Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods

(2018) Mohammad Reza Dehghani Mashkani et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

(2016) Alireza Salarikia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying

(2016) Katia Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments

(2016) Mehdi Torki-Harchegani et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity ofPhyllanthus amarus

(2015) Van Tang Nguyen et al.   DRYING TECHNOLOGY

Infrared, Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace

(2014) Yinqiang Sui et al.   DRYING TECHNOLOGY

Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

(2014) Liping Wang et al.   DRYING TECHNOLOGY

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

(2014) R. Martínez-Las Heras et al.   Food Bioscience

Qualitative and Quantitative Changes in the Essential Oil of Lemon Verbena (Lippia citriodora) as Affected by Drying Condition

(2013) Reza Shahhoseini et al.   DRYING TECHNOLOGY

Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces

(2013) Abdollah Ghasemi Pirbalouti et al.   FOOD CHEMISTRY

Identification and quantification of leaf surface flavonoids in wild-growing populations of Dracocephalum kotschyi by LC–DAD–ESI-MS

(2013) Mohammad Fattahi et al.   FOOD CHEMISTRY

Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods

(2012) Ibtissem Hamrouni-Sellami et al.   Food and Bioprocess Technology

Evaluation of six drying treatments with respect to essential oil yield, composition and color characteristics of Thymys daenensis subsp. daenensis. Celak leaves

(2012) Mehdi Rahimmalek et al.   INDUSTRIAL CROPS AND PRODUCTS

Drying Kinetics and Antioxidant Phytochemicals Retention of Salak Fruit under Different Drying and Pretreatment Conditions

(2011) Sze Pheng Ong et al.   DRYING TECHNOLOGY

Chlorophyll breakdown in higher plants

(2010) Stefan Hörtensteiner et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

(2010) Ibtissem Hamrouni Sellami et al.   FOOD CHEMISTRY

Drying of Betel Leaves (Piper betleL.): Quality and Drying Kinetics

(2009) K. Y. Pin et al.   DRYING TECHNOLOGY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves

(2007) Derya Arslan et al.   ENERGY CONVERSION AND MANAGEMENT