Effect of Air-Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

(2014) X. Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary Intake of Natural Antioxidants: Vitamins and Polyphenols

(2013) J. M. Landete   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Amino Acid Retention and Protein Quality in Dried Kale (Brassica oleracea L. var.acephala)

(2012) Anna Korus   JOURNAL OF FOOD PROCESSING AND PRESERVATION

EFFECT OF PRELIMINARY AND TECHNOLOGICAL TREATMENTS ON THE CONTENT OF CHLOROPHYLLS AND CAROTENOIDS IN KALE (BRASSICA OLERACEAL. VAR.ACEPHALA)

(2012) ANNA KORUS   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

(2012) E.S. Lago-Vanzela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in glycoalkaloid and nitrate content in potatoes during dehydrated dice processing

(2011) Elżbieta Rytel   FOOD CONTROL

Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality

(2011) Nuray Akbudak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties

(2011) Reiner Ihns et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

(2011) Karina Di Scala et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

In vitro bioaccessibility of β-carotene in dried carrots pretreated by different methods

(2011) Bhudsawan Hiranvarachat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

CHANGES IN FURAN AND OTHER VOLATILE COMPOUNDS IN SLICED CARROT DURING AIR-DRYING

(2011) HANYING DUAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of drying temperature and slice size on quality of dried okra (Abelmoschus esculentus (L.) Moench)

(2011) N. K. Pendre et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

(2011) Anna Korus   LWT-FOOD SCIENCE AND TECHNOLOGY

Chlorophyll Retention and Drying Characteristics of Ivy Gourd Leaf (Coccinia grandisVoigt) Using Tray and Heat Pump–Assisted Dehumidified Air Drying

(2010) Yuparat Potisate et al.   DRYING TECHNOLOGY

Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice

(2010) Bangera Sheshappa Mamatha et al.   Food and Bioprocess Technology

Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying

(2010) Bhudsawan Hiranvarachat et al.   FOOD AND BIOPRODUCTS PROCESSING

Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying

(2010) Yardfon Tanongkankit et al.   FOOD CHEMISTRY

Quality parameters of Brassica spp. grown in northwest Spain

(2010) Sidonia Martínez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Invited review: Modelling quality changes of fruits and vegetables during drying: a review

(2010) Sakamon Devahastin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microwave, Vacuum, and Air Drying Characteristics of Collard Leaves

(2009) Ilknur Alibas   DRYING TECHNOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

(2009) Mohammad Shafiur Rahman   JOURNAL OF FOOD ENGINEERING