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Food Research International (Ottawa, Ont.)|February 2, 2018
Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modellingThanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor, et al.
Foods (Basel, Switzerland)|September 9, 2022
Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of MangoPingdwendé Assana Zongo, Seddik Khalloufi, Sergey Mikhaylin, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A reviewSara Aghajanzadeh, Afroza Sultana, Aman Mohammad Ziaiifar, et al.
Food Chemistry|March 5, 2025
Using low-field nuclear magnetic resonance to investigate the effect of composition, mechanical treatments, and storage on the stability of emulsionsSara Aghajanzadeh, Ali Asghari, Christophe B Y Cordella, et al.
Comprehensive Reviews in Food Science and Food Safety|April 23, 2024
Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive reviewAfroza Sultana, Sara Aghajanzadeh, Bruno Thibault, et al.
Comprehensive Reviews in Food Science and Food Safety|December 23, 2021
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A reviewYasamin Soleimanian, Ibrahima Sanou, Sylvie L Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety|May 23, 2022
The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A reviewGoly Fayaz, Yasamin Soleimanian, Mmadi Mhamadi, et al.
Current Research in Food Science|February 2, 2026
Correlation of T<sub>2</sub> NMR with <math><mrow><msub><mrow><mi>T</mi></mrow> <mrow><mi>g</mi></mrow></msub> <mo>/</mo> <mi>T</mi></mrow></math> and viscosityRuud van der Sman, Stefano Renzetti, Panos Voudouris, et al.
Comprehensive Reviews in Food Science and Food Safety|October 6, 2022
Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastesSara Aghajanzadeh, Goly Fayaz, Yasamin Soleimanian, et al.
Comprehensive Reviews in Food Science and Food Safety|April 18, 2024
Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industriesAli Asghari, P Assana Zongo, Emmanuel Freddy Osse, et al.
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