Related references
Note: Only part of the references are listed.Effect of pretreatments prior to drying on antioxidant properties of dried mango slices
Isaac O. Nyangena et al.
SCIENTIFIC AFRICAN (2019)
Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying
Hong-Wei Xiao et al.
DRYING TECHNOLOGY (2014)
Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya
Ghan Shyam Abrol et al.
NATIONAL ACADEMY SCIENCE LETTERS-INDIA (2014)
Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
Larry R. Beuchat et al.
JOURNAL OF FOOD PROTECTION (2013)
Thin layer drying of tomato slices
Manashi Das Purkayastha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
EFFECTS OF DRYING METHOD AND PARTICLE SIZE ON THE ANTIOXIDANT PROPERTIES OF LEAVES AND TEAS OF Morus alba, Lagerstroemia speciosa AND Thunbergia laurifolia
Eric Wei Chiang Chan et al.
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY (2012)
Bioactive phytochemicals in industrial tomatoes and their processing byproducts
Nick Kalogeropoulos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters
D. Arslan et al.
CYTA-JOURNAL OF FOOD (2011)
Recent advances in drying and dehydration of fruits and vegetables: a review
V. R. Sagar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2010)
Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality
Y. Soysal et al.
BIOSYSTEMS ENGINEERING (2009)
Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species
E. W. C. Chan 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)
Tomatoes and Tomato Products as Dietary Sources of Antioxidants
Renata Galhardo Borguini et al.
FOOD REVIEWS INTERNATIONAL (2009)
Drying kinetics, texture, color, and determination of effective diffusivities during sun drying of chempedak
Chien Hwa Chong et al.
DRYING TECHNOLOGY (2008)
Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)
J. Boateng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Breeding line selection based on multiple traits
Weikai Yan et al.
CROP SCIENCE (2008)
Physical quality and carotene content of solar-dried green leafy and yellow succulent vegetables
Phumzile Mdziniso et al.
PLANT FOODS FOR HUMAN NUTRITION (2006)
Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods:: colour degradation and kinetics
M Maskan
JOURNAL OF FOOD ENGINEERING (2006)
Stability of lycopene during food processing and storage
S Xianquan et al.
JOURNAL OF MEDICINAL FOOD (2005)
Thermal degradation kinetics of anthocyanin and visual colour of plum puree
J Ahmed et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Investigation of the antioxidant properties of tomatoes after processing
E Sahlin et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Antioxidant capacity of phenolic phytochemicals from various cultivars of plums
DO Kim et al.
FOOD CHEMISTRY (2003)
Stability of dried and intermediate moisture tomato pulp during storage
G Giovanelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Processing effects on lycopene content and antioxidant activity of tomatoes
GR Takeoka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Solar drying of sweet pepper and garlic using the tunnel greenhouse drier
M Condorí et al.
RENEWABLE ENERGY (2001)
Serum carotenoids and atherosclerosis - The Rotterdam Study
K Klipstein-Grobusch et al.
ATHEROSCLEROSIS (2000)