Citations (21)
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Arshdeep Singh Brar, Prabhjot Kaur, Gaganjyot Kaur, Jayasankar Subramanian, Deepak Kumar & Ashutosh Singh. (2020) Optimization of Process Parameters for Foam-Mat Drying of Peaches. International Journal of Fruit Science 20:sup3, pages S1495-S1518.
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Articles from other publishers (20)
Abdulrahim Abubakar Mohamed, Ismail Fitry Mohammad Rashedi, Ashari Rozzamri & Jamilah Bakar. (2023) Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties. International Food Research Journal 30:4, pages 1027-1039.
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Sedigheh Alsadat Hejazian, Azade Ghorbani-HasanSaraei, Mohammad Ahmadi & Seyed-Ahmad Shahidi. (2023) The effect of chia seed mucilage shell coating in combination with turmeric essential oil on egg shelf life and quality properties. Journal of Food Measurement and Characterization 17:4, pages 4175-4190.
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Eman Farid, Sabah Mounir, Hassan Siliha, Sherif El-Nemr & Eman Talaat. (2023) Effect of soy protein isolate concentration and whipping time on physicochemical and functional properties of strawberry powder. Journal of Food Measurement and Characterization 17:4, pages 3815-3826.
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Yaroslávia Ferreira Paiva, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Lumara Tatiely Santos Amadeu, Carolaine Gomes dos Reis, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Daniela Dantas de Farias Leite & Thalis Leandro Bezerra de Lima. (2023) Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures. Foods 12:13, pages 2508.
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Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, Maria de Fátima Dantas de Medeiros & Márcia Regina da Silva Pedrini. (2023) Effects of drying conditions and ethanol pretreatment on the techno-functional and morpho-structural properties of avocado powder produced by foam-mat drying. Journal of Food Measurement and Characterization 17:3, pages 3149-3161.
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Thi Yen Nhi Tran, Ngoc Linh Nguyen, Thi Ngoc Anh Nguyen, Dang Truong Le, Duc Anh Phan, Thanh Truc Tran & Tan Phat Dao. (2022) Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes). Journal of Food Quality 2022, pages 1-9.
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Xin Zhao, Xiaoyu Cheng, Mingwu Zang, Le Wang, Xiang Li, Yijing Yue & Bowen Liu. (2022) Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics. Journal of Food Composition and Analysis 114, pages 104809.
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Qixing Jiang, Huimin Shen, Pei Gao, Peipei Yu, Fang Yang, Yanshun Xu, Dawei Yu, Wenshui Xia & Lishi Wang. (2022) Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage. Food Bioscience, pages 102334.
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Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Gabriel Monteiro da Silva, Shênia Santos Monteiro, Victor Herbert de Alcântara Ribeiro, Aline Priscila de França Silva, Virgínia Mirtes de Alcântara Silva, Larissa Monique de Sousa Rodrigues, Anastácia Maria M. C. N. André & Mércia Melo de Almeida Mota. (2022)
Influence of high hydrostatic pressure (
HHP
) pretreatment on plum (
Prunus salicina
) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds
. Journal of Food Processing and Preservation 46:11.
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Jalal Aala, Mohammad Ahmadi, Leila Golestan, Seyed-Ahmad Shahidi & Nabi Shariatifar. (2022) Effect of multifactorial free and liposome-coated of bay laurel (Laurus nobilis) and rosemary (Salvia rosmarinus) extracts on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) stored at 4 °C. Environmental Research, pages 114478.
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Thị Minh Thủy Lê, Thị Lan Trinh Mai, Văn Thơm Nguyễn & Văn Hòa Nguyễn. (2022) Nghiên cứu chế biến sản phẩm gia vị rắc cơm từ sinh khối Artemia (Artemia franciscana) kết hợp rau củ sấy. Can Tho University Journal of Science 58:4, pages 157-165.
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Feryal Khademi, Shahram Naghizadeh Raeisi, Mona Younesi, Ali Motamedzadegan, Khadijeh Rabiei, Moein Shojaei, Hassan Rokni & Mahlagha Falsafi. (2022) Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream. Food and Chemical Toxicology 166, pages 113244.
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Pedram Nasehi, Mojtaba Saei Moghaddam, Negin Rezaei-savadkouhi, Marzieh Alizadeh, Mohammad Nima Yazdani & Hamid Agheli. (2022) Monitoring of Bisphenol A in water and soft drink products using electrochemical sensor amplified with TiO2-SWCNTs and ionic liquid. Journal of Food Measurement and Characterization 16:3, pages 2440-2445.
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Abdulrahim A. Mohamed, Mohammad Rashedi Ismail‐Fitry, Ashari Rozzamri & Jamilah Bakar. (2022)
Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream (
Nemipterus japonicus
) powder
. Journal of Food Processing and Preservation 46:3.
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Hadiseh Bagheri, Ali Motamedzadegan, Saeed Mirarab Razi, Leila Najafian & Ali Rashidinejad. (2021) The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying. Journal of Food Processing and Preservation 45:12.
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Lilian C. Alarcón-Segovia, Jorge I. Daza-Agudelo & Ignacio Rintoul. (2021) Multifactorial Effects of Gelling Conditions on Mechanical Properties of Skin-Like Gelatin Membranes Intended for In Vitro Experimentation and Artificial Skin Models. Polymers 13:12, pages 1991.
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Mine Aslan & Nilgün Ertaş. (2021) Foam drying of aquafaba: Optimization with mixture design. Journal of Food Processing and Preservation 45:3.
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Newsha Omrani Khiabanian, Ali Motamedzadegan, Shahram Naghizadeh Raisi & Mazdak Alimi. (2020) Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. Journal of Texture Studies 51:3, pages 488-500.
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Sedigheh Mazinani, Ali Motamedzadegan, Shahram Naghizadeh Raeisi & Mazdak Alimi. (2020) Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. Journal of Food Processing and Preservation 44:6.
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Saeed Mirarab Razi, Ali Motamedzadegan, Seyed-Ahmad Shahidi & Ali Rashidinejad. (2020) Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum. Rheologica Acta 59:5, pages 317-331.
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