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Arun S Mujumdar - Publications

Affiliations: 
Bioresource Engineering McGill University, Montreal, QC, Canada 
Area:
Drying R&D, transport phenomena, fuel cells, thermal energy storage, food processing
Website:
https://www.mcgill.ca/bioeng/faculty-and-staff/affiliated-staff/arun-s-mujumdar
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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
Low-probability matches (unlikely to be authored by this person)
2023 Niu H, Zhang M, Shen D, Mujumdar AS, Ma Y. Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain. Critical Reviews in Food Science and Nutrition. 1-19. PMID 37009848 DOI: 10.1080/10408398.2023.2195939  0.298
2023 Huo J, Zhang M, Wang D, Mujumdar AS, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. Journal of the Science of Food and Agriculture. PMID 36700618 DOI: 10.1002/jsfa.12472  0.295
2022 Jiang Q, Zhang M, Mujumdar AS. Application of physical field-assisted freezing and thawing to mitigate damage of frozen food. Journal of the Science of Food and Agriculture. PMID 36208477 DOI: 10.1002/jsfa.12260  0.288
2024 Shi H, Zhang M, Mujumdar AS. 3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects. Comprehensive Reviews in Food Science and Food Safety. 23: e13310. PMID 38369929 DOI: 10.1111/1541-4337.13310  0.287
2023 Du Y, Tang T, Zhang M, Mujumdar AS, Phuhongsung P, Yu D. Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time. Journal of Texture Studies. PMID 37218345 DOI: 10.1111/jtxs.12765  0.267
2023 Niu D, Zhang M, Mujumdar AS, Li J. Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein. International Journal of Biological Macromolecules. 253: 127203. PMID 37793534 DOI: 10.1016/j.ijbiomac.2023.127203  0.256
2022 Pattarapon P, Zhang M, Mujumdar AS. Application potential of 3D food printing to improve the oral intake for immunocompromised patients: A review. Food Research International (Ottawa, Ont.). 160: 111616. PMID 36076371 DOI: 10.1016/j.foodres.2022.111616  0.255
2024 Huang J, Zhang M, Mujumdar AS, Li C. Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating. International Journal of Biological Macromolecules. 264: 130629. PMID 38453112 DOI: 10.1016/j.ijbiomac.2024.130629  0.253
2022 Phuhongsung P, Zhang M, Devahastin S, Mujumdar AS. Defects in 3D/4D food printing and their possible solutions: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. PMID 35678036 DOI: 10.1111/1541-4337.12984  0.252
2022 Xu B, Sylvain Tiliwa E, Wei B, Wang B, Hu Y, Zhang L, Mujumdar AS, Zhou C, Ma H. Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices. Ultrasonics Sonochemistry. 88: 106083. PMID 35779429 DOI: 10.1016/j.ultsonch.2022.106083  0.251
2022 Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Critical Reviews in Food Science and Nutrition. 1-23. PMID 36226715 DOI: 10.1080/10408398.2022.2132207  0.246
2010 Yan WQ, Zhang M, Huang LL, Tang J, Mujumdar AS, Sun JC. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave. Journal of the Science of Food and Agriculture. 90: 1300-7. PMID 20474047 DOI: 10.1002/Jsfa.3940  0.236
2023 Kong D, Zhang M, Mujumdar AS, Li J. Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food. Food Research International (Ottawa, Ont.). 165: 112469. PMID 36869482 DOI: 10.1016/j.foodres.2023.112469  0.235
2022 Tang T, Zhang M, Mujumdar AS. Intelligent detection for fresh-cut fruit and vegetable processing: Imaging technology. Comprehensive Reviews in Food Science and Food Safety. PMID 36156851 DOI: 10.1111/1541-4337.13039  0.231
2022 Chen XH, Zhang M, Teng XX, Mujumdar AS. Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying. Food Research International (Ottawa, Ont.). 157: 111220. PMID 35761542 DOI: 10.1016/j.foodres.2022.111220  0.215
2022 Tang T, Zhang M, Mujumdar AS, Teng X. 3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating. Food Research International (Ottawa, Ont.). 158: 111496. PMID 35840205 DOI: 10.1016/j.foodres.2022.111496  0.214
2023 Jiang Q, Zhang M, Mujumdar AS, Chen B. Effects of electric and magnetic field on freezing characteristics of gel model food. Food Research International (Ottawa, Ont.). 166: 112566. PMID 36914313 DOI: 10.1016/j.foodres.2023.112566  0.211
2021 Zhang J, Yagoub AEA, Sun Y, Mujumdar AS, Ma H, Wahia H, Zhou C. Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushroom. Journal of the Science of Food and Agriculture. PMID 33709503 DOI: 10.1002/jsfa.11212  0.199
2022 Teng X, Zhang M, Mujumdar AS, Wang H. Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods. Food Chemistry. 393: 133344. PMID 35689920 DOI: 10.1016/j.foodchem.2022.133344  0.195
2022 Singh P, Pani A, Mujumdar AS, Shirkole SS. New strategies on the application of artificial intelligence in the field of phytoremediation. International Journal of Phytoremediation. 1-19. PMID 35802802 DOI: 10.1080/15226514.2022.2090500  0.195
2014 Jiang H, Zhang M, Mujumdar AS, Lim RX. Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying. Journal of the Science of Food and Agriculture. 94: 1827-34. PMID 24526431 DOI: 10.1002/jsfa.6501  0.193
2023 Zheng Z, Zhang L, Zhang M, Mujumdar AS, Liu Y. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties. Food Chemistry. 417: 135769. PMID 36917902 DOI: 10.1016/j.foodchem.2023.135769  0.192
2023 Chen K, Zhang M, Wang D, Mujumdar AS, Deng D. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation. Food Chemistry. 431: 137001. PMID 37562335 DOI: 10.1016/j.foodchem.2023.137001  0.19
2023 Jiang Q, Zhang M, Mujumdar AS, Gan S. Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon. Food Chemistry. 417: 135850. PMID 36924716 DOI: 10.1016/j.foodchem.2023.135850  0.185
2022 Zhang L, Zhang M, Ju R, Mujumdar AS, Liu K. Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis). International Journal of Food Microbiology. 379: 109845. PMID 35940117 DOI: 10.1016/j.ijfoodmicro.2022.109845  0.184
2022 Jiang Q, Zhang M, Mujumdar AS, Chen B. Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field. Food Chemistry. 397: 133751. PMID 35914456 DOI: 10.1016/j.foodchem.2022.133751  0.157
2023 Zhang L, Zhang M, Mujumdar AS, Ma Y. Construction of photocatalytic coating for alleviating the shriveling of postharvest fruit cucumber after simulated transportation. Food Chemistry. 439: 138130. PMID 38064838 DOI: 10.1016/j.foodchem.2023.138130  0.156
2012 Wu Z, Zhang J, Li Z, Xie J, Mujumdar AS. Production of a solid fuel using sewage sludge and spent cooking oil by immersion frying. Journal of Hazardous Materials. 243: 357-63. PMID 23158688 DOI: 10.1016/j.jhazmat.2012.10.054  0.153
2023 Zhang L, Zhang M, Mujumdar AS, Ma Y. Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway. Food Chemistry. 434: 137444. PMID 37713754 DOI: 10.1016/j.foodchem.2023.137444  0.143
2022 Chen K, Zhang M, Mujumdar AS, Wang M. Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation. Food Chemistry. 404: 134536. PMID 36257267 DOI: 10.1016/j.foodchem.2022.134536  0.139
2004 Goel M, Hongqiang H, Mujumdar AS, Ray MB. Sonochemical decomposition of volatile and non-volatile organic compounds--a comparative study. Water Research. 38: 4247-61. PMID 15491671 DOI: 10.1016/j.watres.2004.08.008  0.121
2022 Teng X, Zhang M, Mujumdar AS, Wang H. Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage. Food Chemistry. 388: 132945. PMID 35472626 DOI: 10.1016/j.foodchem.2022.132945  0.116
2011 Sasmito AP, Kurnia JC, Mujumdar AS. Numerical evaluation of laminar heat transfer enhancement in nanofluid flow in coiled square tubes. Nanoscale Research Letters. 6: 376. PMID 21711901 DOI: 10.1186/1556-276X-6-376  0.111
2020 Patil GK, Patil PB, Pardeshi SR, Rajput RL, Sonawane SH, Mujumdar A, Naik JB. Effect of process parameters on the recovery of lactose in an antisolvent acetone/acetone-ethanol mixture: A comparative study based on sonication medium. Ultrasonics Sonochemistry. 67: 105128. PMID 32298975 DOI: 10.1016/j.ultsonch.2020.105128  0.111
2022 Zhao L, Zhang M, Mujumdar AS, Adhikari B, Wang H. Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation. Acs Applied Materials & Interfaces. PMID 35944155 DOI: 10.1021/acsami.2c10869  0.108
2022 Chen K, Zhang M, Mujumdar AS, Wang M. Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability. Carbohydrate Polymers. 300: 120250. PMID 36372509 DOI: 10.1016/j.carbpol.2022.120250  0.084
2011 Kurnia JC, Birgersson E, Mujumdar AS. Computational Study of pH-sensitive Hydrogel-based Microfluidic Flow Controllers. Journal of Functional Biomaterials. 2: 195-212. PMID 24956303 DOI: 10.3390/jfb2030195  0.061
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