Moisture sorption characteristics and quality changes during storage of the dried petals of red water lily ( Nymphaea × rubra )

Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods

(2021) Gonzalo Tereucan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New insights into moisture sorption characteristics, nutritional composition, and antioxidant and morphological properties of dried duckweed [ Wolffia arrhiza (L.) Wimm]

(2021) Supuksorn Masavang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stability of the physical properties, bioactive compounds and antioxidant capacity of spray-dried grapefruit powder

(2019) Freddy González et al.   Food Bioscience

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

(2019) Iasnaia Maria de Carvalho Tavares et al.   FOOD RESEARCH INTERNATIONAL

Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor)

(2019) Phattanit Tripetch et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Effects of steam-microwave blanching and different drying processes on drying characteristics and quality attributes of Thunbergia laurifolia Linn. leaves

(2017) Traiphop Phahom et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”

(2016) Diego Fernando Rocha-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of Radical Scavenging Activity and Polyphenols Content During Storage of Dried Apples

(2013) Małgorzata Nowacka et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Moisture sorption isotherms and glass transition temperature of elecampe (Inula helenium L.) and burdock (Arctium lappa L.) roots at 25°C

(2012) L. Červenka et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Model analysis of sorption isotherms

(2009) Stavros Yanniotis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modified classification of sorption isotherms

(2008) Jiří Blahovec et al.   JOURNAL OF FOOD ENGINEERING