Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices

(2020) Kesavan Radha Krishnan et al.   Food Bioscience

Ultrasound-assisted intensification of a hybrid intermittent microwave - hot air drying process of potato: Quality aspects and energy consumption

(2019) Jalal Dehghannya et al.   ULTRASONICS

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

(2019) Xuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

(2019) Yun Xiong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds

(2019) Pellegrino Conte et al.   BIOSYSTEMS ENGINEERING

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

(2019) Lihui Zhang et al.   FOOD CHEMISTRY

Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

(2018) Kai Fan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Changes in physicochemical properties of rice in response to high-temperature fluidized bed drying and tempering

(2018) Tuyen Truong et al.   DRYING TECHNOLOGY

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

(2018) Linlin Li et al.   DRYING TECHNOLOGY

Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil

(2018) Xiaofeng Ren et al.   DRYING TECHNOLOGY

Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time

(2018) Tim Siebert et al.   DRYING TECHNOLOGY

Effect of Pulsed-Spouted Bed Microwave Freeze Drying on Quality of Apple Cuboids

(2018) Dandan Wang et al.   Food and Bioprocess Technology

Effect of Ultrasound Combined with Controlled Atmosphere on Postharvest Storage Quality of Cucumbers (Cucumis sativus L.)

(2018) Lei Feng et al.   Food and Bioprocess Technology

Optimization of explosion puffing drying for high-value yellow-fleshed peach crisps using response surface methodology

(2018) Jiangfeng Song et al.   DRYING TECHNOLOGY

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

(2018) Ji Yeong Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Volatile Compound Profiles of Malus baccata and Malus prunifolia Wild Apple Fruit

(2017) Chunyu Zhang et al.   JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

(2017) Qinqin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption

(2017) Ning Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavonoid-Rich Apple Improves Endothelial Function in Individuals at Risk for Cardiovascular Disease: A Randomized Controlled Clinical Trial

(2017) Nicola P. Bondonno et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparative study of microwave-vacuum and vacuum drying on the physicochemical properties and antioxidant capacity of licorice extract powder

(2017) Yuan-hui Li et al.   POWDER TECHNOLOGY

The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds

(2017) Nicola P. Bondonno et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study and comparison of different drying processes for dehydration of raspberries

(2016) Anabel Rodriguez et al.   DRYING TECHNOLOGY

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

Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips

(2016) Jianyong Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality properties of fruits as affected by drying operation

(2015) Adewale O. Omolola et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

(2015) Senem Kamiloglu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

(2015) Jian-Yong Yi et al.   DRYING TECHNOLOGY

The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot

(2015) Artur Wiktor et al.   DRYING TECHNOLOGY

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Quality evaluation of yellow peach chips prepared by explosion puffing drying

(2015) Jian Lyu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical analysis and antioxidant activity of different tissue types of Crocus sativus and oxidative stress alleviating potential of saffron extract in plants, bacteria, and yeast

(2015) Shoib Ahmad Baba et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Impact of Drying Processes on Strawberry (Fragariavar. Camarosa) Texture: Identification of Crispy and Crunchy Features by Instrumental Measurement

(2014) Maritza Alonzo-Macías et al.   JOURNAL OF TEXTURE STUDIES

Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom

(2012) Hongfang Ji et al.   International Journal of Food Engineering

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

(2012) Kejian Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

(2011) Raquel P.F. Guiné et al.   FOOD AND BIOPRODUCTS PROCESSING

Trends in Microwave-Assisted Freeze Drying of Foods

(2010) X. Duan et al.   DRYING TECHNOLOGY

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

(2010) Ke-Xue Zhu et al.   FOOD CHEMISTRY

Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.)

(2010) Ercan Bursal et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY