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Journal Abstract Search

365 related items for PubMed ID: 25038710

  • 1. 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 15; 165():547-54. PubMed ID: 25038710
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  • 5. Enhancement of antioxidant properties and increase of content of vitamin D2 and non-volatile components in fresh button mushroom, Agaricus bisporus (higher Basidiomycetes) by γ-irradiation.
    Tsai SY, Mau JL, Huang SJ.
    Int J Med Mushrooms; 2014 Dec 15; 16(2):137-47. PubMed ID: 24941035
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  • 6. Effects of dielectric properties and microstructures on microwave-vacuum drying of mushroom (Agaricus bisporus) caps and stipes evaluated by non-destructive techniques.
    Lin X, Lyng J, O'Donnell C, Sun DW.
    Food Chem; 2022 Jan 15; 367():130698. PubMed ID: 34371275
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  • 7. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review.
    Fan K, Zhang M, Mujumdar AS.
    Crit Rev Food Sci Nutr; 2019 Jan 15; 59(8):1357-1366. PubMed ID: 29319330
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  • 8. 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 25; 57(4):1337-43. PubMed ID: 19170638
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  • 9. Non-volatile taste components of several cultivated mushrooms.
    Li W, Gu Z, Yang Y, Zhou S, Liu Y, Zhang J.
    Food Chem; 2014 Jan 15; 143():427-31. PubMed ID: 24054262
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  • 10. 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 27; 50(7):1883-9. PubMed ID: 11902928
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  • 11. 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 27; 88(7):2807-2820. PubMed ID: 37282740
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  • 12. Model studies on retention of added volatiles during breadcrumb production.
    Dimelow CP, Linforth RS, Taylor AJ.
    J Agric Food Chem; 2005 May 04; 53(9):3572-6. PubMed ID: 15853403
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  • 16. Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples.
    Feng L, Xu Y, Xiao Y, Song J, Li D, Zhang Z, Liu C, Liu C, Jiang N, Zhang M, Zhou C.
    Food Chem; 2021 Feb 15; 338():128015. PubMed ID: 32932085
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  • 17. Effects of drying methods on the tasty compounds of Pleurotus eryngii.
    Li X, Feng T, Zhou F, Zhou S, Liu Y, Li W, Ye R, Yang Y.
    Food Chem; 2015 Jan 01; 166():358-364. PubMed ID: 25053068
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  • 20. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.
    Luo D, Wu J, Ma Z, Tang P, Liao X, Lao F.
    Food Chem; 2021 Mar 30; 341(Pt 2):128290. PubMed ID: 33039743
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