B

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

C

Celente, Gleison, Sui, Yixing ORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

Q

Qiu, Jun, Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)