Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR

Properties of raspberry powder obtained by a new method of fluidised‐bed jet milling and drying compared to other drying methods

(2020) Anna Sadowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries

(2020) María Alejandra Moreno et al.   FOOD HYDROCOLLOIDS

Dehydration modeling of Cordyceps militaris in mid-infrared-assisted convection drying system: Using low-field nuclear magnetic resonance with the aid of ELM and PLSR

(2019) Xiao-Fei Wu et al.   DRYING TECHNOLOGY

Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound

(2019) Dominik Mierzwa et al.   DRYING TECHNOLOGY

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

(2019) Qing Sun et al.   Food and Bioprocess Technology

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

(2019) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity

(2019) Linlin Li et al.   DRYING TECHNOLOGY

A novel low-frequency microwave assisted pulse-spouted bed freeze-drying of Chinese yam

(2019) Linlin Li et al.   FOOD AND BIOPRODUCTS PROCESSING

Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying

(2019) Qing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid

(2019) M. Ozcelik et al.   JOURNAL OF FOOD ENGINEERING

Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions

(2019) Mohammed Mansour et al.   ULTRASONICS SONOCHEMISTRY

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology

(2018) Kai Fan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system

(2018) Weiqiao Lv et al.   DRYING TECHNOLOGY

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

(2018) Linlin Li et al.   DRYING TECHNOLOGY

Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability

(2018) S. Ambros et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

(2018) Yanan Sun et al.   ULTRASONICS SONOCHEMISTRY

Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods

(2017) Fangfang Xu et al.   FOOD RESEARCH INTERNATIONAL

Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation

(2017) Qiu Qin Zhang et al.   JOURNAL OF FOOD ENGINEERING

A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber

(2015) Shaote Geng et al.   Analytical Methods

The Effect of Glass Transition Temperature on the Procedure of Microwave–Freeze Drying of Mushrooms (Agaricus bisporus)

(2014) Guang Yue Ren et al.   DRYING TECHNOLOGY

Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study

(2014) Xin-feng Cheng et al.   Food and Bioprocess Technology

Determining the drying degree and quality of chicken jerky by LF-NMR

(2014) Miaoyun Li et al.   JOURNAL OF FOOD ENGINEERING

Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

(2013) Ying Xin et al.   JOURNAL OF FOOD ENGINEERING

Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes

(2013) Mohammad Reza Amiryousefi et al.   MEAT SCIENCE

A study on microwave vacuum dried re-structured lychee (Litchi chinensis Sonn.) mixed with purple sweet potato (Ipomoea batatas) snacks

(2012) Fang Qiao et al.   FOOD AND BIOPRODUCTS PROCESSING

Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)

(2010) Christian Lyndgaard Hansen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical changes during different stages of MFD/FD banana chips

(2010) Hao Jiang et al.   JOURNAL OF FOOD ENGINEERING

Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

(2009) Rui Wang et al.   DRYING TECHNOLOGY