Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid-Reference-Cited by-同舟云学术

Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid

Published:2021-04 Issue: Volume:342 Page:128359
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Yue,Chen Guangjing,Chen Kewei,Chen Xuhui,Hong Qingyue,Kan Jianquan^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Assessment of antimycotoxigenic and antioxidant activity of star anise (Illicium verum) in vitro;Aly;Journal of the Saudi Society of Agricultural Sciences,2016

2. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

3. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple;Ando;Journal of Food Engineering,2019

4. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT-Food Science and Technology,2016

5. Anticancer attributes of Illicium verum essential oils against colon cancer;Asif;South African Journal of Botany,2016

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A novel microwave pretreated hot air drying (PM -HD) process for improving drying efficiency and drying quality of Z. bungeanum;Industrial Crops and Products;2024-12

2. Comparison of different drying methods for Wushan Codonopsis pilosula: Changes in color, microstructure, nutrients, bioactive compounds, and volatile;Journal of Food Composition and Analysis;2024-11

3. Microencapsulation of star anise essential oil: Preparation, characterization, in vitro digestion, and biological activity;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-09

4. Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis;Foods;2024-08-21

5. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis;Food Chemistry;2024-02