Pretreatment With Dense-Phase Carbon Dioxide Improves Jujube Quality After Hot-Air/Microwave Drying. [PDF]
J Food SciJia W, Guo H, Jin X, Song F.
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Three-dimensional conjugate fluid-solid modeling of joint transport phenomena during frying of potato at variable oil temperatures. [PDF]
Curr Res Food SciDehghannya J, Safari A, Ghanbarzadeh B.
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Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support. [PDF]
FoodsZhang K +7 more
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Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation. [PDF]
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High Voltage Electrostatic Field Pretreatment Combined With Infrared Hot Air Technique for Fresh-Cut Mango Slices: Drying Kinetics and Quality Evaluation. [PDF]
J Food SciZhou W, Zhang M, Shi H, Li J, Yu D.
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Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]
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