Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose

Quality detection of pomegranate fruit infected with fungal disease

(2020) Behzad Nouri et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

(2020) Lei Qin et al.   Foods

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

(2020) Hui Ni et al.   MOLECULES

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Influence of drying technologies on the aroma of Sicilian red garlic

(2019) Concetta Condurso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetics of allicin potential loss in garlic slices during convective drying

(2019) M. Doganturk et al.   Quality Assurance and Safety of Crops & Foods

Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods

(2019) Kadriye Altay et al.   HEAT AND MASS TRANSFER

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

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)

(2019) Grassi et al.   SENSORS

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

(2019) Aslı Aksoy et al.   Foods

Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)

(2019) Shang et al.   Foods

Impact of drying process on chemical composition and key aroma components of Arabica coffee

(2019) Fareeya Kulapichitr et al.   FOOD CHEMISTRY

Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance

(2019) Yannan Chen et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Freshness Assessment of Broccoli using Electronic Nose

(2019) Madeshwari Ezhilan et al.   MEASUREMENT

Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

(2019) Duygu Keser et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

(2019) Wanxiu Xu et al.   FOOD AND BIOPRODUCTS PROCESSING

Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment

(2019) Yabin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)

(2019) Dandan Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics

(2018) Işıl İlter et al.   HEAT AND MASS TRANSFER

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

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

Microwave vacuum drying and multi-flash drying of pumpkin slices

(2018) Ricardo L. Monteiro et al.   JOURNAL OF FOOD ENGINEERING

Real-time aroma monitoring of mint ( Mentha spicata L.) leaves during the drying process using electronic nose system

(2018) Sajad Kiani et al.   MEASUREMENT

Integrated hybrid solar drying system and its drying kinetics of chamomile

(2018) Baher M.A. Amer et al.   RENEWABLE ENERGY

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices

(2018) Mahmoud Younis et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas ( Pisum sativum L.)

(2018) Amna Chahbani et al.   Food Bioscience

Rough rice convective drying enhancement by intervention of airborne ultrasound – A response surface strategy for experimental design and optimization

(2018) Nesa Dibagar et al.   DRYING TECHNOLOGY

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

(2018) Martyna Lubinska-Szczygeł et al.   MONATSHEFTE FUR CHEMIE

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

(2018) Jing-Kun Yan et al.   FOOD CHEMISTRY

Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer

(2018) Hamza Bozkir et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

(2017) Erhan Horuz et al.   FOOD CHEMISTRY

Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters

(2017) Zeynep Hazal Tekin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

(2017) Mohamed Farag et al.   MOLECULES

Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterisation of microencapsulates

(2017) Zain Sanchez-Reinoso et al.   POWDER TECHNOLOGY

Changes in physical properties and relations with allicin degradation during convective drying of garlic

(2017) Méndez-Lagunas Lilia et al.   Journal of Food Measurement and Characterization

Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale

(2017) Qingran Meng et al.   Journal of Food Measurement and Characterization

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

(2016) Daniel I. Onwude et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

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

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

(2016) Liliana Seremet (Ceclu) et al.   FOOD CHEMISTRY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices

(2016) Fakhreddin Salehi et al.   HEAT AND MASS TRANSFER

Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

(2016) Guitang Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

(2016) Adeline Bonneau et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of garlic cultivars using an electronic nose

(2015) Suchin Trirongjitmoah et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple

(2015) Tamás Antal et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality

(2014) Dandan Zhao et al.   Food and Bioprocess Technology

Detection of Adulteration in Saffron Samples Using Electronic Nose

(2014) Kobra Heidarbeigi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Heat and moisture transport behaviour and quality of chopped garlic undergoing different drying methods

(2014) Ratiya Thuwapanichayanan et al.   JOURNAL OF FOOD ENGINEERING

Drying Characteristics of Pomegranate Arils Under Near Infrared-Vacuum Conditions

(2014) Behnam Alaei et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels

(2014) Mohammad Hadi Khoshtaghaza et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality of hot air dried and freeze-dried of garlic (Allium sativum L.)

(2013) Luciane Fante et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Electronic Nose To Detect Volatile Compound Profile and Quality Changes in ‘Spring Belle’ Peach (Prunus persica L.) during Cold Storage in Relation to Fruit Optical Properties Measured by Time-Resolved Reflectance Spectroscopy

(2012) Anna Rizzolo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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