Linyan Zhou
Yunnan University(CN)
Publications by Year
Research Areas
Phytochemicals and Antioxidant Activities, Microbial Inactivation Methods, Postharvest Quality and Shelf Life Management, Food Drying and Modeling, Microencapsulation and Drying Processes
Most-Cited Works
- → Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation(2015)155 cited
- → Effect of high pressure carbon dioxide on the quality of carrot juice(2009)149 cited
- → Change of the rheological properties of mango juice by high pressure homogenization(2017)129 cited
- → Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry(2017)113 cited
- → Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders(2015)106 cited
- → Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process(2016)83 cited
- → Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology(2012)76 cited
- → Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage(2016)76 cited
- → Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips(2016)73 cited
- → Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study(2015)72 cited