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。Modeling of the Drying Process of Apple Pomace
Weronika Tulej et al.
APPLIED SCIENCES-BASEL (2022)
Combined effect of pulsed electric fields and ultrasound on mass energy transfer and diffusion coefficient of plum
Abdul Rahaman et al.
HEAT AND MASS TRANSFER (2021)
Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper
Katarzyna Rybak et al.
SUSTAINABILITY (2021)
Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling
Vali Rasooli Sharabiani et al.
SCIENTIFIC REPORTS (2021)
Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
Tanvir Ahmed et al.
MOLECULES (2021)
Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples
Klaudia Masztalerz et al.
MOLECULES (2021)
An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review
Maninder Kaur et al.
FOOD REVIEWS INTERNATIONAL (2020)
Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans
Zhichang Qiu et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Effect of Garlic's Active Constituents in Inflammation, Obesity and Cardiovascular Disease
Isabel Quesada et al.
CURRENT HYPERTENSION REPORTS (2020)
Garlic-derived bioactive compound S-allylcysteine inhibits cancer progression through diverse molecular mechanisms
Yannick Luther Agbana et al.
NUTRITION RESEARCH (2020)
Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
Robin Ostermeier et al.
FOODS (2020)
Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)
Andrzej Kwasnica et al.
FOODS (2020)
The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)
Michal Bialik et al.
APPLIED SCIENCES-BASEL (2020)
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
Angel Calin-Sanchez et al.
FOODS (2020)
Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot
Caiyun Liu et al.
FOOD RESEARCH INTERNATIONAL (2020)
Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality
Jacek Lyczko et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Effects of garlic supplementation on serum inflammatory markers: A systematic review and meta-analysis of randomized controlled trials
Farhang Mirzavandi et al.
DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2020)
Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
Kinga Dziadek et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods
Jacek Lyczko et al.
MOLECULES (2019)
The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks
Malgorzata Nowacka et al.
ULTRASONICS SONOCHEMISTRY (2019)
Intermittent Microwave-Vacuum Drying Effects on Pears
Onur Taskin et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2019)
Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies
Lisa Yen Wen Chua et al.
MOLECULES (2019)
Physicochemical changes and sensorial properties during black garlic elaboration: A review
Karina L. Rios-Rios et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Content of bioactive compounds in the peach kernels and their antioxidant, anti-hyperglycemic, anti-aging properties
Paulina Nowicka et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Beneficial Effects of an Aged Black Garlic Extract in the Metabolic and Vascular Alterations Induced by a High Fat/Sucrose Diet in Male Rats
Sara Amor et al.
NUTRIENTS (2019)
Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air
Thi Van Linh Nguyen et al.
PROCESSES (2019)
Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments
Yuanshan Yu et al.
FOOD CHEMISTRY (2018)
Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions
R. Ostermeier et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot
Md Rizvi Alam et al.
JOURNAL OF FOOD SCIENCE (2018)
Concept of Pulsed Electric Field discharge modeling for agri-food industry
Marcin Wesolowski et al.
PRZEGLAD ELEKTROTECHNICZNY (2018)
Antiinflammatory Effects of Functionally Active Compounds Isolated from Aged Black Garlic
Dong-gyu Kim et al.
PHYTOTHERAPY RESEARCH (2017)
Black garlic: A critical review of its production, bioactivity, and application
Shunsuke Kimura et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2017)
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries
Urszula Tylewicz et al.
JOURNAL OF FOOD ENGINEERING (2017)
Quantification of browning in apples using colour and textural features by image analysis
Srinivasagan N. Subhashree et al.
FOOD QUALITY AND SAFETY (2017)
Anti-diabetic and anti-oxidant potential of aged garlic extract (AGE) in streptozotocin-induced diabetic rats
Martha Thomson et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)
Effects of temperature on the quality of black garlic
Xinyan Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
In vitro and in vivo α-amylase and α-glucosidase inhibiting activities of the protein extracts from two varieties of bitter gourd (Momordica charantia L.)
Sundar Poovitha et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
Aneta Wojdylo et al.
FOOD CHEMISTRY (2016)
The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic
Heng Yuan et al.
JOURNAL OF FOOD SCIENCE (2016)
Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits
Paulina Nowicka et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves
Krzysztof Lech et al.
DRYING TECHNOLOGY (2015)
Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates
Paulina Nowicka et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Consumption of polyphenol-rich peach and plum juice prevents risk factors for obesity-related metabolic disorders and cardiovascular disease in Zucker rats
Giuliana Noratto et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2015)
Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies
Angel Calin-Sanchez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
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)
Polyphenolics from peach (Prunus persica var. Rich Lady) inhibit tumor growth and metastasis of MDA-MB-435 breast cancer cells in vivo
Giuliana Noratto et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2014)
Physicochemical and Antioxidant Properties of Black Garlic
Il Sook Choi et al.
MOLECULES (2014)
Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
Ji-Sang Kim et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts
Joo Hee Kim et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects
Young-Mi Jung et al.
NUTRITION RESEARCH (2011)
Solution of an inverse problem for mass transfer in a drying process in a magnetic field
A. Memmedov et al.
INVERSE PROBLEMS IN SCIENCE AND ENGINEERING (2010)
Effect on germination and early growth characteristics in sunflower (Helianthus annuus) seeds exposed to static magnetic field
Ananta Vashisth et al.
JOURNAL OF PLANT PHYSIOLOGY (2010)
Potential of garlic and its active constituent, S-allyl cysteine, as antihypertensive and cardioprotective in presence of captopril
S. M. Asdaq et al.
PHYTOMEDICINE (2010)
Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices
Adam Figiel
JOURNAL OF FOOD ENGINEERING (2009)
Effects of pulsed electric fields on bioactive compounds in foods: a review
Robert Soliva-Fortuny et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Drying of edamames by hot air and vacuum microwave combination
Qing-guo Hu et al.
JOURNAL OF FOOD ENGINEERING (2006)
Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus carica)
SJ Babalis et al.
JOURNAL OF FOOD ENGINEERING (2006)
Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study
BX Ou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol
JA Kennedy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)