Concepedia

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

Sahar Roshanak, Mehdi Rahimmalek, Sayed Amir Hossein Goli

Journal of Food Science and Technology · 2015 · 305 citations · 42 references

DOIFull text

Open access

Concepts

References

42

Hierarchical Grouping to Optimize an Objective Function

Joe H. Ward · Journal of the American Statistical Association · 1963 · 19.2K citations

, , +15

Stress-Induced Phenylpropanoid Metabolism.

Richard A. Dixon, Nancy L. Paiva · The Plant Cell · 1995 · 3.8K citations · Full text

, , +10

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‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 520 citations

, , +16

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

Eric Wei Chiang Chan, Yau Yan Lim, Siu Kuin Wong et al. · Food Chemistry · 2008 · 517 citations

, , +12

Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Ching-Hui Chang, Hsing-Yu Lin, Chi-Yue Chang et al. · Journal of Food Engineering · 2005 · 497 citations

, , +14