Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

(2019) Li-Zhen Deng et al.   CARBOHYDRATE POLYMERS

Effect of blanching on volatile compounds and structural aspects of Cordyceps militaris dried by microwave-assisted pulse-spouted bed freeze-drying (MPSFD)

(2018) Xiao-fei Wu et al.   DRYING TECHNOLOGY

Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

(2018) Jun Wang et al.   DRYING TECHNOLOGY

Volatile composition and sensory profile of oyster mushroom as affected by drying method

(2018) Joanna Politowicz et al.   DRYING TECHNOLOGY

Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes

(2018) Long Xie et al.   DRYING TECHNOLOGY

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

(2018) Jun Wang et al.   JOURNAL OF FOOD ENGINEERING

Classification of Different Dried Vine Fruit Varieties in China by HS-SPME-GC-MS Combined with Chemometrics

(2017) Zhan Cheng et al.   Food Analytical Methods

Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes

(2017) Long Xie et al.   FOOD AND BIOPRODUCTS PROCESSING

Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

(2017) Jun Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

(2017) Jun Wang et al.   FOOD CHEMISTRY

Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method

(2017) Dong Wang et al.   FOOD CHEMISTRY

Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process

(2017) Filippo Russo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of heat pump drying on tomato flavor

(2016) S. Jeyaprakash et al.   DRYING TECHNOLOGY

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

(2016) Gomathi Rajkumar et al.   DRYING TECHNOLOGY

Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-treatments and Drying Techniques

(2016) Hassène Zemni et al.   Food and Bioprocess Technology

Drying characteristics and quality of grape under physical pretreatment

(2016) G. Adiletta et al.   JOURNAL OF FOOD ENGINEERING

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

(2015) Luca Rolle et al.   FOOD CHEMISTRY

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying

(2014) Yuxin Wang et al.   Innovative Food Science & Emerging Technologies

Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition

(2013) N. López de Lerma et al.   Food and Bioprocess Technology

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Nutraceutical, Physiochemical and Sensory Properties of Raisin Jam

(2012) Taha M. Rababah et al.   JOURNAL OF FOOD SCIENCE

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

(2011) Baokang Huang et al.   DRYING TECHNOLOGY

Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections

(2010) Andrew P. Breksa et al.   FOOD CHEMISTRY

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Health risk assessment of trace elements in Chinese raisins produced in Xinjiang province

(2009) Y.L. Fang et al.   FOOD CONTROL

A review of solar dryers developed for grape drying

(2009) K.S. Jairaj et al.   SOLAR ENERGY

Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening

(2008) J FENOLL et al.   FOOD CHEMISTRY