Frederick Sarpong

Design of low-energy consumption hybrid dryer: A case study of garlic (Allium sativum) drying process

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing

Lipid-soluble vitamins from dairy products: Extraction, purification, and analytical techniques

Statistical interpretation of shelf-life indicators of tomato (Lycopersicon esculentum) in correlation to storage packaging materials and temperature

Quality Changes in Diet Phalsa Squash Formulation during Storage: A Kinetic and Statistical Interpretation of Key Parameters Degradation Mechanism

Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage

Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes

Simultaneous multifrequency: A possible alternative to improve the efficacy of ultrasound treatment on cherry tomato during storage

Enzymolysis of walnut ( <i>Juglans regia</i> L.) meal protein: Ultrasonication‐assisted alkaline pretreatment impact on kinetics and thermodynamics

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

A new continuous system of enzymatic hydrolysis coupled with membrane separation for isolation of peptides with angiotensin I converting enzyme inhibitory capacity from defatted corn germ protein

The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying

Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices

Comparative study of enzymes inactivation and browning pigmentation of apple (<i>Malus domestica</i>) slices by selected gums during low temperature storage

Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices