Comparison of three drying processes to obtain an apple peel food ingredient

Determination of Antioxidant Capacity, Total Phenolic Content and Mineral Composition of Different Fruit Tissue of Five Apple Cultivars Grown in Chile

(2013) Carolina Henríquez et al.   Chilean Journal of Agricultural Research

IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICES

(2011) A.P.K. JOSHI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked

(2010) M. Lutz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber

(2010) Carolina Henríquez et al.   JOURNAL OF FOOD SCIENCE

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

(2009) C. de Torres et al.   ANALYTICA CHIMICA ACTA

Air drying characteristics and moisture diffusivity of carrots

(2009) Magdalena Zielinska et al.   CHEMICAL ENGINEERING AND PROCESSING

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

Rate of Antioxidant Degradation and Color Variations in Dehydrated Apples as Related to Water Activity

(2009) Vera Lavelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic Activity

(2009) E.I. Mejia-Meza et al.   JOURNAL OF FOOD SCIENCE

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

(2008) Monica A. Madrau et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Polyphenol Levels and Free Radical Scavenging Activities of Four Apple Cultivars from Integrated and Organic Farming in Different Italian Areas

(2008) Lavinia Lamperi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

(2008) María P. Serratosa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Processing Conditions, Prestorage Treatment, and Storage Conditions on the Phenol Content and Antioxidant Activity of Olive Mill Waste

(2008) Hassan K. Obied et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing

(2008) Shahrokh Khanizadeh et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

(2008) Margarita Miranda et al.   JOURNAL OF FOOD ENGINEERING

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY

Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars

(2007) Pavlina D. Drogoudi et al.   SCIENTIA HORTICULTURAE