Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration CharacteristicsFrédéric Prothon, Ingegerd Sjöholm, Siw Kidman et al.|LWT|2001Cited by 170
Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical ReviewFrédéric Prothon, Ingegerd Sjöholm, Lı́lia Ahrné|Critical Reviews in Food Science and Nutrition|2003Cited by 119
Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of applesFrédéric Prothon, Lı́lia Ahrné|Journal of Food Engineering|2003Cited by 57
Microwave and convective dehydration of ethanol treated and frozen apple – physical properties and drying kineticsTomas Funebo, Christina Skjöldebrand, Lı́lia Ahrné et al.|International Journal of Food Science & Technology|2002Cited by 49
Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potatoLı́lia Ahrné, Tomas Funebo, Frédéric Prothon|International Journal of Food Science & Technology|2003Cited by 43