Optimization of infrared-drying parameters for Ginkgo biloba L. seed and evaluation of product quality and bioactivity

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

(2019) Richard Osae et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves

(2018) Xiu-Min Chen et al.   FOOD CHEMISTRY

Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds

(2018) Heung-Bin Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of heat treatment on 4′-O -methylpyridoxine (MPN) content in Ginkgo biloba seed extract solution

(2018) Heung-Bin Lim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety

(2018) Na Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Concentrations of various forms of vitamin B6 in ginkgo seed poisoning

(2018) Tomomitsu Sado et al.   BRAIN & DEVELOPMENT

Comparison study of 4′-O-methylpyridoxine analogues in Ginkgo biloba seeds from different regions of China

(2018) Hao Gong et al.   INDUSTRIAL CROPS AND PRODUCTS

Infrared drying of strawberry

(2017) Nafiye Adak et al.   FOOD CHEMISTRY

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks ( Theobroma cacao L.)

(2017) Lourdes Valadez-Carmona et al.   Innovative Food Science & Emerging Technologies

Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds

(2017) G.-J. Fan et al.   Quality Assurance and Safety of Crops & Foods

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

(2014) Lin-Lin Qi et al.   DRYING TECHNOLOGY

Infrared Heating in Food Drying: An Overview

(2014) Muhmmed Hussain Riadh et al.   DRYING TECHNOLOGY

Thermal stability of ginkgolic acids from Ginkgo biloba and the effects of ginkgol C17:1 on the apoptosis and migration of SMMC7721 cells

(2014) Xiao-Ming Yang et al.   FITOTERAPIA

Optimization of Short- and Medium-Wave Infrared Drying and Quality Evaluation of Jujube Powder

(2014) Jinfeng Bi et al.   Food and Bioprocess Technology

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

(2014) Palanivel Ganesan et al.   Korean Journal for Food Science of Animal Resources

Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

(2014) M. Jarpa-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structure and functional properties of starches from Chinese ginkgo (Ginkgo biloba L.) nuts

(2012) Ming Miao et al.   FOOD RESEARCH INTERNATIONAL

Quality evaluation of pineapple fruit during drying process

(2011) L.A. Ramallo et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

(2010) A.O. Adekunte et al.   FOOD CHEMISTRY

Toxicity of 4′-O-methylpyridoxine-5′-glucoside in Ginkgo biloba seeds

(2010) Daisuke Kobayashi et al.   FOOD CHEMISTRY