| Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review LZ Deng, AS Mujumdar, Q Zhang, XH Yang, J Wang, ZA Zheng, ZJ Gao, ... Critical reviews in food science and nutrition 59 (9), 1408-1432, 2019 | 401 | 2019 |
| Recent developments and trends in thermal blanching–A comprehensive review HW Xiao, Z Pan, LZ Deng, HM El-Mashad, XH Yang, AS Mujumdar, ... Information processing in agriculture 4 (2), 101-127, 2017 | 387 | 2017 |
| Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure LZ Deng, XH Yang, AS Mujumdar, JH Zhao, D Wang, Q Zhang, J Wang, ... Drying Technology 36 (8), 893-907, 2018 | 230 | 2018 |
| Pulsed vacuum drying enhances drying kinetics and quality of lemon slices J Wang, CL Law, PK Nema, JH Zhao, ZL Liu, LZ Deng, ZJ Gao, HW Xiao Journal of Food Engineering 224, 129-138, 2018 | 216 | 2018 |
| Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review LZ Deng, AS Mujumdar, Z Pan, SK Vidyarthi, J Xu, M Zielinska, HW Xiao Critical reviews in food science and nutrition 60 (15), 2481-2508, 2020 | 205 | 2020 |
| Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.) XL Zhang, CS Zhong, AS Mujumdar, XH Yang, LZ Deng, J Wang, ... Journal of Food Engineering 241, 51-57, 2019 | 162 | 2019 |
| High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure LZ Deng, Z Pan, AS Mujumdar, JH Zhao, ZA Zheng, ZJ Gao, HW Xiao Food Control 96, 104-111, 2019 | 117 | 2019 |
| Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying XH Yang, LZ Deng, AS Mujumdar, HW Xiao, Q Zhang, Z Kan Journal of Food Engineering 231, 101-108, 2018 | 115 | 2018 |
| High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure … LZ Deng, AS Mujumdar, XH Yang, J Wang, Q Zhang, ZA Zheng, ZJ Gao, ... Food Chemistry 261, 292-300, 2018 | 100 | 2018 |
| High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape J Wang, AS Mujumdar, LZ Deng, ZJ Gao, HW Xiao, GSV Raghavan Carbohydrate polymers 194, 9-17, 2018 | 93 | 2018 |
| Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods LZ Deng, Y Tao, AS Mujumdar, Z Pan, C Chen, XH Yang, ZL Liu, H Wang, ... Trends in Food Science & Technology 106, 104-112, 2020 | 89 | 2020 |
| Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots LZ Deng, Z Pan, Q Zhang, ZL Liu, Y Zhang, JS Meng, ZJ Gao, HW Xiao Carbohydrate Polymers 222, 114980, 2019 | 85 | 2019 |
| Hot air impingement drying kinetics and quality attributes of orange peel LZ Deng, AS Mujumdar, WX Yang, Q Zhang, ZA Zheng, M Wu, HW Xiao Journal of Food processing and preservation 44 (1), e14294, 2020 | 77 | 2020 |
| Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets ZL Liu, JW Bai, WX Yang, J Wang, LZ Deng, XL Yu, ZA Zheng, ZJ Gao, ... Drying technology, 2019 | 75 | 2019 |
| Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) ZL Liu, L Xie, M Zielinska, Z Pan, LZ Deng, JS Zhang, L Gao, SY Wang, ... Innovative Food Science & Emerging Technologies 77, 102948, 2022 | 66 | 2022 |
| Effect of step-down temperature drying on energy consumption and product quality of walnuts C Chen, C Venkitasamy, W Zhang, L Deng, X Meng, Z Pan Journal of Food Engineering 285, 110105, 2020 | 52 | 2020 |
| Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution ZL Liu, L Xie, M Zielinska, Z Pan, J Wang, LZ Deng, H Wang, HW Xiao Lwt 142, 111013, 2021 | 50 | 2021 |
| Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering Y Li, M Chen, L Deng, Y Liang, Y Liu, W Liu, J Chen, C Liu Journal of Food Engineering 291, 110228, 2021 | 41 | 2021 |
| Color prediction of mushroom slices during drying using Bayesian extreme learning machine ZL Liu, F Nan, X Zheng, M Zielinska, X Duan, LZ Deng, J Wang, W Wu, ... Drying technology 38 (14), 1869-1881, 2020 | 40 | 2020 |
| Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network ZL Liu, ZY Wei, SK Vidyarthi, Z Pan, M Zielinska, LZ Deng, QH Wang, ... Drying Technology 39 (3), 405-417, 2020 | 34 | 2020 |
