Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture

Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather

(2020) Vildan Eyiz et al.   Journal of Food Measurement and Characterization

Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy

(2020) Sulhattin Yasar et al.   MEASUREMENT

Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods

(2019) Senem Suna et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Recent Advances in the Production of Fruit Leathers

(2019) Raquel da Silva Simão et al.   Food Engineering Reviews

Effects of drying methods on quality attributes of peach (Prunus persica) leather

(2018) S. M. Roknul Azam et al.   DRYING TECHNOLOGY

Combination of hydrothermodynamic (HTD) processing and different drying methods for natural blueberry leather

(2018) Yougui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of mango leathers by cast-tape drying: Product characteristics and sensory evaluation

(2018) Raquel da Silva Simão et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contributions of Fourier-transform mid infrared (FT-MIR) spectroscopy to the study of fruit and vegetables: A review

(2018) Sylvie Bureau et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)

(2017) Ismail Tontul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of Pectin Yield and Quality by FTIR and Carbohydrate Microarray Analysis

(2016) Andreas Baum et al.   Food and Bioprocess Technology

NIRS and iSPA-PLS for predicting total anthocyanin content in jaboticaba fruit

(2015) Nathália Cristina Torres Mariani et al.   FOOD CHEMISTRY

Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis

(2012) Loredana F. Leopold et al.   SPECTROSCOPY-AN INTERNATIONAL JOURNAL

Compositional analysis and roasting behaviour of gevuina and macadamia nuts

(2010) John Birch et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY