Lista de obras - Adam Figiel - Dominio Público Uruguay

Antioxidant Activity, and Volatile and Phytosterol Contents of Dehydrated Using Conventional and Vacuum Microwave Drying Methods

scientific article published on 09 April 2019

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 and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

artículo científico publicado en 2017

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

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

artículo científico publicado en 2013

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

article by Chien Hwa Chong et al published 26 May 2013 in Food and Bioprocess Technology

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

scientific article published on 09 September 2020

Composition of oregano essential oil (Origanum vulgare) as affected by drying method

artículo científico publicado en 2010

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

Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

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

Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

artículo científico publicado en 2009

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 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

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

artículo científico publicado en 2019

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

artículo científico publicado en 2016

Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

artículo científico publicado en 2020

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

artículo científico publicado en 2016

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

article

Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

scientific article published on 21 September 2019

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.).

artículo científico publicado en 2020

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

artículo científico publicado en 2017

Lista de obras de Adam Figiel

Antioxidant Activity, and Volatile and Phytosterol Contents of Dehydrated Using Conventional and Vacuum Microwave Drying Methods

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

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

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.

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Composition of oregano essential oil (Origanum vulgare) as affected by drying method

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

Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

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

Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

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 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

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves

Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

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

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

Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.).

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