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2. Energy consumption and colour characteristics of nettle leaves during microwave, vacuum and convective drying;Alibas;Biosystems Engineering,2007
3. Microwave, air and combined microwave-air drying of grape leaves (Vitis vinifera L.) and the determination of some quality parameters;Alibas;International Journal of Food Engineering,2014
4. Minimal processing for healthy traditional foods;Allende;Trends in Food Science & Technology,2006
5. The usability of color and near infrared reflection data in determination of adulteration in dried and powdered organic black carrot (Doctoral dissertation, PhD Thesis) Hatay Mustafa Kemal University, Department of Biosystem Engineering, Hatay);Arslan,2021