Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing by Xu, Baoguo, Azam, Roknul S.M., Wang, Bo, Zhang, Min, Bhandari, Bhesh

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Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativa L.) by Roknul, Azam S. M, Zhang, Min, Mujumdar, Arun S, Wang, Yuchuan

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Study of Drying Uniformity in Pulsed Spouted Microwave–Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality by Wang, Yuchuan, Zhang, Min, Mujumdar, Arun S, Mothibe, Kebitsamang Joseph, Roknul Azam, S. M

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Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides by Xu, Jicheng, Zhang, Min, An, Yanjun, Roknul, Azam SM, Adhikari, Benu

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Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber by Wang, Yuchuan, Zhang, Min, Mujumdar, Arun S., Mothibe, Kebitsamang Joseph, Roknul Azam, S.M.

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Comparison of Three Different Frequency Drying Methods for Barley Chewable Tablets by Wang, Li Ping, Zhang, Min, Huang, Shao Bo, Lu, Li Qun, Roknul Azam, S. M

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Effect of different thawing methods on the efficiency and quality attributes of frozen red radish by Xu, Baoguo, Chen, Jianan, Yuan, Jun, Azam, SM Roknul, Zhang, Min

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New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review by Al Faruq, Abdulla, Zhang, Min, Bhandari, Bhesh, Azam, S.M. Roknul, Khatun, Mst. Husne Ara

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