Concepedia

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices

Longyang Yao, Liuping Fan, Zhenhua Duan

Food Chemistry · 2019 · 157 citations · 44 references

DOI

Concepts

References

44

Processed Sweet Corn Has Higher Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Rui Hai Liu · Journal of Agricultural and Food Chemistry · 2002 · 906 citations

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Antioxidant activity and phenolic content of selected fruit seeds

Yean-Yean Soong, Philip J. Barlow · Food Chemistry · 2004 · 811 citations

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

Medeni Maskan · Journal of Food Engineering · 2001 · 611 citations

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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

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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 · 496 citations

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