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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Elif Aykın Dinçer. (2023) Dried Meat Products Obtained by Different Methods from Past to Present. Food Reviews International 39:5, pages 2457-2476.
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Junpeng Zeng, Yu Song, Xiaowei Fan, Jingyi Luo, Junyi Song, Jie Xu & Changhu Xue. (2023) Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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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.
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Lihui Zhang, Min Zhang & Arun S. Mujumdar. (2023) Terahertz Spectroscopy: A Powerful Technique for Food Drying Research. Food Reviews International 39:3, pages 1733-1750.
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Chen Chen, Min Zhang, Baoguo Xu & Jingjing Chen. (2023) Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International 39:3, pages 1333-1358.
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Tiantian Tang, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Dongxing Yu. (2023) Novel drying and pretreatment methods for control of pesticide residues in fruits and vegetables: A review. Drying Technology 41:2, pages 151-171.
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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.
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Carolina Castilho Garcia, Lidimara Cássia Caetano, Diego Canizares, Keila de Souza Silva & Maria Aparecida Mauro. (2022) Blanching effects on convective air-drying and sorption properties of papaya. Drying Technology 40:16, pages 3509-3519.
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Beatriz S. Dias, Jorge E. P. Navalho & José C. F. Pereira. (2022) Multi-scale modeling and simulation of IR radiative drying for coil coating processes. Drying Technology 40:16, pages 3466-3482.
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Liqing Qiu, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2022) Recent developments in key processing techniques for oriental spices/herbs and condiments: a review. Food Reviews International 38:8, pages 1791-1811.
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Luelue Huang, Huizhi Chen, Min Zhang, Wenchao Liu, Arun S. Mujumdar & Dongxing Yu. (2022) Simulation of temperature during vacuum microwave drying of mixed potato and apple slices. Drying Technology 40:15, pages 3177-3185.
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Roji B. Waghmare, P. Choudhary, J.A. Moses, Chinnaswamy Anandharamakrishnan & Andrew G.F. Stapley. (2022) Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. Food Reviews International 38:sup1, pages 552-573.
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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Haixiang Wang. (2022) Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating. Drying Technology 40:14, pages 2930-2940.
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Isaac Duah Boateng. (2022) Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-35.
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Lihui Zhang, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Dewei Deng. (2022) Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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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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Tu Lee, Chia Ling Yang & Hung Lin Lee. (2022) Saving energy upon water removal in drying by making the α-polymorph of L-glutamic acid. Separation Science and Technology 57:12, pages 1948-1965.
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Yuqiao Ren, Xiaohui Lin, Tong Lei & Da-Wen Sun. (2022) Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes. Critical Reviews in Food Science and Nutrition 62:16, pages 4267-4293.
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Fengying Chen, Min Zhang, Kai Fan & Arun S. Mujumdar. (2022) Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. Food Reviews International 38:4, pages 608-627.
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Canan Acar, Ibrahim Dincer & Arun Mujumdar. (2022) A comprehensive review of recent advances in renewable-based drying technologies for a sustainable future. Drying Technology 40:6, pages 1029-1050.
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Yanzhen Long, Min Zhang, Sakamon Devahastin & Ping Cao. (2022) Progresses in processing technologies for special foods with ultra-long shelf life. Critical Reviews in Food Science and Nutrition 62:9, pages 2355-2374.
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Liqing Qiu, Min Zhang, Bhesh Bhandari & Chaohui Yang. (2022) Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition 62:6, pages 1521-1535.
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Ping Qu, Min Zhang, Kai Fan & Zhimei Guo. (2022) Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review. Critical Reviews in Food Science and Nutrition 62:1, pages 51-65.
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Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang & Qilong Shi. (2022) Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors. Drying Technology 40:1, pages 50-64.
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Ching Lik Hii, Sze Pheng Ong, Jing Ying Yap, Aditya Putranto & Dave Mangindaan. (2021) Hybrid drying of food and bioproducts: a review. Drying Technology 39:11, pages 1554-1576.
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Anjaly Paul & Alex Martynenko. (2021) Electrohydrodynamic drying: Effects on food quality. Drying Technology 39:11, pages 1745-1761.
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Shasha Cheng, Wentao Su, Long Yuan & Mingqian Tan. (2021) Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods. Drying Technology 39:11, pages 1577-1594.
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Lihui Zhang, Min Zhang & Arun S. Mujumdar. (2021) Development of flavor during drying and applications of edible mushrooms: A review. Drying Technology 39:11, pages 1685-1703.
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Kay Khaing Hnin, Min Zhang & Bin Wang. (2021) Impact of different FD-related drying methods on selected quality attributes and volatile compounds of rose flavored yogurt melts. Drying Technology 39:9, pages 1205-1218.
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Chunning Luan, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2021) Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish. Drying Technology 39:9, pages 1165-1175.
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Dan Wu, Min Zhang, Huizhi Chen & Bhesh Bhandari. (2021) Freshness monitoring technology of fish products in intelligent packaging. Critical Reviews in Food Science and Nutrition 61:8, pages 1279-1292.
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Kejing Xu, Min Zhang, Zhongxiang Fang & Bin Wang. (2021) Degradation and regulation of edible flower pigments under thermal processing: a review. Critical Reviews in Food Science and Nutrition 61:6, pages 1038-1048.
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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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Jiahui Jiang, Min Zhang, Bhesh Bhandari & Ping Cao. (2020) Current processing and packing technology for space foods: a review. Critical Reviews in Food Science and Nutrition 60:21, pages 3573-3588.
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Wei-Peng Zhang, Chang Chen, Zhongli Pan, Hong-Wei Xiao, Long Xie, Zhen-Jiang Gao & Zhi-An Zheng. (2020) Design and performance evaluation of a pilot-scale pulsed vacuum infrared drying (PVID) system for drying of berries. Drying Technology 38:10, pages 1340-1355.
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Shasha Cheng, Ranran Li, Huimin Yang, Siqi Wang & Mingqian Tan. (2020) Water status and distribution in shiitake mushroom and the effects of drying on water dynamics assessed by LF-NMR and MRI. Drying Technology 38:8, pages 1001-1010.
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Maite Harguindeguy & Davide Fissore. (2020) On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review. Drying Technology 38:7, pages 846-868.
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Patsaporn Pongmalai & Sakamon Devahastin. (2020) Profiles of prebiotic fructooligosaccharides, inulin and sugars as well as physicochemical properties of banana and its snacks as affected by ripening stage and applied drying methods. Drying Technology 38:5-6, pages 724-734.
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Yifan Zhu, Jing Chen, Xingjie Chen, Dongzhi Chen & Shanggui Deng. (2020) Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus). International Journal of Food Properties 23:1, pages 2257-2270.
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Xiao-Fei Wu, Min Zhang & Zhongqin Li. (2019) Dehydration modeling of Cordyceps militaris in mid-infrared-assisted convection drying system: Using low-field nuclear magnetic resonance with the aid of ELM and PLSR. Drying Technology 37:16, pages 2072-2086.
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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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Yanyan Lao, Min Zhang, Bimal Chitrakar, Bhesh Bhandari & Dongcui Fan. (2019) Efficient Plant Foods Processing Based on Infrared Heating. Food Reviews International 35:7, pages 640-663.
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Kay Khaing Hnin, Min Zhang, Arun S. Mujumdar & Yuelin Zhu. (2019) Emerging food drying technologies with energy-saving characteristics: A review. Drying Technology 37:12, pages 1465-1480.
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Lingling Wu, Min Zhang, Yaping Liu & Qing Sun. (2019) Characteristics and release of monosodium glutamate microcapsules obtained by spray drying. Drying Technology 37:11, pages 1340-1351.
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Kai Fan, Min Zhang & Arun S. Mujumdar. (2019) Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition 59:8, pages 1357-1366.
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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.
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Xujian Qiu, Shengjun Chen & Hong Lin. (2019) Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review. Journal of Aquatic Food Product Technology 28:3, pages 329-340.
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Liqing Qiu, Min Zhang, Yuchuan Wang & Yaping Liu. (2019) Physicochemical and nutritional properties of wasabi (Eutrema yunnanense)dried by four different drying methods. Drying Technology 37:3, pages 363-372.
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S. M. Roknul Azam, Min Zhang, Chung Lim Law & Arun S. Mujumdar. (2019) Effects of drying methods on quality attributes of peach (Prunus persica) leather. Drying Technology 37:3, pages 341-351.
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Xu Zhou & Shaojin Wang. (2019) Recent developments in radio frequency drying of food and agricultural products: A review. Drying Technology 37:3, pages 271-286.
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Linlin Li, Min Zhang, Bhesh Bhandari & Lequn Zhou. (2018) LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying. Drying Technology 36:16, pages 2006-2015.
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Rafael Hernández Maqueda, Isabel Ballesteros Redondo, Santiago Jiménez Jácome & Ángel H. Moreno. (2018) Microwave drying of amaranth and quinoa seeds: effects of the power density on the drying time, germination rate and seedling vigour. Journal of Microwave Power and Electromagnetic Energy 52:4, pages 299-311.
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Thijs Defraeye & Alex Martynenko. (2018) Future perspectives for electrohydrodynamic drying of biomaterials. Drying Technology 36:1, pages 1-10.
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Jiangfeng Song, Xiaoping Wang, Dajing Li, Lili Meng & Chunquan Liu. (2017) Degradation of carotenoids in pumpkin (Cucurbita maxima L.) slices as influenced by microwave vacuum drying. International Journal of Food Properties 20:7, pages 1479-1487.
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Thijs Defraeye, Andrea Radu & Dominique Derome. (2016) Recent advances in drying at interfaces of biomaterials. Drying Technology 34:16, pages 1904-1925.
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