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Dr. Adam Figiel
Head of the Department of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland

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0 Physical Properties
0 antioxidant activity
0 Phytosterol
0 Osmotic dehydration
0 antioxidant capacity

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antioxidant capacity
antioxidant activity
Osmotic dehydration
Physical Properties
Phytosterol
Chokeberry Juice
Sugar Alcohols
Carrot and Zucchini

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Review
Published: 27 August 2021 in Foods
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The management of insect pests and fungal diseases that cause damage to crops has become challenging due to the rise of pesticide and fungicide resistance. The recent developments in studies related to plant-derived essential oil products has led to the discovery of a range of phytochemicals with the potential to combat pesticide and fungicide resistance. This review paper summarizes and interprets the findings of experimental work based on plant-based essential oils in combination with existing pesticidal and fungicidal agents and novel bioactive natural and synthetic molecules against the insect pests and fungi responsible for the damage of crops. The insect mortality rate and fractional inhibitory concentration were used to evaluate the insecticidal and fungicidal activities of essential oil synergists against crop-associated pests. A number of studies have revealed that plant-derived essential oils are capable of enhancing the insect mortality rate and reducing the minimum inhibitory concentration of commercially available pesticides, fungicides and other bioactive molecules. Considering these facts, plant-derived essential oils represent a valuable and novel source of bioactive compounds with potent synergism to modulate crop-associated insect pests and phytopathogenic fungi.

ACS Style

Mackingsley Kushan Dassanayake; Chien Hwa Chong; Teng-Jin Khoo; Adam Figiel; Antoni Szumny; Chee Ming Choo. Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review. Foods 2021, 10, 2016 .

AMA Style

Mackingsley Kushan Dassanayake, Chien Hwa Chong, Teng-Jin Khoo, Adam Figiel, Antoni Szumny, Chee Ming Choo. Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review. Foods. 2021; 10 (9):2016.

Chicago/Turabian Style

Mackingsley Kushan Dassanayake; Chien Hwa Chong; Teng-Jin Khoo; Adam Figiel; Antoni Szumny; Chee Ming Choo. 2021. "Synergistic Field Crop Pest Management Properties of Plant-Derived Essential Oils in Combination with Synthetic Pesticides and Bioactive Molecules: A Review." Foods 10, no. 9: 2016.

Journal article
Published: 07 June 2021 in LWT
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The valorization of brewers’ spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it diminishes its mechanical properties, technological processing properties, and the acceptability of the final food products. This study aims to modify the dietary fiber composition of BSG by autoclave treatment (AT) in order to improve its functional properties. Different temperatures and time exposures were evaluated along with the involvement of pressure. The results show that AT is able to modify the composition of soluble and insoluble dietary fiber, hydration properties, oil holding capacity, and color, in addition to the proximate composition of BSG. FTIR spectrum confirms the changes in the microstructure of BSG, specifically in the hydroxyl and acid functional groups. AT increases the lightness of BSG, which allow for greater additions in food products. AT also decreased the Aw, thus inhibiting the degradation due to microbial growth and chemical reaction. Therefore, AT seemingly extends the safety of BSG during storage. In conclusion, autoclave treatment can be used to improve the quality of BSG, with the consideration that certain conditions need to be optimized. Further studies on food applications and specific biological compounds are expected.

ACS Style

Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT 2021, 149, 111877 .

AMA Style

Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT. 2021; 149 ():111877.

Chicago/Turabian Style

Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2021. "Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient." LWT 149, no. : 111877.

Journal article
Published: 25 April 2021 in Agriculture
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The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

ACS Style

Natalia Matłok; Józef Gorzelany; Adam Figiel; Maciej Balawejder. Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale). Agriculture 2021, 11, 386 .

AMA Style

Natalia Matłok, Józef Gorzelany, Adam Figiel, Maciej Balawejder. Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale). Agriculture. 2021; 11 (5):386.

Chicago/Turabian Style

Natalia Matłok; Józef Gorzelany; Adam Figiel; Maciej Balawejder. 2021. "Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)." Agriculture 11, no. 5: 386.

Journal article
Published: 17 February 2021 in International Journal of Environmental Research and Public Health
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Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people’s health condition. The main research was carried out on the group of 60 people divided into 3 groups (1—people with skeletal system problems, 2—people spending a lot of time lying with the probability of pressure ulcer formation and 3—healthy people). In addition, different tests have been carried out on the possibility of colonization of mattresses by fungi, bacteria and arthropod pests, and rheological, chemical and flammability tests. The research material in the form of buckwheat husks was tested in a diverse way. All tests indicate high usefulness of husks for therapeutic activity. This material was contaminated with fungi, bacteria and pests at a very low level, related to the natural colonization of buckwheat nuts during harvest and storage. The quality of the husks was also confirmed in rheological, chemical and flammability studies. Finally, this has also been confirmed in surveys conducted on people with health problems. The analyses show that the buckwheat husk is an excellent material that can be used to fill prophylactic mattresses. This has been confirmed by the results of laboratory tests and opinions of respondents using mattresses filled with buckwheat husk.

ACS Style

Agnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health 2021, 18, 1949 .

AMA Style

Agnieszka Nawirska-Olszańska, Adam Figiel, Elżbieta Pląskowska, Jacek Twardowski, Elżbieta Gębarowska, Alicja Kucharska, Anna Sokół-Łętowska, Radosław Spychaj, Krzysztof Lech, Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health. 2021; 18 (4):1949.

Chicago/Turabian Style

Agnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. 2021. "Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses." International Journal of Environmental Research and Public Health 18, no. 4: 1949.

Contributors
Published: 29 January 2021 in Aromatic Herbs in Food
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ACS Style

Tinde Van Andel; Ana M. Ares; José Bernal; Esra Capanoglu; Chien Hwa Chong; Bee Lin Chua; Gizem O. Cilak; Saul C. Costa; Adam Figiel; Yaiza Flores; María Carmen Garrigós; Ana R. Gomes; Alfonso Jiménez; Slaven Jurić; Bulent Kabak; Senem Kamiloglu; Chun Hong Khek; Danijela Bursać Kovačević; Marijan Marijan; Luna Maslov Bandić; Anca Mihaela Micu; Gamze N. Mujdeci; María J. Nozal; Tatiana Onisei; Tugba Ozdal; Branimir Pavlić; Carlos Javier Pelegrín; Predrag Putnik; Marina Ramos; Manuela Rascol; Fernanda M.F. Roleira; Antoni Szummy; Sarana Rose Sommano; Branislav Šojić; Anastasia Stefanaki; Tibet Tangpao; Elisiário J. Tavares-Da-Silva; Nemanja Teslić; Merve Tomas; Gamze Toydemir; Carla L. Varela; Marko Vinceković; Marko Viskić; Kristina Vlahoviček-Kahlina; Aneta Wojdyło; Ma Chee Yuan. Contributors. Aromatic Herbs in Food 2021, 1 .

AMA Style

Tinde Van Andel, Ana M. Ares, José Bernal, Esra Capanoglu, Chien Hwa Chong, Bee Lin Chua, Gizem O. Cilak, Saul C. Costa, Adam Figiel, Yaiza Flores, María Carmen Garrigós, Ana R. Gomes, Alfonso Jiménez, Slaven Jurić, Bulent Kabak, Senem Kamiloglu, Chun Hong Khek, Danijela Bursać Kovačević, Marijan Marijan, Luna Maslov Bandić, Anca Mihaela Micu, Gamze N. Mujdeci, María J. Nozal, Tatiana Onisei, Tugba Ozdal, Branimir Pavlić, Carlos Javier Pelegrín, Predrag Putnik, Marina Ramos, Manuela Rascol, Fernanda M.F. Roleira, Antoni Szummy, Sarana Rose Sommano, Branislav Šojić, Anastasia Stefanaki, Tibet Tangpao, Elisiário J. Tavares-Da-Silva, Nemanja Teslić, Merve Tomas, Gamze Toydemir, Carla L. Varela, Marko Vinceković, Marko Viskić, Kristina Vlahoviček-Kahlina, Aneta Wojdyło, Ma Chee Yuan. Contributors. Aromatic Herbs in Food. 2021; ():1.

Chicago/Turabian Style

Tinde Van Andel; Ana M. Ares; José Bernal; Esra Capanoglu; Chien Hwa Chong; Bee Lin Chua; Gizem O. Cilak; Saul C. Costa; Adam Figiel; Yaiza Flores; María Carmen Garrigós; Ana R. Gomes; Alfonso Jiménez; Slaven Jurić; Bulent Kabak; Senem Kamiloglu; Chun Hong Khek; Danijela Bursać Kovačević; Marijan Marijan; Luna Maslov Bandić; Anca Mihaela Micu; Gamze N. Mujdeci; María J. Nozal; Tatiana Onisei; Tugba Ozdal; Branimir Pavlić; Carlos Javier Pelegrín; Predrag Putnik; Marina Ramos; Manuela Rascol; Fernanda M.F. Roleira; Antoni Szummy; Sarana Rose Sommano; Branislav Šojić; Anastasia Stefanaki; Tibet Tangpao; Elisiário J. Tavares-Da-Silva; Nemanja Teslić; Merve Tomas; Gamze Toydemir; Carla L. Varela; Marko Vinceković; Marko Viskić; Kristina Vlahoviček-Kahlina; Aneta Wojdyło; Ma Chee Yuan. 2021. "Contributors." Aromatic Herbs in Food , no. : 1.

Book chapter
Published: 29 January 2021 in Aromatic Herbs in Food
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Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as an excellent process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied can influence the chemical and biological activities of herbs because pronounced differences in chemical content and composition are observed between the dried products obtained at different conditions. This fact has warranted numerous studies over the years to determine the influence of various drying methods on the content of bioactive compounds in functional food. This chapter will discuss the techniques and issues of herbs drying.

ACS Style

Chien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food 2021, 167 -200.

AMA Style

Chien Hwa Chong, Adam Figiel, Antoni Szummy, Aneta Wojdyło, Bee Lin Chua, Chun Hong Khek, Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food. 2021; ():167-200.

Chicago/Turabian Style

Chien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. 2021. "Herbs drying." Aromatic Herbs in Food , no. : 167-200.

Proceedings
Published: 20 November 2020 in Proceedings
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This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

ACS Style

Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings 2020, 70, 86 .

AMA Style

Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings. 2020; 70 (1):86.

Chicago/Turabian Style

Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2020. "The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity." Proceedings 70, no. 1: 86.

Journal article
Published: 19 November 2020 in Molecules
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Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.

ACS Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020, 25, 5412 .

AMA Style

Klaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka, Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules. 2020; 25 (22):5412.

Chicago/Turabian Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. 2020. "The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material." Molecules 25, no. 22: 5412.

Review
Published: 09 September 2020 in Foods
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Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

ACS Style

Ángel Calín-Sánchez; Leontina Lipan; Marina Cano-Lamadrid; Abdolreza Kharaghani; Klaudia Masztalerz; Ángel A. Carbonell-Barrachina; Adam Figiel. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020, 9, 1261 .

AMA Style

Ángel Calín-Sánchez, Leontina Lipan, Marina Cano-Lamadrid, Abdolreza Kharaghani, Klaudia Masztalerz, Ángel A. Carbonell-Barrachina, Adam Figiel. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods. 2020; 9 (9):1261.

Chicago/Turabian Style

Ángel Calín-Sánchez; Leontina Lipan; Marina Cano-Lamadrid; Abdolreza Kharaghani; Klaudia Masztalerz; Ángel A. Carbonell-Barrachina; Adam Figiel. 2020. "Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs." Foods 9, no. 9: 1261.

Journal article
Published: 13 August 2020 in Foods
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Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.

ACS Style

Andrzej Kwaśnica; Natalia Pachura; Klaudia Masztalerz; Adam Figiel; Aleksandra Zimmer; Robert Kupczyński; Katarzyna Wujcikowska; Angel A. Carbonell-Barrachina; Antoni Szumny; Henryk Różański. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.). Foods 2020, 9, 1118 .

AMA Style

Andrzej Kwaśnica, Natalia Pachura, Klaudia Masztalerz, Adam Figiel, Aleksandra Zimmer, Robert Kupczyński, Katarzyna Wujcikowska, Angel A. Carbonell-Barrachina, Antoni Szumny, Henryk Różański. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.). Foods. 2020; 9 (8):1118.

Chicago/Turabian Style

Andrzej Kwaśnica; Natalia Pachura; Klaudia Masztalerz; Adam Figiel; Aleksandra Zimmer; Robert Kupczyński; Katarzyna Wujcikowska; Angel A. Carbonell-Barrachina; Antoni Szumny; Henryk Różański. 2020. "Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)." Foods 9, no. 8: 1118.

Journal article
Published: 10 August 2020 in Molecules
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The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.

ACS Style

David Bernardo López-Lluch; Marina Cano-Lamadrid; Francisca Hernández; Aleksandra Zimmer; Krzysztof Lech; Adam Figiel; Ángel Antonio Carbonell-Barrachina; Aneta Wojdyło. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules 2020, 25, 3643 .

AMA Style

David Bernardo López-Lluch, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, Aneta Wojdyło. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules. 2020; 25 (16):3643.

Chicago/Turabian Style

David Bernardo López-Lluch; Marina Cano-Lamadrid; Francisca Hernández; Aleksandra Zimmer; Krzysztof Lech; Adam Figiel; Ángel Antonio Carbonell-Barrachina; Aneta Wojdyło. 2020. "Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods." Molecules 25, no. 16: 3643.

Journal article
Published: 06 May 2020 in Industrial Crops and Products
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The preservation of herbs during post-harvest operations is crucial in maintaining their potency. The preservation of Malaysian rosemary (Rosmarinus officinalis L.) was investigated by determining the effect of various drying processes on active volatile components and their respective bioactivities. The drying processes included convective drying at 50, 60, and 70 °C; freeze-drying; vacuum-microwave drying (VMD) at 240, 360, and 480 W; and combination of convective pre-drying (CPD) for 30, 60, and 120 min followed by vacuum-microwave finish drying (VMFD) at 360 W. Complete moisture removal was achieved the fastest by VMD at the highest wattage. Semi-theoretical models, namely, modified Henderson–Pabis, Page, and modified Page had the best prediction accuracy of drying kinetics with the highest R2 (>0.9704) and the lowest RMSE (<0.0565). Sixty-seven compounds were identified from fresh and dried rosemary leaves with camphor (1.45 g kg−1 DW), α-pinene (1.64 g kg−1 DW), and α-terpineol (1.79 g kg−1 DW) as the dominant volatiles. The highest volatile percentage, phenolic content, and antioxidant activities were determined from convective-dried leaves at 60–70 °C, whereas the best anti-diabetic and anti-aging effects were detected from freeze-dried leaves. Non-identified compounds probably have a substantial contribution to the bioactivities of freeze-dried leaves. VMD at 480 W was the most efficient method with the least energy consumption. The sequential method of CPD-VMFD performed moderately among the investigated processes in all aspects. Future studies should further improve the drying processes and investigate the nonvolatile fraction of dried rosemary.

ACS Style

Ameena Ali; Choo Choong Oon; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdylo; Igor Piotr Turkiewicz; Antoni Szumny; Jacek Łyczko. Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L. Industrial Crops and Products 2020, 151, 112463 .

AMA Style

Ameena Ali, Choo Choong Oon, Bee Lin Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdylo, Igor Piotr Turkiewicz, Antoni Szumny, Jacek Łyczko. Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L. Industrial Crops and Products. 2020; 151 ():112463.

Chicago/Turabian Style

Ameena Ali; Choo Choong Oon; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdylo; Igor Piotr Turkiewicz; Antoni Szumny; Jacek Łyczko. 2020. "Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L." Industrial Crops and Products 151, no. : 112463.

Journal article
Published: 28 February 2020 in Molecules
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Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

ACS Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020, 25, 1078 .

AMA Style

Joanna Cichowska-Bogusz, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules. 2020; 25 (5):1078.

Chicago/Turabian Style

Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. 2020. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods." Molecules 25, no. 5: 1078.

Journal article
Published: 20 February 2020 in Processes
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This study aims to reduce the amount of specific energy consumed during the drying of fresh Murraya koenigii leaves by comparing four drying methods: (1) convective hot-air drying (CD; 40, 50 and 60 °C); (2) single-stage microwave-vacuum drying (MVD; 6, 9 and 12 W/g); (3) two-stage convective hot-air pre-drying followed by microwave-vacuum finishing–drying (CPD-MVFD; 50 °C, 9 W/g); and (4) freeze-drying as a control in the analysis sections. The drying kinetics were also modelled using thin-layer models. The quality parameters of dried M. koenigii leaves were measured including total polyphenolic content (TPC), antioxidant capacity (ABTS and FRAP), profiling of volatile compounds, colour analysis and water activity analysis. Results showed that CPD-MVFD effectively reduced the specific energy consumption of CD at 50 °C by 67.3% in terms of kilojoules per gram of fresh weight and 48.9% in terms of kilojoules per gram of water. The modified Page model demonstrated excellent fitting to the empirical data obtained. FD showed promising antioxidant activity. The major contributor of antioxidant capacity was TPC. The volatile compounds profiled by gas chromatography-mass spectrometry, namely, β-phellandrene (31%), α-pinene (19.9%), and sabinene (16%) were identified as the major compounds of dried M. koenigii leaves. Colour analysis showed MVD’s high performance in preserving the colour parameters of M. koenigii leaves under all conditions. The colour parameters were correlated to the antioxidant capacity and TPC. Water activity analysis showed that the water activity of M. koenigii leaves for all drying methods indicating that the conditions were microbiologically and shelf-stable. Pearson correlation showed the colour parameters of the leaves had a strong correlation to TPC. Overall, MVD showed promising energy consumption reduction and recovery in TPC and volatile compounds.

ACS Style

Choong Oon Choo; Bee Lin Chua; Adam Figiel; Klaudiusz Jałoszyński; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko; Chien Hwa Chong. Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies. Processes 2020, 8, 240 .

AMA Style

Choong Oon Choo, Bee Lin Chua, Adam Figiel, Klaudiusz Jałoszyński, Aneta Wojdyło, Antoni Szumny, Jacek Łyczko, Chien Hwa Chong. Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies. Processes. 2020; 8 (2):240.

Chicago/Turabian Style

Choong Oon Choo; Bee Lin Chua; Adam Figiel; Klaudiusz Jałoszyński; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko; Chien Hwa Chong. 2020. "Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies." Processes 8, no. 2: 240.

Journal article
Published: 17 February 2020 in ChemEngineering
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Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

ACS Style

Anna Michalska-Ciechanowska; Joanna Majerska; Jessica Brzezowska; Aneta Wojdyło; Adam Figiel. The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering 2020, 4, 12 .

AMA Style

Anna Michalska-Ciechanowska, Joanna Majerska, Jessica Brzezowska, Aneta Wojdyło, Adam Figiel. The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering. 2020; 4 (1):12.

Chicago/Turabian Style

Anna Michalska-Ciechanowska; Joanna Majerska; Jessica Brzezowska; Aneta Wojdyło; Adam Figiel. 2020. "The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders." ChemEngineering 4, no. 1: 12.

Journal article
Published: 21 September 2019 in Molecules
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The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

ACS Style

Joanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules 2019, 24, 3429 .

AMA Style

Joanna Cichowska, Dorota Witrowa-Rajchert, Lidia Stasiak-Różańska, Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules. 2019; 24 (19):3429.

Chicago/Turabian Style

Joanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. 2019. "Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions." Molecules 24, no. 19: 3429.

Journal article
Published: 26 June 2019 in Molecules
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This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dm (dry mass). Control samples were prepared by freeze-drying (FD). Drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product as phenolic compounds, antioxidant capacity, and color were evaluated. The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity and color. Dried jujube fruits have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

ACS Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules 2019, 24, 2361 .

AMA Style

Aneta Wojdyło, Krzysztof Lech, Paulina Nowicka, Francisca Hernandez, Adam Figiel, Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules. 2019; 24 (13):2361.

Chicago/Turabian Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. 2019. "Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits." Molecules 24, no. 13: 2361.

Journal article
Published: 13 May 2019 in LWT
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The aim of the study was to evaluate the influence of different drying methods on physicochemical parameters of 3 saskatoon berry cultivars: ‘Honeywood’, ‘Smoky’ and ‘Martin’. Convective drying (CD), microwave-vacuum drying (MVD) and combined drying (CD/MVD) significantly affected moisture content, water activity and colour. Among polyphenolic compounds, 10 flavan-3-ols, 7 anthocyanins, 8 phenolic acids and 11 flavonols were identified by the LC-PDA-ESI-MS/MS system in dried saskatoon berries. The total content of identified polyphenolic compounds present in dried saskatoon berries ranged from 21.4 to 66.3 g/kg dry matter, for respectively ‘Martin’ and ‘Smoky’. The strongest ability of extracts to scavenge ABTS radical cations was noted for ‘Honeywood’, followed by both ‘Smoky’ and ‘Martin’. Antioxidant capacity of products was connected with the content of polyphenolic compounds. ‘Honeywood’ and ‘Smoky’ can be best recommended for the production of dried merchandise. The microwave vacuum drying at 480 W with reduction to 120 W give product with the quality similar to this obtained by freeze drying, especially when it comes to the retention of polymeric procyanidins and flavonols present in the fruit. In conclusion, quality of dried saskatoon berry can be successfully moderated by appropriate selection of drying techniques and parameters.

ACS Style

S. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT 2019, 111, 727 -736.

AMA Style

S. Lachowicz, A. Michalska, K. Lech, J. Majerska, J. Oszmiański, A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT. 2019; 111 ():727-736.

Chicago/Turabian Style

S. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. 2019. "Comparison of the effect of four drying methods on polyphenols in saskatoon berry." LWT 111, no. : 727-736.

Journal article
Published: 24 April 2019 in Molecules
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The preservation of active constituents in Cassia alata through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of C. alata. The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g. The drying kinetics of C. alata are best described by the thin-layer model (modified Page model). The highest antioxidant activity, TPC and volatile concentration were achieved with CD at 40 °C. GC-MS analysis identified the presence of 51 volatiles, which were mostly present in all samples but with quantitative variation. The dominant volatiles in fresh C. alata are 2-hexenal (60.28 mg 100 g-1 db), 1-hexanol (18.70 mg 100 g-1 db) and salicylic acid (15.05 mg 100 g-1 db). The concentration of phytosterols in fresh sample was 3647.48 mg 100 g-1 db, and the major phytosterols present in fresh and dried samples were β-sitosterol (1162.24 mg 100 g-1 db). CPD-VMFD was effective in ensuring the preservation of higher phytosterol content in comparison with CD at 50 °C. The final recommendation of a suitable drying method to dehydrate C. alata leaves is CD at 40 °C.

ACS Style

Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules 2019, 24, 1625 .

AMA Style

Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Krzysztof Lech, Lech, Lisa Yen Wen Chua, Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules. 2019; 24 (8):1625.

Chicago/Turabian Style

Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. 2019. "Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies." Molecules 24, no. 8: 1625.

Journal article
Published: 12 April 2019 in Processes
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Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

ACS Style

Lisa Yen Wen Chua; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko. Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies. Processes 2019, 7, 210 .

AMA Style

Lisa Yen Wen Chua, Bee Lin Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Jacek Łyczko. Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies. Processes. 2019; 7 (4):210.

Chicago/Turabian Style

Lisa Yen Wen Chua; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko. 2019. "Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies." Processes 7, no. 4: 210.