| Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review LZ Deng, AS Mujumdar, Q Zhang, XH Yang, J Wang, ZA Zheng, ZJ Gao, ... Critical reviews in food science and nutrition 59 (9), 1408-1432, 2019 | 392 | 2019 |
| Recent developments and trends in thermal blanching–A comprehensive review HW Xiao, Z Pan, LZ Deng, HM El-Mashad, XH Yang, AS Mujumdar, ... Information processing in agriculture 4 (2), 101-127, 2017 | 384 | 2017 |
| Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer HW Xiao, CL Pang, LH Wang, JW Bai, WX Yang, ZJ Gao Biosystems Engineering 105 (2), 233-240, 2010 | 325 | 2010 |
| Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure LZ Deng, XH Yang, AS Mujumdar, JH Zhao, D Wang, Q Zhang, J Wang, ... Drying Technology 36 (8), 893-907, 2018 | 229 | 2018 |
| Pulsed vacuum drying enhances drying kinetics and quality of lemon slices J Wang, CL Law, PK Nema, JH Zhao, ZL Liu, LZ Deng, ZJ Gao, HW Xiao Journal of Food Engineering 224, 129-138, 2018 | 215 | 2018 |
| Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review LZ Deng, AS Mujumdar, Z Pan, SK Vidyarthi, J Xu, M Zielinska, HW Xiao Critical reviews in food science and nutrition 60 (15), 2481-2508, 2020 | 200 | 2020 |
| Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes JW Bai, DW Sun, HW Xiao, AS Mujumdar, ZJ Gao Innovative Food Science & Emerging Technologies 20, 230-237, 2013 | 200 | 2013 |
| Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper … J Wang, XH Yang, AS Mujumdar, D Wang, JH Zhao, XM Fang, Q Zhang, ... Lwt 77, 337-347, 2017 | 195 | 2017 |
| Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices HW Xiao, XD Yao, H LIN, WX Yang, JS Meng, ZJ Gao Journal of Food Process Engineering 35 (3), 370-390, 2012 | 189 | 2012 |
| Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying HW Xiao, CL Law, DW Sun, ZJ Gao Drying Technology 32 (4), 418-427, 2014 | 183 | 2014 |
| Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.) XL Zhang, CS Zhong, AS Mujumdar, XH Yang, LZ Deng, J Wang, ... Journal of Food Engineering 241, 51-57, 2019 | 157 | 2019 |
| The application of superheated steam impingement blanching (SSIB) in agricultural products processing–A review HW Xiao, JW Bai, DW Sun, ZJ Gao Journal of Food Engineering 132, 39-47, 2014 | 157 | 2014 |
| Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.) J Wang, XM Fang, AS Mujumdar, JY Qian, Q Zhang, XH Yang, YH Liu, ... Food chemistry 220, 145-152, 2017 | 156 | 2017 |
| Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes L Xie, AS Mujumdar, XM Fang, J Wang, JW Dai, ZL Du, HW Xiao, Y Liu, ... Food and Bioproducts Processing 102, 320-331, 2017 | 155 | 2017 |
| Air impingement drying characteristics and quality of carrot cubes HWEI XIAO, ZJ GAO, HAI Lin, WENXIA YANG Journal of Food Process Engineering 33 (5), 899-918, 2010 | 146 | 2010 |
| Drying characteristics and modeling of yam slices under different relative humidity conditions HY Ju, HM El-Mashad, XM Fang, Z Pan, HW Xiao, YH Liu, ZJ Gao Drying technology 34 (3), 296-306, 2016 | 133 | 2016 |
| Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered GZJ Xiao Hong-Wei, Bai Jun-Wen, Xie Long, Sun Da-Wen Food and Bioproducts Processing 94 (2), 581-591, 2015 | 128 | 2015 |
| Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves GZJ Dai Jian-Wu, Rao Jun-Quan, Wang Dong, Xie Long, Xiao Hong-Wei, Liu Yan-Hong Drying Technolog 33 (3), 365-376, 2015 | 119 | 2015 |
| High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure LZ Deng, Z Pan, AS Mujumdar, JH Zhao, ZA Zheng, ZJ Gao, HW Xiao Food Control 96, 104-111, 2019 | 115 | 2019 |
| Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying XH Yang, LZ Deng, AS Mujumdar, HW Xiao, Q Zhang, Z Kan Journal of Food Engineering 231, 101-108, 2018 | 115 | 2018 |
Jun-Wen Bai（白竣文）School of Food and Biological Engineering, Jiangsu UniversityVerified email at ujs.edu.cn
