Citations (92)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (18)
Jalal Dehghannya & Michael Ngadi. (2023) The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review. Food Reviews International 0:0, pages 1-19.
Read now
Read now
Sumaiya Sadika Tuly, Md Mahiuddin & Azharul Karim. (2023) Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Critical Reviews in Food Science and Nutrition 63:13, pages 1877-1900.
Read now
Read now
Mohammad U. H Joardder, Md. Hridoy Bosunia, Md Mahmudul Hasan, Anan Ashrabi Ananno & Azharul Karim. (2023) Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis. Food Reviews International 0:0, pages 1-22.
Read now
Read now
Nghia Duc Pham & M. A. Karim. (2022) Investigation of nutritional quality evolution of papaya during intermittent microwave convective drying. Drying Technology 40:16, pages 3694-3707.
Read now
Read now
S. Savitha, Snehasis Chakraborty & Bhaskar N. Thorat. (2022) Microstructural changes in blanched, dehydrated, and rehydrated onion. Drying Technology 40:12, pages 2550-2567.
Read now
Read now
Mohammad U. H. Joardder, Fazlur Rashid & M. A. Karim. (2022) The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. Food Reviews International 0:0, pages 1-24.
Read now
Read now
Younas Dadmohammadi & Ashim K. Datta. (2022) Food as porous media: a review of the dynamics of porous properties during processing. Food Reviews International 38:5, pages 953-985.
Read now
Read now
Tarun Belwal, Christian Cravotto, M. A. Prieto, Petras Rimantas Venskutonis, Maria Daglia, Hari Prasad Devkota, Alessandra Baldi, Shahira Mohammed Ezzat, Lourdes Gómez-Gómez, Maha Mahmoud Salama, Luca Campone, Luca Rastrelli, J. Echave, Seid Mahdi Jafari & Giancarlo Cravotto. (2022) Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends. Drying Technology 40:8, pages 1539-1561.
Read now
Read now
Md. Imran H. Khan, Shyam S. Sablani, M. U. H. Joardder & M. A. Karim. (2022) Application of machine learning-based approach in food drying: opportunities and challenges. Drying Technology 40:6, pages 1051-1067.
Read now
Read now
Mohammad U. H. Joardder, Reham Alsbua, Washim Akram & M. A. Karim. (2021) Effect of sample rugged surface on energy consumption and quality of plant-based food materials in convective drying. Drying Technology 39:10, pages 1339-1348.
Read now
Read now
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.
Read now
Read now
Mohammad U. H. Joardder & M. A. Karim. (2019) Development of a porosity prediction model based on shrinkage velocity and glass transition temperature. Drying Technology 37:15, pages 1988-2004.
Read now
Read now
Nghia Duc Pham, Md Imran H. Khan, M U H Joardder, M. M. Rahman, Md. Mahiuddin, A.M. Nishani Abesinghe & M. A. Karim. (2019) Quality of plant-based food materials and its prediction during intermittent drying. Critical Reviews in Food Science and Nutrition 59:8, pages 1197-1211.
Read now
Read now
S. S. Shirkole & P. P. Sutar. (2019) High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation. Drying Technology 37:2, pages 253-267.
Read now
Read now
Justyna Szadzińska, Joanna Łechtańska, Reihaneh Pashminehazar, Abdolreza Kharaghani & Evangelos Tsotsas. (2019) Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes. Drying Technology 37:1, pages 1-12.
Read now
Read now
Mohammad U. H. Joardder, C. Kumar & M. A. Karim. (2018) Prediction of porosity of food materials during drying: Current challenges and directions. Critical Reviews in Food Science and Nutrition 58:17, pages 2896-2907.
Read now
Read now
M. I. H. Khan, Chandan Kumar, M. U. H. Joardder & M. A. Karim. (2017) Determination of appropriate effective diffusivity for different food materials. Drying Technology 35:3, pages 335-346.
Read now
Read now
C. Kumar, M. U. H. Joardder, T. W. Farrell, G. J. Millar & M. A. Karim. (2016) Mathematical model for intermittent microwave convective drying of food materials. Drying Technology 34:8, pages 962-973.
Read now
Read now
Articles from other publishers (74)
Linghan Meng, Xuyang Sun, Yan Zhang & Xiaozhi Tang. (2024) Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles. Journal of Future Foods 4:2, pages 159-166.
Crossref
Crossref
Vindya Thathsaranee Weligama Thuppahige, Zachary G. Welsh, Mohammad Joardder & Azharul Karim. (2023) Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying. Trends in Food Science & Technology, pages 104291.
Crossref
Crossref
Lan Liao, Yao-Mian Chen, Jin-Peng Yang, Murtaza Ali, Xin-Xin Pang, Rong-Zeng Pan, Ze-Ling Huang & Xin-An Zeng. (2023) Application of hydrogen-assisted freezing technology: Promises and challenges. Trends in Food Science & Technology 142, pages 104223.
Crossref
Crossref
Aleksandra Matys, Dorota Witrowa-Rajchert, Oleksii Parniakov & Artur Wiktor. (2023) Assessment of the effect of air humidity and temperature on convective drying of apple with pulsed electric field pretreatment. LWT 188, pages 115455.
Crossref
Crossref
Cho Urielle M’be, Joël Scher, Claire Gaiani, N’Guessan Georges Amani & Jennifer Burgain. (2023) Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods 12:16, pages 2984.
Crossref
Crossref
Xiaojuan Xie, Jing Jiang, Jiali Ma, Chenjie Gu, Tao Jiang & Jinjie Zhang. (2023) Quantitative detection of purine from food products with different water activities using needle-based surface-enhanced Raman scattering sensors. Food Chemistry 418, pages 136011.
Crossref
Crossref
Mohammad U. H. Joardder & Azharul Karim. (2023) Pore Evolution in Cell Walls of Food Tissue during Microwave-Assisted Drying: An In-Depth Investigation. Foods 12:13, pages 2497.
Crossref
Crossref
Agnieszka S. Cholewa‐Wójcik & Agnieszka K. Kawecka. 2023. Materials Science and Engineering in Food Product Development. Materials Science and Engineering in Food Product Development
361
375
.
Zhian Zheng, Shanyu Wang, Chujie Zhang, Min Wu, Dezhou Cui, Xiaosong Fu, Lei Gao, Aichao Li, Qing Wei & Ziliang Liu. (2023) Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix. Foods 12:7, pages 1441.
Crossref
Crossref
Jun Wang, Yu-Peng Pei, Chang Chen, Xu-Hai Yang, Kejing An & Hong-Wei Xiao. (2023) High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. Innovative Food Science & Emerging Technologies 83, pages 103246.
Crossref
Crossref
Nantawan Therdthai & Seid Mahdi Jafari. 2023. Non-thermal Food Processing Operations. Non-thermal Food Processing Operations
1
14
.
Richard Owusu-Apenten & Ernest R. VieiraRichard Owusu-Apenten & Ernest Vieira. 2023. Elementary Food Science. Elementary Food Science
335
351
.
Francisco Erik González-Jiménez, José Eduardo Barojas-Zavaleta, Guadalupe Vivar-Vera, Audry Peredo-Lovillo, Alfredo Alberto Morales-Tapia, Josué Antonio Del Ángel-Zumaya, Mónica Reyes-Reyes, Liliana Alamilla-Beltrán, Diana Elizabeth Leyva-Daniel & Jaime Jiménez-Guzmán. (2022) Effect of Drying Temperature on the Physicochemical, Functional, and Microstructural Properties of Powders from Agave angustifolia Haw and Agave rhodacantha Trel. Horticulturae 8:11, pages 1070.
Crossref
Crossref
C.P. Batuwatta-Gamage, C.M. Rathnayaka, H.C.P. Karunasena, W.D.C.C. Wijerathne, H. Jeong, Z.G. Welsh, M.A. Karim & Y.T. Gu. (2022) A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying. Journal of Food Engineering 332, pages 111137.
Crossref
Crossref
Dongmei Li, Zhiwei Zhu & Da-Wen Sun. (2022) Visualization and quantification of content and hydrogen bonding state of water in apple and potato cells by confocal Raman microscopy: A comparison study. Food Chemistry 385, pages 132679.
Crossref
Crossref
Ndukwu Macmanus Chinenye, Doris Ijeoma Onyenwigwe, Fidelis Abam, Bilal Lamrani, Merlin Simo-Tagne, Naoual Bekkioui, Lyes Bennamoun & Zafar Said. (2022) Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips. Solar Energy 240, pages 176-192.
Crossref
Crossref
Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mathematical tool for estimating the efficiency of pore formation during dehydration. Journal of Food Engineering 323, pages 110981.
Crossref
Crossref
Mohammad U.H. Joardder & M.A. Karim. (2022) Drying kinetics and properties evolution of apple slices under convective and intermittent-MW drying. Thermal Science and Engineering Progress 30, pages 101279.
Crossref
Crossref
Zi-Liang Liu, Long Xie, Magdalena Zielinska, Zhongli Pan, Li-Zhen Deng, Jing-Shou Zhang, Lei Gao, Shan-Yu Wang, Zhi-An Zheng & Hong-Wei Xiao. (2022) Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD). Innovative Food Science & Emerging Technologies 77, pages 102948.
Crossref
Crossref
Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen & Xiaozhi Tang. (2022) Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles. Food Chemistry 374, pages 131613.
Crossref
Crossref
Dianbin Su, Weihong Sun, Bing‐zheng Li, Yu Yang, Yong Wang, Weiqiao Lv, Dong Li & Lijun Wang. (2021)
Influence of ultrasonic pretreatments on microwave hot‐air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of
Pleurotus eryngii
. Journal of the Science of Food and Agriculture 102:5, pages 2100-2109.
Crossref
Crossref
Martha L. Díaz-Bustamante, Miguel Fernández-Niño, Luis H. Reyes & Oscar Alberto Alvarez Solano. (2022) Multiscale Approach to Dairy Products Design. Frontiers in Chemical Engineering 4.
Crossref
Crossref
Tanmay Sarkar, Molla Salauddin, Kohima Kirtonia, Siddhartha Pati, Maksim Rebezov, Mars Khayrullin, Svetlana Panasenko, Lyudmila Tretyak, Marina Temerbayeva, Nadezhda Kapustina, Sanavar Azimova, Lyudmila Gruzdeva, Farrukh Makhmudov, Igor Nikitin, Amirzhan Kassenov, Mohammad Ali Shariati & Jose M. Lorenzo. (2022) A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. Applied Sciences 12:4, pages 2004.
Crossref
Crossref
Fernanda Sviech, Job Ubbink & Ana Silvia Prata. (2022) Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram. LWT 156, pages 113013.
Crossref
Crossref
Sha Yang, Lu Jin, Xia-Hong Xu, Chang-Song Shan & Zhi-Gang Chen. (2022) Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles. LWT 153, pages 112504.
Crossref
Crossref
Yongjie Lin, Lu Liu, Lanxin Li, Yingru Xu, Yi Zhang & Hongliang Zeng. (2022) Properties and digestibility of a novel porous starch from lotus seed prepared via synergistic enzymatic treatment. International Journal of Biological Macromolecules 194, pages 144-152.
Crossref
Crossref
Decheng Kong, Yunfeng Wang, Ming Li, Xianglong Liu, Mengxiao Huang & Xuejuan Li. (2021) Analysis of drying kinetics, energy and microstructural properties of turnips using a solar drying system. Solar Energy 230, pages 721-731.
Crossref
Crossref
Hoda Khalesi, Wei Lu, Katsuyoshi Nishinari & Yapeng Fang. (2021) Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications. Food Chemistry 364, pages 130329.
Crossref
Crossref
Agata Marzec, Jolanta Kowalska, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska & Hanna Kowalska. (2021) Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules 26:21, pages 6638.
Crossref
Crossref
Alberto Claudio Miano, Meliza Lindsay Rojas & Pedro E.D. Augusto. (2021) Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry 79, pages 105779.
Crossref
Crossref
Rahul Islam Barbhuiya, Poonam Singha & Sushil Kumar Singh. (2021) A comprehensive review on impact of non-thermal processing on the structural changes of food components. Food Research International 149, pages 110647.
Crossref
Crossref
Matías Fardella, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid & Ricardo Simpson. (2021) Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods 10:9, pages 2205.
Crossref
Crossref
Mohammad U. H. Joardder, Azharul Karim & Sami Ghnimi. (2021) Editorial: Retaining Quality When Drying Food: Challenges and Solutions. Frontiers in Sustainable Food Systems 5.
Crossref
Crossref
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.
Crossref
Crossref
Weipeng Zhang, Chang Chen, Zhongli Pan & Zhian Zheng. (2021) Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods 10:5, pages 992.
Crossref
Crossref
Chun-ju Liu, You-lin Xue, Jia Guo, Han-ci Ren, Song Jiang, Da-jing Li, Jiang-feng Song & Zhong-yuan Zhang. (2021) Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. LWT 142, pages 111036.
Crossref
Crossref
Zi-Liang Liu, Long Xie, Magdalena Zielinska, Zhongli Pan, Jun Wang, Li-Zhen Deng, Hui Wang & Hong-Wei Xiao. (2021) Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution. LWT 142, pages 111013.
Crossref
Crossref
Emmanuel Purlis, Chiara Cevoli & Angelo Fabbri. (2021) Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 10:4, pages 778.
Crossref
Crossref
Carlos J. Márquez-Cardozo, Birina L. Caballero-Gutiérrez, Héctor J. Ciro-Velázquez & Diego A. Restrepo-Molina. (2021) Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima). Heliyon 7:4, pages e06802.
Crossref
Crossref
Sergiy Smetana, Kemal Aganovic & Volker Heinz. (2020) Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition. Food Engineering Reviews 13:1, pages 92-103.
Crossref
Crossref
Md. Imran H. Khan, Nishane Patel, Md Mahiuddin & M.A. Karim. (2021) Characterisation of mechanical properties of food materials during drying using nanoindentation. Journal of Food Engineering 291, pages 110306.
Crossref
Crossref
David Adu-Poku, Selina A. Saah & Jacob K. Agbenorhevi. (2020) Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions. International Journal of Food Science 2020, pages 1-11.
Crossref
Crossref
Nghia Duc Pham, M.I.H. Khan & M.A. Karim. (2020) A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chemistry 325, pages 126932.
Crossref
Crossref
Kehinde Peter Alabi, Zhiwei Zhu & Da-Wen Sun. (2020) Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends in Food Science & Technology 101, pages 63-72.
Crossref
Crossref
Estefania Lopez‐Quiroga, Valentina Prosapio, Peter J. Fryer, Ian T. Norton & Serafim Bakalis. (2019) Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. Journal of Food Process Engineering 43:5.
Crossref
Crossref
Md Mahiuddin, Deven Godhani, Libo Feng, Fawang Liu, Timothy Langrish & M.A. Karim. (2020) Application of Caputo fractional rheological model to determine the viscoelastic and mechanical properties of fruit and vegetables. Postharvest Biology and Technology 163, pages 111147.
Crossref
Crossref
Claire Holland, Peter Ryden, Cathrina H. Edwards & Myriam M.-L. Grundy. (2020) Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility. Foods 9:2, pages 201.
Crossref
Crossref
Haiou Wang, Chunju Liu, Youlin Xue & Dajing Li. (2019) Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. Journal of Food Processing and Preservation 44:2.
Crossref
Crossref
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
41
61
.
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
21
40
.
Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2019) Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review. Trends in Food Science & Technology 94, pages 1-11.
Crossref
Crossref
Liang Ma, Min Zhang, Jicheng Xu & Shuyong Zhao. (2019)
Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated
Cordyceps militaris
combined with electronic tongue and NMR
. Journal of Food Process Engineering 42:7.
Crossref
Crossref
Hongbin Pu, Lian Lin & Da‐Wen Sun. (2019) Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review. Comprehensive Reviews in Food Science and Food Safety 18:4, pages 853-866.
Crossref
Crossref
Klitsadee Yubonmhat, Suriya Chinwong, Nattawoot Maleelai, Nath Saowadee & Wiwat Youngdee. (2019) Cellular water and proton relaxation times of Thai rice kernels during grain development and storage. Journal of Cereal Science 88, pages 65-70.
Crossref
Crossref
Rui WangOurania GousetiEstefania Lopez-Quiroga, Peter J. FryerSerafim Bakalis. (2019) Water Crystallization in Highly Concentrated Carbohydrate-Based Systems. Crystal Growth & Design 19:4, pages 2081-2088.
Crossref
Crossref
T. Seerangurayar, Abdulrahim M. Al-Ismaili, L.H. Janitha Jeewantha & Abdulrahman Al-Nabhani. (2019) Experimental investigation of shrinkage and microstructural properties of date fruits at three solar drying methods. Solar Energy 180, pages 445-455.
Crossref
Crossref
Mohammad U. H. Joardder, M. H. Masud, Shayban Nasif, Jakaria Abed Plabon & Sagit Hasan Chaklader. Development and performance test of an innovative solar derived intermittent microwave convective food dryer. Development and performance test of an innovative solar derived intermittent microwave convective food dryer.
Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
47
82
.
Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
7
27
.
Mohammad U. H. Joardder & Mahadi Hasan MasudMohammad U. H. Joardder & Mahadi Hasan Masud. 2019. Food Preservation in Developing Countries: Challenges and Solutions. Food Preservation in Developing Countries: Challenges and Solutions
199
218
.
Zhuoya Xiang, Fayin Ye, Yun Zhou, Lei Wang & Guohua Zhao. (2018) Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chemistry 269, pages 193-201.
Crossref
Crossref
Chandan Kumar, Mohammad U.H. Joardder, Troy W. Farrell, Graeme J. Millar & Azharul Karim. (2018) A porous media transport model for apple drying. Biosystems Engineering 176, pages 12-25.
Crossref
Crossref
Nghia Duc Pham, W. Martens, M.A. Karim & M.U.H. Joardder. (2018) Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying. Food & Nutrition Research 62:0.
Crossref
Crossref
Zachary Welsh, Matthew J. Simpson, Md Imran H. Khan & M. A. Karim. (2018) Multiscale Modeling for Food Drying: State of the Art. Comprehensive Reviews in Food Science and Food Safety 17:5, pages 1293-1308.
Crossref
Crossref
Dongmei Li, Zhiwei Zhu & Da-Wen Sun. (2018) Effects of freezing on cell structure of fresh cellular food materials: A review. Trends in Food Science & Technology 75, pages 46-55.
Crossref
Crossref
Mohammad M. Rahman, Mohammad U.H. Joardder & Azharul Karim. (2018) Non-destructive investigation of cellular level moisture distribution and morphological changes during drying of a plant-based food material. Biosystems Engineering 169, pages 126-138.
Crossref
Crossref
Md Imran H. Khan, Szilvia Anett Nagy & M.A. Karim. (2018) Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Research International 105, pages 772-781.
Crossref
Crossref
Md Azharul Karim, Mohammad Mahbubur Rahman, Nghia Duc Pham & Sabrina Fawzia. 2018. Food Microstructure and Its Relationship with Quality and Stability. Food Microstructure and Its Relationship with Quality and Stability
43
57
.
Forough Khajehei, Mehrdad Niakousari, Maral Seidi Damyeh, Nikolaus Merkt, Wilhelm Claupein & Simone Graeff-Hoenninger. (2017) Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction. Molecules 22:12, pages 2043.
Crossref
Crossref
Mohammad U.H. Joardder, C. Kumar & M.A. Karim. (2017) Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution. International Journal of Multiphase Flow 95, pages 101-119.
Crossref
Crossref
Md. Imran H. Khan & M.A. Karim. (2017) Cellular water distribution, transport, and its investigation methods for plant-based food material. Food Research International 99, pages 1-14.
Crossref
Crossref
C. Kumar, M.U.H. Joardder, T.W. Farrell & M.A. Karim. (2016) Multiphase porous media model for intermittent microwave convective drying (IMCD) of food. International Journal of Thermal Sciences 104, pages 304-314.
Crossref
Crossref
Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity
15
23
.
Mohammad U.H. Joardder, Chandan Kumar, Richard J. Brown & M.A. Karim. (2015) A micro-level investigation of the solid displacement method for porosity determination of dried food. Journal of Food Engineering 166, pages 156-164.
Crossref
Crossref