Drying of Orthosiphon aristatus leaves: Mathematical modeling, drying characteristics, and quality aspects

Effects of pretreatment and drying methods on drying characteristics and quality attributes of Andrographis paniculata

(2017) Chayanant Tummanichanont et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage

(2016) O. O. Cyprian et al.   DRYING TECHNOLOGY

Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

(2016) Yasumasa Ando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hot-Air Drying and Rehydration Characteristics of Red Kidney Bean Seeds

(2015) İbrahim Doymaz   CHEMICAL ENGINEERING COMMUNICATIONS

Mathematical modeling and effect of blanching pretreatment on the drying kinetics of Chinese yam (Dioscorea opposita)

(2015) Sheng Fang et al.   Chemical Industry & Chemical Engineering Quarterly

The Effects of Predrying Treatments and Different Drying Methods on Phytochemical Compound Retention and Drying Characteristics of Moringa Leaves (Moringa oleiferaLam.)

(2014) Yuparat Potisate et al.   DRYING TECHNOLOGY

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

(2014) Consuelo Iborra-Bernad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

(2013) İbrahim Doymaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality evaluation of cook-chilled chicory stems (Cichorium intybusL., Catalogna group) by conventional andsousvidecooking methods

(2013) Massimiliano Renna et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

(2013) C. Iborra-Bernad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antiproliferative and antiangiogenic effects of flavone eupatorin, an active constituent of chloroform extract of Orthosiphon stamineus leaves

(2012) Iva Dolečková et al.   FITOTERAPIA

Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying

(2012) W. Trirattanapikul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

MODELING USING A NEW THIN-LAYER DRYING MODEL AND DRYING CHARACTERISTICS OF SWEET BASIL (OCIMUM BASLICUMLINN.) USING TRAY AND HEAT PUMP-ASSISTED DEHUMIDIFIED DRYING

(2011) SINGHANAT PHOUNGCHANDANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

(2011) Lue-lue Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the genotoxicity of Orthosiphon stamineus aqueous extract

(2010) H. Muhammad et al.   JOURNAL OF ETHNOPHARMACOLOGY

Factors influencing antioxidant activities and total phenolic content of guava leaf extract

(2010) Witayapan Nantitanon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HPLC and Anti-Inflammatory Studies of the Flavonoid Rich Chloroform Extract Fraction of Orthosiphon Stamineus Leaves

(2010) Mun Fei Yam et al.   MOLECULES

The Development of Ginger Drying Using Tray Drying, Heat Pump–Dehumidified Drying, and Mixed-Mode Solar Drying

(2009) S. Phoungchandang et al.   DRYING TECHNOLOGY

Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

(2009) Emilie Devic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Experimental and mathematical investigations of convective solar drying of four varieties of olive leaves

(2008) Boudhrioua Nourhène et al.   FOOD AND BIOPRODUCTS PROCESSING