Citations (45)
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Zi-Liang Liu, Feng Nan, Xia Zheng, Magdalena Zielinska, Xu Duan, Li-Zhen Deng, Jun Wang, Wei Wu, Zhen-Jiang Gao & Hong-Wei Xiao. (2020) Color prediction of mushroom slices during drying using Bayesian extreme learning machine. Drying Technology 38:14, pages 1869-1881.
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Hosain Darvishi, Mohsen Azadbakht & Bashir Norallahi. (2019) Combination of closed loop-fluidized bed dryer and osmotic drying for processing of white mushroom: mass transfer, drying kinetics and specific moisture extraction rate. International Journal of Green Energy 16:11, pages 847-855.
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Matheus P. Martins, Edgar J. Cortés, Valeria Eim, Antonio Mulet & Juan A. Cárcel. (2019) Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality. Drying Technology 37:5, pages 559-568.
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Stuart Crichton, Luna Shrestha, Anya Hurlbert & Barbara Sturm. (2018) Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying. Drying Technology 36:7, pages 804-816.
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Alfredo Domínguez-Niño, Denis Cantú-Lozano, Juan A. Ragazzo-Sanchez, Isaac Andrade-González & Guadalupe Luna-Solano. (2018) Energy requirements and production cost of the spray drying process of cheese whey. Drying Technology 36:5, pages 597-608.
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Nils Nölle, Dimitrios Argyropoulos, Joachim Müller & Hans Konrad Biesalski. (2018) Temperature stability of vitamin D2 and color changes during drying of UVB-treated mushrooms. Drying Technology 36:3, pages 307-315.
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Xu Duan, Wen Chao Liu, Guang Yue Ren, Li Li Liu & Yun Hong Liu. (2016) Browning behavior of button mushrooms during microwave freeze-drying. Drying Technology 34:11, pages 1373-1379.
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Seung
Ju Lee & Waraporn Boonsupthip. (2015) Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor. Drying Technology 33:1, pages 120-127.
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Articles from other publishers (35)
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Rakhi Gangta, N.S. Thakur, Hamid, Sunakshi Gautam & Abhimanyu Thakur. (2023) Optimization of pre-drying treatment and drying mode for reducing browning to produce shelf stable fructooligosaccharide rich yacon (Ground Apple) powder. South African Journal of Botany 157, pages 96-105.
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Hui Yuan, Lijing Xu, Mingchang Chang, Junlong Meng, Cuiping Feng, Xueran Geng, Yanfen Cheng & Zongqi Liu. (2022) Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Frontiers in Nutrition 9.
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Inshirah Izham, Farhat Avin & Siva Raseetha. (2022) Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.). Frontiers in Sustainable Food Systems 6.
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Kwanchanok Praphunchonakorn & Weerachet Jittanit. (2022) Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control. Journal of Food Processing and Preservation 46:3.
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Marta Mena García, Vanessa Branco Paula, Noé Dominguez Olloqui, Domingo Fernández García, Patricia Combarros-Fuertes, Leticia Miranda Estevinho, Leticia González Árias, Erica Renes Bañuelos & José María Fresno Baro. (2021) Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom. International Journal of Gastronomy and Food Science 26, pages 100416.
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Dong Chen, Silu Wang, Mengqi Li, Tianshu Hao & Songyi Lin. (2021) The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. Journal of Food Processing and Preservation 45:7.
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Jaturong Kumla, Nakarin Suwannarach, Keerati Tanruean & Saisamorn Lumyong. (2021) Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods. Foods 10:4, pages 781.
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Diana J. Leiva‐Portilla, Karen E. Rodríguez‐Núñez, Fátima J. Rodríguez‐Ramos, Álvaro Delgadillo Acevedo & Elsa Uribe. (2020)
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John Ndisya, Duncan Mbuge, Boris Kulig, Ayub Gitau, Oliver Hensel & Barbara Sturm. (2020) Hot air drying of purple-speckled Cocoyam (Colocasia esculenta (L.) Schott) slices: Optimisation of drying conditions for improved product quality and energy savings. Thermal Science and Engineering Progress 18, pages 100557.
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Antonio Francesco Mottese, Maria Rita Fede, Francesco Caridi, Giuseppe Sabatino, Giuseppe Marcianò, Giorgio Calabrese, Ambrogina Albergamo & Giacomo Dugo. (2020) Chemometrics and innovative multidimensional data analysis (MDA) based on multi-element screening to protect the Italian porcino (Boletus sect. Boletus) from fraud. Food Control 110, pages 107004.
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Demiray Engin. (2020) Effect of drying temperature on color and desorption characteristics of oyster mushroom. Food Science and Technology 40:1, pages 187-193.
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Ayşenur Gürgen & Sibel Yıldız. (2019) Artificial neural network approach for protection of the color of dried golden and pink oyster mushrooms with pretreatments. Color Research & Application 44:6, pages 1006-1016.
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Wan Abd Al Qadr Imad Wan-Mohtar, Anita Klaus, Acga Cheng, Shardana Aiga Salis & Sarina Abdul Halim-Lim. (2019)
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Xiaohui Lin, Jun-Li Xu & Da-Wen Sun. (2019) Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging. LWT 109, pages 108-117.
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Busarakorn Mahayothee, Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle & Joachim Müller. (2019)
Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (
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Joanna Nöfer, Krzysztof Lech, Adam Figiel, Antoni Szumny & Ángel A. Carbonell-Barrachina. (2018)
The Influence of Drying Method on Volatile Composition and Sensory Profile of
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Nils Nölle, Dimitrios Argyropoulos, Stefan Ambacher, Joachim Müller & Hans Konrad Biesalski. (2017) Vitamin D2 enrichment in mushrooms by natural or artificial UV-light during drying. LWT - Food Science and Technology 85, pages 400-404.
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Sathira Hirun, Jeong-Hwa Choi, Jutatip Ayarungsaritkul, Chonnipa Pawsaut, Chanutchamon Sutthiwanjampa, Quan V. Vuong, Suwimol Chockchaisawasdee, Young-Ran Heo & Christopher J. Scarlett. (2015) Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology. Food Science and Biotechnology 24:2, pages 461-469.
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