Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

(2021) Isaac Duah Boateng et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Latest developments in polyphenol recovery and purification from plant by-products: A review

(2020) Courage Sedem Dzah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

HPTLC-bioautography/SERS screening nifedipine adulteration in food supplement based on Ginkgo biloba

(2020) Yisheng Chen et al.   MICROCHEMICAL JOURNAL

Bioactives and health benefits of nuts and dried fruits

(2020) Cesarettin Alasalvar 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

The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods

(2019) Hai-Yan Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

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

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

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

GC–MS detection and determination of major volatile compounds in Brassica juncea L. leaves and seeds

(2018) Anubhuti Sharma et al.   MICROCHEMICAL JOURNAL

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

Review of Ginkgo biloba-induced toxicity, from experimental studies to human case reports

(2017) Nan Mei et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART C-ENVIRONMENTAL CARCINOGENESIS & ECOTOXICOLOGY REVIEWS

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

Purification, characterization and antitumor activity of polysaccharides extracted from Phellinus igniarius mycelia

(2015) Shi-Chao Li et al.   CARBOHYDRATE POLYMERS

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

Adapting the reducing sugars method with dinitrosalicylic acid to microtiter plates and microwave heating

(2013) Anamaria Negrulescu et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Dried fruit consumption is associated with improved diet quality and reduced obesity in US adults: National Health and Nutrition Examination Survey, 1999-2004

(2011) Debra R. Keast et al.   NUTRITION RESEARCH