515 results on '"Mujumdar, A. S."'
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2. Special issue to honour Professor Sakamon Devahastin on his 50th birthday
3. Drying technology development for future starchy staples food processing: Research process, challenges, and application prospects
4. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods
5. Second special issue commemorating four decades of Drying Technology
6. Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects
7. Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes
8. Understanding the coffee ring effect: how it has led to advanced applications
9. 40th anniversary commemorative issue of Drying Technology
10. A simple solar crop drying and pasteurizing system appropriate for smallholder and subsistence farmers in tropical and subtropical regions
11. Expert reviews for assessment of recent developments and future prospectives of global drying R&D
12. Thermal-hydraulic performance of flat-plate microchannel with fractal tree-like structure and self-affine rough wall
13. Advances in prepared dish processing using efficient physical fields: A review
14. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review
15. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes
16. Importance of renewable energy in the fight against global climate change
17. Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review
18. Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review
19. Effect of chemical and natural product additives on anthocyanins, color, total antioxidant properties of rose powder and stability of anthocyanins during storage
20. Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques
21. New strategies on the application of artificial intelligence in the field of phytoremediation
22. Modern techniques for sludge dewaterability improvement
23. Special issue to honour professor Min Zhang for his contribution to food drying R&D
24. Novel drying techniques for controlling microbial contamination in fresh food: A review
25. Comparative study of intermediate-wave and catalytic infrared drying on the kinetics and physicochemical properties of pineapple rings
26. Book review
27. Investigation on the discoloration of freeze-dried carrots and the color protection by microwave combined with coating pretreatment
28. Hot-air impingement roast drying of beef jerky: Effect of relative humidity on quality attributes
29. Superheated steam processing: An emerging technology to improve food quality and safety
30. Efficient drying of laser-treated raspberry in a pulse-spouted microwave freeze dryer
31. Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment
32. Novel drying and pretreatment methods for control of pesticide residues in fruits and vegetables: A review
33. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities
34. Extraction of functional extracts from berries and their high quality processing: a comprehensive review
35. Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives
36. An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying
37. Valorization of turmeric (Curcuma longa L.) rhizome: Effect of different drying methods on antioxidant capacity and physical properties
38. Recipients of 2020–2021 Arun S. Mujumdar Medals
39. Application advantages of new non-thermal technology in juice browning control: A comprehensive review
40. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review
41. Role of expert reviews for assessment of current developments in global drying R&D
42. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils
43. Nanotechnology for Food Safety and Security: A Comprehensive Review
44. Simulation of temperature during vacuum microwave drying of mixed potato and apple slices
45. Archival publications on drying
46. Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating
47. Innovative applications of freeze-drying to produce compound formula instant foods: A review
48. Technological innovations or advancement in detecting frozen and thawed meat quality: A review
49. Terahertz Spectroscopy: A Powerful Technique for Food Drying Research
50. Drying of tomatoes and tomato processing waste: a critical review of the quality aspects
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