Citations (34)
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Read on this site (9)
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Dalong Jiang, Hongwei Xiao & Zhian Zheng. (2022) Effects of different drying methods on drying characteristics, microstructure, quality, and energy consumption of Panax Notoginseng roots (Araliaceae). Drying Technology 40:6, pages 1247-1261.
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Anna Shershneva, Anastasiya Murueva, Elena Nikolaeva, Ekaterina Shishatskaya & Tatiana Volova. (2018) Novel spray-dried PHA microparticles for antitumor drug release. Drying Technology 36:11, pages 1387-1398.
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Rebecca Würth, Petra Foerst & Ulrich Kulozik. (2018) Effects of skim milk concentrate dry matter and spray drying air temperature on formation of capsules with varying particle size and the survival microbial cultures in a microcapsule matrix. Drying Technology 36:1, pages 93-99.
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Xiang Liu & Duu-Jong Lee. (2015) Some Recent Research and Development in Drying Technologies: Product Perspective. Drying Technology 33:11, pages 1339-1349.
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Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria Elisa Caetano-Silva, Gisandro Reis Carvalho & Pedro E.D. Augusto. 2023. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being
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Ece MİSER SALİHOĞLU, Bolkan ŞİMŞEK, Erdoğan ÇAYIR & Sevgi AKAYDIN. (2022) Comparison of The Phenolic Content and Antioxidant Activity in Peppermint Plant According to The Drying Method. Ankara Universitesi Eczacilik Fakultesi Dergisi.
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Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2021) The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. Journal of Food Engineering 311, pages 110733.
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Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Jorge García-Hernández, Manuel Hernández & Cristina Barrera. (2021) Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods 10:9, pages 2155.
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Jingke Wu, Caijin Ling, Yao Chen, Zhenfeng Li, Feihu Song, G.S.V. Raghavan, Guangyuan Jin & Chunfang Song. (2021) Monitoring and control of microwave drying with volatiles detection of celery stalks. Computers and Electronics in Agriculture 187, pages 106256.
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Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey & Marc E. Hendrickx. (2021) The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods 10:7, pages 1665.
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M. J. Barroca, R. P. F. Guiné, A. M. Amado, S. Ressurreição, A. Moreira da Silva, M. P. M. Marques & L. A. E. Batista de Carvalho. (2020) The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties. Journal of Food Science and Technology 57:12, pages 4443-4458.
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Ángel Calín-Sánchez, Leontina Lipan, Marina Cano-Lamadrid, Abdolreza Kharaghani, Klaudia Masztalerz, Ángel A. Carbonell-Barrachina & Adam Figiel. (2020) Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 9:9, pages 1261.
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Reza Farahmandfar, Behraad Tirgarian, Bahare Dehghan & Azita Nemati. (2019) Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders. Journal of Food Measurement and Characterization 14:2, pages 862-875.
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Yao Chen, ChunFang Song, Zhenfeng Li, Haiying Chen & Guangyuan Jin. (2019) Effects of hot air and combined microwave and hot air drying on the quality attributes of celery stalk slices. Journal of Food Processing and Preservation 44:1.
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Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno & Asif AhmedMahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno & Asif Ahmed. 2020. Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges. Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges
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Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
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Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity
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KAMILLA SOARES DE MENDONÇA, FABIANO VICENTE FIGUEIRA, MARCELO ANGELO CIRILLO, JOÃO RENATO DE JESUS JUNQUEIRA, CLAUDEMIR ADRIANO BORGO & JEFFERSON LUIZ GOMES CORRÊA. (2015) INFLUÊNCIA DAS CONDIÇÕES DO PROCESSO DE SECAGEM NA QUALIDADE DE FATIAS DE PEQUI (CARYOCAR BRASILIENSE CAMB.). INFLUÊNCIA DAS CONDIÇÕES DO PROCESSO DE SECAGEM NA QUALIDADE DE FATIAS DE PEQUI (CARYOCAR BRASILIENSE CAMB.).
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Ángel Calín-Sánchez, Abdolreza Kharaghani, Krzysztof Lech, Adam Figiel, Ángel A. Carbonell-Barrachina & Evangelos Tsotsas. (2014) Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method. Food and Bioprocess Technology 8:1, pages 63-74.
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