Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants inBoletus edulisMushrooms

Optimization of the Drying Process of Carrot (Daucus carotav. Nantes) on the Basis of Quality Criteria

(2013) Valeria S. Eim et al.   DRYING TECHNOLOGY

Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries

(2011) Shyam S. Sablani et al.   DRYING TECHNOLOGY

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

(2011) Anna Korus   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves

(2010) Yardfon Tanongkankit et al.   DRYING TECHNOLOGY

THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES

(2009) MAGDALENA MICHALCZYK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir – Turkey: Lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron

(2008) C SARIKURKCU et al.   BIORESOURCE TECHNOLOGY

Wild and commercial mushrooms as source of nutrients and nutraceuticals

(2008) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

(2008) Bárbara Ribeiro et al.   FOOD CHEMISTRY

The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms

(2008) Grażyna Jaworska et al.   FOOD CHEMISTRY

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

(2008) Pavel Kalač   FOOD CHEMISTRY

Non-volatile taste components of Agaricus blazei, Agrocybe cylindracea and Boletus edulis

(2007) S TSAI et al.   FOOD CHEMISTRY