Citations (14)
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Ya-Xin Wen, Lin-Yun Chen, Bian-Sheng Li, Zheng Ruan & Qi Pan. (2020) Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum). Drying Technology 39:1, pages 90-103.
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Pitchaporn Wanyo, Naret Meeso, Niwat Kaewseejan & Sirithon Siriamornpun. (2016) Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products. Drying Technology 34:8, pages 953-961.
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Yinqiang Sui, Jihong Yang, Qiuhong Ye, Hua Li & Hua Wang. (2014) Infrared, Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace. Drying Technology 32:6, pages 686-694.
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Amani
Salim Al-Rawahi, Mohammad
Shafiur Rahman, Nejib Guizani & Musthafa
Mohammad Essa. (2013) Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels. Drying Technology 31:3, pages 257-263.
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Madeneni
Madhava Naidu, Hafeeza Khanum, Guruguntla Sulochanamma, Halagur
Bogegowda Sowbhagya, Umesh
Hanglur Hebbar, Maya Prakash & Pullabhatla Srinivas. (2012) Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens. Drying Technology 30:8, pages 808-816.
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Articles from other publishers (9)
Heri Septya Kusuma, Destiya Nurul Izzah & Irmanda Wastu Lintu Linggajati. (2023) Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics. Applied Food Research 3:2, pages 100337.
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Lamul Wiset, Nattapol Poomsa-ad, Hathairut Jindamol, Akira Thongtip, Kriengkrai Mosaleeyanon, Theerayut Toojinda, Clive Terence Darwell, Triono Bagus Saputro & Panita Chutimanukul. (2023) Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale. Frontiers in Sustainable Food Systems 7.
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Anuja Suresh, Sangeetha Velusamy, Sudha Ayyasamy & Menaha Rathinasamy. (2020) Techniques for essential oil extraction from kaffir lime and its application in health care products—A review. Flavour and Fragrance Journal 36:1, pages 5-21.
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J. Ratseewo, N. Meeso & S. Siriamornpun. (2020) Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying. Food Chemistry 306, pages 125644.
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Marzanna Hęś. (2017) Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review. Polish Journal of Food and Nutrition Sciences 67:1, pages 5-17.
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Mustafa Aktaş, Seyfi Şevik, Ali Amini & Ataollah Khanlari. (2016) Analysis of drying of melon in a solar-heat recovery assisted infrared dryer. Solar Energy 137, pages 500-515.
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Mohammad Nozad, Mehdi Khojastehpour, Mohammad Tabasizadeh, Majid Azizi, Seyed-Hassan Miraei Ashtiani & Alireza Salarikia. (2016) Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves. Journal of Food Measurement and Characterization 10:3, pages 466-473.
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Pitchaporn Wanyo, Naret Meeso & Sirithon Siriamornpun. (2014) Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry 157, pages 457-463.
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Pornpimol Raksakantong, Sirithon Siriamornpun & Naret Meeso. (2011)
Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (
Citrus hystrix
D.C.)
. International Journal of Food Science & Technology 47:3, pages 603-612.
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