| Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review LZ Deng, AS Mujumdar, Z Pan, SK Vidyarthi, J Xu, M Zielinska, HW Xiao Critical reviews in food science and nutrition 60 (15), 2481-2508, 2020 | 209 | 2020 |
| A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors D Cai, X Li, J Chen, X Jiang, X Ma, J Sun, L Tian, SK Vidyarthi, J Xu, ... Food Chemistry 366, 130611, 2022 | 122 | 2022 |
| Nutritional constituents, health benefits and processing of Rosa Roxburghii: A review J Xu, SK Vidyarthi, W Bai, Z Pan Journal of Functional Foods 60, 103456, 2019 | 103 | 2019 |
| Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration YH Zhou, SK Vidyarthi, CS Zhong, ZA Zheng, Y An, J Wang, Q Wei, ... Lwt 134, 110173, 2020 | 89 | 2020 |
| Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison Y Yang, Z Qiu, L Li, SK Vidyarthi, Z Zheng, R Zhang Carbohydrate polymers 261, 117879, 2021 | 88 | 2021 |
| Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes H Wang, ZL Liu, SK Vidyarthi, QH Wang, L Gao, BR Li, Q Wei, YH Liu, ... Drying Technology 39 (3), 418-431, 2020 | 73 | 2020 |
| Guidelines on reporting treatment conditions for emerging technologies in food processing VM Gómez-López, G Pataro, B Tiwari, M Gozzi, MÁA Meireles, S Wang, ... Critical Reviews in Food Science and Nutrition 62 (21), 5925-5949, 2022 | 50 | 2022 |
| Machine learnt image processing to predict weight and size of rice kernels SK Singh, SK Vidyarthi, R Tiwari Journal of Food Engineering 274, 109828, 2020 | 49 | 2020 |
| Tomato peeling performance under pilot scale catalytic infrared heating SK Vidyarthi, HM El-Mashad, R Khir, R Zhang, TH McHugh, Z Pan Journal of Food Engineering 246, 224-231, 2019 | 43 | 2019 |
| Evaluation of selected electric infrared emitters for tomato peeling SK Vidyarthi, EM HM, R Khir, R Tiwari, R Zhang, Z Pan Biosystems Engineering 184, 90-100, 2019 | 39 | 2019 |
| Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network ZL Liu, ZY Wei, SK Vidyarthi, Z Pan, M Zielinska, LZ Deng, QH Wang, ... Drying Technology 39 (3), 405-417, 2020 | 34 | 2020 |
| Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of … J Wang, HW Xiao, XM Fang, AS Mujumdar, SK Vidyarthi, L Xie Drying Technology 40 (5), 1013-1026, 2022 | 33 | 2022 |
| Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state H Wang, MA Karim, SK Vidyarthi, L Xie, ZL Liu, L Gao, JS Zhang, ... Innovative Food Science & Emerging Technologies 74, 102801, 2021 | 30 | 2021 |
| Impact of blending of frying oils on viscosity and heat transfer coefficient at elevated temperatures S Debnath, SK Vidyarthi, RP Singh Journal of food process engineering 33 (1), 144-161, 2010 | 29 | 2010 |
| Quasi-static mechanical properties of tomato peels produced from catalytic infrared and lye peeling SK Vidyarthi, HM El Mashad, R Khir, R Zhang, R Tiwari, Z Pan Journal of Food Engineering 254, 10-16, 2019 | 28 | 2019 |
| Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of … H Wang, X Li, J Wang, SK Vidyarthi, H Wang, XG Zhang, L Gao, KW Yang, ... Food Control 139, 109062, 2022 | 26 | 2022 |
| Prediction of size and mass of pistachio kernels using random Forest machine learning SK Vidyarthi, R Tiwari, SK Singh, HW Xiao Journal of Food Process Engineering, e13473, 2020 | 25 | 2020 |
| A mathematical model of heat transfer during tomato peeling using selected electric infrared emitters SK Vidyarthi, HM El Mashad, R Khir, SK Upadhyaya, SK Singh, R Zhang, ... Biosystems engineering 186, 106-117, 2019 | 20 | 2019 |
| Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot Y Zhang, BH Sun, YP Pei, SK Vidyarthi, WP Zhang, WK Zhang, HY Ju, ... LWT 147, 111532, 2021 | 19 | 2021 |
| Pathogens in animal carcasses and the efficacy of rendering for pathogen inactivation in rendered products: a review SK Vidyarthi, V Vaddella, N Cao, S Kuppu, P Pandey Future Foods, 100010, 2020 | 19 | 2020 |
Zhongli PanUniversity of California, Davis在 ucdavis.edu 的电子邮件经过验证
