Physicochemical and microstructural properties and volatile compounds of <scp> <i>Macrobrachium rosenbergii</i> </scp> meat as affected by different drying methods

Authors

Qilong Shi (ORCID: https://orcid.org/0000-0001-5550-0692)
Mohammad Molaveisi (ORCID: https://orcid.org/0000-0002-4917-2028)
Ya Zhao
Zhuo Zhang

Institutions

Shandong University of Technology (CN)

Publication Details

Journal: Journal of the Science of Food and Agriculture
Published: 2026-02-05
DOI: https://doi.org/10.1002/jsfa.70499
Primary Topic: Food Drying and Modeling
Type: article
Field-Weighted Citation Impact: 0.00

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article

Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods

Qilong Shi, Mohammad Molaveisi, Ya Zhao, Zhuo Zhang

Feb 5, 2026

Journal of the Science of Food and Agriculture

Food Drying and Modeling

article

Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods

Qilong Shi, Mohammad Molaveisi, Ya Zhao, Zhuo Zhang

February 5, 2026article en

Abstract

Journal of the Science of Food and Agriculture

Shandong University of Technology (CN)

Zero hunger

Openalex Percentile: Top 65%

Food Drying and Modeling

DOI Source OpenAlex

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Physicochemical and microstructural properties and volatile compounds of <scp> <i>Macrobrachium rosenbergii</i> </scp> meat as affected by different drying methods — Qilong Shi, Mohammad Molaveisi, et al. · Journal of the Science of Food and Agriculture (2026) | TGRS Research Map | TGRS