Works matching AU Pan, Zhongli
Results: 89
Effect of Ultrasonic Treatment of Brown Rice at Different Temperatures on Cooking Properties and Quality.
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- Cereal Chemistry, 2010, v. 87, n. 5, p. 403, doi. 10.1094/CCHEM-02-10-0034
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- Article
Flame-catalytic infrared dry system for tomato continuous peeling.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 147, p. 124, doi. 10.1016/j.fbp.2024.06.006
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- Article
Viscoelastic properties of tomato peels produced from catalytic infrared and lye peeling methods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 337, doi. 10.1016/j.fbp.2019.11.019
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- Article
Influences of harvester and weather conditions on field loss and milling quality of rough rice.
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- International Journal of Agricultural & Biological Engineering, 2017, v. 10, n. 4, p. 216, doi. 10.25165/j.ijabe.20171004.2993
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- Article
Drying characteristics and quality of bananas under infrared radiation heating.
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- International Journal of Agricultural & Biological Engineering, 2013, v. 6, n. 3, p. 58, doi. 10.3965/j.ijabe.20130603.008
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- Article
Overview of biomass pretreatment for cellulosic ethanol production.
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- International Journal of Agricultural & Biological Engineering, 2009, v. 2, n. 3, p. 51, doi. 10.3965/j.issn.1934-6344.2009.03.051-068
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- Article
Effects of infrared radiation combined with heating on grape seeds and oil quality.
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- Food Science & Technology International, 2019, v. 25, n. 2, p. 160, doi. 10.1177/1082013218808902
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- Article
Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures.
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- International Journal of Food Engineering, 2021, v. 17, n. 4, p. 275, doi. 10.1515/ijfe-2020-0223
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- Article
Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0384
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- Article
Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 683, doi. 10.1515/ijfe-2014-0034
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- Article
Efficacy in Microbial Sterilization of PulsedMagnetic Field Treatment.
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- International Journal of Food Engineering, 2008, v. 4, n. 4, p. 1, doi. 10.2202/1556-3758.1177
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- Article
Improving the flavor of microbone meal with Flavourzyme by response surface method.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13040
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- Article
Catalytic Infrared and Hot Air Dehydration of Carrot Slices.
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- Journal of Food Process Engineering, 2014, v. 37, n. 2, p. 111, doi. 10.1111/jfpe.12066
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- Article
ADSORPTION CHARACTERISTICS OF FUNCTIONAL SOY PROTEIN PRODUCTS.
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- Journal of Food Process Engineering, 2003, v. 25, n. 6, p. 499, doi. 10.1111/j.1745-4530.2003.tb00648.x
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- Article
Kinetic modeling for enzymatic hydrolysis of pretreated creeping wild ryegrass.
- Published in:
- Biotechnology & Bioengineering, 2009, v. 102, n. 6, p. 1558, doi. 10.1002/bit.22197
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- Article
An overview of progress, challenges, needs and trends in mathematical modeling approaches in food drying.
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- Drying Technology, 2023, v. 41, n. 16, p. 2586, doi. 10.1080/07373937.2023.2207636
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- Article
Effect of cold atmospheric pressure plasma pretreatment on the drying kinetics, physicochemical properties and selected bioactive compounds of okra pods subjected to hot air impingement drying.
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- Drying Technology, 2023, v. 41, n. 15, p. 2405, doi. 10.1080/07373937.2023.2251050
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- Article
Postharvest blanching and drying of industrial hemp (Cannabis sativa L.) with infrared and hot air heating for enhanced processing efficiency and microbial inactivation.
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- Drying Technology, 2023, v. 41, n. 9, p. 1454, doi. 10.1080/07373937.2022.2159973
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- Article
Simulation of walnut drying under hot air heating using a nonequilibrium multiphase transfer model.
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- Drying Technology, 2022, v. 40, n. 5, p. 987, doi. 10.1080/07373937.2020.1846552
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- Article
Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network.
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- Drying Technology, 2021, v. 39, n. 3, p. 405, doi. 10.1080/07373937.2020.1817063
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- Article
Design and performance evaluation of a pilot-scale pulsed vacuum infrared drying (PVID) system for drying of berries.
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- Drying Technology, 2020, v. 38, n. 10, p. 1340, doi. 10.1080/07373937.2019.1639725
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- Article
Walnut structure and its influence on the hydration and drying characteristics.
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- Drying Technology, 2020, v. 38, n. 8, p. 975, doi. 10.1080/07373937.2019.1605610
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- Article
Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of <italic>Poria</italic> cubes.
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- Drying Technology, 2018, v. 36, n. 8, p. 908, doi. 10.1080/07373937.2017.1362647
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- Article
Pulsed vacuum drying (PVD) technology improves drying efficiency and quality of <italic>Poria</italic> cubes.
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- 2018
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- Publication type:
- Abstract
Drying characteristics and modeling of yam slices under different relative humidity conditions.
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- Drying Technology, 2016, v. 34, n. 3, p. 296, doi. 10.1080/07373937.2015.1052082
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- Article
Effect of Geometry of Rice Kernels on Drying Modeling Results.
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- Drying Technology, 2012, v. 30, n. 8, p. 801, doi. 10.1080/07373937.2012.665112
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- Article
Moisture Diffusivity in Rice Components During Absorption and Desorption.
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- Drying Technology, 2011, v. 29, n. 8, p. 939, doi. 10.1080/07373937.2011.561942
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- Article
The capability of Bacillus pseudomycoides from soil to remove Cu(II) in water and prevent it from entering plants.
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- Journal of Applied Microbiology, 2022, v. 132, n. 3, p. 1914, doi. 10.1111/jam.15343
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- Article
Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13531
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- Article
Moisture Removal Characteristics of Thin Layer Rough Rice under Sequenced Infrared Radiation Heating and Cooling.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 1, p. 430, doi. 10.1111/j.1745-4549.2012.00791.x
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- Article
QUALITY OF FROZEN FRUIT BARS MANUFACTURED THROUGH INFRARED PARTIAL DEHYDRATION.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 784, doi. 10.1111/j.1745-4549.2012.00720.x
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- Article
EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 5, p. 632, doi. 10.1111/j.1745-4549.2007.00154.x
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- Article
New Method for 5′−Nucleotidase Preparation and Evaluation of Its Catalytic Activity.
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- Foods, 2024, v. 13, n. 5, p. 708, doi. 10.3390/foods13050708
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- Article
Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix).
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- Foods, 2023, v. 12, n. 17, p. 3169, doi. 10.3390/foods12173169
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- Article
Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp (Carassius auratus).
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- Foods, 2023, v. 12, n. 4, p. 792, doi. 10.3390/foods12040792
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- Article
Experiment and dynamics of dehydration and inactivation of enzyme of potato slices by simultaneous infrared dry-blanching.
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- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 7, p. 304, doi. 10.3969/j.issn.1002-6819.2015.07.043
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- Publication type:
- Article
Phenolic composition of pomegranate peel extracts using an liquid chromatography-mass spectrometry approach with silica hydride columns.
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- Journal of Separation Science, 2017, v. 40, n. 7, p. 1449, doi. 10.1002/jssc.201601310
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- Article
Catalytic Infrared Dehydration of Onions.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 9, p. E351, doi. 10.1111/j.1750-3841.2006.00170.x
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- Article
Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma Treatment.
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- Food & Bioprocess Technology, 2022, v. 15, n. 5, p. 1168, doi. 10.1007/s11947-022-02798-0
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- Article
Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries.
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- Food & Bioprocess Technology, 2020, v. 13, n. 11, p. 1918, doi. 10.1007/s11947-020-02525-7
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- Publication type:
- Article
Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties.
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- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1848, doi. 10.1007/s11947-020-02507-9
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- Article
Improvement in Storage Stability of Infrared-Dried Rough Rice.
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- Food & Bioprocess Technology, 2016, v. 9, n. 6, p. 1010, doi. 10.1007/s11947-016-1690-5
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- Article
Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction.
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- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/9478133
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- Article
Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2556, doi. 10.1002/fsn3.1105
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- Article
Effect of foxtail millet protein hydrolysates on lowering blood pressure in spontaneously hypertensive rats.
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- European Journal of Nutrition, 2017, v. 56, n. 6, p. 2129, doi. 10.1007/s00394-016-1252-7
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- Article
Application of Induction Heating in Food Processing and Cooking.
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- Food Engineering Reviews, 2017, v. 9, n. 2, p. 82, doi. 10.1007/s12393-016-9156-0
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- Article
Research progress in the application of catalytic infrared technology in fruit and vegetable processing.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13291
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- Article
Front Cover: Cover Image, Volume 21, Issue 2.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. NA, doi. 10.1111/1541-4337.12946
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- Article
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1702, doi. 10.1111/1541-4337.12906
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- Article
Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating.
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- Food & Bioprocess Technology, 2015, v. 8, n. 5, p. 1149, doi. 10.1007/s11947-015-1480-5
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- Publication type:
- Article