1 May 20255cites
Effects of Osmotic Dehydration‐Assisted Freezing at Different Pressure Rates on Mass Transfer and Quality of Fresh‐Cut ApplePublisher siteJournal of Food Process Engineering, Freezing and Crystallization Processes
Active, last published 2026
In freezing and crystallization processes
Kehinde Peter
Alabi
Scholar“Research focused on Freezing and Crystallization Processes and adjacent fields.”
Kwara State University
Nigeria
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01 · About the work
What I study
ehinde Peter Alabi is a researcher working on Freezing and Crystallization Processes. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Kehinde's work has been cited 271 times across 2 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Freezing and Crystallization Processes×7Magnetic and Electromagnetic Effects×7Food Drying and Modeling×5Microbial Inactivation Methods×5Fluid Dynamics and Turbulent Flows×4
04 · Where I am
Affiliations
Affiliation on published researchKwara State University, NigeriaDrawn from the institution listed on this researcher’s published work.
05 · Selected work
Recent publications
3 works1 Jan 2025Open access
Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their BiscuitsPublisher siteJournal of Food Processing and Preservation, Phytase and its Applications
30 Sept 20243cites
Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomatoPublisher siteBritish Food Journal, Magnetic and Electromagnetic Effects
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