Citations (60)
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Matin Yahyavi, Leila Kamali Rousta, Amir Pouya Ghandehari Yazdi, Mahdi Amini, Zahra Ahmadi & Seid Mahdi Jafari. (2023) Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta. Drying Technology 41:5, pages 783-793.
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Abebe Teshome, Habtamu Admassu & Fekiya Mohammed. (2022) Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality. Journal of Culinary Science & Technology 0:0, pages 1-15.
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Fengying Chen, Min Zhang, Kai Fan & Arun S. Mujumdar. (2022) Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. Food Reviews International 38:4, pages 608-627.
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Shoma Devi, Min Zhang, Ronghua Ju & Bhesh Bhandari. (2021) Recent development of innovative methods for efficient frying technology. Critical Reviews in Food Science and Nutrition 61:22, pages 3709-3724.
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Dalong Jiang, Hongwei Xiao, Magdalena Zielinska, Guangfei Zhu, Tianyu Bai & Zhian Zheng. (2021) Effect of pulsed vacuum drying on drying kinetics and quality of roots of Panax notoginseng (Burk.) F. H. Chen (Araliaceae). Drying Technology 39:16, pages 2234-2251.
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Shoma Devi, Min Zhang & Arun S. Mujumdar. (2021) Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil. Drying Technology 39:5, pages 655-668.
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Linlin Li, Min Zhang & Lequn Zhou. (2021) A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity. Drying Technology 39:2, pages 148-161.
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Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen & Sheng-Dun Lin. (2021) Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment. International Journal of Food Properties 24:1, pages 859-870.
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E. Paz-Gamboa, E. Ramírez-Figueroa, M.A. Vivar-Vera, H.R. Bravo-Delgado, O. Cortés-Zavaleta, H. Ruiz-Espinosa & I.I. Ruiz-López. (2015) Study of oil uptake during deep-fat frying of Taro (Colocasia esculenta) chips. CyTA - Journal of Food 13:4, pages 506-511.
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Xiaojian Quan, Min Zhang, Weiming Zhang & Benu Adhikari. (2014) Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips. Drying Technology 32:15, pages 1812-1819.
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Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Rarisara Impaprasert, Chaleeda Borompichaichartkul & George Srzednicki. (2014) A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri
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Lingyu Wang, Min Zhang, Arun
S. Mujumdar, Yingqiang Wang & Chengpei Zhu. (2013) Restructured Crispy Fish Cubes Containing Salicornia bigelovii Torr. Developed with Microwave Vacuum Drying. Journal of Aquatic Food Product Technology 22:3, pages 226-240.
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Nattriya Supmoon & Athapol Noomhorm. (2013) Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips. Drying Technology 31:1, pages 24-31.
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SatyanarayanR. S. Dev & VijayaG. S. Raghavan. (2012) Advancements in Drying Techniques for Food, Fiber, and Fuel. Drying Technology 30:11-12, pages 1147-1159.
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Yingqiang Wang, Min Zhang & ArunS. Mujumdar. (2011) Trends in Processing Technologies for Dried Aquatic Products. Drying Technology 29:4, pages 382-394.
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Min Zhang, Hao Jiang & Rui-Xin Lim. (2010) Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations. Drying Technology 28:11, pages 1307-1316.
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Xian-ju Song, Min Zhang, ArunS. Mujumdar & Liuping Fan. (2009) Drying Characteristics and Kinetics of Vacuum Microwave–Dried Potato Slices. Drying Technology 27:9, pages 969-974.
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Marek Markowski, Joanna Bondaruk & Wioletta Błaszczak. (2009) Rehydration Behavior of Vacuum-Microwave-Dried Potato Cubes. Drying Technology 27:2, pages 296-305.
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Lisha Rani, Mukul Kumar, Deepika Kaushik, Jasjit Kaur, Ashwani Kumar, Fatih Oz, Charalampos Proestos & Emel Oz. (2023) A review on the frying process: Methods, models and their mechanism and application in the food industry. Food Research International 172, pages 113176.
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Abhipriya Patra, V. Arun Prasath, Parag Prakash Sutar, N. Karpoora Sundara Pandian & R. Pandiselvam. (2022) Evaluation of effect of vacuum frying on textural properties of food products. Food Research International 162, pages 112074.
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Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud & Xin Jin. (2022) Recent advances in frying processes for plant-based foods. Food Chemistry Advances 1, pages 100086.
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Xiaolin Luo, Sijie Hu, Xianbing Xu, Ming Du, Chao Wu, Liang Dong & Zhenyu Wang. (2022) Improving air-fried squid quality using high internal phase emulsion coating. Journal of Food Measurement and Characterization 16:5, pages 3844-3854.
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Xiaoyan Song, Yuchen Luan, Yao Wang, Zuo Song & Baolin Liu. (2022) Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. Journal of Food Processing and Preservation 46:2.
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Yao Li, Yilin Zhang, Haibo Liu, Xuedong Jin & Xiong Liu. (2021) Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying. International Journal of Food Engineering 17:7, pages 517-527.
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Xiaotian Zhang, Min Zhang & Benu Adhikari. (2020) Recent developments in frying technologies applied to fresh foods. Trends in Food Science & Technology 98, pages 68-81.
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Mahmood Ul Hasan, Aman Ullah Malik, Sajid Ali, Amna Imtiaz, Anjum Munir, Waseem Amjad & Raheel Anwar. (2019) Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. Journal of Food Processing and Preservation 43:12.
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Jicheng Xu, Min Zhang, Ping Cao, Benu Adhikari & Chaohui Yang. (2019) Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization. Food Bioscience 32, pages 100487.
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Jiamiao Hu, Hongliang Zeng, Changjun Deng, Peixing Wang, Liyi Fan, Baodong Zheng & Yi Zhang. (2019) Optimization of vacuum frying condition for producing silver carp surimi chips. Food Science & Nutrition 7:8, pages 2517-2526.
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Shoma Devi, Min Zhang & Chung Lim Law. (2018) Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience 25, pages 111-117.
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Muhammad Arslan, Zou Xiaobo, Jiyong Shi, Allah Rakha, Xuetao Hu, Muhammad Zareef, Xiaodong Zhai & Sajid Basheer. (2018) Oil Uptake by Potato Chips or French Fries: A Review. European Journal of Lipid Science and Technology 120:10, pages 1800058.
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Xu Shen, Min Zhang, Bhesh Bhandari & Zhimei Guo. (2018) Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips. Journal of the Science of Food and Agriculture 98:12, pages 4436-4444.
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Bo Jia, Daming Fan, Lin Yu, Jinwei Li, Zhenhua Duan & Liuping Fan. (2018) Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods. European Journal of Lipid Science and Technology 120:6, pages 1700382.
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Aujcharaporn Pongpichaiudom & Sirichai Songsermpong. (2018) Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities. Journal of Food Processing and Preservation 42:3, pages e13560.
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Aiqing Ren, Siyi Pan, Weirong Li, Guobao Chen & Xu Duan. (2018) Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. Journal of Food Quality 2018, pages 1-7.
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Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao & Qian Zhang. (2017) Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture 4:2, pages 101-127.
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WEI-QIANG YAN, MIN ZHANG, LUE-LUE HUANG, ARUN S. MUJUMDAR & JUMING TANG. (2013) INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES. Journal of Food Processing and Preservation 37:5, pages 662-669.
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Wei-Qiang Yan, Min Zhang, Lue-Lue Huang, Juming Tang, Arun S. Mujumdar & Jin-Cai Sun. (2010) Studies on different combined microwave drying of carrot pieces. International Journal of Food Science & Technology 45:10, pages 2141-2148.
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