Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit

Drying characteristics of sweet cherry

(2010) İbrahim Doymaz et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L. and Berberis croatica Horvat

(2010) M. Zovko Končić et al.   FOOD AND CHEMICAL TOXICOLOGY

Valorization of wild strawberry-tree fruits (Arbutus unedo L.) through nutritional assessment and natural production data

(2010) Brígida-María Ruiz-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Study the effect of sun, oven and microwave drying on quality of onion slices

(2010) Derya Arslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties

(2009) Lillian Barros et al.   FOOD CHEMISTRY

Effects of conventional and multistage drying processing on non-enzymatic browning in tomato

(2009) Serghei Cernîşev   JOURNAL OF FOOD ENGINEERING

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

(2008) P. H. S. Santos et al.   DRYING TECHNOLOGY

Foam-Mat Freeze Drying of Egg White—Mathematical Modeling Part II: Freeze Drying and Modeling

(2008) Arun Muthukumaran et al.   DRYING TECHNOLOGY

Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits

(2008) K. Pallauf et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The strawberry tree (Arbutus unedo L.) selection in Turkey

(2008) Gulay Celikel et al.   SCIENTIA HORTICULTURAE

Influence of blanching and slice thickness on drying characteristics of leek slices

(2007) İbrahim Doymaz   CHEMICAL ENGINEERING AND PROCESSING

Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

(2007) A. Vega-Gálvez et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality changes during drying of red pepper

(2007) Karina Di Scala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY