相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity
Francisca Vallespir et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality
Oscar Rodriguez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Temperature stability of vitamin D2 and color changes during drying of UVB-treated mushrooms
Nils Noelle et al.
DRYING TECHNOLOGY (2018)
Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface
C. Moreno et al.
DRYING TECHNOLOGY (2017)
Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices
Fakhreddin Salehi et al.
HEAT AND MASS TRANSFER (2017)
Quality Preservation of Air-Dried Sliced Button Mushroom (Agaricus bisporus) by Lavender (Lavendula angustifolia Mill.) Essential Oil
Forough Farokhian et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour
Oluwakemi F. Ekunseitan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Functional foods based on extracts or compounds derived from mushrooms
Filipa S. Reis et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
High intensity ultrasound treatment of protein isolate extracted from dephenolized sunflower meal: Effect on physicochemical and functional properties
Mudasir Ahmad Malik et al.
ULTRASONICS SONOCHEMISTRY (2017)
Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices
Zhongyuan Zhang et al.
DRYING TECHNOLOGY (2016)
Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant
J. V. Santacatalina et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus)
Wenqiang Guan et al.
FOOD CHEMISTRY (2016)
Ultrasonically assisted low-temperature drying of desalted codfish
J. V. Santacatalina et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms
Ruken Seyda Cakmak et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effects of UV-C on antioxidant activity, total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom
Xinling Wu et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)
Impact of applied ultrasonic power on the low temperature drying of apple
J. V. Santacatalina et al.
ULTRASONICS SONOCHEMISTRY (2016)
Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity
Maria Paciulli et al.
FOOD RESEARCH INTERNATIONAL (2015)
Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals
Md. Nahidul Islam et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2015)
Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices
Fei Pei et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
Cesar Ozuna et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms
Md. Nahidul Islam et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2014)
Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties
Oscar Rodriguez et al.
JOURNAL OF FOOD ENGINEERING (2014)
Ultrasonically enhanced low-temperature drying of apple: Influence on drying kinetics and antioxidant potential
J. V. Santacatalina et al.
JOURNAL OF FOOD ENGINEERING (2014)
Air-borne ultrasound application in the convective drying of strawberry
Juliana Gamboa-Santos et al.
JOURNAL OF FOOD ENGINEERING (2014)
Optimization of the Drying Process of Carrot (Daucus carota v. Nantes) on the Basis of Quality Criteria
Valeria S. Eim et al.
DRYING TECHNOLOGY (2013)
Validation of a Difussion Model Using Moisture Profiles Measured by Means of TD-NMR in Apples (Malus domestica)
Oscar Rodriguez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage
Camel Lagnika et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Intensification of Low-Temperature Drying by Using Ultrasound
Jose V. Garcia-Perez et al.
DRYING TECHNOLOGY (2012)
Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying
Jose Vicente Garcia-Perez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)
Maria Reyes Gonzalez-Centeno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Modeling Ultrasonically Assisted Convective Drying of Eggplant
Jose V. Garcia-Perez et al.
DRYING TECHNOLOGY (2011)
Antioxidant properties of phenolic compounds occurring in edible mushrooms
I. Palacios et al.
FOOD CHEMISTRY (2011)
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure
J. I. Lombrana et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Ergosterol Profiles, Fatty Acid Composition, and Antioxidant Activities of Button Mushrooms as Affected by Tissue Part and Developmental Stage
Suqin Shao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
The effects of exogenous ethylene and methyl jasmonate on the accumulation of phenolic antioxidants in selected whole and wounded fresh produce
J. Basilio Heredia et al.
FOOD CHEMISTRY (2009)
Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening
Antoni Femenia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms
S. K. Giri et al.
JOURNAL OF FOOD ENGINEERING (2007)
Drying of orange skin:: drying kinetics modelling and functional properties
MC Garau et al.
JOURNAL OF FOOD ENGINEERING (2006)
分享论文
