Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

(2020) Mateusz Aninowski et al.   Metabolites

Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

(2019) Anna Sadowska et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying

(2017) Anna Sadowska et al.   International Journal of Food Engineering

The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof

(2017) Ewelina Hallmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of drying and grinding in production of fruit and vegetable powders: A review

(2016) Marie Céleste Karam et al.   JOURNAL OF FOOD ENGINEERING

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

(2016) Justyna Samoticha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Healthy Effects of Strawberry Polyphenols: Which Strategy behind Antioxidant Capacity?

(2015) Tamara Y. Forbes-Hernandez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Promise of Dried Fruits in Cancer Chemoprevention

(2014) Joydeb Kumar Kundu et al.   Asian Pacific Journal of Cancer Prevention

Strawberry and Human Health: Effects beyond Antioxidant Activity

(2014) Francesca Giampieri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of organic vs. conventional farming system on yield and quality of strawberry grown as an annual or biennial crop in southern Italy

(2014) Stefano Conti et al.   SCIENTIA HORTICULTURAE

Strawberry As a Functional Food: An Evidence-Based Review

(2013) Arpita Basu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Randomized Phase II Trial of Lyophilized Strawberries in Patients with Dysplastic Precancerous Lesions of the Esophagus

(2011) T. Chen et al.   Cancer Prevention Research

The strawberry: Composition, nutritional quality, and impact on human health

(2011) Francesca Giampieri et al.   NUTRITION

Strawberry Consumption Is Associated with Increased Antioxidant Capacity in Serum

(2010) Susanne M. Henning et al.   JOURNAL OF MEDICINAL FOOD

Strawberries decrease atherosclerotic markers in subjects with metabolic syndrome

(2010) Arpita Basu et al.   NUTRITION RESEARCH

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

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of coating on post-drying of freeze-dried strawberry pieces

(2008) Lue-lue Huang et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

(2007) P.H.M. Marfil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY