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Huaning Yu & Yunfei Li. (2015) State Diagram of Spray Dried Bovine Colostrum Powder. International Journal of Food Properties 18:3, pages 480-491.
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Yuchuan Wang, Min Zhang, ArunS. Mujumdar & Kebitsamang
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Mohammad
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Mohammad Shafiur Rahman. (2009) Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram. International Journal of Food Properties 12:4, pages 726-740.
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K.A. Ross, S.D. Arntfield, T. Beta, S. Cenkowski & R.G. Fulcher. (2008) Understanding and Modifying Water Uptake of Seed Coats Through Characterizing the Glass Transition. International Journal of Food Properties 11:3, pages 544-560.
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Kawal Jit Singh & YrjöH. Roos. (2007) Frozen State Transitions in Freeze-Concentrated Lactose-Protein-Cornstarch Systems. International Journal of Food Properties 10:3, pages 577-587.
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P. Boonyai, B. Bhandari & T. Howes. (2006) Applications of Thermal Mechanical Compression Tests in Food Powder Analysis. International Journal of Food Properties 9:1, pages 127-134.
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M. Shafiur Rahman. (2005) Dried Food Properties: Challenges Ahead. Drying Technology 23:4, pages 695-715.
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Sagar R. Pardeshi, Nilesh S. Deshmukh, Darshan R. Telange, Sopan N. Nangare, Yogesh Y. Sonar, Sameer H. Lakade, Minal T. Harde, Chandrakantsing V. Pardeshi, Amol Gholap, Prashant K. Deshmukh & Mahesh P. More. (2023) Process development and quality attributes for the freeze-drying process in pharmaceuticals, biopharmaceuticals and nanomedicine delivery: a state-of-the-art review. Future Journal of Pharmaceutical Sciences 9:1.
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Fadwa Alla, Émilie Gagnière, Géraldine Agusti, Maria Perez Rodriguez, Anouar Rich, Mohammed Mountadar, Mostapha Siniti & Claudia Cogné. (2023) State diagram of whole milk for freeze-drying application. Journal of Crystal Growth 622, pages 127349.
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Eleonora Iaccheri, Chiara Cevoli, Luigi Ragni, Marco Dalla Rosa & Angelo Fabbri. (2023) Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties. Food and Bioprocess Technology 16:7, pages 1582-1594.
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Maha Al-Khalili, Nasser Al-Habsi, Mohamed Al-Khusaibi & Mohammad Shafiur Rahman. (2023) Proton, thermal and mechanical relaxation characteristics of a complex biomaterial (de-fatted date-pits) as a function of temperature. Journal of Thermal Analysis and Calorimetry 148:9, pages 3525-3534.
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Qiyong Jiang, Min Zhang & Arun S. Mujumdar. (2022) Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food. Journal of the Science of Food and Agriculture 103:5, pages 2223-2238.
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Anna Stępień, Mariusz Witczak & Teresa Witczak. (2022) The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders. Molecules 27:7, pages 2225.
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Jinbing Zhang, Fengping Wang, Zexian Cao & Qiang Wang. (2021)
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Zbigniew Stempien, Mohmmad Khalid, Marcin Kozanecki, Paulina Filipczak, Angelika Wrzesińska, Ewa Korzeniewska & Elżbieta Sąsiadek. (2021) Inkjet Printing of Polypyrrole Electroconductive Layers Based on Direct Inks Freezing and Their Use in Textile Solid-State Supercapacitors. Materials 14:13, pages 3577.
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Fernanda Sviech, Job Ubbink & Ana Silvia Prata. (2021) Analysis of the effect of sugars and organic acids on the ice melting behavior of pitanga and araza pulp by differential scanning calorimetry (DSC). Thermochimica Acta 700, pages 178934.
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Kirty Pant, Mamta Thakur, H.K. Chopra, Vikas Nanda, Mohammad Javed Ansari, Giacomo Pietramellara, Shamina Imran Pathan, Sulaiman Ali Alharbi, Hesham S. Almoallim & Rahul Datta. (2021) Characterization and discrimination of Indian propolis based on physico-chemical, techno-functional, thermal and textural properties: A multivariate approach. Journal of King Saud University - Science 33:4, pages 101405.
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Eleonora Iaccheri, Chiara Cevoli, Marco Dalla Rosa & Angelo Fabbri. (2021) Thermophysical properties of frozen parsley: A state diagram representation. Journal of Food Process Engineering 44:4.
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Przemysław Talik, Joanna Piwowarczyk, Bożena Muszyńska & Urszula Hubicka. (2020) DSC study of hydration and water-holding behaviour of cultured in vitro mycelium and naturally grown fruiting bodies of freeze-dried Boletus badius, Agaricus bisporus and Cantharellus cibarius. Journal of Thermal Analysis and Calorimetry 143:5, pages 3525-3532.
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Samir G. Mowafy, Mohamed A. Sabbah, Yahia S. Mostafa & Atef M. Elansari. (2020) Effect of freezing rate on the quality properties of Medjool dates at the tamr stage. Journal of Food Processing and Preservation 44:12.
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Anna Stępień, Mariusz Witczak & Teresa Witczak. (2020) Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins. LWT 134, pages 110192.
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Jawhar Fakhfakh, Khaled Athmouni, Hanen Mallek‐Fakhfakh, Habib Ayedi & Noureddine Allouche. (2020)
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Pedro García-Coronado, Alma Flores-Ramírez, Alicia Grajales-Lagunes, Cesar Godínez-Hernández, Miguel Abud-Archila, Raúl González-García & Miguel A. Ruiz-Cabrera. (2020) The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems. Polymers 12:9, pages 2077.
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Haonan Hou, Qinqin Chen, Jinfeng Bi, Xinye Wu, Xinwen Jin, Xiao Li, Yening Qiao & Ying Lyu. (2020) Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. Journal of Food Engineering 272, pages 109874.
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Saleh Al-Ghamdi, Yoon-Ki Hong, Zhi Qu & Shyam S. Sablani. (2020) State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.). Journal of Food Engineering 273, pages 109820.
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Tuyen Truong, Deepa Dahal, Paulina Urrutia, Lorena Alvarez, Sergio Almonacid & Bhesh Bhandari. (2020) Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions. Food Chemistry 311, pages 125929.
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Mo Zhou, Cong Li, Jinfeng Bi, Xin Jin, Jian Lyu & Xuan Li. (2019) Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory. Innovative Food Science & Emerging Technologies 54, pages 143-151.
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Alma J. Flores-Ramírez, Pedro García-Coronado, Alicia Grajales-Lagunes, Raúl González García, Miguel Abud Archila & Miguel A. Ruiz Cabrera. (2019) Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants. Advances in Polymer Technology 2019, pages 1-11.
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Jin-Hong Zhao, Yang Ding, Yue-Jin Yuan, Hong-Wei Xiao, Chun-Li Zhou, Ming-Lei Tan & Xuan-Ming Tang. (2018) Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango. International Journal of Food Science & Technology 53:11, pages 2602-2609.
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Kutaila Abbas Al-Farsi, Nasser Abdullah Al-Habsi & Mohammad Shafiur Rahman. (2018) State Diagram of Crystallized Date-Syrup: Freezing Curve, Glass Transition, Crystals-Melting and Maximal-Freeze-Concentration Condition. Thermochimica Acta 666, pages 166-173.
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A. Grajales-Lagunes, C. Rivera-Bautista, I.O. Loredo-García, R. González-García, M.M. González-Chávez, S.J. Schmidt & M.A. Ruiz-Cabrera. (2018) Using model food systems to develop mathematical models for construction of state diagrams of fruit products. Journal of Food Engineering 230, pages 72-81.
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Jie Wan, Guohui Zhou, Shunjing Luo, Chengmei Liu, Fei Liu & Yueping Ding. (2018) State Diagram for a Waxy Rice Starch-Soluble Dietary Fiber Composite System. Starch - Stärke 70:7-8, pages 1700274.
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Hugo Espinosa-Andrews & Rogelio Rodríguez-Rodríguez. (2017) Water state diagram and thermal properties of fructans powders. Journal of Thermal Analysis and Calorimetry 132:1, pages 197-204.
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Jie Wan, Yueping Ding, Guohui Zhou, Shunjing Luo, Chengmei Liu & Fei Liu. (2018) Sorption isotherm and state diagram for indica rice starch with and without soluble dietary fiber. Journal of Cereal Science 80, pages 44-49.
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Teresa Witczak, Mariusz Witczak, Anna Stępień, Agata Bednarz & Mirosław Grzesik. (2017) State diagrams of candied orange peel obtained using different hypertonic solutions. Journal of Food Engineering 212, pages 234-241.
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Praveen Kumar Sappati, Balunkeswar Nayak & G. Peter van Walsum. (2017) Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying. Journal of Food Engineering 210, pages 50-61.
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Sithara Suresh, Nasser Al-Habsi, Nejib Guizani & Mohammad Shafiur Rahman. (2017) Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting. Thermochimica Acta 655, pages 129-136.
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Mohammad Shafiur Rahman & Ghalib Said Al-Saidi. (2017) Exploring validity of the macro-micro region concept in the state diagram: Browning of raw and freeze-dried banana slices as a function of moisture content and storage temperature. Journal of Food Engineering 203, pages 32-40.
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Jin-Hong Zhao, Yang Ding, Ying Nie, Hong-Wei Xiao, Yu Zhang, Zhen Zhu & Xuan-Ming Tang. (2016) Glass transition and state diagram for freeze-dried Lentinus edodes mushroom. Thermochimica Acta 637, pages 82-89.
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Khongsak Srikaeo, Chutamas Boonrod & Mohammad Shafiur Rahman. (2016) Effect of storage temperatures on the head rice yield in relation to glass transition temperatures and un-freezable water. Journal of Cereal Science 70, pages 164-169.
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M. Sadeghi, E. Mehryar, J. Razavi & S.A. Mireei. (2016) Moisture Sorption Isotherm and Glass Transition Temperature of Date Powder in Terms of Various Model Systems. Journal of Food Process Engineering 39:1, pages 61-68.
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Jin-Hong Zhao, Fang Liu, Xin Wen, Hong-Wei Xiao & Yuan-Ying Ni. (2015) State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition. Journal of Food Engineering 157, pages 49-56.
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Heny Herawat, Feri Kusnandar, Dede R. Adawiyah, Slamet Budijanto & Mohammad Shafiur Rahman. (2014) Thermal characteristics and state diagram of extruded instant artificial rice. Thermochimica Acta 593, pages 50-57.
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Corina Vásquez, Paulo Díaz-Calderón, Javier Enrione & Silvia Matiacevich. (2013) State diagram, sorption isotherm and color of blueberries as a function of water content. Thermochimica Acta 570, pages 8-15.
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Mohammad Shafiur Rahman. 2013. Dates. Dates
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Amani Al-Rawahi, Mohammad Shafiur Rahman, Mostafa Waly & Gilles J. Guillemin. (2013) Thermal characteristics of a water soluble extract obtained from pomegranate skin: Developing a state diagram for determining stability. Industrial Crops and Products 48, pages 198-204.
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Mohammad Shafiur Rahman, Halaa Al-Hakmani, Ahmed Al-Alawi & Insaaf Al-Marhubi. (2012) Thermal characteristics of freeze-dried camel milk and its major components. Thermochimica Acta 549, pages 116-123.
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Qilong Shi, Xihai Wang, Ya Zhao & Zhongxiang Fang. (2012) Glass transition and state diagram for freeze-dried Agaricus bisporus. Journal of Food Engineering 111:4, pages 667-674.
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Mohammad Shafiur Rahman. (2012) Applications of macro–micro region concept in the state diagram and critical temperature concepts in determining the food stability. Food Chemistry 132:4, pages 1679-1685.
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Huaning Yu & Yunfei Li. (2012) State diagrams of freeze dried colostral whey powders: Effects of additives on the stability of colostral whey powders. Journal of Food Engineering 110:1, pages 117-126.
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Jolanta Tomaszewska-Gras. (2011) Detection of butter adulteration with water using differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry 108:2, pages 433-438.
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Mohammad Shafiur Rahman. 2012. Handbook of Food Process Design. Handbook of Food Process Design
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Nathdanai Harnkarnsujarit & Sanguansri Charoenrein. (2011) Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes. Food Research International 44:10, pages 3188-3194.
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Mohammad Shafiur Rahman, Wijitha Senadeera, Ahmed Al-Alawi, Tuyen Truong, Bhesh Bhandari & Ghalib Al-Saidi. (2009) Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). Food and Bioprocess Technology 4:8, pages 1422-1431.
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Paulo Díaz, Daniel López, Silvia Matiacevich, Fernando Osorio & Javier Enrione. (2011)
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Da-Wen SunShyam Sablani. 2011. Handbook of Frozen Food Processing and Packaging, Second Edition. Handbook of Frozen Food Processing and Packaging, Second Edition
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Paulo Díaz, Olivia Henríquez, Javier Enrione & Silvia Matiacevich. (2011) Thermal transitions of pulp and cuticle of blueberries. Thermochimica Acta 525:1-2, pages 56-61.
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Ghalib Al-Saidi, Mohammad Shafiur Rahman, Ahmed Al-Alawi & Nejib Guizani. (2010) Thermal characteristics of gelatin extracted from shaari fish skin. Journal of Thermal Analysis and Calorimetry 104:2, pages 593-603.
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Maria Pilar Buera, Yrjö Roos, Harry Levine, Louise Slade, Horacio R. Corti, David S. Reid, Tony Auffret & C. Austen Angell. (2011) State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). Pure and Applied Chemistry 83:8, pages 1567-1617.
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Mohammad Shafiur Rahman, Ghalib Al-Saidi, Nejib Guizani & Aminah Abdullah. (2010) Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method. Thermochimica Acta 509:1-2, pages 111-119.
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Shyam S. Sablani, Roopesh M. Syamaladevi & Barry G. Swanson. (2010) A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Engineering Reviews 2:3, pages 168-203.
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Mohammad Shafiur Rahman. (2010) Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature. Journal of Food Engineering 99:4, pages 402-416.
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Nejib Guizani, Ghalib Said Al-Saidi, Mohammad Shafiur Rahman, Salwa Bornaz & Ahmed Ali Al-Alawi. (2010) State diagram of dates: Glass transition, freezing curve and maximal-freeze-concentration condition. Journal of Food Engineering 99:1, pages 92-97.
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Jasim Ahmed. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing
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Roopesh M. Syamaladevi, Shyam S. Sablani, Juming Tang, Joseph Powers & Barry G. Swanson. (2010) Water sorption and glass transition temperatures in red raspberry (Rubus idaeus). Thermochimica Acta 503-504, pages 90-96.
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Ngamjit Lowithun & Sanguansri Charoenrein. (2009) Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan. International Journal of Food Science & Technology 44:11, pages 2183-2188.
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Qi-Long Shi, Ya Zhao, Hai-Hua Chen, Zhao-Jie Li & Chang-Hu Xue. (2009) Glass transition and state diagram for freeze-dried horse mackerel muscle. Thermochimica Acta 493:1-2, pages 55-60.
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M.J. Fabra, P. Talens, G. Moraga & N. Martínez-Navarrete. (2009) Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability. Journal of Food Engineering 93:1, pages 52-58.
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Mohammad Shafiur Rahman, Ruqaya Moosa Al-Belushi, Nejib Guizani, Ghalib Said Al-Saidi & Bassam Soussi. (2009) Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents. Food Chemistry 114:4, pages 1257-1264.
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Roopesh M. Syamaladevi, Shyam S. Sablani, Juming Tang, Joseph Powers & Barry G. Swanson. (2009) State diagram and water adsorption isotherm of raspberry (Rubus idaeus). Journal of Food Engineering 91:3, pages 460-467.
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K.V. Sunooj, K. Radhakrishna, Johnsy George & A.S. Bawa. (2009) Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton. Journal of Food Engineering 91:2, pages 347-352.
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Shyam S. Sablani, Lilia Bruno, Stefan Kasapis & Roopesh M. Symaladevi. (2009) Thermal transitions of rice: Development of a state diagram. Journal of Food Engineering 90:1, pages 110-118.
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J. Li, P. Chinachoti, D. Wang, L.M. Hallberg & X.S. Sun. (2008) Thermal Properties of Ration Components as Affected by Moisture Content and Water Activity During Freezing. Journal of Food Science 73:9, pages E425-E430.
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Shyam S. Sablani, Ashok K. Shrestha & Bhesh R. Bhandari. (2008) A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering 87:3, pages 416-421.
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Mohammad Shafiur Rahman, Ghalib Said Al-Saidi & Nejib Guizani. (2008) Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry 108:2, pages 472-481.
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S.S. Sablani, M.S. Rahman, S. Al-Busaidi, N. Guizani, N. Al-Habsi, R. Al-Belushi & B. Soussi. (2007) Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta 462:1-2, pages 56-63.
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Mohammad Shafiur Rahman, Insaaf Mohd Al-Marhubi & Abdullah Al-Mahrouqi. (2007) Measurement of glass transition temperature by mechanical (DMTA), thermal (DSC and MDSC), water diffusion and density methods: A comparison study. Chemical Physics Letters 440:4-6, pages 372-377.
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Mohammad Shafiur Rahman. (2006) State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science & Technology 17:3, pages 129-141.
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M. Shafiur Rahman, Shyam S. Sablani, N. Al-Habsi, S. Al-Maskri & R. Al-Belushi. (2005) State Diagram of Freeze-dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods. Journal of Food Science 70:2, pages E135-E141.
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