Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties - ScienceDirect

Insights into hydrothermal process of microalgae via novel modified kinetic model and thermodynamic analysis - ScienceDirect

Recent progress and technical improvement strategies for mitigating ceramic membrane bottlenecks in water purification processes: A review - Omar - 2023 - International Journal of Applied Ceramic Technology - Wiley Online Library

Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties - ScienceDirect

Hydrochar from sugarcane industry by-products: assessment of its potential use as a soil conditioner by germination and growth of maize, Chemical and Biological Technologies in Agriculture

Degradation or humification: rethinking strategies to attenuate organic pollutants: Trends in Biotechnology

Comparative study on fuel characteristics and pyrolysis kinetics of corn residue-based hydrochar produced via microwave hydrothermal carbonization - ScienceDirect

PDF) A comparison of soil hydrothermal properties in zonal and uniform tillage systems across the US Corn Belt

PDF) Hydrothermal Conversion of Waste Biomass from Greenhouses into Hydrochar for Energy, Soil Amendment, and Wastewater Treatment Applications

PDF) Comparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch

Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties - ScienceDirect

Improvement of corn stover fuel properties via hydrothermal carbonization combined with surfactant, Biotechnology for Biofuels and Bioproducts

Hydrothermal liquefaction of biomass: Developments from batch to continuous process – topic of research paper in Chemical engineering. Download scholarly article PDF and read for free on CyberLeninka open science hub.

Full article: Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing