BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

245 related articles for article (PubMed ID: 11902928)

  • 1. Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
    Mui WW; Durance TD; Scaman CH
    J Agric Food Chem; 2002 Mar; 50(7):1883-9. PubMed ID: 11902928
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying.
    Jiang H; Zhang M; Mujumdar AS; Lim RX
    J Sci Food Agric; 2014 Jul; 94(9):1827-34. PubMed ID: 24526431
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of vacuum microwave combined with freeze-drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices.
    Zhang H; Zheng W; Yan L; Liu W; Yao F; Liu C; Zheng L
    J Food Sci; 2023 Jul; 88(7):2807-2820. PubMed ID: 37282740
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying.
    Pei F; Shi Y; Gao X; Wu F; Mariga AM; Yang W; Zhao L; An X; Xin Z; Yang F; Hu Q
    Food Chem; 2014 Dec; 165():547-54. PubMed ID: 25038710
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Retention of antioxidant capacity of vacuum microwave dried cranberry.
    Leusink GJ; Kitts DD; Yaghmaee P; Durance T
    J Food Sci; 2010 Apr; 75(3):C311-6. PubMed ID: 20492285
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).
    Yousif AN; Scaman CH; Durance TD; Girard B
    J Agric Food Chem; 1999 Nov; 47(11):4777-81. PubMed ID: 10552889
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of
    Chua LYW; Chua BL; Figiel A; Chong CH; Wojdyło A; Szumny A; Lech K
    Molecules; 2019 Apr; 24(8):. PubMed ID: 31022967
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.
    Politowicz J; Lech K; Lipan L; Figiel A; Carbonell-Barrachina ÁA
    J Sci Food Agric; 2018 Mar; 98(4):1511-1521. PubMed ID: 28802017
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in the chemical composition of basil caused by different drying procedures.
    Di Cesare LF; Forni E; Viscardi D; Nani RC
    J Agric Food Chem; 2003 Jun; 51(12):3575-81. PubMed ID: 12769527
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Optimization of process parameters for microwave-vacuum puffing of black radish slices using the response surface method.
    Pawlak T; Ryniecki A; Siatkowski I
    Acta Sci Pol Technol Aliment; 2013; 12(3):253-62. PubMed ID: 24584954
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Model studies on retention of added volatiles during breadcrumb production.
    Dimelow CP; Linforth RS; Taylor AJ
    J Agric Food Chem; 2005 May; 53(9):3572-6. PubMed ID: 15853403
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.
    Politowicz J; Lech K; Sánchez-Rodríguez L; Szumny A; Carbonell-Barrachina ÁA
    J Sci Food Agric; 2017 Dec; 97(15):5223-5232. PubMed ID: 28466491
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein.
    Yen PP; Pratap-Singh A
    J Sci Food Agric; 2021 Jan; 101(1):167-178. PubMed ID: 32613616
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
    Yan WQ; Zhang M; Huang LL; Tang J; Mujumdar AS; Sun JC
    J Sci Food Agric; 2010 Jun; 90(8):1300-7. PubMed ID: 20474047
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.
    Kowalska H; Marzec A; Domian E; Masiarz E; Ciurzyńska A; Galus S; Małkiewicz A; Lenart A; Kowalska J
    Molecules; 2020 Nov; 25(23):. PubMed ID: 33255419
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of
    Wojdyło A; Lech K; Nowicka P; Hernandez F; Figiel A; Carbonell-Barrachina AA
    Molecules; 2019 Jun; 24(13):. PubMed ID: 31247989
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant Activity, and Volatile and Phytosterol Contents of
    Chua LYW; Chua BL; Figiel A; Chong CH; Wojdyło A; Szumny A; Choong TSY
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30970652
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds.
    Pankyamma V; Mokam SY; Debbarma J; Rao B M
    J Sci Food Agric; 2019 Oct; 99(13):5778-5783. PubMed ID: 31162679
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.
    Wojdyło A; Figiel A; Oszmiański J
    J Agric Food Chem; 2009 Feb; 57(4):1337-43. PubMed ID: 19170638
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS.
    Zhang J; Cao J; Pei Z; Wei P; Xiang D; Cao X; Shen X; Li C
    Food Res Int; 2019 Sep; 123():217-225. PubMed ID: 31284971
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.