Min Feng

Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques

A. Mujumdar, Haile Ma, Cunshan Zhou, 2022, Drying Technology.

Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention.

Haile Ma, Cunshan Zhou, Baoguo Xu, 2022, Food chemistry.

Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice

Haile Ma, B. Bhandari, S. Azam, 2021, Journal of Food Measurement and Characterization.

Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review

Haile Ma, S. Azam, Cunshan Zhou, 2021, Ultrasonics sonochemistry.

Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses.

Haile Ma, Cunshan Zhou, Baoguo Xu, 2022, Food research international.

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation

Haile Ma, Cunshan Zhou, Baoguo Xu, 2023, Innovative Food Science & Emerging Technologies.

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Haile Ma, Cunshan Zhou, Baoguo Xu, 2022, Foods.