Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.)-Reference-Cited by-同舟云学术

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Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.)

Published:2017-06-08 Issue:11 Volume:35 Page:1412-1421
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Duan Xu¹,Liu Wen Chao¹,Ren Guang Yue¹,Yang Xiaotong¹

Affiliation:

1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China

Funder

National Natural Science Foundation of China

the Program for Science and Technology Innovation Talents in Universities of Henan Province

the support of the Program for Science and Technology Innovation Team in Universities of Henan Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1325898

Reference31 articles.

1. Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high performance liquid chromatography–electrospray ionization mass spectrometry

2. A randomised double blind placebo controlled clinical trial of a standardised extract of fresh Crataegus berries (Crataegisan®) in the treatment of patients with congestive heart failure NYHA II

3. Oral administration of Crataegus flavonoids protects against ischemia/reperfusion brain damage in gerbils

4. Study and comparison of different drying processes for dehydration of raspberries

5. Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensisSonn.)

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