Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor ofMuraenesox cinereusFillets

Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices

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Comparison of Free Amino Acids and Dipeptide Contents, Warner-Bratzler Shear Force and Sensory Property of Beef Jerky Manufactured with Different Drying Methods

(2013) Ki-Chang Nam et al.   Korean Journal for Food Science of Animal Resources

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

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

Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

(2011) Pornpimol Raksakantong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut

(2010) Yukiko Maruji et al.   FISHERIES SCIENCE

Drying Technology: Trends and Applications in Postharvest Processing

(2010) Arun S. Mujumdar et al.   Food and Bioprocess Technology

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Thin layer drying kinetics of cocoa and dried product quality

(2008) C.L. Hii et al.   BIOSYSTEMS ENGINEERING

Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality

(2008) Aydin Kilic   JOURNAL OF FOOD ENGINEERING

Effects of controlled freezing-point storage at 0°C on quality of green bean as compared with cold and room-temperature storages

(2007) Li Guo et al.   JOURNAL OF FOOD ENGINEERING