Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

A NEW MODEL FOR SINGLE-LAYER DRYING

Adnan Mi̇di̇lli̇, Haydar Küçük, Ziya Yapar · Drying Technology · 2002 · 1.5K citations

Other Single Layer, Engineering, Desiccation +7

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 870 citations

Food Chemistry, Nutrition, Green Vegetables +7

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

Mohammad Alothman, Rajeev Bhat, A.A. Karim · Food Chemistry · 2008 · 826 citations

Food Chemistry, Tropical Fruits, Medicine +7

Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

Medeni Maskan · Journal of Food Engineering · 2001 · 603 citations

Food Chemistry, Desiccation, Hot Air +5

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

Kejing An, Dandan Zhao, Zhengfu Wang et al. · Food Chemistry · 2015 · 483 citations

Food Chemistry, Phytochemical, Chinese Ginger +3