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Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder

International journal of food properties, 2022-12, Vol.25 (1), p.359-374

2022

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Comparison of Phytochemical Contents, Antioxidant and Antibacterial Activities of Various Solvent Extracts Obtained from 'Maluma' Avocado Pulp Powder

Molecules (Basel, Switzerland), 2021-12, Vol.26 (24), p.7693

2021

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Kinetic Study on Chlorophyll and Antioxidant Activity from Polyscias fruticosa (L.) Harms Leaves via Microwave-Assisted Extraction

Molecules (Basel, Switzerland), 2021-06, Vol.26 (12), p.3761

2021

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Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

Food science & nutrition, 2022-01, Vol.10 (1), p.191-203

2022

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Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder

Applied sciences, 2021-12, Vol.11 (24), p.11803

2021

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Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.)

Food science & nutrition, 2020-07, Vol.8 (7), p.3826-3834

2020

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Application of Antioxidant‐ and Antimicrobial‐Rich Extracts From Hass Avocado Pulp in the Development of Chitosan/Gelatin‐Based Active Packaging Films for Raw Meat Preservation

Journal of food safety, 2024-10, Vol.44 (5), p.n/a

2024

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Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder

Polish journal of food and nutrition sciences, 2024-03, Vol.74 (1), p.69-81

2024

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Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan

Journal of food processing and preservation, 2022-04, Vol.46 (4), p.n/a

2022

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Kinetics of infrared drying of avocado ( Persea americana ) pulp with different formulations

Cogent food & agriculture, 2024-12, Vol.10 (1)

2024

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Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

Polish journal of food and nutrition sciences, 2023-06, Vol.73 (2), p.187-195

2023

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Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.)

Journal of food processing and preservation, 2019-12, Vol.43 (12), p.n/a

2019

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Water blanching conditions on the quality of green asparagus butt segment (Asparagus officinalis L.)

Materials today : proceedings, 2019, Vol.18, p.4799-4809

2019

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Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Polish journal of food and nutrition sciences, 2022-01, Vol.72 (1), p.27-38

2022

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Effects of pretreatment method on antioxidant activity of Ficus racemosa (L.) fruits

AIP Conference Proceedings, 2022, Vol.2610 (1)

2022

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Effects of different hydrocolloids on the production of bacterial cellulose by Acetobacter xylinum using Hestrin–Schramm medium under anaerobic condition

Bioresource technology reports, 2022-02, Vol.17, p.100878, Article 100878

2022

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Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air

Processes, 2019-01, Vol.7 (1), p.21

2019

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Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment

Food science & nutrition, 2019-11, Vol.7 (11), p.3513-3519

2019

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Technical Factors Influencing to Production of Galangal-Pickled Shrimp (Litopenaeus Vannamei)

Oriental journal of chemistry, 2019-01, Vol.35 (1), p.442-448

2019

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USING REVIEW GAMES ON THE TOPIC OF ACID - BASE - pH - OXIDE - SALT IN 8TH GRADE SCIENCE: EVALUATE THE STUDENT EXPERIENCE

Vinh University Journal of Science, 2024-08, Vol.53 (Special Issue 2), p.250-258

2024

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Drying kinetics and energy consumption in hot-air and microwave drying of Polyscias fruticosa (L.) harms leaves

AIP Conference Proceedings, 2022, Vol.2610 (1)

2022

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Effects of blanching on some quality characteristics of sprouted-dried peanuts

AIP Conference Proceedings, 2022, Vol.2610 (1)

2022

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Refractance window drying of mango pulp (Mangifera indica): Impact of hydrocolloids on drying characteristics and color parameters

AIP Conference Proceedings, 2022, Vol.2610 (1)

2022

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Interactions of Xanthan Gum and Carboxymethyl Cellulose on Physical and Sensory of Cloudy Asparagus Juice using Response Surface Methodology

Asian journal of chemistry, 2019-09, Vol.31 (10), p.2345-2350

2019

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Several Aspects Influencing to Production of Dry-Salted Snakeskin Gourami (Trichogaster Pectoralis)

Oriental journal of chemistry, 2019-01, Vol.35 (2), p.773

2019

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Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder

Comparison of Phytochemical Contents, Antioxidant and Antibacterial Activities of Various Solvent Extracts Obtained from 'Maluma' Avocado Pulp Powder

Kinetic Study on Chlorophyll and Antioxidant Activity from Polyscias fruticosa (L.) Harms Leaves via Microwave-Assisted Extraction

Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder

Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon (Momordica charantia L.)

Application of Antioxidant‐ and Antimicrobial‐Rich Extracts From Hass Avocado Pulp in the Development of Chitosan/Gelatin‐Based Active Packaging Films for Raw Meat Preservation

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder

Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan

Kinetics of infrared drying of avocado ( Persea americana ) pulp with different formulations

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (Momordica charantia L.)

Water blanching conditions on the quality of green asparagus butt segment (Asparagus officinalis L.)

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Effects of pretreatment method on antioxidant activity of Ficus racemosa (L.) fruits

Effects of different hydrocolloids on the production of bacterial cellulose by Acetobacter xylinum using Hestrin–Schramm medium under anaerobic condition

Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air

Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment

Technical Factors Influencing to Production of Galangal-Pickled Shrimp (Litopenaeus Vannamei)

USING REVIEW GAMES ON THE TOPIC OF ACID - BASE - pH - OXIDE - SALT IN 8TH GRADE SCIENCE: EVALUATE THE STUDENT EXPERIENCE

Drying kinetics and energy consumption in hot-air and microwave drying of Polyscias fruticosa (L.) harms leaves

Effects of blanching on some quality characteristics of sprouted-dried peanuts

Refractance window drying of mango pulp (Mangifera indica): Impact of hydrocolloids on drying characteristics and color parameters

Interactions of Xanthan Gum and Carboxymethyl Cellulose on Physical and Sensory of Cloudy Asparagus Juice using Response Surface Methodology

Several Aspects Influencing to Production of Dry-Salted Snakeskin Gourami (Trichogaster Pectoralis)

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