Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryerHong‐Wei Xiao, Zhen‐Jiang Gao, Wenxia Yang et al.|Biosystems Engineering|2009Cited by 235
Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapesJunwen Bai, Zhen‐Jiang Gao, Hong‐Wei Xiao et al.|Innovative Food Science & Emerging Technologies|2013Cited by 175
The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A reviewHong‐Wei Xiao, Zhen‐Jiang Gao, Da‐Wen Sun et al.|Journal of Food Engineering|2014Cited by 125
Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes consideredHong‐Wei Xiao, Zhen‐Jiang Gao, Junwen Bai et al.|Food and Bioproducts Processing|2014Cited by 106
Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli floretsZiliang Liu, Hong‐Wei Xiao, Wenxia Yang et al.|Drying Technology|2019Cited by 90