Drying techniques affect the quality and essential oil composition of Ghanaian ginger (Zingiber officinale Roscoe)

Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods

(2021) Ping Zhao et al.   FOOD REVIEWS INTERNATIONAL

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

(2020) Raphael N. Alolga et al.   FOOD CHEMISTRY

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

Microwave processing impact on physicochemical and bioactive attributes of optimized peach functional beverage

(2019) Saira Sattar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

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

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

(2019) Richard Osae et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Protective and therapeutic potential of ginger (Zingiber officinale ) extract and [6]-gingerol in cancer: A comprehensive review

(2018) Rosália Maria Tôrres de Lima et al.   PHYTOTHERAPY RESEARCH

Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices

(2018) A. Özkan Karabacak et al.   Quality Assurance and Safety of Crops & Foods

Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper

(2018) Andrzej Krzykowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Plants of the Genus Zingiber as a Source of Bioactive Phytochemicals: From Tradition to Pharmacy

(2017) Mehdi Sharifi-Rad et al.   MOLECULES

Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven

(2016) Erhan Horuz 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

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Infrared Heating in Food Drying: An Overview

(2014) Muhmmed Hussain Riadh et al.   DRYING TECHNOLOGY

Comparison study of conventional hot-water and microwave blanching on quality of green beans

(2013) Luis M. Ruiz-Ojeda et al.   Innovative Food Science & Emerging Technologies

Infrared assisted dry-blanching and hybrid drying of carrot

(2012) Kalathur Harishchandra Vishwanathan et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

(2010) Pitchaporn Wanyo et al.   FOOD AND BIOPRODUCTS PROCESSING