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Modern drying techniques such as radiofrequency, infrared, microwave, pulse vacuum drying, plasma treatment, etc. for processing and storage of foods especially on grains.Effects of above-mentioned modern techniques on physicochemical, chemical, rheological, microstructure, and textural properties of foods.
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论文共 14 篇作者统计合作学者相似作者
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Food Chemistry (2024)
FOOD RESEARCH INTERNATIONAL (2024)
Naveed Mahmood,Bertrand Muhoza, Anjineyulu Kothakot,Zeeshan Munir,Yuyang Huang,Yue Zhang,R. Pandiselvam, Sohail Iqbal,Shuang Zhang,Yang Li
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYno. 1 (2024): 1-22
Critical reviews in food science and nutritionno. 26 (2023): 9365-9381
Applied thermal engineering (2023): 119230-119230
Yue Zhang, Linjie Wang, Yanlong Bu,Xingyi Li,Shuhao Zhang, Yuanchang Qin, Ruiyang Wang,R. Pandiselvam,Naveed Mahmood,Yanhong Liu
Food control (2023): 109987-109987
Naveed Mahmood,Bertrand Muhoza, Anjineyulu Kothakot,Zeeshan Munir,Yuyang Huang,Yue Zhang,R. Pandiselvam,Sohail Iqbal,Shuang Zhang,Yang Li
Comprehensive reviews in food science and food safetyno. 1 (2023)
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作者统计
#Papers: 14
#Citation: 62
H-Index: 4
G-Index: 7
Sociability: 4
Diversity: 0
Activity: 1
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