Bioactive Compounds During Drying of Chili Peppers

Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum AnnumL.) Undergoing Microwave Assisted Convective Drying

(2013) Sachidananda Swain et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Advancements in Drying Techniques for Food, Fiber, and Fuel

(2012) Satyanarayan R. S. Dev et al.   DRYING TECHNOLOGY

A review of solar drying technologies

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

Hybrid Drying of Red Bell Pepper: Energy and Quality Issues

(2011) Stefan J. Kowalski et al.   DRYING TECHNOLOGY

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

(2011) Ayhan Topuz et al.   FOOD CHEMISTRY

Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder

(2011) Jong-Whan Rhim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

(2010) Diane M. Barrett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical Pretreatments Affecting Drying Characteristics of Chilli (cv. Huarou Yon)

(2010) Wiriya Phomkong et al.   DRYING TECHNOLOGY

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

Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters

(2010) Gulsum Yaldiz et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimisation of Spirulina platensis convective drying: evaluation of phycocyanin loss and lipid oxidation

(2010) Elizangela G. Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

(2010) Lourdes Gallardo-Guerrero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

(2009) Y. Soysal et al.   BIOSYSTEMS ENGINEERING

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

Analysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment fromCapsicum spp.

(2009) Suna Kim et al.   FOOD REVIEWS INTERNATIONAL

Contents of Vitamin C, Carotenoids, Tocopherols, and Tocotrienols in the Subtropical Plant SpeciesCyphostemma digitatumas Affected by Processing

(2009) Mohammed Al-Duais et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of drying method and storage on color characteristics of paprika

(2009) Ayhan Topuz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heat Pump Drying of Green Sweet Pepper

(2008) U. S. Pal et al.   DRYING TECHNOLOGY

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

(2008) SAHIN NASIROGLU et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

(2007) Sónia M. Castro et al.   FOOD CHEMISTRY