Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

Paulo S. Santos, Marcos Antônio Segatto Silva · Drying Technology · 2008 · 370 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Xiangli Ding, Hui Zhang, Li Wang et al. · Food Hydrocolloids · 2014 · 178 citations

Agriculture, Biochemistry, Food Science +14

Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study

Xinfeng Cheng, Min Zhang, Benu Adhikari et al. · Food and Bioprocess Technology · 2014 · 160 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

Ying Xin, Min Zhang, Benu Adhikari · Journal of Food Engineering · 2013 · 142 citations · Full text

Agriculture, Plant Sciences, Vegetable Processing +13

Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

Mohammad Shafiur Rahman · Journal of Food Engineering · 2009 · 135 citations

Agriculture, Food Science, Food Chemistry +8