Krzysztof Lech

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Aneta Wojdyło, Adam Figiel, Krzysztof Lech et al. · Food and Bioprocess Technology · 2013 · 392 citations · Full text

Food Chemistry, Vacuum–microwave Drying, Drying Process +14

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

Justyna Samoticha, Aneta Wojdyło, Krzysztof Lech · LWT · 2015 · 181 citations

Food Chemistry, Nutrition, Chemical Composition +4

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Aneta Wojdyło, Adam Figiel, Pilar Legua et al. · Food Chemistry · 2016 · 163 citations

Food Chemistry, Dried Jujube Fruits, Drying Method +6

Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

Ángel Calín‐Sánchez, Krzysztof Lech, Antoni Szumny et al. · Food Research International · 2012 · 143 citations

Food Chemistry, Chemical Composition, Volatile Composition +1

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

Anna Michalska, Aneta Wojdyło, Krzysztof Lech et al. · Food Chemistry · 2016 · 138 citations

Food Chemistry, Health Sciences, Food Physic +6