Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Volatile composition and sensory profile of oyster mushroom as affected by drying method

(2018) Joanna Politowicz et al.   DRYING TECHNOLOGY

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

(2017) Joanna Politowicz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Microwave and ultrasound enhancement of convective drying of strawberries: Experimental and modeling efficiency

(2016) J. Szadzińska et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves

(2015) Krzysztof Lech et al.   DRYING TECHNOLOGY

Dying methods affect the aroma of Origanum majorana L. analyzed by GC–MS and descriptive sensory analysis

(2015) Ángel Calín-Sánchez et al.   INDUSTRIAL CROPS AND PRODUCTS

Analysis of the volatile organic compounds from leaves, flower spikes, and nectar of Australian grown Agastache rugosa

(2015) Hanaa Yamani et al.   BMC Complementary and Alternative Medicine

Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method

(2014) Ángel Calín-Sánchez et al.   Food and Bioprocess Technology

Effects of the mushroom-volatile 1-octen-3-ol on dry bubble disease

(2013) Roeland L. Berendsen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of Drying Methods on the Composition of Thyme (Thymus vulgarisL.) Essential Oil

(2013) Ángel Calín-Sánchez et al.   DRYING TECHNOLOGY

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

(2012) Ángel Calín-Sánchez et al.   Food and Bioprocess Technology

Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

(2012) Ángel Calín-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

(2012) Hataichanok Kantrong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

(2012) Pavel Kalač   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study

(2011) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

(2011) Dimitrios Argyropoulos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A convective multi-flash drying process for producing dehydrated crispy fruits

(2011) Marta Fernanda Zotarelli et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

(2010) Ángel Calín-Sánchez et al.   JOURNAL OF FOOD ENGINEERING

Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity

(2009) Sandrina A. Heleno et al.   FOOD CHEMISTRY

Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices

(2009) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Mushroom as a potential source of prebiotics: a review

(2009) F.M.N.A. Aida et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY