Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

Development of Phaleria macrocarpa (Scheff.) Boerl Fruits Using Response Surface Methodology Focused on Phenolics, Flavonoids and Antioxidant Properties

(2018) Khurul Mohamed Mahzir et al.   MOLECULES

Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

(2017) Yingting Zhao et al.   FOOD CHEMISTRY

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

(2017) Erhan Horuz et al.   FOOD CHEMISTRY

Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

(2017) Lilia Méndez-Lagunas et al.   FOOD CHEMISTRY

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

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

Differentially Accumulated Proteins in Coffea arabica Seeds during Perisperm Tissue Development and Their Relationship to Coffee Grain Size

(2016) Leonardo Cardoso Alves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin

(2016) Oxana Babova et al.   PHYTOCHEMISTRY

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

(2015) Qinqin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on drying methods and their influences on effective components of loquat flower tea

(2015) Meiyu Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

(2015) Wenjiang Dong et al.   MOLECULES

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

(2014) Lina F. Ballesteros et al.   Food and Bioprocess Technology

Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricus bisporus) Slices

(2013) Fei Pei et al.   Food and Bioprocess 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

Effect of extraction conditions on total phenolic content and antioxidant capacity of pretreated wild Peumus boldus leaves from Chile

(2013) Carmen Soto et al.   FOOD AND BIOPRODUCTS PROCESSING

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

(2013) Ying Xin et al.   JOURNAL OF FOOD ENGINEERING

Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips

(2012) Hao Jiang et al.   Food and Bioprocess Technology

A Near-Infrared Reflectance Spectroscopy Method for Direct Analysis of Several Chemical Components and Properties of Fruit, for Example, Chinese Hawthorn

(2012) Wenjiang Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans

(2011) Pietro Rocculi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

(2009) Thierry Joët et al.   FOOD CHEMISTRY

Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage

(2008) A PATRAS et al.   FOOD CHEMISTRY

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Studies on extraction and antioxidant potential of green coffee

(2007) M. Madhava Naidu et al.   FOOD CHEMISTRY