A5079640089- Food Drying and Modeling
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Nuts composition and effects
- Freezing and Crystallization Processes
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Food composition and properties
- Food Quality and Safety Studies
- GABA and Rice Research
- Listeria monocytogenes in Food Safety
- Pomegranate: compositions and health benefits
- Horticultural and Viticultural Research
- Protein Hydrolysis and Bioactive Peptides
- Biofuel production and bioconversion
- Plant Surface Properties and Treatments
- Nanocomposite Films for Food Packaging
- Natural Fiber Reinforced Composites
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Essential Oils and Antimicrobial Activity
- Enzyme Production and Characterization
- Microbial Metabolic Engineering and Bioproduction
University of California, Davis
2016-2025
Chongqing Three Gorges University
2025
Western Regional Research Center
2010-2019
Agricultural Research Service
2010-2019
United States Department of Agriculture
2007-2019
University of California System
2007-2015
Jiangsu University
2012-2015
Archer Daniels Midland (United States)
2000
Feminist Archive North
1986
The drying characteristics of yam slices under different constant relative humidity (RH) and step-down RH levels were studied. A mass transfer model was developed based on Bi-Di correlations containing a coefficient lag factor to describe the process. It validated using experimental data. Results showed that air with 20, 30, 40%, temperature 60°C, velocity 1.5 m/s had an insignificant effect time. This phenomenon likely attributed fact higher led rapid increase in sample's temperature....
The rapid growth of human civilizations has led to imminent pressures develop new food products with increased nutritional characteristics and decreased environmental footprints. Filamentous fungi, a class microorganisms that have been utilized in wide variety foods for thousands years, recently garnered widespread attention research communities commercial ventures seeking explore innovative applications diverse array including, but not limited to, their more established as alternative...