Citations (19)
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Wei Yang, Linshuang Long, Yanjun Sun, Fan Yang, Luo Zhang, Kai Xu & Hong Ye. (2023) VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects. International Journal of Food Properties 26:1, pages 1760-1774.
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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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Sakthivel Deepika & Parag Prakash Sutar. (2023) Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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Faye M. A. Langston, Geoff R. Nash & John R. Bows. (2023) The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Critical Reviews in Food Science and Nutrition 63:14, pages 2141-2177.
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Cunshan Zhou, Clinton E. Okonkwo, Adejumoke A. Inyinbor, Abu ElGasim A. Yagoub & Abiola F. Olaniran. (2023) Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Critical Reviews in Food Science and Nutrition 63:11, pages 1587-1611.
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Mojtaba Nosrati, Dariush Zare, Seyed Mehdi Nassiri, Guangnan Chen & Abdolabbas Jafari. (2022) Experimental and numerical study of intermittent drying of rough rice in a combined FIR-dryer. Drying Technology 40:10, pages 1967-1979.
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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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Mingzheng Liu, Changhe Li, Chengmao Cao, Liqiang Wang, Xinping Li, Ji Che, Huimin Yang, Xiaowei Zhang, Huayang Zhao, Guangzan He & Xiangdong Liu. (2021) Walnut Fruit Processing Equipment: Academic Insights and Perspectives. Food Engineering Reviews 13:4, pages 822-857.
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Yvan Llave & Noboru Sakai. 2021. Electromagnetic Technologies in Food Science. Electromagnetic Technologies in Food Science
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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.
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Kemal Çağatay Selvi. (2020) Investigating the Influence of Infrared Drying Method on Linden (Tilia platyphyllos Scop.) Leaves: Kinetics, Color, Projected Area, Modeling, Total Phenolic, and Flavonoid Content. Plants 9:7, pages 916.
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Luyun Cai, Yufei Dai & Minjie Cao. (2020) The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets. LWT 128, pages 109456.
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Kemal Çağatay Selvi, Abraham Kabutey, Gürkan Alp Kağan Gürdil, David Herak, Şebnem Kurhan & Pavel Klouček. (2020) The Effect of Infrared Drying on Color, Projected Area, Drying Time, and Total Phenolic Content of Rose (Rose electron) Petals. Plants 9:2, pages 236.
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