Lista de obras - Krzysztof Lech - Dominio Público Uruguay

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of : Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies

artículo científico publicado en 2019

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

article

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

artículo científico publicado en 2016

Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

article by Aneta Wojdyło et al published 29 May 2013 in Food and Bioprocess Technology

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

scientific article published on 25 November 2020

Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

scientific article published on 10 August 2020

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

artículo científico publicado en 2020

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

scientific article published on 26 June 2019

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche.

artículo científico publicado en 2017

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method

scholarly article by Przemysław J. Szychowski et al published July 2018 in Food Chemistry

Physicochemical properties of whole fruit plum powders obtained using different drying technologies.

artículo científico publicado en 2016

Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

artículo científico publicado en 2019

Quality of pomegranate pomace as affected by drying method.

artículo científico publicado en 2018

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

scientific article published on 19 November 2020

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.

artículo científico publicado en 2017

The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus)

artículo científico publicado en 2019

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

scientific article published on 18 April 2020

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

article

The influence of physical properties of selected plant materials on the process of osmotic dehydration

article

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

artículo científico publicado en 2017

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

artículo científico publicado en 2017

Lista de obras de Krzysztof Lech

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of : Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche.

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method

Physicochemical properties of whole fruit plum powders obtained using different drying technologies.

Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

Quality of pomegranate pomace as affected by drying method.

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.

The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus)

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

The influence of physical properties of selected plant materials on the process of osmotic dehydration

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method