Citations (28)
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Hao Lv, Huangzhen Lv, Weiqiao Lv, Dianbin Su & Dan Zhao. (2020) Moisture flow characteristics and variation patterns of dielectric constants in bitter gourd slices during microwave hot-airflow vibrating drying. Drying Technology 38:11, pages 1433-1445.
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Magdalena Zielinska, Ewa Ropelewska, Hong-Wei Xiao, Arun S. Mujumdar & Chung L. Law. (2020) Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. Critical Reviews in Food Science and Nutrition 60:13, pages 2212-2264.
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Articles from other publishers (16)
Silvia Yuste, Iziar A. Ludwig, María-Paz Romero, María-José Motilva & Laura Rubió. (2022) New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects. Food & Function 13:9, pages 4861-4874.
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Mohammad Kaveh, Yousef Abbaspour‐Gilandeh, Hamideh Fatemi & Guangnan Chen. (2021) Impact of different drying methods on the drying time, energy, and quality of green peas. Journal of Food Processing and Preservation 45:6.
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Manolo Gonzalez, Jose Alvarez‐Ramirez, E. Jaime Vernon‐Carter, Isabel Reyes & Lurdes Alvarez‐Poblano. (2020)
Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea (
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Ireneusz Ochmian, Monika Figiel-Kroczyńska & Sabina Lachowicz. (2020) The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying. Acta Universitatis Cibiniensis. Series E: Food Technology 24:1, pages 61-78.
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Hatem Hasan Ismaeel & Recep Yumrutaş. (2020) Thermal performance of a solar‐assisted heat pump drying system with thermal energy storage tank and heat recovery unit. International Journal of Energy Research 44:5, pages 3426-3445.
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Magdalena Zielinska & Anna Michalska. (2018) The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties. International Journal of Food Engineering 14:3.
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Magdalena Zielinska, Danuta Zielinska & Marek Markowski. (2017) The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology 11:3, pages 585-602.
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Magdalena Zielinska, Ewa Ropelewska & Marek Markowski. (2017) Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon). LWT - Food Science and Technology 85, pages 204-211.
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Magdalena Zielinska & Anna Michalska. (2016) Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry 212, pages 671-680.
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Magdalena Zielinska & Marek Markowski. (2016) The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries ( Vaccinium corymbosum L.). Food Chemistry 196, pages 1188-1196.
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Piotr Zapotoczny, Krystyna Żuk-Gołaszewska & Ewa Ropelewska. (2015) Discrimination based on changes in the physical properties of fenugreek (Trigonella foenum-graecum L.) seeds subjected to various cultivation conditions. European Food Research and Technology 242:3, pages 405-414.
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M. Zielinska, P. Sadowski & W. Błaszczak. (2015) Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT - Food Science and Technology 62:1, pages 555-563.
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Abed Forouzesh, Fatemeh Forouzesh, Sadegh Samadi Foroushani & Abolfazl Forouzesh. (2022) A New Method for Calculating Vitamin K Content and Determining Appropriate Vitamin K Levels in Foods. SSRN Electronic Journal.
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