articleTop 10% cited
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
LWT · 2003 · Vol. 36(5) · pp. 507–516
Caleb Nindo(Washington State University)Ting Sun(Washington State University)S.W Wang(Washington State University)Juming Tang✉(Washington State University)Joseph R. Powers(Washington State University)
Food Drying and ModelingFreezing and Crystallization ProcessesPhytochemicals and Antioxidant ActivitiesAsparagusFreeze-dryingAscorbic acidChemistryTrayFood scienceSpray dryingIngredientWater contentMoisture
Funding
- U.S. Department of Agriculture
Citations
305
FWCI
8.89
field-weighted impact
References
30
Percentile
98%
vs. same field & year
Citations per year
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References
Phenol Antioxidant Quantity and Quality in Foods: Vegetables
Journal of Agricultural and Food Chemistry · 1998 · 938 citations
Phenol Antioxidant Quantity and Quality in Foods: Fruits
Journal of Agricultural and Food Chemistry · 2001 · 1,188 citations
Microwave/air and microwave finish drying of banana
Journal of Food Engineering · 2000 · 587 citations
Processed Sweet Corn Has Higher Antioxidant Activity
Journal of Agricultural and Food Chemistry · 2002 · 898 citations
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