Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes by Gong, Chuting, Liao, Meiji, Zhang, Hangjin, Xu, Yuanrong, Miao, Yubin, Jiao, Shunshan

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Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels by Liao, Meiji, Zhao, Yanyun, Xu, Yuanrong, Gong, Chuting, Jiao, Shunshan

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Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress by Jiao, Shunshan, Zhang, Hangjin, Liao, Meiji, Hayouka, Zvi, Jing, Pu

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Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure by Liao, Meiji, Damayanti, Windi, Xu, Yuanrong, Zhao, Yanyun, Xu, Xuebing, Zheng, Yan, Jiao, Shunshan

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Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels by Liao, Meiji, Zhao, Yanyun, Gong, Chuting, Zhang, Hangjin, Jiao, Shunshan

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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ by Liao, Meiji, Damayanti, Windi, Zhao, Yanyun, Xu, Xuebing, Zheng, Yan, Wu, Juan, Jiao, Shunshan

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Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds by Xu, Yuanrong, Liao, Meiji, Wang, Danfeng, Jiao, Shunshan

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Application of hot air‐assisted radio frequency as second stage drying method for mango slices by Zhang, Hangjin, Gong, Chuting, Wang, Xiaofan, Liao, Meiji, Yue, Jin, Jiao, Shunshan

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