Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Evaluation of the impact of UV radiation on rheological and textural properties of food

Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties