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Esmaeel Seyedabadi, Mehdi Khojastehpour & Mohammad Hossein Abbaspour-Fard. (2017) Convective drying simulation of banana slabs considering non-isotropic shrinkage using FEM with the Arbitrary Lagrangian–Eulerian method. International Journal of Food Properties 20:sup1, pages S36-S49.
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Aditya Putranto & Xiao Dong Chen. (2016) The Relative Activation Energy of Food Materials: Important Parameters to Describe Drying Kinetics. International Journal of Food Properties 19:8, pages 1726-1737.
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Nazmi Izli & Esref Isik. (2015) Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods. International Journal of Food Properties 18:2, pages 241-249.
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Aneta Krakowska-Sieprawska, Anna Kiełbasa, Katarzyna Rafińska, Magdalena Ligor & Bogusław Buszewski. (2022) Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds. Molecules 27:3, pages 730.
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Daniel I. Onwude, Kamran Iranshahi, Donato Rubinetti, Seraina Schudel, Jörg Schemminger, Alex Martynenko & Thijs Defraeye. (2022) How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?. Food and Bioproducts Processing 131, pages 176-190.
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Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert & Marco Dalla Rosa. (2021) Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. Polish Journal of Food and Nutrition Sciences, pages 311-321.
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Eshetu Getahun, Mulugeta A. Delele, Nigus Gabbiye, Solomon W. Fanta, Petros Demissie & Maarten Vanierschot. (2021) Importance of integrated CFD and product quality modeling of solar dryers for fruits and vegetables: A review. Solar Energy 220, pages 88-110.
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Lucija Marić, Elena Malešić, Ana Jurinjak Tušek, Maja Benković, Davor Valinger, Tamara Jurina & Jasenka Gajdoš Kljusurić. (2020) Effects of drying on physical and chemical properties of root vegetables: Artificial neural network modelling. Food and Bioproducts Processing 119, pages 148-160.
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Pichmony Ek, Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão & Cristina L. M. Silva. (2017)
Assessment of nutritional quality and color parameters of convective dried watercress (
Nasturtium officinale
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Daniel I. Onwude, Norhashila Hashim, Rimfiel Janius, Khalina Abdan, Guangnan Chen & Ayobami O. Oladejo. (2017) Non-thermal hybrid drying of fruits and vegetables: A review of current technologies. Innovative Food Science & Emerging Technologies 43, pages 223-238.
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Magdaléna Valšíková, Ivana Mezeyová, Marián Rehuš & Miroslav Šlosár. (2016) Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo Slovak Journal of Food Sciences 10:1, pages 637-642.
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Sara M. Oliveira, Teresa R. S. Brandão & Cristina L. M. Silva. (2015) Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review. Food Engineering Reviews 8:2, pages 134-163.
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Magdalena Sledz, Artur Wiktor, Katarzyna Rybak, Malgorzata Nowacka & Dorota Witrowa-Rajchert. (2016) The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics 103, pages 148-156.
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Sara M. Oliveira, Inês N. Ramos, Teresa R.S. Brandão & Cristina L.M. Silva. (2015)
Effect of Air-Drying Temperature on the Quality and Bioactive Characteristics of Dried Galega Kale (
B
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L. var. Acephala)
. Journal of Food Processing and Preservation 39:6, pages 2485-2496.
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Qian Liu, Min Zhang, Baoguo Xu, Zhongxiang Fang & Dandan Zheng. (2015) Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin. Food and Bioproducts Processing 95, pages 47-54.
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Filiz İÇİER, Taner BAYSAL, Özge TAŞTAN & Gülay ÖZKAN. (2014) Microwave Drying of Black Olive Slices : Effects on Total Phenolic Contents and ColourSiyah Zeytin Dilimlerinin Mikrodalga ile Kurutulması ve Toplam Fenolik Madde ve Renk Üzerine Etkileri. Gıda 39:6, pages 323-330.
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Qian Liu, Min Zhang, Zhong-xiang Fang & Xiao-hong Rong. (2014) Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin. Journal of the Science of Food and Agriculture 94:12, pages 2547-2554.
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