Citations (8)
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Jia-Bao Ni, Jia-Shu Zhang, Bhesh Bhandari, Hong-Wei Xiao, Chang-Jiang Ding, Wen-Jun Peng & Xiao-Ming Fang. (2022) Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology 40:15, pages 3100-3114.
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Youchuan Ma, Jianyong Yi, Xin Jin, Xuan Li, Shuhan Feng & Jinfeng Bi. (2022) Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review. Food Reviews International 0:0, pages 1-19.
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Cunshan Zhou, Zhe Cai, Xule Wang, Yabin Feng, Xin Xu, Abu ElGasim A. Yagoub, Hafida Wahia, Haile Ma & Yanhui Sun. (2022) Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices. Drying Technology 40:12, pages 2528-2539.
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Articles from other publishers (5)
Tao Zeng, Bin Liu, Lisen Bi, Hengxiang Hu, Zhuorui Li, Rui Li, Shengqiang Shi & Panagiotis E. Theodorakis. (2023)
Effects of different drying methods on quality and water distribution of
Lycium barbarum
. Journal of Food Process Engineering 46:12.
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Lijuan Zhao, Hui Xie, Yuxuan Liu, Chenxi Ran & Zhonghua Wu. (2023) Heat and mass transfer in vacuum drying process of fructooligosaccharides syrup. International Journal of Food Engineering 19:9, pages 397-409.
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Hale İnci Öztürk. (2022) The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders. International Dairy Journal 129, pages 105347.
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Li Qian, Lv Yongbin, Su Keying, Luo Simei, Zhao Shiming, Li Ruiting, Zhong Wanming & Huang Shangzhen. (2021) Effect of drying methods on the texture properties and active ingredients in Longan flesh. E3S Web of Conferences 251, pages 02049.
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Dorota Nowak & Ewa Jakubczyk. (2020) The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials. Foods 9:10, pages 1488.
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