Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Optimization of frozen sour cherries vacuum drying process

(2012) Zdravko Šumić et al.   FOOD CHEMISTRY

Evaluation of methods for determining food surface temperature in the presence of low-pressure cool plasma

(2012) Kai Knoerzer et al.   Innovative Food Science & Emerging Technologies

Quercetin and Rutin Reduced the Bioavailability of Cyclosporine from Neoral, an Immunosuppressant, through Activating P-Glycoprotein and CYP 3A4

(2011) Chung-Ping Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactivity and total phenolic content of 34 sour cherry cultivars

(2011) Gaik Ming Khoo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Red fruit juice quality and authenticity control by HPLC

(2011) J.M. Obón et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Major polyphenols in aerial organs of greater plantain (Plantago major L.), and effects of drying temperature on polyphenol contents in the leaves

(2011) Muhammad Zubair et al.   SCIENTIA HORTICULTURAE

Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

(2010) J.I. Lombraña et al.   Innovative Food Science & Emerging Technologies

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

(2009) Y. Soysal et al.   BIOSYSTEMS ENGINEERING

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

(2009) Margarita Miranda et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples

(2009) İbrahim Doymaz   FOOD AND BIOPRODUCTS PROCESSING

Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch)

(2009) Ahmet Kaya et al.   FOOD AND BIOPRODUCTS 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

Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaeaL.)

(2009) Neila Bahloul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanin Content, Lipid Peroxidation and Cyclooxygenase Enzyme Inhibitory Activities of Sweet and Sour Cherries

(2009) Vanisree Mulabagal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products

(2009) Cindi Brownmiller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries†

(2009) Gina Borges et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods

(2009) Agnieszka Nawirska et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices

(2009) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating

(2009) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

Influence of dielectric and sorption properties on drying behaviour and energy efficiency during microwave convective drying of selected food and non-food inorganic materials

(2009) Emma Holtz et al.   JOURNAL OF FOOD ENGINEERING

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

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

Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

(2008) Takuya Katsube et al.   FOOD CHEMISTRY

Effect of coating on post-drying of freeze-dried strawberry pieces

(2008) Lue-lue Huang et al.   JOURNAL OF FOOD ENGINEERING

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

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

(2007) P.H.M. Marfil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY