Xian-Long Yu

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets