Related references
Note: Only part of the references are listed.Effect of novel atmospheric-pressure jet pretreatment on the drying kinetics and quality of white grapes
Chien-Chih Huang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Combination of ultrasound and ultraviolet-C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
Okon Johnson Esua et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices
Gan Qiu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Nutritional and bioactive compounds in dried tomato processing waste
Violeta Nour et al.
CYTA-JOURNAL OF FOOD (2018)
Effect of heat processing on thermal stability and antioxidant activity of six flavonoids
Hind Chaaban et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
Wenfeng Li et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2016)
Chemical Profiling Using Uplc Q-Tof/Ms and Antioxidant Activities of Fortunella Fruits
Si Tan et al.
JOURNAL OF FOOD SCIENCE (2016)
Dehydration of Kiwifruit (Actinidia deliciosa) Slices Using Heat Pipe Combined with Impingement Technology
Wenfeng Li et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2016)
Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices
Wenfeng Li et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)
Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
Aneta Wojdylo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions
Mehmet Karaaslan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology
Karen Coelho et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2013)
Drying characteristics of sweet cherry
Ibrahim Doymaz et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
Mei-Ling Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum)
Ali Esehaghbeygi et al.
JOURNAL OF FOOD ENGINEERING (2011)
Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer
Hong-Wei Xiao et al.
BIOSYSTEMS ENGINEERING (2010)
Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics
T. J. Gaware et al.
DRYING TECHNOLOGY (2010)
Preparative separation and purification of lycopene from tomato skins extracts by macroporous adsorption resins
Yongfeng Liu et al.
FOOD CHEMISTRY (2010)
Drying characteristics and quality change of unutilized-protein rich-tomato pomace with and without osmotic pre-treatment
Ala'a H. Al-Muhtaseb et al.
INDUSTRIAL CROPS AND PRODUCTS (2010)
Effects of conventional and multistage drying processing on non-enzymatic browning in tomato
Serghei Cernisev
JOURNAL OF FOOD ENGINEERING (2010)
Characterisation of industrial tomato by-products from infrared drying process
A. Ruiz Celma et al.
FOOD AND BIOPRODUCTS PROCESSING (2009)
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
Ryszard Amarowicz et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
A novel alternative method for modeling the effects of air temperature and slice thickness on quality and drying kinetics of tomato slices: Superposition technique
Javad Khazaei et al.
DRYING TECHNOLOGY (2008)
Drying kinetics of tomato slices in vacuum assisted solar and open sun drying methods
P. Rajkumar et al.
DRYING TECHNOLOGY (2007)
Change in colour and antioxidant content of tomato cultivars following forced-air drying
NS Kerkhofs et al.
PLANT FOODS FOR HUMAN NUTRITION (2005)
Mathematical modelling of the drying curves of kiwi fruits:: influence of the ripening stage
S Simal et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Stability of lycopene during spray drying of tomato pulp
AM Goula et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
An investigation of the antioxidant properties and colour of glasshouse grown tomatoes
SL Molyneux et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)
Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots
I Doymaz
BIOSYSTEMS ENGINEERING (2004)
Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety
R Re et al.
FREE RADICAL RESEARCH (2002)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Hot air and freeze-drying of high-value foods: a review
C Ratti
JOURNAL OF FOOD ENGINEERING (2001)
Processing effects on lycopene content and antioxidant activity of tomatoes
GR Takeoka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation
V Lavelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
