Intermittent drying of clove basil leaves: Process optimization and essential oil yield

Rupture of glandular trichomes in Ocimum gratissimum leaves influences the content of essential oil during the drying method

(2014) Ana Carolina M. de Santana et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Intermittent drying of food products: A critical review

(2013) Chandan Kumar et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of the Antinociceptive Activity ofOcimum gratissimumL. (Lamiaceae) Essential Oil and its isolated Active Principles in Mice

(2012) L. I. G. Paula-Freire et al.   PHYTOTHERAPY RESEARCH

Energy consumption and quality aspect by intermittent drying

(2011) S.J. Kowalski et al.   CHEMICAL ENGINEERING AND PROCESSING

Application of the reaction engineering approach (REA) for modeling intermittent drying under time-varying humidity and temperature

(2011) Aditya Putranto et al.   CHEMICAL ENGINEERING SCIENCE

Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves

(2010) Okan Esturk   Food and Bioprocess Technology

Efficacy of chemically characterized Ocimum gratissimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices

(2010) Bhanu Prakash et al.   FOOD RESEARCH INTERNATIONAL

Horário de colheita e tempo de secagem da alfavaca-cravo

(2010) José Magno Q Luz et al.   Horticultura Brasileira

Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics

(2009) Laura A. Ramallo et al.   JOURNAL OF FOOD ENGINEERING