Sushil Koirala, Sangeeta Prakash, Azharul Karim & Bhesh Bhandari. (2023) Shape morphing of foods: Mechanism, strategies, and applications. Trends in Food Science & Technology 139, pages 104135.
Crossref
Fidele M. Abedi & Pawan S. Takhar. (2021) Stress relaxation properties of bananas during drying. Journal of Texture Studies 53:1, pages 146-156.
Crossref
Tianyi Su, Wenqing Zhang, Zhijun Zhang, Xiaowei Wang & Shiwei Zhang. (2021) Numerical Investigation of the Deformable Porous Media Treated by the Intermittent Microwave. Processes 9:5, pages 757.
Crossref
Gibson P. Mutuli, Ayub N. Gitau & Duncan O. Mbuge. (2020) Convective Drying Modeling Approaches: a Review for Herbs, Vegetables, and Fruits. Journal of Biosystems Engineering 45:4, pages 197-212.
Crossref
Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2020) Moisture profile analysis of food models undergoing glass transition during air-drying. Journal of Food Engineering 281, pages 109995.
Crossref
Mark A. Uebersax & Muhammad Siddiq. 2020. Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition. Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition
117
140
.
Sawanit Aichayawanich & Jittimon Wongsa. (2019) The Stickiness of Fresh Noodle after Steaming Process. IOP Conference Series: Earth and Environmental Science 301:1, pages 012055.
Crossref
Mo Zhou, Cong Li, Jinfeng Bi, Xin Jin, Jian Lyu & Xuan Li. (2019) Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory. Innovative Food Science & Emerging Technologies 54, pages 143-151.
Crossref
Feyza Elmas, Emine Varhan & Mehmet Koç. (2018) Drying characteristics of jujube (Zizyphus jujuba) slices in a hot air dryer and physicochemical properties of jujube powder. Journal of Food Measurement and Characterization 13:1, pages 70-86.
Crossref
Clement Ajani, Stefano Curcio, Racha Dejchanchaiwong & Perapong Tekasakul. (2019) Influence of shrinkage during natural rubber sheet drying: Numerical modeling of heat and mass transfer. Applied Thermal Engineering 149, pages 798-806.
Crossref
Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
29
45
.
Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
7
27
.
Thanh Khuong Nguyen, Martin Mondor & Cristina Ratti. (2018) Shrinkage of cellular food during air drying. Journal of Food Engineering 230, pages 8-17.
Crossref
Sawanit Aichayawanich & Thanya Parametthanuwat. (2018) Effect of Water Activity on Glass Transition Temperature and Physical Properties of Fried Durian Slice. Effect of Water Activity on Glass Transition Temperature and Physical Properties of Fried Durian Slice.
Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2018) Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling. Food Research International 103, pages 215-225.
Crossref
C Ajani, A Kumar, S Curcio & P Tekasakul. (2017) Parametric study and shrinkage modelling of natural rubber sheet drying using COMSOL multiphysics. IOP Conference Series: Materials Science and Engineering 243, pages 012012.
Crossref
Sevgi Öztürk, Özge Şakıyan & Yaşar Özlem Alifakı. (2017) Dielectric properties and microwave and infrared-microwave combination drying characteristics of banana and kiwifruit. Journal of Food Process Engineering 40:3, pages e12502.
Crossref
Thanh Khuong Nguyen & Cristina Ratti. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods
89
109
.
H. Tavakolipour & M. Mokhtarian. (2016) Drying of chilli pepper in various conditions. Quality Assurance and Safety of Crops & Foods 8:1, pages 87-93.
Crossref
Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity
15
23
.
Tushar Gulati & Ashim K. Datta. (2015) Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166, pages 119-138.
Crossref
Qilong Shi, Wenwen Lin, Ya Zhao & Pingping Zhang. (2015) Thermal characteristics and state diagram of Penaeus vannamei meat with and without maltodextrin addition. Thermochimica Acta 616, pages 92-99.
Crossref
Qilong Shi, Yaqin Zheng & Ya Zhao. (2014) Thermal transition and state diagram of yacon dried by combined heat pump and microwave method. Journal of Thermal Analysis and Calorimetry 119:1, pages 727-735.
Crossref
C. Caballero-Cerón, J. A. Guerrero-Beltrán, H. Mújica-Paz, J. A. Torres & J. Welti-Chanes. 2015. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
187
214
.
Daniele de Vasconcellos Santos Batista, Ricardo Luis Cardoso, Rossana Catie Bueno de Godoy & Norma Suely Evangelista-Barreto. (2014) Estabilidade físico-química e microbiológica de banana passa orgânica. Ciência Rural 44:10, pages 1886-1892.
Crossref
Stefano Curcio & Maria Aversa. (2014) Influence of shrinkage on convective drying of fresh vegetables: A theoretical model. Journal of Food Engineering 123, pages 36-49.
Crossref
Corina Vásquez, Paulo Díaz-Calderón, Javier Enrione & Silvia Matiacevich. (2013) State diagram, sorption isotherm and color of blueberries as a function of water content. Thermochimica Acta 570, pages 8-15.
Crossref
LILIANA ZURA-BRAVO, ANTONIO VEGA-GÁLVEZ, ROBERTO LEMUS-MONDACA, KONG SHUN AH-HEN & KARINA DI SCALA. (2013)
EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (
CAPSICUM ANNUUM L.
)
. Journal of Food Processing and Preservation 37:1, pages 74-85.
Crossref
Antonio Vega-Gálvez, Kong Ah-Hen, Marcelo Chacana, Judith Vergara, Javier Martínez-Monzó, Purificación García-Segovia, Roberto Lemus-Mondaca & Karina Di Scala. (2012) Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry 132:1, pages 51-59.
Crossref
Louise Emy Kurozawa, Miriam Dupas Hubinger & Kil Jin Park. (2012) Glass transition phenomenon on shrinkage of papaya during convective drying. Journal of Food Engineering 108:1, pages 43-50.
Crossref
G. Moraga, P. Talens, M.J. Moraga & N. Martínez-Navarrete. (2011) Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices. Journal of Food Engineering 106:3, pages 212-219.
Crossref
S. Aichayawanich, M. Nopharatana, A. Nopharatana & W. Songkasiri. (2011) Agglomeration mechanisms of cassava starch during pneumatic conveying drying. Carbohydrate Polymers 84:1, pages 292-298.
Crossref
Shyam S. Sablani, Roopesh M. Syamaladevi & Barry G. Swanson. (2010) A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Engineering Reviews 2:3, pages 168-203.
Crossref
Kamlesh Patel, Xiao Dong Chen, Romain Jeantet & Pierre Schuck. (2010) One-dimensional simulation of co-current, dairy spray drying systems – pros and cons. Dairy Science & Technology 90:2-3, pages 181-210.
Crossref
Roopesh M. Syamaladevi, Shyam S. Sablani, Juming Tang, Joseph Powers & Barry G. Swanson. (2010) Water sorption and glass transition temperatures in red raspberry (Rubus idaeus). Thermochimica Acta 503-504, pages 90-96.
Crossref
M. E. Katekawa & M. A. Silva. (2007) Drying rates in shrinking medium: case study of banana. Brazilian Journal of Chemical Engineering 24:4, pages 561-569.
Crossref