The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets

Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage

(2021) Yuduan Diao et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

(2021) Kangyi Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters

(2021) G. Jeevarathinam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

The experimental study and modelling the drying kinetics of mussels using ultrasound assisted vacuum drying

(2021) Özlem Gökçe Kocabay   JOURNAL OF THE INDIAN CHEMICAL SOCIETY

Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits

(2021) Ziping Ai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods

(2020) Rui-Lin Yang et al.   Scientific Reports

Performance analysis and mathematical modelling of banana slices in a heat pump drying system

(2020) Cüneyt Tunckal et al.   RENEWABLE ENERGY

Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

(2020) Jingna Wu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)

(2020) Pierrick Stévant et al.   Algal Research-Biomass Biofuels and Bioproducts

Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying

(2020) Xiaowei Shi et al.   Innovative Food Science & Emerging Technologies

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

(2020) Nina Gringer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing

(2020) Dawei Yu et al.   LWT-FOOD SCIENCE AND 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

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

(2019) Viji Pankyamma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

(2019) Aslı Aksoy et al.   Foods

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Quality characteristics of cold-dried beef slices

(2019) Elif Aykın-Dinçer et al.   MEAT SCIENCE

Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

(2019) Pellegrino Conte et al.   BIOSYSTEMS ENGINEERING

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

(2018) Xiujin Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Innovative technologies for producing and preserving intermediate moisture foods: A review

(2018) Liqing Qiu et al.   FOOD RESEARCH INTERNATIONAL

Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying

(2017) Weiqiao Lv et al.   Food and Bioprocess Technology

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review

(2016) Roopesh M. Syamaladevi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

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

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

(2014) Lin-Lin Qi et al.   DRYING TECHNOLOGY

Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods

(2012) Yingqiang Wang et al.   Food and Bioprocess Technology

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Energy efficiency improvements in longan drying practice

(2008) N. Tippayawong et al.   ENERGY