Zhengfu Wang

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Kejing An, Dandan Zhao, Zhengfu Wang et al. · Food Chemistry · 2015 · 483 citations

Food Chemistry, Phytochemical, Chinese Ginger +3

Mathematical modeling on hot air drying of thin layer apple pomace

Zhengfu Wang, Junhong Sun, Xiaojun Liao et al. · Food Research International · 2006 · 371 citations

Engineering, Desiccation, Mechanical Engineering +6

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Wang Sijin, Fang Chen, Jihong Wu et al. · Journal of Food Engineering · 2005 · 327 citations

Biomanufacturing, Response Surface Methodology, Pectin Extraction +5

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry

Fang Chen, Yangzhao Sun, Guanghua Zhao et al. · Ultrasonics Sonochemistry · 2007 · 281 citations

Biochemistry, Bioanalysis, Analytical Chemistry +6

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Zhengfu Wang, Junhong Sun, Fang Chen et al. · Journal of Food Engineering · 2006 · 235 citations

Engineering, Desiccation, Mechanical Engineering +8