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Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties

Food science and technology research, 2024, Vol.30 (1), p.25-36, Article FSTR-D-23-00086

2024

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Quality and microbial evaluation of fresh-cut apples during 10 days of supercooled storage

Food control, 2021-08, Vol.126, p.108014, Article 108014

2021

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Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)

Journal of food engineering, 2017-02, Vol.194, p.9-14

2017

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Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

Journal of food engineering, 2014-03, Vol.125, p.51-58

2014

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Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C

Food science and technology research, 2024, Vol.30 (3), p.323-330, Article FSTR-D-23-00210

2024

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Modeling the metachronous ripening pattern of mature green tomato as affected by cultivar and storage temperature

Scientific reports, 2022-05, Vol.12 (1), p.8241-8241, Article 8241

2022

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Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact

Journal of food engineering, 2022-10, Vol.331, p.111120, Article 111120

2022

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Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Journal of food engineering, 2019-03, Vol.244, p.170-177

2019

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Optimal packaging for strawberry transportation: Evaluation and modeling of the relationship between food loss reduction and environmental impact

Journal of food engineering, 2022-02, Vol.314, p.110767, Article 110767

2022

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Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment

Food science & technology, 2019-02, Vol.100, p.294-299

2019

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Development of a prediction model for the pericarp CIE a value of mature green tomato at different storage temperatures as a function of cumulative ethylene production

Journal of food engineering, 2020-08, Vol.278, p.109945, Article 109945

2020

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Assessment of cumulative freezing frequency of supercooled fresh-cut onion: Effects of sample size, supercooling temperature, and supercooled storage time

Journal of agriculture and food research, 2022-12, Vol.10, p.100440, Article 100440

2022

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Electric and mechanical detection of changes in heated apple flesh

Journal of food engineering, 2019-11, Vol.261, p.26-31

2019

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Life cycle assessment of apple exported from Japan to Taiwan and potential environmental impact abatement

Engineering in agriculture, environment and food, 2023, Vol.16 (1), p.1-14

2023

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Quality Evaluation of Shiitake Mushrooms Dried by Vacuum Microwave Treatment

Food Science and Technology Research, 2020, Vol.26(3), pp.339-350

2020

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The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

Journal of food engineering, 2016-01, Vol.168, p.113-118

2016

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Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field

IEEJ transactions on electrical and electronic engineering, 2020-07, Vol.15 (7), p.1123-1125

2020

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Ideal packaging for ripened peaches determined through modeling the relationship between food loss reduction and life cycle environmental impacts

Packaging technology & science, 2023-04, Vol.36 (4), p.253-263

2023

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Drying characteristics of kiwifruit during hot air drying

Journal of food engineering, 2008-03, Vol.85 (2), p.303-308

2008

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A techno-economic and environmental evaluation of the life cycle of bioethanol produced from rice straw by RT-CaCCO process

Biomass & bioenergy, 2012-02, Vol.37, p.188-195

2012

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Lifecycle assessment of peach transportation considering trade-off between food loss and environmental impact

The international journal of life cycle assessment, 2021-04, Vol.26 (4), p.822-837

2021

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Evaluation of the life cycle of bioethanol produced from rice straws

Bioresource technology, 2012-04, Vol.110, p.239-244

2012

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Applicability of vacuum‐microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Journal of food processing and preservation, 2018-06, Vol.42 (6), p.e13625-n/a

2018

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Assessing the supercooling of fresh-cut onions at −5°C using electrical impedance analysis

Food quality and safety, 2020-05, Vol.4 (2), p.55-58

2020

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Sweet potato having a low temperature-gelatinizing starch as a promising feedstock for bioethanol production

Biomass & bioenergy, 2012-04, Vol.39, p.120-127

2012

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Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties

Quality and microbial evaluation of fresh-cut apples during 10 days of supercooled storage

Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)

Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C

Modeling the metachronous ripening pattern of mature green tomato as affected by cultivar and storage temperature

Determination of the most environmentally friendly packaging for peach during transportation by modeling the relationship between food loss reduction and environmental impact

Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

Optimal packaging for strawberry transportation: Evaluation and modeling of the relationship between food loss reduction and environmental impact

Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment

Development of a prediction model for the pericarp CIE a value of mature green tomato at different storage temperatures as a function of cumulative ethylene production

Assessment of cumulative freezing frequency of supercooled fresh-cut onion: Effects of sample size, supercooling temperature, and supercooled storage time

Electric and mechanical detection of changes in heated apple flesh

Life cycle assessment of apple exported from Japan to Taiwan and potential environmental impact abatement

Quality Evaluation of Shiitake Mushrooms Dried by Vacuum Microwave Treatment

The influence of inhibit avoid water defect responses by heat pretreatment on hot air drying rate of spinach

Influence of Drying Rate on Hot Air Drying Processing of Fresh Foods Using Pulsed Electric Field

Ideal packaging for ripened peaches determined through modeling the relationship between food loss reduction and life cycle environmental impacts

Drying characteristics of kiwifruit during hot air drying

A techno-economic and environmental evaluation of the life cycle of bioethanol produced from rice straw by RT-CaCCO process

Lifecycle assessment of peach transportation considering trade-off between food loss and environmental impact

Evaluation of the life cycle of bioethanol produced from rice straws

Applicability of vacuum‐microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

Assessing the supercooling of fresh-cut onions at −5°C using electrical impedance analysis

Sweet potato having a low temperature-gelatinizing starch as a promising feedstock for bioethanol production

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