Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.)

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

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The potential for the improvement of carotenoid levels in foods and the likely systemic effects

Henk van den Berg, Richard M. Faulks, H Fernando Granado et al. · Journal of the Science of Food and Agriculture · 2000 · 492 citations

Agriculture, Food Science, Nutritional Sciences +13

Modelling of drying kinetics of single apricot

İnci Türk Toğrul, Dursun Pehlívan · Journal of Food Engineering · 2003 · 453 citations

Agriculture, Food Science, Chemical Kinetics +8

Differences in anthocyanin and carotenoid content of fruits and vegetables

Ágnes Sass-Kiss, J. Kiss, P. Milotay et al. · Food Research International · 2005 · 267 citations

Agriculture, Biochemistry, Food Science +12

Effect of Pre-treatments using Potassium Metabisulphide and Alkaline Ethyl Oleate on the Drying Kinetics of Apricots

İ̇brahim Doymaz · Biosystems Engineering · 2004 · 206 citations

Agriculture, Food Science, Food Engineering +11