Development and optimization of novel infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome

The State of Food Insecurity in the World

WFP WFP · 2015 · 3K citations

Public Health, Nutrition, Public Health Nutrition +16

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Kejing An, Dandan Zhao, Zhengfu Wang et al. · Food Chemistry · 2015 · 496 citations

Agriculture, Food Science, Nutritional Sciences +17

Infrared Heating in Food Processing: An Overview

K. V. Krishnamurthy, Harpreet Kaur Khurana, Jun Soojin et al. · Comprehensive Reviews in Food Science and Food Safety · 2008 · 457 citations

Agriculture, Food Science, Food Engineering +16

Food Processing Technology. Principles and Practice

Niels Skovgaard · International Journal of Food Microbiology · 2004 · 444 citations

Agriculture, Food Science, Food Engineering +11

EVALUATION OF PROCESSING TOMATOES FROM TWO CONSECUTIVE GROWING SEASONS: QUALITY ATTRIBUTES, PEELABILITY AND YIELD

Elisabeth Garcia, Diane M. Barrett · Journal of Food Processing and Preservation · 2006 · 111 citations

Agriculture, Crop Sciences, Horticultural Sciences +16