Author

Yasmine Bouhile

Observed name: Bouhile, Yasmine

Institution: Jiangsu University

Observed institution: Jiangsu University

OpenAlex ID: A5057504132

Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure

2022 · Bengang Wu, Chengcheng Qiu, et al. · Food Research International · 59

Research progress in the application of catalytic infrared technology in fruit and vegetable processing

2024 · Bengang Wu, Yuanjin Ma, et al. · Comprehensive Reviews in Food Science and Food Safety · 30

Research progress in the application of infrared blanching in fruit and vegetable drying process

2025 · Yasmine Bouhile, Yiting Guo, et al. · Comprehensive Reviews in Food Science and Food Safety · 23

Impact of apple slice thickness and water-soaking pretreatment on catalytic infrared blanching efficiency and subsequent hot air drying performance

2025 · Bengang Wu, Yasmine Bouhile, et al. · Drying Technology · 6

The impact of drying-induced gelatinization on texture and rehydration capacity of starchy foods; a critical consideration for attaining zero hunger

2025 · Yasmine Bouhile, Emeka Godwin Anaduaka, et al. · Food Research International · 5

Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices

2025 · Bengang Wu, Yasmine Bouhile, et al. · International Journal of Food Engineering · 1

Works count: 7

Citation count: 124

H-index: 5

I10-index: 3