Combined Infrared-Convective Drying of Murta (Ugni molinaeTurcz) Berries: Kinetic Modeling and Quality Assessment

Antioxidant Capacity, Anthocyanins, and Total Phenols of Wild and Cultivated Berries in Chile

(2013) Jaime Guerrero C et al.   Chilean Journal of Agricultural Research

Analysis of Puffing Characteristics Using a Sigmodal Function for the Berry Fruit Snack Subjected to Microwave Vacuum Conditions

(2012) Xianzhe Zheng et al.   DRYING TECHNOLOGY

Drying of Seabuckthorn (Hippophae rhamnoidesL.) Berry: Impact of Dehydration Methods on Kinetics and Quality

(2011) Monica Araya-Farias et al.   DRYING TECHNOLOGY

An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods

(2011) Sachin V. Jangam   DRYING TECHNOLOGY

Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices

(2011) Ali Motevali et al.   ENERGY

Partial characterization of a new kind of Chilean Murtilla-like berries

(2011) Patricia Arancibia-Avila et al.   FOOD RESEARCH INTERNATIONAL

Extracts of Maqui (Aristotelia chilensis) and Murta (Ugni molinae Turcz.): Sources of Antioxidant Compounds and α-Glucosidase/α-Amylase Inhibitors

(2011) Mónica Rubilar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions

(2011) Louise E. Bennett et al.   Journal of Functional Foods

Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

(2010) Min Zhang et al.   DRYING TECHNOLOGY

Comparative Study of Different Process Conditions of Freeze Drying of ‘Murtilla’ Berry

(2010) A. Reyes et al.   DRYING TECHNOLOGY

Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

(2010) Pitchaporn Wanyo et al.   FOOD AND BIOPRODUCTS PROCESSING

Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

(2010) D. Arslan et al.   FOOD AND BIOPRODUCTS PROCESSING

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY

Polyphenols and Antioxidant Activity of Calafate (Berberis microphylla) Fruits and Other Native Berries from Southern Chile

(2010) Antonieta Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Moisture diffusivity of rough rice under infrared radiation drying

(2010) Ragab Khir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Experimental modelling of infrared drying of industrial grape by-products

(2009) A. Ruiz Celma et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)

(2008) Mortaza Aghbashlo et al.   ENERGY CONVERSION AND MANAGEMENT

Plant location and extraction procedure strongly alter the antimicrobial activity of murta extracts

(2008) Carolina Shene et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

(2008) Nourhène Boudhrioua et al.   INDUSTRIAL CROPS AND PRODUCTS

Drying kinetics and product quality of dried Chempedak

(2008) Chien Hwa Chong et al.   JOURNAL OF FOOD ENGINEERING

Water effective diffusion coefficient of mango slices at different maturity stages during air drying

(2008) Otoniel Corzo et al.   JOURNAL OF FOOD ENGINEERING

Mathematical modelling of thin-layer infrared drying of wet olive husk

(2007) A. Ruiz Celma et al.   CHEMICAL ENGINEERING AND PROCESSING

Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage

(2007) Erick Scheuermann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE