Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

(2016) Zhen-zhen Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products

(2014) Carolina Henríquez et al.   JOURNAL OF FOOD ENGINEERING

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

(2013) Gerardo F. Barbero et al.   FOOD CHEMISTRY

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase

(2011) M.I. Fortea et al.   FOOD CHEMISTRY

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

(2011) Ayhan Topuz et al.   FOOD CHEMISTRY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

(2010) Jessica López et al.   Food and Bioprocess Technology

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

(2010) Emilie Devic et al.   Food and Bioprocess Technology

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Recent advances in drying and dehydration of fruits and vegetables: a review

(2010) V. R. Sagar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Moisture diffusivity of rough rice under infrared radiation drying

(2010) Ragab Khir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

(2009) Ankit Patras et al.   Food and Bioprocess Technology

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

(2009) José de Jesús Ornelas-Paz et al.   FOOD CHEMISTRY

Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

(2009) A.S. Pereyra Gonzales et al.   INTERNATIONAL DAIRY JOURNAL

Sensitive cell-based assay using DCFH oxidation for the determination of pro- and antioxidant properties of compounds and mixtures: Analysis of fruit and vegetable juices

(2008) Karl Girard-Lalancette et al.   FOOD CHEMISTRY

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

(2008) Nourhène Boudhrioua et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Study of banana dehydration using sequential infrared radiation heating and freeze-drying

(2008) Zhongli Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying kinetics and quality changes during drying of red pepper

(2007) Karina Di Scala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY