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Nghia Duc Pham

ORCID: 0000-0002-4518-462X
Observed ORCID: 0000-0002-4518-462X
OpenAlex ID: A5061256296
A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying
2020 · Nghia Duc Pham, M.I.H. Khan, et al. · Food Chemistry · 106
Multi-scale model of food drying: Current status and challenges
2016 · M. M. Rahman, Mohammad U. H. Joardder, et al. · Critical Reviews in Food Science and Nutrition · 95
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Quality of plant-based food materials and its prediction during intermittent drying
2017 · Nghia Duc Pham, Md Imran H. Khan, et al. · Critical Reviews in Food Science and Nutrition · 85
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Development of fractional viscoelastic model for characterizing viscoelastic properties of food material during drying
2018 · Md. Mahiuddin, Md. Imran H. Khan, et al. · Food Bioscience · 64
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Nutritional quality of heat-sensitive food materials in intermittent microwave convective drying
2018 · Nghia Duc Pham, W. Martens, et al. · Food & Nutrition Research · 58
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Food Microstructure as affected by processing and its effect on quality and stability
2017 · Md Azharul Karim, Mohammad Mahbubur Rahman, et al. · Elsevier eBooks · 31
Investigation of nutritional quality evolution of papaya during intermittent microwave convective drying
2022 · Nghia Duc Pham, M. A. Karim · Drying Technology · 17
Theoretical and experimental investigation of temperature and moisture distributions and changes in nutritional quality during Intermittent Microwave Convective Drying
2018 · Azharul Karim, Imran Khan, et al. · International Drying Symposium (IDS) · 1
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Works count: 9
Citation count: 457
H-index: 7
I10-index: 7
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