Changes in physical properties and relations with allicin degradation during convective drying of garlic

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

(2016) Natália Martins et al.   FOOD CHEMISTRY

True Density Prediction of Garlic Slices Dehydrated by Convection

(2015) Anabel López-Ortiz et al.   JOURNAL OF FOOD SCIENCE

Monitoring of initial porosity and new pores formation during drying: A scientific debate and a technical challenge

(2015) Seddik Khalloufi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Allicin: Chemistry and Biological Properties

(2014) Jan Borlinghaus et al.   MOLECULES

Effects of Drying Air Temperature on the Structural Properties of Garlic Evaluated During Drying

(2013) A. López-Ortiz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

True Density and Apparent Density During the Drying Process for Vegetables and Fruits: A Review

(2012) J. Rodríguez-Ramírez et al.   JOURNAL OF FOOD SCIENCE

Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes

(2011) Nathdanai Harnkarnsujarit et al.   FOOD RESEARCH INTERNATIONAL

Experimental study on the effect of glass transition on moisture profiles and stress-crack formation during continuous and time-varying drying of maize kernels

(2010) Jyoti Hundal et al.   BIOSYSTEMS ENGINEERING

Effect of temperature cycling on allinase activity in garlic

(2008) Lilia L. Méndez Lagunas et al.   FOOD CHEMISTRY