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。Effect of freezing pretreatment on the drying characteristics and volume change of carrots immersed in a fluidized bed of inert particles under reduced pressure
Yuji Tatemoto et al.
JOURNAL OF FOOD ENGINEERING (2016)
Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms
Atsushi Usami et al.
CHEMISTRY & BIODIVERSITY (2015)
Novel maqui liquor using traditional pacharan processing
Amadeo Girones-Vilaplana et al.
FOOD CHEMISTRY (2015)
Dying methods affect the aroma of Origanum majorana L. analyzed by GC-MS and descriptive sensory analysis
Angel Calin-Sanchez et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
Alhussein M. Al-Awaadh et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)
New Apoptosis-Inducing Sesquiterpenoids from the Mycelial Culture of Chinese Edible Fungus Pleurotus cystidiosus
Yongbiao Zheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Quality attributes of table olives as affected by regulated deficit irrigation
M. Cano-Lamadrid et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Hot Air Drying Characteristics of Sukkari Date (Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture
Alhussein M. Al-Awaadh et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)
The Effect of Glass Transition Temperature on the Procedure of Microwave-Freeze Drying of Mushrooms (Agaricus bisporus)
Guang Yue Ren et al.
DRYING TECHNOLOGY (2015)
Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method
Angel Calin-Sanchez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits
Paulina Nowicka et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)
Mrittika Bhattacharya et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Color and Mass Transfer Kinetics During Air Drying of Pretreated Oyster Mushrooms (Pleurotus ostreatus spp.)
G. Xanthopoulos et al.
DRYING TECHNOLOGY (2014)
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)
A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China
Xue-Mei Wang et al.
FOOD CHEMISTRY (2014)
Some recent advances in microstructural modification and monitoring of foods during drying: A review
Chalida Niamnuy et al.
JOURNAL OF FOOD ENGINEERING (2014)
Effects of Drying Methods on the Composition of Thyme (Thymus vulgaris L.) Essential Oil
Angel Calin-Sanchez et al.
DRYING TECHNOLOGY (2013)
Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method
Angel Calin-Sanchez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms
Pavel Kalac
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Recent developments on umami ingredients of edible mushrooms - A review
Yin Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality
Raquel Pinho F. Guine et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study
Filipa S. Reis et al.
FOOD AND CHEMICAL TOXICOLOGY (2012)
Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method
Angel Calin-Sanchez et al.
FOOD RESEARCH INTERNATIONAL (2012)
The impact of freeze-drying on microstructure and rehydration properties of carrot
Adrian Voda et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of vacuum level and microwave power on rosemary volatile composition during vacuum-microwave drying
Angel Calin-Sanchez et al.
JOURNAL OF FOOD ENGINEERING (2011)
Trends in Microwave-Assisted Freeze Drying of Foods
X. Duan et al.
DRYING TECHNOLOGY (2010)
Edible mushrooms: Role in the prevention of cardiovascular diseases
Eva Guillamon et al.
FITOTERAPIA (2010)
Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity
Sandrina A. Heleno et al.
FOOD CHEMISTRY (2010)
Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods
Adam Figiel
JOURNAL OF FOOD ENGINEERING (2010)
Composition of oregano essential oil (Origanum vulgare) as affected by drying method
Adam Figiel et al.
JOURNAL OF FOOD ENGINEERING (2010)
The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)
T. A. Misharina et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2009)
Influence of Sporophore Development, Damage, Storage, and Tissue Specificity on the Enzymic Formation of Volatiles in Mushrooms (Agaricus bisporus)
Emilie Combet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity
Zhuo-Min Zhang et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2008)
Microwave drying kinetics of okra
Gokce Dadali et al.
DRYING TECHNOLOGY (2007)
Trends in microwave-related drying of fruits and vegetables
M. Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
R Baranauskiene et al.
FOOD RESEARCH INTERNATIONAL (2006)
Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying
Ilknur Alibas
DRYING TECHNOLOGY (2006)
Optical purity of (R)-(-)-l-octen-3-ol in the aroma of various species of edible mushrooms
R Zawirska-Wojtaslak
FOOD CHEMISTRY (2004)
Comparison of volatile compound production in fruit body and in mycelium of Pleurotus ostreatus identified by submerged and solid-state cultures
W Kabbaj et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2002)
Compositional and nutritional studies on two wild edible mushrooms from northwest Spain
VA Díez et al.
FOOD CHEMISTRY (2001)
Screening of Brazilian fruit aromas using solid-phase microextraction-gas chromatography-mass spectrometry
F Augusto et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
分享论文
