The low‐field NMR studies the change in cellular water in tilapia fillet tissue during different drying conditions

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

(2020) Jian‐Gang Ling et al.   JOURNAL OF FOOD SCIENCE

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

(2018) Mingqian Tan et al.   FOOD RESEARCH INTERNATIONAL

Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue

(2018) Md Imran H. Khan et al.   FOOD RESEARCH INTERNATIONAL

The impacts of vacuum microwave drying on osmosis dehydration of tilapia fillets

(2018) Qi Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Cellular water distribution, transport, and its investigation methods for plant-based food material

(2017) Md. Imran H. Khan et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue

(2016) Malgorzata Nowacka et al.   APPLIED ACOUSTICS

Determination of appropriate effective diffusivity for different food materials

(2016) M. I. H. Khan et al.   DRYING TECHNOLOGY

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

(2016) Paula Sette et al.   FOOD AND BIOPRODUCTS PROCESSING

Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

(2016) Md Imran H. Khan et al.   Innovative Food Science & Emerging Technologies

Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

(2016) Carla da Silva Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage

(2016) Weili Rao et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Analysis of Moisture Transfer During the Drying of Clay Tiles with Particular Reference to an Estimation of the Time-Dependent Effective Diffusivity

(2014) Miloš Vasić et al.   DRYING TECHNOLOGY

Effect of far-infrared drying on the water state and glass transition temperature in carrots

(2014) Congcong Xu et al.   JOURNAL OF FOOD ENGINEERING

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

(2013) Hildur Einarsdóttir et al.   Innovative Food Science & Emerging Technologies

Analytical two-dimensional analysis of the transport phenomena occurring during convective drying: Apple slices

(2013) J.A. Esfahani et al.   JOURNAL OF FOOD ENGINEERING

Trends in Processing Technologies for Dried Aquatic Products

(2011) Yingqiang Wang et al.   DRYING TECHNOLOGY

Influence of pectin modification on water binding properties

(2011) Ulrike Einhorn-Stoll et al.   FOOD HYDROCOLLOIDS

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Water transport in cellular tissues during thermal processing

(2010) Amit Halder et al.   AICHE JOURNAL

Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

(2010) Zhen-hua Duan et al.   FOOD AND BIOPRODUCTS PROCESSING

Thin layer drying model for simulating the drying of Tilapia fish (Oreochromis niloticus) in a solar tunnel dryer

(2010) G.M. Kituu et al.   JOURNAL OF FOOD ENGINEERING

Effects of pressure processing on strawberry studied by nuclear magnetic resonance

(2009) L. Otero et al.   Innovative Food Science & Emerging Technologies

Microwave freeze drying of sea cucumber (Stichopus japonicus)

(2009) Xu Duan et al.   JOURNAL OF FOOD ENGINEERING

Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration

(2008) Fabiano A.N. Fernandes et al.   JOURNAL OF FOOD ENGINEERING