| Year |
Citation |
Score |
| 2024 |
Jin W, Zhang M, Mujumdar AS. A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips. Foods (Basel, Switzerland). 13. PMID 38254498 DOI: 10.3390/foods13020197 |
0.351 |
|
| 2023 |
Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. Critical Reviews in Food Science and Nutrition. 1-19. PMID 37498207 DOI: 10.1080/10408398.2023.2240892 |
0.303 |
|
| 2023 |
Shen D, Zhang M, Mujumdar AS, Ma Y. Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects. Critical Reviews in Food Science and Nutrition. 1-21. PMID 37462236 DOI: 10.1080/10408398.2023.2235703 |
0.314 |
|
| 2023 |
Huang J, Zhang M, Mujumdar AS, Ma Y. Technological innovations enhance postharvest fresh food resilience from a supply chain perspective. Critical Reviews in Food Science and Nutrition. 1-23. PMID 37409544 DOI: 10.1080/10408398.2023.2232464 |
0.333 |
|
| 2023 |
Tang T, Zhang M, Lim Law C, Mujumdar AS. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges. Food Research International (Ottawa, Ont.). 170: 112984. PMID 37316019 DOI: 10.1016/j.foodres.2023.112984 |
0.308 |
|
| 2022 |
Wang X, Zhang M, Mujumdar AS, Li J. Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition. Food Research International (Ottawa, Ont.). 164: 112404. PMID 36737986 DOI: 10.1016/j.foodres.2022.112404 |
0.321 |
|
| 2022 |
Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Research International (Ottawa, Ont.). 163: 112252. PMID 36596164 DOI: 10.1016/j.foodres.2022.112252 |
0.321 |
|
| 2022 |
Teng X, Li C, Mujumdar AS, Zhang M. Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods (Basel, Switzerland). 11. PMID 36553853 DOI: 10.3390/foods11244111 |
0.343 |
|
| 2022 |
Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Critical Reviews in Food Science and Nutrition. 1-15. PMID 36300891 DOI: 10.1080/10408398.2022.2138260 |
0.301 |
|
| 2022 |
Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Critical Reviews in Food Science and Nutrition. 1-12. PMID 36260286 DOI: 10.1080/10408398.2022.2134979 |
0.317 |
|
| 2022 |
Niu D, Zhang M, Mujumdar AS, Cao P. Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review. Critical Reviews in Food Science and Nutrition. 1-13. PMID 36062820 DOI: 10.1080/10408398.2022.2117129 |
0.307 |
|
| 2022 |
Demei K, Zhang M, Phuhongsung P, Mujumdar AS. 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International (Ottawa, Ont.). 156: 111120. PMID 35651001 DOI: 10.1016/j.foodres.2022.111120 |
0.344 |
|
| 2022 |
Chen J, Zhang M, Mujumdar AS, Phuhongsunge P. 4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D. Food Chemistry. 387: 132840. PMID 35405556 DOI: 10.1016/j.foodchem.2022.132840 |
0.298 |
|
| 2022 |
Hu R, Zhang M, Mujumdar AS. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Science. 189: 108811. PMID 35398771 DOI: 10.1016/j.meatsci.2022.108811 |
0.368 |
|
| 2022 |
Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Critical Reviews in Food Science and Nutrition. 1-17. PMID 35389273 DOI: 10.1080/10408398.2022.2059440 |
0.456 |
|
| 2022 |
Ren M, Ren Z, Chen L, Zhou C, Okonkwo CE, Mujumdar AS. Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe). Food Chemistry. 386: 132759. PMID 35339079 DOI: 10.1016/j.foodchem.2022.132759 |
0.313 |
|
| 2022 |
Ghazal AF, Zhang M, Mujumdar AS, Ghamry M. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Critical Reviews in Food Science and Nutrition. 1-24. PMID 35225117 DOI: 10.1080/10408398.2022.2045896 |
0.344 |
|
| 2022 |
Zhang L, Zhang M, Mujumdar AS, Liu K. Antibacterial mechanism of ultrasound combined with sodium hypochlorite and their application in pakchoi (Brassica campestris L. ssp. chinensis). Journal of the Science of Food and Agriculture. PMID 35191049 DOI: 10.1002/jsfa.11829 |
0.232 |
|
| 2022 |
Feng T, Zhang M, Sun Q, Mujumdar AS, Yu D. Extraction of functional extracts from berries and their high quality processing: a comprehensive review. Critical Reviews in Food Science and Nutrition. 1-18. PMID 35187995 DOI: 10.1080/10408398.2022.2040418 |
0.349 |
|
| 2022 |
Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Comprehensive Reviews in Food Science and Food Safety. PMID 35179815 DOI: 10.1111/1541-4337.12919 |
0.45 |
|
| 2022 |
Zhao L, Zhang M, Mujumdar AS, Wang H. Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives. Critical Reviews in Food Science and Nutrition. 1-19. PMID 35174744 DOI: 10.1080/10408398.2022.2039896 |
0.35 |
|
| 2022 |
Jiang Q, Zhang M, Mujumdar AS, Hu R. Combination strategy of CO pressurization and ultrasound: To improve the freezing quality of fresh-cut honeydew melon. Food Chemistry. 383: 132327. PMID 35158129 DOI: 10.1016/j.foodchem.2022.132327 |
0.356 |
|
| 2021 |
Zhang X, Zhang M, Xu B, Mujumdar AS, Guo Z. Light-emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation. Comprehensive Reviews in Food Science and Food Safety. PMID 34967490 DOI: 10.1111/1541-4337.12887 |
0.405 |
|
| 2021 |
Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Critical Reviews in Food Science and Nutrition. 1-16. PMID 34961384 DOI: 10.1080/10408398.2021.2019672 |
0.253 |
|
| 2021 |
Liu W, Zhang M, Mujumdar AS, Chen J. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition. 1-15. PMID 34961367 DOI: 10.1080/10408398.2021.2021136 |
0.44 |
|
| 2021 |
Chen C, Zhang M, Mujumdar AS, Phuhongsung P. Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change. Food Research International (Ottawa, Ont.). 148: 110630. PMID 34507774 DOI: 10.1016/j.foodres.2021.110630 |
0.301 |
|
| 2021 |
Qiu L, Zhang M, Mujumdar AS, Chang L. Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq "Crimsin Glory" H.T.) petals during infrared drying. Food Chemistry. 369: 130951. PMID 34474289 DOI: 10.1016/j.foodchem.2021.130951 |
0.291 |
|
| 2021 |
Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Critical Reviews in Food Science and Nutrition. 1-17. PMID 34382891 DOI: 10.1080/10408398.2021.1964434 |
0.418 |
|
| 2021 |
Liu W, Zhang M, Mujumdar AS, Chitrakar B, Yu D. Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium. International Journal of Biological Macromolecules. 181: 631-643. PMID 33798582 DOI: 10.1016/j.ijbiomac.2021.03.172 |
0.299 |
|
| 2021 |
Jiang Q, Zhang M, Mujumdar AS. Novel evaluation technology for the demand characteristics of 3D food printing materials: a review. Critical Reviews in Food Science and Nutrition. 1-16. PMID 33523706 DOI: 10.1080/10408398.2021.1878099 |
0.388 |
|
| 2021 |
Chen K, Zhang M, Bhandari B, Mujumdar AS. Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Research International (Ottawa, Ont.). 139: 109809. PMID 33509452 DOI: 10.1016/j.foodres.2020.109809 |
0.409 |
|
| 2020 |
Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods. Annual Review of Food Science and Technology. PMID 33317321 DOI: 10.1146/annurev-food-062220-112934 |
0.423 |
|
| 2020 |
Jiang Q, Zhang M, Mujumdar AS. UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions. Trends in Food Science & Technology. 105: 200-210. PMID 32982063 DOI: 10.1016/j.tifs.2020.09.011 |
0.32 |
|
| 2019 |
Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Critical Reviews in Food Science and Nutrition. 1-28. PMID 31389257 DOI: 10.1080/10408398.2019.1649633 |
0.42 |
|
| 2019 |
Zielinska M, Ropelewska E, Xiao HW, Mujumdar AS, Law CL. Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. Critical Reviews in Food Science and Nutrition. 1-53. PMID 31257908 DOI: 10.1080/10408398.2019.1632788 |
0.454 |
|
| 2019 |
Cao X, Zhang M, Chitrakar B, Mujumdar AS, Zhong Q, Wang Z, Wang L. Radio frequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption. Journal of the Science of Food and Agriculture. PMID 30868590 DOI: 10.1002/jsfa.9683 |
0.339 |
|
| 2018 |
Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan GSV. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydrate Polymers. 194: 9-17. PMID 29801863 DOI: 10.1016/j.carbpol.2018.04.023 |
0.287 |
|
| 2018 |
Deng LZ, Mujumdar AS, Yang XH, Wang J, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification. Food Chemistry. 261: 292-300. PMID 29739596 DOI: 10.1016/j.foodchem.2018.04.062 |
0.303 |
|
| 2018 |
Wang J, Yang XH, Mujumdar AS, Fang XM, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry. 259: 65-72. PMID 29680063 DOI: 10.1016/j.foodchem.2018.03.123 |
0.299 |
|
| 2018 |
Sun Q, Zhang M, Mujumdar AS. Recent developments of artificial intelligence in drying of fresh food: A review. Critical Reviews in Food Science and Nutrition. 1-65. PMID 29493285 DOI: 10.1080/10408398.2018.1446900 |
0.38 |
|
| 2018 |
Fan K, Zhang M, Mujumdar AS. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition. 1-10. PMID 29319330 DOI: 10.1080/10408398.2017.1420624 |
0.413 |
|
| 2018 |
Cao X, Zhang M, Mujumdar AS, Zhong Q, Wang Z. Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying. Ultrasonics Sonochemistry. 40: 333-340. PMID 28946432 DOI: 10.1016/j.ultsonch.2017.06.014 |
0.354 |
|
| 2017 |
Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review. Critical Reviews in Food Science and Nutrition. 1-25. PMID 29261333 DOI: 10.1080/10408398.2017.1409192 |
0.446 |
|
| 2017 |
Cao X, Zhang M, Mujumdar AS, Zhong Q, Wang Z. Effect of microwave freeze drying on quality and energy supply in drying of barley grass. Journal of the Science of Food and Agriculture. PMID 28833148 DOI: 10.1002/jsfa.8634 |
0.36 |
|
| 2017 |
Fan K, Zhang M, Mujumdar AS. Application of airborne ultrasound in the convective drying of fruits and vegetables: A review. Ultrasonics Sonochemistry. 39: 47-57. PMID 28732971 DOI: 10.1016/j.ultsonch.2017.04.001 |
0.409 |
|
| 2017 |
Wang J, Fang XM, Mujumdar AS, Qian JY, Zhang Q, Yang XH, Liu YH, Gao ZJ, Xiao HW. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chemistry. 220: 145-152. PMID 27855882 DOI: 10.1016/j.foodchem.2016.09.200 |
0.333 |
|
| 2016 |
Cao X, Zhang M, Qian H, Mujumdar AS. Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum drying. Journal of the Science of Food and Agriculture. PMID 27629699 DOI: 10.1002/jsfa.8040 |
0.265 |
|
| 2015 |
Xu JC, Zhang M, Mujumdar AS, Adhikari B. Recent Developments in Smart Freezing Technology Applied to Fresh Foods. Critical Reviews in Food Science and Nutrition. 0. PMID 26463561 DOI: 10.1080/10408398.2015.1074158 |
0.388 |
|
| 2015 |
Xiao HW, Gao ZJ, Mujumdar AS. Seafood: Mining shell waste will not be easy. Nature. 525: 321. PMID 26381976 DOI: 10.1038/525321c |
0.229 |
|
| 2015 |
Zhang M, Chen H, Mujumdar AS, Tang J, Miao S, Wang Y. Recent Developments in High-quality Drying of Vegetables, Fruits and Aquatic Products. Critical Reviews in Food Science and Nutrition. 0. PMID 26055086 DOI: 10.1080/10408398.2014.979280 |
0.468 |
|
| 2015 |
Xiao HW, Mujumdar AS, Che L. Pollution: Uncouple from economy boom Nature. 517: 145. PMID 25567271 DOI: 10.1038/517145b |
0.184 |
|
| 2014 |
Kurnia JC, Sasmito AP, Wong WY, Mujumdar AS. Prediction and innovative control strategies for oxygen and hazardous gases from diesel emission in underground mines. The Science of the Total Environment. 481: 317-34. PMID 24607396 DOI: 10.1016/j.scitotenv.2014.02.058 |
0.249 |
|
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