Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizationsYiting Guo, Haile Ma, Bengang Wu et al.|LWT|2020Cited by 101
Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb bindingYiting Guo, Haile Ma, Wan Liu et al.|Food Chemistry|2018Cited by 97
Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructureBengang Wu, Cunshan Zhou, Xiuyu Guo et al.|Food Chemistry|2021Cited by 94
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structureYiting Guo, Haile Ma, Bengang Wu et al.|Food Chemistry|2022Cited by 72
Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluationYiting Guo, Zhongli Pan, Bengang Wu et al.|Food Chemistry|2020Cited by 57