Comparative evaluation of drying methods on kinetics, biocompounds and antioxidant activity of Bacillus subtilis-fermented dehulled adlay

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes ) as prepared by five types of drying methods

(2019) Yuanyuan Zhao et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

(2019) Ke Cheng et al.   Food Science & Nutrition

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

(2019) Qingfa Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and nutritional properties of wasabi (Eutrema yunnanense)dried by four different drying methods

(2018) Liqing Qiu et al.   DRYING TECHNOLOGY

A comparative study of three drying methods on drying time and physicochemical properties of chicken powder

(2018) Xin-Li Ran et al.   DRYING TECHNOLOGY

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method

(2018) Przemysław J. Szychowski et al.   FOOD CHEMISTRY

Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo ( Citrus grandis (L.) Osbeck) peels

(2018) Nur Farhana Abd Rahman et al.   Innovative Food Science & Emerging Technologies

Quantitative analysis of amino acids in human and bovine colostrum milk samples through iTRAQ labeling

(2018) Xiaona Liang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different drying processes on functional properties of industrial lemon byproduct

(2018) N. M’hiri et al.   PROCESS SAFETY AND ENVIRONMENTAL PROTECTION

A comparative study of three drying methods on the phenolic profile and biological activities of Salvia absconditiflora

(2018) Sengul Uysal   Journal of Food Measurement and Characterization

Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder

(2018) Balaji Wamanrao Kanwate et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of different drying methods on phytochemical content and amino acid and fatty acid profiles of the green seaweed, Ulva spp.

(2018) Elsa Uribe et al.   JOURNAL OF APPLIED PHYCOLOGY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma-jobi L.) water extract

(2017) Lei Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds

(2017) Lei Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)

(2017) Ismail Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels

(2016) Hang T. Vu et al.   DRYING TECHNOLOGY

Microwave vacuum drying of lotus seeds: Effect of a single-stage tempering treatment on drying characteristics, moisture distribution, and product quality

(2016) Yingting Zhao et al.   DRYING TECHNOLOGY

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

(2016) Juliana C. Nunes et al.   FOOD CHEMISTRY

The effect of fermented buckwheat on producing l -carnitine- and γ -aminobutyric acid (GABA)-enriched designer eggs

(2016) Namhyeon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy

(2015) Thatchapol Chungcharoen et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

(2015) Sahar Roshanak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Different Drying Methods on the Microwave Extraction of Phenolic Components and Antioxidant Activity of Highbush Blueberry Leaves

(2014) Winny Routray et al.   DRYING TECHNOLOGY

Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods

(2014) Safa Karaman et al.   DRYING TECHNOLOGY

Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies

(2014) Lei Feng et al.   DRYING TECHNOLOGY

Advances in the Application of a Rotary Dryer for Drying of Agricultural Products: A Review

(2014) M. A. Delele et al.   DRYING TECHNOLOGY

Drying kinetics and colour change of lemon slices

(2014) Hosain Darvishi et al.   International Agrophysics

Study of Drying Uniformity in Pulsed Spouted Microwave–Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality

(2013) Yuchuan Wang et al.   DRYING TECHNOLOGY

Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria

(2013) Wan-Chung Liao et al.   Journal of Functional Foods

Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract

(2011) Jiradej Manosroi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of dietary supplementation with Bacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

(2011) Chung-Yi Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method

(2010) Ji-Cheng Chen et al.   FOOD CHEMISTRY

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY