Mo Zhou

Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system

Drying of Garlic Slices (Allium SativumL.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying