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Jun Wang, Tian-Yu Bai, Dong Wang, Xiao-Ming Fang, Ling-Yang Xue, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure. Drying Technology 37:3, pages 301-311.
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Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb & Ram Chandra. (2023) Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Science and Biotechnology 32:10, pages 1303-1335.
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Monserrat Gonzalez-Gonzalez, Beatriz Juliana Yerena-Prieto, Ceferino Carrera, Mercedes Vázquez-Espinosa, Ana Velasco González-de-Peredo, Miguel Ángel García-Alvarado, Miguel Palma, Guadalupe del Carmen Rodríguez-Jimenes & Gerardo Fernández Barbero. (2023) Optimization of an Ultrasound-Assisted Extraction Method for the Extraction of Gingerols and Shogaols from Ginger (Zingiber officinale). Agronomy 13:7, pages 1787.
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Isaac Duah Boateng. (2022) Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Engineering Reviews 15:1, pages 113-155.
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Prasanta Majumder, Bachu Deb, Rajat Gupta & Shyam S. Sablani. (2022) A comprehensive review of fluidized bed drying: Sustainable design approaches, hydrodynamic and thermodynamic performance characteristics, and product quality. Sustainable Energy Technologies and Assessments 53, pages 102643.
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Hoang Le-Tan, Thomas Fauster, Klara Haas & Henry Jaeger. (2022) Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition. Food and Bioprocess Technology 15:6, pages 1359-1373.
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Fernanda Ramalho Procopio, Mariana Costa Ferraz, Bruno Nicolau Paulino, Paulo José do Amaral Sobral & Miriam Dupas Hubinger. (2022) Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.. Trends in Food Science & Technology 122, pages 123-139.
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Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Laxman Mishra. 2022. Innovations in Energy, Power and Thermal Engineering. Innovations in Energy, Power and Thermal Engineering
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Brera Ghulam Nabi, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem & Rana Muhammad Aadil. (2021) High-Pressure Processing for Sustainable Food Supply. Sustainability 13:24, pages 13908.
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Richard Osae, Maurice T. Apaliya, Emmanuel Kwaw, Michelle T. R. Chisepo, Eric Aforo Antiri, Otu Phyllis Naa Yarley & Raphael N. Alolga. (2021) Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions. Journal of Food Processing and Preservation 45:12.
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Richard Osae, Maurice Tibiru Apaliya, Emmanuel Kwaw, Michelle T.R. Chisepo, Otu Phyllis Naa Yarley, Eric Aforo Antiri & Raphael N. Alolga. (2021) Drying techniques affect the quality and essential oil composition of Ghanaian ginger (Zingiber officinale Roscoe). Industrial Crops and Products 172, pages 114048.
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Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Shyam S. Sablani. (2021) Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. Food and Bioprocess Technology 14:6, pages 1028-1054.
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Beatriz Llavata, José Vicente García-Pérez, Susana Simal & Juan Andrés Cárcel. (2020) Innovative pre-treatments to enhance food drying: a current review. Current Opinion in Food Science 35, pages 20-26.
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Kashif Ghafoor, Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Elfadıl E. Babiker & Isam A. Mohamed Ahmed. (2020) Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods. LWT 126, pages 109354.
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Farid Chemat, Maryline Abert Vian, Anne-Sylvie Fabiano-Tixier, Marinela Nutrizio, Anet Režek Jambrak, Paulo E. S. Munekata, Jose M. Lorenzo, Francisco J. Barba, Arianna Binello & Giancarlo Cravotto. (2020) A review of sustainable and intensified techniques for extraction of food and natural products. Green Chemistry 22:8, pages 2325-2353.
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Richard Osae, Cunshan Zhou, Raphael N. Alolga, Baoguo Xu, William Tchabo, Ernest Bonah, Evans Adingba Alenyorege & Haile Ma. (2019)
Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (
Zingiber officinale
Roscoe) Slices from Two Geographical Locations
. Journal of Food Science 84:10, pages 2847-2858.
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Richard Osae, Cunshan Zhou, Baoguo Xu, William Tchabo, Haroon Elrasheid Tahir, Abdullateef Taiye Mustapha & Haile Ma. (2019) Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. Journal of Food Biochemistry 43:5, pages e12832.
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Yanan Sun, Min Zhang, Bhesh Bhandari & Peiqiang Yang. (2019) Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International 119, pages 417-425.
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Abdul Rahaman, Azhari Siddeeg, Muhammad Faisal Manzoor, Xin-An Zeng, Shahid Ali, Zulqarnain Baloch, Jian Li & Qing-Hui Wen. (2019) Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum. Journal of Food Science and Technology 56:5, pages 2670-2678.
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Abhishek Shukla, S.N. Naik, Vaibhav V. Goud & Chandan Das. (2019) Supercritical CO2 extraction and online fractionation of dry ginger for production of high-quality volatile oil and gingerols enriched oleoresin. Industrial Crops and Products 130, pages 352-362.
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