Xiao HW - Search Results

1

Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties.

Zielinska M, Ropelewska E, Xiao HW, Mujumdar AS, Law CL. Zielinska M, et al. Among authors: xiao hw. Crit Rev Food Sci Nutr. 2020;60(13):2212-2264. doi: 10.1080/10408398.2019.1632788. Epub 2019 Jul 1. Crit Rev Food Sci Nutr. 2020. PMID: 31257908 Review.

2

Pollution: Uncouple from economy boom.

Xiao HW, Mujumdar AS, Che L. Xiao HW, et al. Nature. 2015 Jan 8;517(7533):145. doi: 10.1038/517145b. Nature. 2015. PMID: 25567271 No abstract available.

3

Seafood: Mining shell waste will not be easy.

Xiao HW, Gao ZJ, Mujumdar AS. Xiao HW, et al. Nature. 2015 Sep 17;525(7569):321. doi: 10.1038/525321c. Nature. 2015. PMID: 26381976 No abstract available.

4

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).

Wang J, Fang XM, Mujumdar AS, Qian JY, Zhang Q, Yang XH, Liu YH, Gao ZJ, Xiao HW. Wang J, et al. Among authors: xiao hw. Food Chem. 2017 Apr 1;220:145-152. doi: 10.1016/j.foodchem.2016.09.200. Epub 2016 Sep 30. Food Chem. 2017. PMID: 27855882

5

Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.

Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Deng LZ, et al. Among authors: xiao hw. Crit Rev Food Sci Nutr. 2019;59(9):1408-1432. doi: 10.1080/10408398.2017.1409192. Epub 2017 Dec 20. Crit Rev Food Sci Nutr. 2019. PMID: 29261333 Review.

6

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.

Wang J, Yang XH, Mujumdar AS, Fang XM, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW. Wang J, et al. Among authors: xiao hw. Food Chem. 2018 Sep 1;259:65-72. doi: 10.1016/j.foodchem.2018.03.123. Epub 2018 Mar 28. Food Chem. 2018. PMID: 29680063

7

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.

Deng LZ, Mujumdar AS, Yang XH, Wang J, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW. Deng LZ, et al. Among authors: xiao hw. Food Chem. 2018 Sep 30;261:292-300. doi: 10.1016/j.foodchem.2018.04.062. Epub 2018 Apr 19. Food Chem. 2018. PMID: 29739596

8

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape.

Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan GSV. Wang J, et al. Among authors: xiao hw. Carbohydr Polym. 2018 Aug 15;194:9-17. doi: 10.1016/j.carbpol.2018.04.023. Epub 2018 Apr 6. Carbohydr Polym. 2018. PMID: 29801863

9

Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review.

Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Deng LZ, et al. Among authors: xiao hw. Crit Rev Food Sci Nutr. 2020;60(15):2481-2508. doi: 10.1080/10408398.2019.1649633. Epub 2019 Aug 7. Crit Rev Food Sci Nutr. 2020. PMID: 31389257 Review.

10

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods.

Deng LZ, Sutar PP, Mujumdar AS, Tao Y, Pan Z, Liu YH, Xiao HW. Deng LZ, et al. Among authors: xiao hw. Annu Rev Food Sci Technol. 2021 Mar 25;12:287-305. doi: 10.1146/annurev-food-062220-112934. Epub 2020 Dec 14. Annu Rev Food Sci Technol. 2021. PMID: 33317321 Review.

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