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

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Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review

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

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

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Comparison of Box-Behnken, Face Central Composite and Full Factorial Designs in Optimization of Hempseed Oil Extraction by n-Hexane: a Case Study

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Optimization of Ultrasound-Assisted Extraction Followed by Macroporous Resin Purification for Maximal Recovery of Functional Components and Removal of Toxic Components from Ginkgo biloba Leaves

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

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(2017) Nafiye Adak et al.   FOOD CHEMISTRY

Multivariate optimization techniques in food analysis – A review

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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

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Infrared Heating in Food Drying: An Overview

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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

Comparison of process parameter optimization using different designs in nanoemulsion-based formulation for transdermal delivery of fullerene

(2014) Cheng Loong Ngan et al.   International Journal of Nanomedicine

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

Bioactive Compounds and Bioactivities ofCentella asiatica(L.) Urban Prepared by Different Drying Methods and Conditions

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Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

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

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

Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

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

(2010) Daisuke Kobayashi et al.   FOOD CHEMISTRY

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(2009) Eckhard Leistner et al.   JOURNAL OF NATURAL PRODUCTS

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

(2008) P. H. S. Santos et al.   DRYING TECHNOLOGY