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Yiwen Huang, Min Zhang, Ronghua Ju, Chung Lim Law, Dongcui Fan, Gennadiy V. Semenov & Zhenjiang Luo. (2023) Effect of ultrasound assisted vacuum osmotic dehydration on the mass transfer kinetics and qualities of orange slices. Drying Technology 41:10, pages 1636-1650.
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Yuxiao Mao & Shaojin Wang. (2023) Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review. Critical Reviews in Food Science and Nutrition 63:16, pages 2654-2671.
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Dayuan Wang, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Dongxing Yu. (2023) Novel drying techniques for controlling microbial contamination in fresh food: A review. Drying Technology 41:2, pages 172-189.
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Ziping Ai, Hongwei Xiao, Yue Zhang, Dengwen Lei, Zekang Peng, Mengjia Li & Yanhong Liu. (2023) Effect of hot air impingement drying on drying behavior, volatile components profile, shell burst ratio, flavonoid contents, microstructure of Amomum villosum fruits. Drying Technology 41:1, pages 107-121.
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Neda Maftoonazad, Mahmud Reza Dehghani & Hosahalli S. Ramaswamy. (2022) Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics. Drying Technology 40:5, pages 966-986.
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Ahmet Polat & Nazmi Izli. (2022) Determination of drying kinetics and quality parameters for drying apricot cubes with electrohydrodynamic, hot air and combined electrohydrodynamic-hot air drying methods. Drying Technology 40:3, pages 527-542.
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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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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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Hui Shi, Min Zhang, Arun S. Mujumdar, Jichen Xu & Weiqin Wang. (2021) Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara. Drying Technology 39:5, pages 644-654.
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E. Uribe, C. M. Pardo-Orellana, A. Vega-Gálvez, K. S. Ah-Hen, A. Pastén, V. García & S. P. Aubourg. (2020) Effect of drying methods on bioactive compounds, nutritional, antioxidant, and antidiabetic potential of brown alga Durvillaea antarctica. Drying Technology 38:14, pages 1915-1928.
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Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao & Pau Loke Show. (2020) Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret. Drying Technology 38:13, pages 1733-1748.
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Md Imran H. Khan, M. M. Rahman & M. A. Karim. (2020) Recent advances in micro-level experimental investigation in food drying technology. Drying Technology 38:5-6, pages 557-576.
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Kun Li, Min Zhang, Arun S. Mujumdar & Bimal Chitrakar. (2019) Recent developments in physical field-based drying techniques for fruits and vegetables. Drying Technology 37:15, pages 1954-1973.
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Tim Siebert, Marcus Zuber, Sabine Engelhardt, Tilo Baumbach, Heike P. Karbstein & Volker Gaukel. (2019) Visualization of crust formation during hot-air-drying via micro-CT. Drying Technology 37:15, pages 1881-1890.
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Fan Yang, Min Zhang & Yaping Liu. (2019) Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel. Drying Technology 37:14, pages 1757-1765.
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Mohammad Kaveh, Necati Çetin, Esmail Khalife, Yousef Abbaspour‐Gilandeh, Maryam Sabouri & Faroogh Sharifian. (2023) Machine learning approaches for estimating apricot drying characteristics in various advanced and conventional dryers. Journal of Food Process Engineering 46:12.
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Muhammed Mustafa Ozcelik, Sedef Aydin, Ebru Aydin & Gulcan Ozkan. (2023) Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes. Food Science & Nutrition.
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Solomon Kofi Chikpah, Joseph Kudadam Korese & Salamatu Osman. (2023) Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient. Food Production, Processing and Nutrition 5:1.
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Jia-Bao Ni, Magdalena Zielinska, Jun Wang, Xiao-Ming Fang, Parag Prakash Sutar, Suo-Bin Li, Xiang-Xin Li, Hui Wang & Hong-Wei Xiao. (2023) Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status. Food Research International 170, pages 113037.
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Qianqian Chu, Linlin Li, Xu Duan, Mengyue Zhao, Zhaokai Wang, Zhe Wang, Xing Ren, Caiyun Li & Guangyue Ren. (2023) Effect mechanism of different drying methods on the quality and browning for daylily. LWT 182, pages 114862.
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Pérez-Cervera Carmen, Aleán-Tuirán Marlon, Martínez-Navarro Luz, Tavera-Quiroz María & Andrade-Pizarro Ricardo. (2023) Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. Heliyon 9:6, pages e16712.
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Zepeng Zang, Xiaopeng Huang, Qian Zhang, Chunhui Jiang, Tongxun Wang, Jianwei Shang, Cuncai He & Fangxin Wan. (2023)
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Diana Paola García-Moreira, Harumi Hernández-Guzmán, Neith Pacheco, Juan Carlos Cuevas-Bernardino, Emanuel Herrera-Pool, Ivan Moreno & Erick César López-Vidaña. (2023) Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices. Processes 11:4, pages 1280.
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Theodora Chatzilia, Kyriakos Kaderides & Athanasia M. Goula. (2023) Drying of peaches by a combination of convective and microwave methods. Journal of Food Process Engineering 46:4.
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Zepeng Zang, Qian Zhang, Xiaopeng Huang, Chunhui Jiang, Cuncai He & Fangxin Wan. (2023) Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis. Food and Bioprocess Technology.
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Ionuț Dumitru Veleșcu, Roxana Nicoleta Rațu, Vlad-Nicolae Arsenoaia, Radu Roșca, Petru Marian Cârlescu & Ioan Țenu. (2023) Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation. Agriculture 13:4, pages 820.
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Bin Yang, Jianhang Huang, Wensong Jin, Shujing Sun, Kaihui Hu & Jiahuan Li. (2022) Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes. Foods 11:20, pages 3249.
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Jianghong Wu, Min Zhang, Liqing Qiu & Yaping Liu. (2022) Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate. Journal of Food Processing and Preservation 46:10.
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Sai Preetham Golla, Rashmitha Ramesh Kumar, Chandrasekar Veerapandian, Jaganmohan Rangarajan & Tito Anand Mariya Anthony. (2022) Meta analysis on color, total flavonoids, antioxidants, frictional, mechanical, and cutting force of moringa pods. Journal of Food Process Engineering 45:10.
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Laxman Mishra, Lalhmingsanga Hauchhum & Rajat Gupta. (2022) Development and performance investigation of a novel solar-biomass hybrid dryer. Applied Thermal Engineering 211, pages 118492.
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Yue Zhang, R. Pandiselvam, Hankun Zhu, Dianbin Su, Hui Wang, Ziping Ai, Anjineyulu Kothakota, Amin Mousavi Khaneghah & Yanhong Liu. (2022) Impact of radio frequency treatment on textural properties of food products: An updated review. Trends in Food Science & Technology 124, pages 154-166.
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Si Tan, Yiwen Miao, Chongbing Zhou, Yuping Luo, Zhiru Lin, Ruobing Xie & Wenfeng Li. (2022) Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach. Foods 11:11, pages 1596.
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Henriette Monteiro Cordeiro de Azeredo, Matheus Carvalho de Matos & Carolina Madazio Niro. (2021) Something to chew on: technological aspects for novel snacks. Journal of the Science of Food and Agriculture 102:6, pages 2191-2198.
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Vanessa Cristine Silva Santos, Ranyere Lucena de Souza, Renan Tavares Figueiredo & Odelsia Leonor Sanchez de Alsina. (2022) A review on refractance window drying process of fruits and vegetables: its integration with renewable energies. Brazilian Journal of Food Technology 25.
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Nizam Mustafa Nizamlioglu, Sulhattin Yasar & Yasemin Bulut. (2022) Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture. LWT 153, pages 112420.
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Satish Kumar Sharma, Riya Barthwal, Deepa Saini & Neha Rawat. 2022. Advances in Food Chemistry. Advances in Food Chemistry
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Yi Wang, Xianglei Wu, David Julian McClements, Long Chen, Ming Miao & Zhengyu Jin. (2021) Effect of New Frying Technology on Starchy Food Quality. Foods 10:8, pages 1852.
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Mohammad Kaveh, Yousef Abbaspour‐Gilandeh, Hamideh Fatemi & Guangnan Chen. (2021) Impact of different drying methods on the drying time, energy, and quality of green peas. Journal of Food Processing and Preservation 45:6.
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Raquel da Silva Simão, Jaqueline Oliveira de Moraes, Ricardo Lemos Monteiro, Ana Lúcia Schaidt, Bruno Augusto Mattar Carciofi & João Borges Laurindo. (2021) Conductive drying methods for producing high-quality restructured pineapple-starch snacks. Innovative Food Science & Emerging Technologies 70, pages 102701.
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Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Hamideh Fatemi & Muhammad Aziz. (2021) Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods 10:5, pages 1006.
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Vildan Eyiz, İsmail Tontul & Selman Türker. (2020) Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather. Journal of Food Measurement and Characterization 14:6, pages 3263-3269.
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Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Hamideh Fatemi, José Luis Hernández-Hernández, Alejandro Fuentes-Penna & Mario Hernández-Hernández. (2020) Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods. Agronomy 10:9, pages 1378.
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Jin Li, Peng Zhao, Yajun Shi, Xing Chang, Chungang Zhang, Yong Guo, Yali Liu, Chongying Liu, Yan Chen & Dachuan Yin. (2020) Analysis of Transient Inhomogeneous Flow and Thermal Characteristics in a Drying Room via Large Eddy Simulation. Chemical Engineering & Technology 43:7, pages 1372-1382.
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Raquel da Silva Simão, Jaqueline Oliveira de Moraes, Bruno Augusto Mattar Carciofi & João Borges Laurindo. (2019) Recent Advances in the Production of Fruit Leathers. Food Engineering Reviews 12:1, pages 68-82.
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Xiaohuang Cao, Md. Nahidul Islam, Saiyi Zhong, Xinxiang Pan, Mubo Song, Feifei Shang, Hui Nie, Wanxiu Xu & Zhenhua Duan. (2019) Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound‐assisted hot air‐drying. Journal of Food Biochemistry 44:1.
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Yousef Abbaspour‐Gilandeh, Ahmad Jahanbakhshi & Mohammad Kaveh. (2019) Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS. Food Science & Nutrition 8:1, pages 594-611.
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Derya Dursun & Ali Coşkun Dalgıç. (2018) Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken. Journal of Food Process Engineering 41:8, pages e12899.
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