Jinhong Zhao

Red pepper (<i>Capsicum annuum</i> L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

Lizhen Deng, Xuhai Yang, Arun S. Mujumdar et al. · Drying Technology · 2017 · 269 citations

Agriculture, Food Science, Horticultural Sciences +15

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

Jun Wang, Chung Lim Law, Prabhat K. Nema et al. · Journal of Food Engineering · 2018 · 248 citations

Agriculture, Food Science, Horticultural Sciences +12

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

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Lizhen Deng, Zhongli Pan, Arun S. Mujumdar et al. · Food Control · 2018 · 185 citations

Agriculture, Biochemistry, Food Science +15

The role of gibberellins in the mitigation of chilling injury in cherry tomato (Solanum lycopersicum L.) fruit

Yang Ding, Jiping Sheng, Shuying Li et al. · Postharvest Biology and Technology · 2014 · 108 citations

Agriculture, Plant Biology, Plant Sciences +14