Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slicesJunwen Bai, Xiao-Yu Tian, Li Sun et al.|Innovative Food Science & Emerging Technologies|2022Cited by 41
Detection of citrus Huanglongbing (HLB) based on the HLB-induced leaf starch accumulation using a home-made computer vision systemQian Xu, Li Sun, Wen Zhang et al.|Biosystems Engineering|2022Cited by 31
Online assessment of soluble solids content in strawberries using a developed Vis/NIR spectroscopy system with a hanging grasperYu Qiao, Jianrong Cai, Wenhui Zhu et al.|Food Chemistry|2025Cited by 27
Three-dimensional morphological changes of potato slices during the drying processLi Sun, Junwen Bai, Pengqi Zhang et al.|Current Research in Food Science|2021Cited by 22
Identification of multiple symptoms of huanglongbing by electronic nose based on the variability of volatile organic compoundsQian Xu, Jianrong Cai, Junwen Bai et al.|Annals of Applied Biology|2023Cited by 8