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İbrahim Doymaz. (2016) Hot-Air Drying and Rehydration Characteristics of Red Kidney Bean Seeds. Chemical Engineering Communications 203:5, pages 599-608.
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Sittichoke Thalerngnawachart & Kiattisak Duangmal. (2016) Influence of humectants on the drying kinetics, water mobility, and moisture sorption isotherm of osmosed air-dried papaya. Drying Technology 34:5, pages 574-583.
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Monica Araya-Farias, Ophelie Macaigne & Cristina Ratti. (2014) On the Development of Osmotically Dehydrated Seabuckthorn Fruits: Pretreatments, Osmotic Dehydration, Postdrying Techniques, and Nutritional Quality. Drying Technology 32:7, pages 813-819.
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Seyed-Hassan Miraei Ashtiani, Mohammad Hossein Aghkhani, Javad Feizy & Alex Martynenko. (2023) Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus). Food and Bioprocess Technology 16:12, pages 2854-2876.
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Aseeya Wahid, Saroj Kumar Giri, Adinath Kate, Manoj Kumar Tripathi & Manoj Kumar. (2023) Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models. Scientific Reports 13:1.
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Julio E. González-Pérez, Aarón Romo-Hernández, Aurelio López-Malo & Nelly Ramírez-Corona. (2023) Evaluation of osmodehydration and vacuum-assisted osmodehydration as pre-treatments during fruit drying process: The effect on drying rates, effective water diffusion and changes in product quality. Journal of Engineering Research.
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Alessio Mencarelli, Francesco Marinello, Alberto Marini & Lorenzo Guerrini. (2023) Two-stage drying of tomato based on physical parameter kinetics: operative and qualitative optimization. European Food Research and Technology.
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Adriano Araújo & Rosinelson Pena. (2023) Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits. Foods 12:9, pages 1785.
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Ravi Pandiselvam, Yamini Tak, Emine Olum, O. J. Sujayasree, Yeliz Tekgül, Gülşah Çalışkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota & Manoj Kumar. (2021) Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies 53:6, pages 737-762.
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Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias Mello Junior, João Renato Jesus Junqueira, Michel Cardoso Angelis Pereira & Luís Gustavo Amaral Salvio. (2021) Dried yacon with high fructooligosaccharide content. Journal of Food Process Engineering 44:12.
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