Linyan Zhou

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

Qinqin Chen, Jinfeng Bi, Xinye Wu et al. · LWT · 2015 · 154 citations

Food Chemistry, Desiccation, Medium-wave Infrared Radiation +6

Effect of high pressure carbon dioxide on the quality of carrot juice

Linyan Zhou, Yuanyuan Wang, Jihong Wu et al. · Innovative Food Science & Emerging Technologies · 2009 · 149 citations

Carrot Juice, Food Processing, Post-harvest Physiology +4

Change of the rheological properties of mango juice by high pressure homogenization

Linyan Zhou, Yunjing Guan, Jinfeng Bi et al. · LWT · 2017 · 129 citations

High Pressure Homogenization, Biomanufacturing, Mango Juice +6

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Qinqin Chen, Zhaolu Li, Jinfeng Bi et al. · LWT · 2017 · 112 citations

Food Chemistry, Food Analysis, Food Preservation +2

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Xu Si, Qinqin Chen, Jinfeng Bi et al. · Journal of the Science of Food and Agriculture · 2015 · 105 citations