Formation of 6-, 8- and 10-Shogaol in Ginger through Application of Different Drying Methods: Altered Antioxidant and Antimicrobial Activity

Effect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L.

(2017) Necla Ozdemir et al.   Journal of Food Measurement and Characterization

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Are Infrared and Microwave Drying Suitable Alternatives for Moisture Determination of Meat Products?

(2016) Ítalo Engers Marques et al.   JOURNAL OF FOOD QUALITY

UHPLC-ESI-MS/MS for the Quantification of Eight Major Gingerols and Shogaols in Ginger Products: Effects of Ionization Polarity and Mobile Phase Modifier on the Sensitivity

(2016) Su Yeon Park et al.   JOURNAL OF FOOD SCIENCE

Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity

(2016) Ali Ghasemzadeh et al.   MOLECULES

Optimization protocol for the extraction of 6-gingerol and 6-shogaol from Zingiber officinale var. rubrum Theilade and improving antioxidant and anticancer activity using response surface methodology

(2015) Ali Ghasemzadeh et al.   BMC Complementary and Alternative Medicine

Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger

(2015) Su-Chen Ho et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Drying on Texture and Color Characteristics of Ginger and Turmeric in a Solar Biomass Integrated Dryer

(2015) A. Borah et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Microwave-assisted decomposition coupled with acidic food condiment as an efficient technology for ginger (Zingiber officinale Roscoe) processing

(2015) Jing-bo Guo et al.   SEPARATION AND PURIFICATION TECHNOLOGY

The Effect of Different Drying Methods on the Content and Chemical Composition of Essential Oil of Lemon verbena (Lippia citriodora)

(2013) Reza Shahhoseini et al.   Journal of Essential Oil Bearing Plants

A review of solar drying technologies

(2012) S. VijayaVenkataRaman et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions

(2011) Tzou-Chi Huang et al.   DRYING TECHNOLOGY

Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

(2011) Xiao-Lan Cheng et al.   FOOD CHEMISTRY

Experimental study on microwave drying of Chinese and Indonesian low-rank coals

(2011) Arash Tahmasebi et al.   FUEL PROCESSING TECHNOLOGY

Pressurized liquid extraction of ginger (Zingiber officinale Roscoe) with bioethanol: An efficient and sustainable approach

(2011) Jiajin Hu et al.   JOURNAL OF CHROMATOGRAPHY A

Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)

(2010) Derya Arslan et al.   ENERGY CONVERSION AND MANAGEMENT

Thermochemical conversion of biomass to second generation biofuels through integrated process design—A review

(2010) T. Damartzis et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Increased Growth Inhibitory Effects on Human Cancer Cells and Anti-inflammatory Potency of Shogaols from Zingiber officinale Relative to Gingerols

(2009) Shengmin Sang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol

(2009) Swarnalatha Dugasani et al.   JOURNAL OF ETHNOPHARMACOLOGY

Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale

(2008) Gurdip Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleraceaMart.)

(2008) Lisbeth A. Pacheco-Palencia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY