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For: Mahanti NK, Chakraborty SK, Sudhakar A, Verma DK, Shankar S, Thakur M, Singh S, Tripathy S, Gupta AK, Srivastav PP. Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. Future Foods 2021;3:100024. [DOI: 10.1016/j.fufo.2021.100024] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Silva RS, Aguiar NV, Durigon A, Oliveira AM. Cast‐tape drying and freeze drying of tucumã pulp into powder. J Food Process Engineering. [DOI: 10.1111/jfpe.13956] [Reference Citation Analysis]
2 Zalpouri R, Singh M, Kaur P, Singh S. Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. Food Eng Rev. [DOI: 10.1007/s12393-022-09313-3] [Reference Citation Analysis]
3 Yin M, Matsuoka R, Yanagisawa T, Xi Y, Zhang L, Wang X. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle. Food Chem 2022;396:133620. [PMID: 35843006 DOI: 10.1016/j.foodchem.2022.133620] [Reference Citation Analysis]