Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties

Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound

(2019) Dominik Mierzwa et al.   DRYING TECHNOLOGY

Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models

(2019) Yanan Sun et al.   Food Engineering Reviews

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies

(2019) Chua et al.   MOLECULES

Microwave- and ultrasound-assisted convective drying of raspberries: Drying kinetics and microstructural changes

(2018) Justyna Szadzińska et al.   DRYING TECHNOLOGY

The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

(2018) Mariela C. Bustos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of morphological, chemical, and sensory characteristicsof raspberry cultivars grown in Bosnia and Herzegovina

(2018) Vildana ALIBABIĆ et al.   Turkish Journal of Agriculture and Forestry

Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying

(2018) Anabel RODRIGUEZ et al.   Food Science and Technology

Antioxidant, Anti-Inflammatory, and Postulated Cytotoxic Activity of Phenolic and Anthocyanin-Rich Fractions from Polana Raspberry (Rubus idaeus L.) Fruit and Juice—In Vitro Study

(2018) Urszula Szymanowska et al.   MOLECULES

Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika)

(2018) A.M. Giuffrè et al.   FOOD CONTROL

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

(2017) Anna-Lena Herbig et al.   FOOD CHEMISTRY

The performance of food safety management systems in the raspberries chain

(2017) Andreja Rajkovic et al.   FOOD CONTROL

Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple

(2017) Óscar Rodríguez et al.   ULTRASONICS SONOCHEMISTRY

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

(2016) Paula Sette et al.   FOOD AND BIOPRODUCTS PROCESSING

High power airborne ultrasound assist in combined drying of raspberries

(2016) Stefan Jan Kowalski et al.   Innovative Food Science & Emerging Technologies

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

(2016) Paula Sette et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry

(2015) Xu Si et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca)

(2015) Zoran Zorić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Carotenoids and tocopherols in yellow and red raspberries

(2013) Elisabete Carvalho et al.   FOOD CHEMISTRY

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

(2012) Lise Verbeyst et al.   Food and Bioprocess Technology

The influence of different time durations of thermal processing on berries quality

(2012) Patricia Arancibia-Avila et al.   FOOD CONTROL

Thermal Degradation Kinetics of Bioactive Compounds and Visual Color in Raspberry Pulp

(2012) M. Abdullah Summen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

(2011) Ramunė Bobinaitė et al.   FOOD CHEMISTRY

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

(2011) Lise Verbeyst et al.   JOURNAL OF FOOD ENGINEERING

A RESEARCH ON RASPBERRY AND BLACKBERRY MARMALADES PRODUCED FROM DIFFERENT CULTIVARS

(2011) CANAN ECE TAMER   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

(2010) Jessica López et al.   Food and Bioprocess Technology

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

(2010) M.B. Hossain et al.   FOOD CHEMISTRY

Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying

(2010) R.M. Bórquez et al.   JOURNAL OF FOOD ENGINEERING

Cambios de volumen, área superficial y factor de forma de Heywood durante la deshidratación de cerezas (Prunus avium)

(2008) Antonio de Michelis et al.   Food Science and Technology

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

(2008) P. H. S. Santos et al.   DRYING TECHNOLOGY

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

(2008) Catalina Vasco et al.   FOOD CHEMISTRY

Refractive index matching improves optical object detection in paper

(2008) J M S Saarela et al.   MEASUREMENT SCIENCE and TECHNOLOGY