Lyophilization of Avocado (Persea americanaMill.): Effect of Freezing and Lyophilization Pressure on Antioxidant Activity, Texture, and Browning of Pulp

Effect of Different Drying Methods on the Microwave Extraction of Phenolic Components and Antioxidant Activity of Highbush Blueberry Leaves

(2014) Winny Routray et al.   DRYING TECHNOLOGY

How to Adapt a Lab-Scale Freeze Dryer for Assessing Dehydrating Curves at Different Heating Conditions

(2014) G. Tribuzi et al.   DRYING TECHNOLOGY

Freeze-Drying of Glycoprotein GFPS1b fromGrifola frondosaGF9801: Drying Kinetics, Functional, Conformational, and Topographical Changes

(2013) Feng-Jie Cui et al.   DRYING TECHNOLOGY

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Developing Supra-Molecular Structures During Freeze-Drying of Food

(2012) A. Gianfrancesco et al.   DRYING TECHNOLOGY

Structural Properties of Dried Potatoes, Mushrooms, and Strawberries as a Function of Freeze-Drying Pressure

(2012) Vasiliki P. Oikonomopoulou et al.   DRYING TECHNOLOGY

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

(2012) Daniel A. Jacobo-Velázquez et al.   Innovative Food Science & Emerging Technologies

Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp

(2012) Adela María Ceballos et al.   JOURNAL OF FOOD ENGINEERING

INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

(2012) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

(2011) Loredana Lunadei et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars

(2010) Wei Wang et al.   FOOD CHEMISTRY

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

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

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

(2010) Jose A. Villa-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge

(2010) Jong-Whan Rhim et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS

(2010) ANN H. BARRETT et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods

(2009) Agnieszka Nawirska et al.   JOURNAL OF FOOD ENGINEERING

Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

(2008) Zheng-Wei Cui et al.   DRYING TECHNOLOGY

Modeling using a new thin layer drying model and product quality of cocoa

(2008) C.L. Hii et al.   JOURNAL OF FOOD ENGINEERING

Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature

(2007) Gagan Deep Singh et al.   JOURNAL OF FOOD ENGINEERING