Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods

The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

(2019) J. Ratseewo et al.   FOOD CHEMISTRY

Amino acid composition of flesh-coloured potatoes as affected by storage conditions

(2018) Anna Pęksa et al.   FOOD CHEMISTRY

Drying kinetics and quality analysis of black turmeric ( Curcuma caesia) drying in a mixed mode forced convection solar dryer integrated with thermal energy storage

(2018) D.V.N. Lakshmi et al.   RENEWABLE ENERGY

Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives

(2018) Takanori Tsuda   Food & Function

Formation of aqueous and alcoholic adducts of curcumin during its extraction

(2018) Rafał Typek et al.   FOOD CHEMISTRY

Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars

(2017) Lijiao Kan et al.   FOOD AND CHEMICAL TOXICOLOGY

Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity

(2017) Sirithon Siriamornpun et al.   SCIENTIA HORTICULTURAE

Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

(2016) Sirithon Siriamornpun et al.   FOOD CHEMISTRY

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

Mineral nutrition of Curcuma longa L. in bioreactors affects subsequent development of curcuminoids following transfer to the greenhouse

(2016) Rabia El-Hawaz et al.   INDUSTRIAL CROPS AND PRODUCTS

Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand

(2015) Sujitar Jorjong et al.   FOOD CHEMISTRY

Chemical and antioxidant parameters of dried forms of ginger rhizomes

(2015) Aicha Jelled et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits

(2015) Yujing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

(2015) Tuba Esatbeyoglu et al.   Food & Function

The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

(2014) O. B. Adu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in chemical stability and bioactivities of curcumin by ultraviolet radiation

(2013) Bo Hyun Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides

(2013) Yuanfeng Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Free amino acid profiling in grain Amaranth using LC–MS/MS

(2012) Mansingraj S. Nimbalkar et al.   FOOD CHEMISTRY

Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes

(2012) Sirithon Siriamornpun et al.   Journal of Functional Foods

Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits

(2011) Manuel A. Coimbra et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative Study of Different Process Conditions of Freeze Drying of ‘Murtilla’ Berry

(2010) A. Reyes et al.   DRYING TECHNOLOGY

Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome

(2009) A. Prathapan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Degradation of bioactive spice compound: curcumin during domestic cooking

(2008) D. Suresh et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Curcumin as “Curecumin”: From kitchen to clinic

(2007) Ajay Goel et al.   BIOCHEMICAL PHARMACOLOGY

Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)

(2007) Yun Deng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY