Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process

A comprehensive review on the ethnobotany, phytochemistry, pharmacology, and toxicology of Mentha aquatic L (water mint) as a wild shallow vegetable

(2021) Farzaneh Asadollah-Pour et al.   CURRENT PHARMACEUTICAL DESIGN

The Wonderful Activities of the Genus Mentha: Not Only Antioxidant Properties

(2021) Majid Tafrihi et al.   MOLECULES

Application of far‐infrared radiation for sun‐dried chili pepper ( Capsicum annum L.): drying characteristics and color during roasting

(2021) A. Jayaruwani Fernando et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion

(2021) Claudia Benkert et al.   FOOD CHEMISTRY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigating the Influence of Infrared Drying Method on Linden (Tilia platyphyllos Scop.) Leaves: Kinetics, Color, Projected Area, Modeling, Total Phenolic, and Flavonoid Content

(2020) Kemal Çağatay Selvi   Plants-Basel

Chemical Composition and Antioxidant Properties of Essential Oils from Peppermint, Native Spearmint and Scotch Spearmint

(2019) Zhaohai Wu et al.   MOLECULES

Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods

(2018) Mohammad Reza Dehghani Mashkani et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying

(2018) Dandan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying

(2017) Chandrasekar Venkitasamy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

(2016) Daniel I. Onwude et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Assessment of vacuum-dried peppermint ( Mentha piperita L.) as a source of natural antioxidants

(2016) Elsa Uribe et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Influence of Air-Drying on the Quality Characteristics of Spearmint: Effects of Air Temperature and Velocity

(2016) Antia Orphanides et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment

(2015) Mehdi Torki-Harchegani et al.   HEAT AND MASS TRANSFER

Desorption isotherms and mathematical modeling of thin layer drying kinetics of tomato

(2015) Amira Belghith et al.   HEAT AND MASS TRANSFER

Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process

(2015) Sirirattana Chimplee et al.   International Journal of Food Engineering

Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process

(2015) Sirirattana Chimplee et al.   International Journal of Food Engineering

Solar drying of whole mint plant under natural and forced convection

(2015) Y.I. Sallam et al.   Journal of Advanced Research

Kinetics and Quality Aspects of Beetroots Dried in Non-Stationary Conditions

(2014) S. J. Kowalski et al.   DRYING TECHNOLOGY

Mathematical modelling of thin layer hot air drying of apricot with combined heat and power dryer

(2014) Saeed Faal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Epoxidation of Limonene over the TS-1 and Ti-SBA-15 Catalysts

(2014) Agnieszka Wróblewska   MOLECULES

Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays

(2013) Danqun Huo et al.   FOOD CHEMISTRY

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)

(2013) Mrittika Bhattacharya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thin-layer drying kinetics and quality changes of sweet sorghum stalk for ethanol production as affected by drying temperature

(2011) Fei Shen et al.   INDUSTRIAL CROPS AND PRODUCTS

Investigation of EHD-Enhanced Water Evaporation and a Novel Empirical Model

(2011) De-Jiang Zheng et al.   International Journal of Food Engineering

Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves

(2011) Ali Coşkun Dalgıç et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality control of oral herbal products by an electronic tongue—Case study on sage lozenges

(2011) Carolin Eckert et al.   SENSORS AND ACTUATORS B-CHEMICAL

Mathematical modeling of thin-layer drying of fermented and non-fermented sugarcane bagasse

(2010) Marcio A. Mazutti et al.   BIOMASS & BIOENERGY

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

(2010) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Modelling of air drying of fresh and blanched sweet potato slices

(2010) Kolawole O. Falade et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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