Related references
Note: Only part of the references are listed.Mathematical Modeling of Drying Kinetics of Persimmon Fruits (Diospyros kaki cv. Fuyu)
Romildo Martins Sampaio et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods
Hun-Sik Chung et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel
Rebogile R. Mphahlele et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)
Effect of different drying methods on moisture ratio and rehydration of pumpkin slices
Liliana Seremet (Ceclu) et al.
FOOD CHEMISTRY (2016)
Total phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from northeast of Algeria
Amina Benabdallah et al.
ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE (2016)
Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods
Safa Karaman et al.
DRYING TECHNOLOGY (2014)
Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
Somayeh Taghian Dinani et al.
ENERGY CONVERSION AND MANAGEMENT (2014)
The model and mass transfer characteristics of convection drying of peach slices
Aishi Zhu et al.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2014)
Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds
Reza Amiri Chayjan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Changes in polyphenol content during production of grape juice concentrate
Esra Capanoglu et al.
FOOD CHEMISTRY (2013)
Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots
Donatella Albanese et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Phenolic content and antioxidant property of the bark extracts of Ziziphus mucronata Willd. subsp mucronata Willd
Olufunmiso O. Olajuyigbe et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2011)
MATHEMATICAL MODELING OF THIN-LAYER DRYING OF JACKFRUIT LEATHER
M. M. I. Chowdhury et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Mathematical modeling of sun and solar drying of chilli pepper
T. Y. Tunde-Akintunde
RENEWABLE ENERGY (2011)
Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders
Ronald L. Prior et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity
Khizar Hayat et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2010)
Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes
Ming-Chih Shih et al.
FOOD CHEMISTRY (2009)
Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Antonio Vega-Galvez et al.
FOOD CHEMISTRY (2009)
Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments
M. Del Bubba et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)
Structural features and antioxidant activity of tannin from persimmon pulp
Hai-Feng Gu et al.
FOOD RESEARCH INTERNATIONAL (2008)
Drying kinetics and product quality of dried Chempedak
Chien Hwa Chong et al.
JOURNAL OF FOOD ENGINEERING (2008)
Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)
S Sakanaka et al.
FOOD CHEMISTRY (2005)
Gallic acid and hydrolysable tannins are formed in birch leaves from an intermediate compound of the shikimate pathway
V Ossipov et al.
BIOCHEMICAL SYSTEMATICS AND ECOLOGY (2003)
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)
Share Paper
