Citations (86)
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Tianlin Feng, Min Zhang, Qing Sun, Arun S. Mujumdar & Dongxing Yu. (2023) Extraction of functional extracts from berries and their high quality processing: a comprehensive review. Critical Reviews in Food Science and Nutrition 63:24, pages 7108-7125.
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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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Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo & Zhongxiang Fang. (2023) Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. Drying Technology 41:6, pages 868-889.
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Huanhuan Niu, Min Zhang, Dongbei Shen, Arun S. Mujumdar & Yamei Ma. (2023) Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Jiong Zhang, Min Zhang, Bhesh Bhandari & Mingqi Wang. (2023) Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
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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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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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Qi Yu, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Haixiang Wang. (2022) Advances in prepared dish processing using efficient physical fields: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Hassana Hsein, Julie Auffray, Thierry Noel & Pierre Tchoreloff. (2022) Recent advances and persistent challenges in the design of freeze-drying process for monoclonal antibodies. Pharmaceutical Development and Technology 27:9, pages 942-955.
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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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Nan-nan An, Dong Li, Li-jun Wang & Yong Wang. (2022) Factors affecting energy efficiency of microwave drying of foods: an updated understanding. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
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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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Dongle Niu, Min Zhang, Arun S. Mujumdar & Ping Cao. (2022) Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Kai Chen, Min Zhang, Bhesh Bhandari, Jincai Sun & Jingjing Chen. (2022) Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review. Drying Technology 40:8, pages 1582-1597.
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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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Hanzhi Fan, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2021) Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder. Drying Technology 39:9, pages 1240-1250.
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Linlin Li, Min Zhang & Lequn Zhou. (2021) A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity. Drying Technology 39:2, pages 148-161.
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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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Articles from other publishers (66)
Dayuan Wang, Min Zhang, Chung Lim Law & Lujun Zhang. (2024) Natural deep eutectic solvents for the extraction of lentinan from shiitake mushroom: COSMO-RS screening and ANN-GA optimizing conditions. Food Chemistry 430, pages 136990.
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Insha Zahoor, Tanveer Ahmad Mir, Wani Suhana Ayoub, Salma Farooq & Tariq Ahmad Ganaie. (2023) Recent applications of microwave technology as novel drying of food – Review. Food and Humanity 1, pages 92-103.
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Demei Kong, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2023) New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges. Food Bioscience 56, pages 103315.
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Jianhua Yao, Wenjuan Chen & Kai Fan. (2023) Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 12:23, pages 4321.
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Sungjun Hwang, Colleen C. Walker, Soydan Ozcan, Halil Tekinalp, Yousoo Han & Douglas J. Gardner. (2023) Characterization of spray dried cellulose nanofibrils produced by a disk refining process at different fineness levels. Cellulose.
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Tianlin Feng, Huizhi Chen & Min Zhang. (2023) Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables. Foods 12:18, pages 3489.
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Shuangshuang Wu, Min Zhang, Qi Yu, Arun S. Mujumdar & Chaohui Yang. (2023) Fresh Food Quality Deterioration Detection and Labeling: a Review of Recent Research and Application in Supply Chain. Food and Bioprocess Technology.
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Ivan Sedmak, Matic Može, Gorazd Kambič & Iztok Golobič. (2023) Heat Flux Analysis and Assessment of Drying Kinetics during Lyophilization of Fruits in a Pilot-Scale Freeze Dryer. Foods 12:18, pages 3399.
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Zeqi Liu, Shaozong Wu, Huixin Zuo, Jie Lin, Hua Zheng, Hongtao Lei, Qunli Yu, Xiangheng Wu & Zonglin Guo. (2023) Freeze-drying pretreatment of watermelon peel to improve the efficiency of pectin extraction: RSM optimization, extraction mechanism, and characterization. International Journal of Biological Macromolecules 249, pages 125944.
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Lihui Zhang, Min Zhang, Chung Lim Law & Yamei Ma. (2023) Effect of vibration and broken cold chain on the evolution of cell wall polysaccharides during fruit cucumber (Cucumis sativus L.) shriveling under simulated transportation. Food Packaging and Shelf Life 38, pages 101126.
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Lihui Zhang, Min Zhang, Arun S. Mujumdar & Yamei Ma. (2023) Preparation of sodium-containing coacervates via high-voltage electrostatic field treatment: Saltiness perception of prefabricated chicken patties. Food Hydrocolloids 142, pages 108841.
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Lihui Zhang, Min Zhang, Arun S. Mujumdar, Dayuan Wang & Yamei Ma. (2023) Novel multilayer chitosan/emulsion-loaded syringic acid grafted apple pectin film with sustained control release for active food packaging. Food Hydrocolloids 142, pages 108823.
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Tianlin Feng, Min Zhang, Qiyong Jiang, Bhesh Bhandari & Jingjing Chen. (2023) Effect of magnetic field on quality improvement of medium‐term delivery frozen pepper. Journal of Food Process Engineering 46:7.
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Huizhe Zhang, Wenxiu Zheng, Ling Yan, Wei Liu, Fei Yao, Changhong Liu & Lei Zheng. (2023) Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices. Journal of Food Science 88:7, pages 2807-2820.
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Sunlong Gan, Min Zhang, Arun S. Mujumdar, Lihui Zhang & Yaping Liu. (2023) Advances in processing, encapsulation, and analysis of food flavor compounds. Journal of Food Process Engineering.
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Jiangshan Qiao, Min Zhang, Zhongxiang Fang & Jian Fu. (2023) Effect of static magnetic field assisted freezing on the product quality of Korla fragrant pear. Journal of Food Process Engineering.
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Lan Zhang, Min Zhang, Yaping Liu & Zhongxiang Fang. (2023) Effect of combined zinc oxide nanoparticles using citric acid and microwave heating on the quality of animal fat. Food Bioscience 53, pages 102675.
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Heri Septya Kusuma, Ganing Irbah Al Lantip, Xenna Mutiara & Munawar Iqbal. (2023) Evaluation of Mini Bibliometric Analysis, Moisture Ratio, Drying Kinetics, and Effective Moisture Diffusivity in the Drying Process of Clove Leaves using Microwave-Assisted Drying. Applied Food Research 3:1, pages 100304.
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T. Ribeiro & V. Pereira. (2023)
Tenebrio molitor
powder: an analysis of the techniques for the production of powder at an industrial level
. Journal of Insects as Food and Feed 9:4, pages 457-461.
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Guanyu Zhu, G. S. V. Raghavan, Wanxiu Xu, Yongsheng Pei & Zhenfeng Li. (2023) Online Machine Vision-Based Modeling during Cantaloupe Microwave Drying Utilizing Extreme Learning Machine and Artificial Neural Network. Foods 12:7, pages 1372.
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Xin Wang, Min Zhang, Liqing Qiu, Arun S. Mujumdar & Zhihan Lin. (2022) Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. Food and Bioprocess Technology 16:3, pages 492-509.
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Lan Zhang, Min Zhang, Arun S. Mujumdar, Dongxing Yu & Haixiang Wang. (2023) Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review. Trends in Food Science & Technology 131, pages 77-90.
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Agnieszka Ciurzyńska, Monika Janowicz, Magdalena Karwacka, Sabina Galus, Jolanta Kowalska & Klaudia Gańko. (2022) The Effect of Hybrid Drying Methods on the Quality of Dried Carrot. Applied Sciences 12:20, pages 10588.
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Mutlucan AYRIKSA, Bahadir ACAR, Abdullah DAĞDEVİREN, Khandan ROSHANAEI, Tuba COŞKUN, Göknur KAYATAŞ ONGUN & Prof. Dr. Mehmet ÖZKAYMAK. (2022) Kinetic Model And Effective Diffusivity Of Frozen-Dryed European Blueberry (Vaccinium Myrtillus)Dondurarak Kurutulan Yaban Mersininin (Vaccinium Myrtillus) Kinetik Modeli Ve Efektif Difüzivitesi. Politeknik Dergisi 25:3, pages 1217-1224.
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Chen Chen, Min Zhang, Arun S. Mujumdar & Zhihan Lin. (2022) Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms. Journal of Food Processing and Preservation 46:10.
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Jia Guo, Min Zhang & Zhongxiang Fang. (2022) Valorization of mushroom by‐products: a review. Journal of the Science of Food and Agriculture 102:13, pages 5593-5605.
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Huanxiong Xie, Ru Zhao, Chunju Liu, Yulong Wu, Xiaojie Duan, Jiaqi Hu, Feifei Yang & Haiou Wang. (2022) Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods 11:18, pages 2862.
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Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren & Xu Duan. (2022) Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. Foods 11:15, pages 2324.
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Sengodan Kandasamy & Rajshri Naveen. (2022) A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. Journal of Food Process Engineering 45:8.
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Ju Shen, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2022) Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. Food and Bioprocess Technology 15:8, pages 1881-1895.
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Jiaqi Zhong, Shan Liang & Yong Chen. (2022) Coupled electromagnetic, heat and mass transport ODE model for microwave drying process. Coupled electromagnetic, heat and mass transport ODE model for microwave drying process.
Ahmed Abdelraheem, Rishabh Tukra, Petr Kazarin, Michael D Sinanis, Elizabeth M Topp, Alina Alexeenko & Dimitrios Peroulis. (2022) Statistical electromagnetics for industrial pharmaceutical lyophilization. PNAS Nexus 1:3.
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Rui Hu, Min Zhang & Arun S. Mujumdar. (2022) Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Science 189, pages 108811.
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Yang Qiu, Jinfeng Bi, Xin Jin, Xinye Wu, Lina Hu & Lamei Chen. (2022) Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material. Food Chemistry 383, pages 132360.
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Tianhong Liu, Ying Wang, Xiaoqing Yu, Hongyan Li, Lei Ji, Yuanqin Sun, Xiaodong Jiang, Xiao Li & Hongjun Liu. (2022) Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities. Food Chemistry 382, pages 132317.
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Wanxiu Xu, Yongsheng Pei, Guanyu Zhu, Congying Han, Mei Wu, Tao Wang, Xiaohuang Cao, Yonghua Jiang, Gang Li, Jianfeng Sun, Jinghong Tian, Chao Tang & Zhao Gao. (2022) Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl.. LWT 162, pages 113452.
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Rui Hu, Min Zhang & Zhongxiang Fang. (2022) A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. Food and Bioprocess Technology 15:6, pages 1392-1405.
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Shiyu Zeng, Mengge Li, Guohua Li, Weiqiao Lv, Xiaojun Liao & Lijun Wang. (2022) Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends in Food Science & Technology 121, pages 76-92.
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Jinxing Zhu, Yuan Liu, Chuanhe Zhu & Min Wei. (2022) Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. LWT 154, pages 112829.
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Senni Bunga, Alan Carne & Alaa El-Din A. Bekhit. 2022. Fish Roe. Fish Roe
41
92
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Mathanghi S. K.Kanchana S.Perasiriyan V.Hemalatha G.Vanniyarajan C. V.Kumutha K.. (2021) Bioactive Compounds and Nutritional Profile of Fresh and Freeze-Dried Palmyra Palm Tender Fruit Endosperm (<i>Borassus flabellifer</i>). The Indian Journal of Nutrition and Dietetics, pages 469-480.
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Chien-Hui Wu, Yu-Ching Liu, Shih-Fu Ou, Shyi-Tien Chen, Jen-Min Kuo & Yi-Huang Hsueh. (2021) Improving acid resistance and characteristics of microencapsulated Lactobacillus brevis RK03 using top fluid bed drying technology. Process Biochemistry 110, pages 1-8.
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V. Andreou, G. Dimopoulos, T. Tsonas, A. Katsimichas, A. Limnaios, G. Katsaros & P. Taoukis. (2021) Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini. Food and Bioprocess Technology 14:11, pages 2091-2106.
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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2021) Innovative hybrid strategy for efficient production of high-quality freeze-dried instant noodles: Combination of laser with leavening agent. Innovative Food Science & Emerging Technologies 73, pages 102807.
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Jinwoo Park, Jae Hyun Cho & Richard D. Braatz. (2021) Mathematical modeling and analysis of microwave-assisted freeze-drying in biopharmaceutical applications. Computers & Chemical Engineering 153, pages 107412.
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Wanxiu Xu, Yongsheng Pei, Jinghong Tian, Xiaohuang Cao, Gang Li, Yonghua Jiang & Guanyu Zhu. (2021) Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices. Journal of Food Measurement and Characterization 15:5, pages 4465-4474.
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Muhammad Heikal Ismail, Hii Ching Lik, Winny Routray & Meng Wai Woo. (2021) Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring. Processes 9:8, pages 1309.
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Vishnu Kalladathvalappil Venugopalan, Lekshmi Ramadevi Gopakumar, Ajeeshkumar Kizhakkeppurath Kumaran, Niladri Sekhar Chatterjee, Vishnuja Soman, Shaheer Peeralil, Suseela Mathew, David Julian McClements & Ravishankar Chandragiri Nagarajarao. (2021) Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems. Foods 10:7, pages 1566.
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Zifei Ren, Xiaojie Yu, Abu ElGasim A. Yagoub, Olugbenga Abiola Fakayode, Haile Ma, Yanhui Sun & Cunshan Zhou. (2021) Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe). LWT 144, pages 111238.
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Wenchao Liu, Min Zhang, Arun S. Mujumdar, Bimal Chitrakar & Dongxing Yu. (2021) Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium. International Journal of Biological Macromolecules 181, pages 631-643.
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Jiaqi Zhong & Shan Liang. (2021) A Data-Driven Based Spatiotemporal Model Reduction for Microwave Heating Process with the Mixed Boundary Conditions. Processes 9:5, pages 827.
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Cunshan Zhou, Yabin Feng, Lei Zhang, Abu ElGasim A. Yagoub, Hafida Wahia, Haile Ma, Yanhui Sun & Xiaojie Yu. (2021) Rehydration characteristics of vacuum freeze- and hot air-dried garlic slices. LWT 143, pages 111158.
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Yabin Feng, Baoguo Xu, Abu ElGasim A. Yagoub, Haile Ma, Yanhui Sun, Xin Xu, Xiaojie Yu & Cunshan Zhou. (2021) Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic. Food Chemistry 343, pages 128404.
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Yuan Chen, Tarun Tejasvi Mutukuri, Nathan E. Wilson & Qi (Tony) Zhou. (2021) Pharmaceutical protein solids: Drying technology, solid-state characterization and stability. Advanced Drug Delivery Reviews 172, pages 211-233.
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Chen Chen, Min Zhang, Chaofan Guo & Huizhi Chen. (2021) 4D printing of lotus root powder gel: Color change induced by microwave. Innovative Food Science & Emerging Technologies 68, pages 102605.
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Wenchao Liu, Min Zhang, Bhesh Bhandari & Dongxing Yu. (2021) A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry. LWT 137, pages 110455.
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Lei Feng, Yayuan Xu, Yadong Xiao, Jiangfeng Song, Dajing Li, Zhongyuan Zhang, Chunquan Liu, Chunju Liu, Ning Jiang, Min Zhang & Cunshan Zhou. (2021) Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples. Food Chemistry 338, pages 128015.
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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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Wenchao Liu, Min Zhang, Benu Adhikari & Jingjing Chen. (2020) A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying. Innovative Food Science & Emerging Technologies 66, pages 102516.
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P. Posada, J. Velásquez-Cock, C. Gómez-Hoyos, A. M. Serpa Guerra, S. V. Lyulin, J. M. Kenny, P. Gañán, C. Castro & R. Zuluaga. (2020) Drying and redispersion of plant cellulose nanofibers for industrial applications: a review. Cellulose 27:18, pages 10649-10670.
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Fan Zhang, Linsong Wang, Xiaoyu Ma, Qing Xu, Wei Tian & Zhanyong Li. (2020) Microstructure of spray freezing dried powders affected by the presence of inert particles. International Journal of Food Engineering 16:7.
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Timilehin Martins Oyinloye & Won Byong Yoon. (2020) Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review. Processes 8:3, pages 354.
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Wenchao Liu, Min Zhang, Sakamon Devahastin & Weiqin Wang. (2020) Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior. International Journal of Biological Macromolecules 147, pages 463-472.
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Sagar Bhatta, Tatjana Stevanovic Janezic & Cristina Ratti. (2020) Freeze-Drying of Plant-Based Foods. Foods 9:1, pages 87.
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Linlin Li, Min Zhang, Xiaoning Song, Weiqin Wang & Bhesh Bhandari. (2019) Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze‐drying characteristics of Chinese yam. Journal of the Science of Food and Agriculture 99:14, pages 6572-6581.
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Hidenori Kawasaki, Toshinori Shimanouchi & Yukitaka Kimura. (2019) Recent Development of Optimization of Lyophilization Process. Journal of Chemistry 2019, pages 1-14.
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