Kehinde A. Taiwo

Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

B.I.O. Ade‐Omowaye, A. Angersbach, Kehinde A. Taiwo et al. · Trends in Food Science & Technology · 2001 · 193 citations

Engineering, Health Sciences, Environmental Engineering +11

Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures

Kehinde A. Taiwo, A. Angersbach, Dietrich Knorr · Journal of Food Engineering · 2002 · 115 citations

Food Chemistry, Apple Slices, Health Sciences +10

Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos

Wahyuningsih Tedjo, Kehinde A. Taiwo, Mohammad Naghi Eshtiaghi et al. · Journal of Food Engineering · 2002 · 111 citations

Engineering, Diffusion Resistance, Environmental Engineering +8

Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes

Kehinde A. Taiwo, Oon‐Doo Baik · LWT · 2006 · 99 citations

Fried Sweet Potatoes, Food Engineering, Food Processing +3

Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics

Kehinde A. Taiwo, Mohammad Naghi Eshtiaghi, B.I.O. Ade‐Omowaye et al. · International Journal of Food Science & Technology · 2003 · 99 citations

Engineering, Food Biophysics, Atmospheric Pressure +16