages 73-82.
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Samo Mahnič-Kalamiza, Damijan Miklavčič & Eugène Vorobiev. (2014) Dual-porosity model of solute diffusion in biological tissue modified by electroporation. Biochimica et Biophysica Acta (BBA) - Biomembranes 1838:7, pages 1950-1966.
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Jeong Ho Lim, Jae Min Shim, Dong Un Lee, Young Ho Kim & Kee-Jai Park. (2012) Pulsed Electric Fields Effects on Drying of White Ginseng and Extraction of Soluble Components. Korean Journal of Food Science and Technology 44:6, pages 704-710.
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N.I. Lebovka, M.V. Shynkaryk, K. El-Belghiti, H. Benjelloun & E. Vorobiev. (2007) Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment. Journal of Food Engineering 80:2, pages 639-644.
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