EFFECTS OF DRYING ON THE ANTIOXIDANT PROPERTIES OF HERBAL TEA FROM SELECTED VITEX SPECIES

The genus Vitex (Labiatae) in the Flora Malesiana region, excluding New Guinea

(2010) Rogier de Kok   KEW BULLETIN

Changes of the Main Carotenoid Pigment Contents During the Drying Processes of the Different Harvest Stage Fruits of Lycium barbarum L

(2008) Wen-ping MA et al.   Agricultural Sciences in China

Thin layer drying kinetics of cocoa and dried product quality

(2008) C.L. Hii et al.   BIOSYSTEMS ENGINEERING

Sun-drying diminishes the antioxidative potentials of leaves of Eugenia uniflora against formation of thiobarbituric acid reactive substances induced in homogenates of rat brain and liver

(2008) Ige Joseph Kade et al.   EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

(2008) SeungWook Lee et al.   FOOD CHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Comparative study on composition and antioxidant properties of mint and black tea extract

(2008) Ekambaram Padmini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions

(2008) Wei Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY