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Shengnan Zhu, Jicheng Xu, Benu Adhikari, Weiqiao Lv & Huizhi Chen. (2023) Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies. Critical Reviews in Food Science and Nutrition 63:27, pages 8975-8991.
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Thabani Sydney Manyatsi, Asaad R. Al-Hilphy, Mahsa Majzoobi, Asgar Farahnaky & Mohsen Gavahian. (2023) Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Critical Reviews in Food Science and Nutrition 63:24, pages 6840-6859.
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Heriberto Díaz Velázquez, Diego Guzmán-Lucero & Rafael Martínez-Palou. (2023) Microwave-assisted demulsification for oilfield applications: a critical review. Journal of Dispersion Science and Technology 44:10, pages 1884-1899.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
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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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Xuan Hu, Dachao Ma, Guangyi Zhang, Mengxue Ling, Qiaoling Hu, Kangyi Liang, Jiacheng Lu & Yifan Zheng. (2023) Microwave-assisted pyrolysis of waste plastics for their resource reuse: A technical review. Carbon Resources Conversion 6:3, pages 215-228.
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Boyu Li, Xing Fan, Senshen Yu, Hongying Xia, Yonghong Nong, Junping Bian, Mingyu Sun & Wenhua Zi. (2023) Microwave heating of biomass waste residues for sustainable bioenergy and biomass materials preparation: A parametric simulation study. Energy 274, pages 127347.
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Rajni Saini, Sukhpreet Kaur, Poonam Aggarwal & Atul Dhiman. (2023) The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Frontiers in Nutrition 10.
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Madhuchhanda Bhattacharya & Tanmay Basak. (2023) Can the container-dielectrics control heating patterns for microwave assisted material processing? A finite element based introspection. International Journal of Heat and Mass Transfer 205, pages 123684.
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Mingyi Gou, Qian Chen, Penghao Dong, Changjun Liu & Kama Huang. (2023) Design of a Microwave Heating and Permittivity Measurement System Based on Oblique Aperture Ridge Waveguide. Sensors 23:8, pages 4035.
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Francesco Marra. (2023) Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability. Frontiers in Sustainability 4.
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David Průša, Karel Šuhajda, Tomáš Žajdlík, Kateřina Svobodová, Stanislav Šťastník, Klara Hobzova & Vaclav Venkrbec. (2023) Effect of Microwave Radiation on the Compressive Strength of Solid Ceramic Brick. Buildings 13:4, pages 1018.
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Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam & Surekha Bhatia. (2023) Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes. Journal of Food Quality 2023, pages 1-12.
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Noor Aljammal, Jeroen Lauwaert, Bert Biesemans, Francis Verpoort, Philippe M. Heynderickx & Joris W. Thybaut. (2023) Quantification of the Microwave Effect in the Synthesis of 5-Hydroxymethylfurfural over Sulfonated MIL-101(Cr). Catalysts 13:3, pages 622.
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Nasim KIAN-POUR. (2023) Impact of Microwave-Starch-Blanching on the Drying Kinetics, Transport and Thermophysical Properties of Green Almond. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 13:1, pages 305-316.
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Samra Barkaat, Maria Mehboob, Shahid Adeel, Fazal-ur-Rehman Fazal-ur-Rehman, Nimra Amin, Noman Habib & Mozhgan Hosseinnezhad. (2023) Sustainable Microwave-Assisted Extraction of Santalin from Red Sandal Wood Powder (Ptrecarpus santalinus) for Bio-Coloration of Mordanted Silk Fabric. Separations 10:2, pages 118.
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Xiangcun Wang, Long Chen, David Julian McClements & Zhengyu Jin. (2023) Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends in Food Science & Technology 132, pages 54-64.
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Vlad Nicolae Arsenoaia, Gheorghe Radu Roșca, Petru Cârlescu, Marius Băetu, Roxana Rațu, Ionuț Veleșcu & Ioan Țenu. (2023) Drying Process Modeling and Quality Assessments Regarding an Innovative Seed Dryer. Agriculture 13:2, pages 328.
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Monika Modzelewska-Kapituła, Renata Pietrzak-Fiećko, Arkadiusz Zakrzewski & Zdzisław Zakęś. (2023) A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes. Applied Sciences 13:3, pages 1253.
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María Gabriela Goñi, María Celeste Pellegrini & Alejandra Graciela Ponce. 2023. Natural Additives in Foods. Natural Additives in Foods
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Lixin Yuan, Xianzhe Zheng & Liuyang Shen. (2022) Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes. Journal of Food Processing and Preservation 46:11.
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Lutz Grossmann, Jörg Hinrichs & Jochen Weiss. (2022) Technologies for sustainable heat generation in food processing. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4971-5003.
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Nan-nan An, Shi-yu Zhao, Dong Li, Yong Wang & Li-jun Wang. (2022) Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes. Foods 11:20, pages 3186.
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Gazibeg Magomedov, Anatoly Khvostov, Aleksey Zhuravlev, Magomed Magomedov, Aleksei Taratukhin & Inessa Plotnikova. (2022) Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking. Food Processing: Techniques and Technology, pages 426-438.
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Naciye Kutlu, Ravi Pandiselvam, Irem Saka, Aybike Kamiloglu, Prashant Sahni & Anjineyulu Kothakota. (2021) Impact of different microwave treatments on food texture. Journal of Texture Studies 53:6, pages 709-736.
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Claudia L. Vargas-Serna, Claudia I. Ochoa-Martínez & Carlos Vélez-Pasos. (2022) Microwave-Assisted Extraction of Phenolic Compounds from Pineapple Peel Using Deep Eutectic Solvents. Horticulturae 8:9, pages 791.
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Huijuan Wang, Yan Zhu, Dongchao Xie, Haihua Zhang, Yahui Zhang, Peng Jin & Qizhen Du. (2022) The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder. Foods 11:16, pages 2540.
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Ashok Ramasamy, Sundaram Muniyasamy, Robert Čep & Muniyandy Elangovan. (2022) Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights. Materials 15:16, pages 5643.
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Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares & Ana Belén Bautista-Ortín. (2022) Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time. Applied Sciences 12:16, pages 8164.
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Yiran Wu, Rongyi Mu, Guohua Li, Mengge Li & Weiqiao Lv. (2022) Research progress in fluid and semifluid microwave heating technology in food processing. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3436-3454.
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Joaquin Navarro del Hierro, Emma Cantero-Bahillo, M. Teresa Fernández-Felipe & Diana Martin. (2022) Microwave-Assisted Acid Hydrolysis vs. Conventional Hydrolysis to Produce Sapogenin-Rich Products from Fenugreek Extracts. Foods 11:13, pages 1934.
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Mei Yin Ong & Saifuddin Nomanbhay. (2022) Optimization Study on Microwave-Assisted Hydrothermal Liquefaction of Malaysian Macroalgae Chaetomorpha sp. for Phenolic-Rich Bio-Oil Production. Energies 15:11, pages 3974.
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Paulina Guzik, Andrzej Szymkowiak, Piotr Kulawik & Marzena Zając. (2022) Consumer Attitudes towards Food Preservation Methods. Foods 11:9, pages 1349.
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Carmen C. Tadini & Jorge A. W. Gut. (2022) The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products. Frontiers in Nutrition 9.
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Aleksandra Matys, Magdalena Dadan, Dorota Witrowa-Rajchert, Oleksii Parniakov & Artur Wiktor. (2022) Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. Applied Sciences 12:7, pages 3392.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İlknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara & Gioacchino Bono. (2022) Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Applied Sciences 12:3, pages 1703.
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Eva Popelářová, Eva Vlková, Roman Švejstil & Lenka Kouřimská. (2022) The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds. Foods 11:2, pages 221.
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Bing Chen, Min Zhang, Yuchuan Wang, Sakamon Devahastin & Dongxing Yu. (2022) Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe. LWT 154, pages 112842.
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