Xiao-Ming Fang

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Jun Wang, Xuhai Yang, Arun S. Mujumdar et al. · LWT · 2016 · 224 citations

Agriculture, Biochemistry, Food Science +17

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Jun Wang, Xiao-Ming Fang, Arun S. Mujumdar et al. · Food Chemistry · 2016 · 187 citations

Agriculture, Food Science, Horticultural Sciences +14

Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes

Long Xie, Arun S. Mujumdar, Xiao-Ming Fang et al. · Food and Bioproducts Processing · 2017 · 183 citations

Agriculture, Food Science, Horticultural Sciences +17

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar et al. · Food Chemistry · 2020 · 157 citations

Agriculture, Food Science, Food Analysis +15

Drying characteristics and modeling of yam slices under different relative humidity conditions

Hao‐Yu Ju, Hamed M. El‐Mashad, Xiao-Ming Fang et al. · Drying Technology · 2015 · 121 citations

Agriculture, Food Science, Computational Heat Transfer +15