Effects on volatile oil and volatile compounds of Amomum tsao-ko with different pre-drying and drying methods

[1]  Huiru Tang,et al.  Drying temperature affects essential oil yield and composition of black cardamom (Amomum tsao-ko) , 2021 .

[2]  Yuan-zhong Wang,et al.  Multi-platform integration based on NIR and UV-Vis spectroscopies for the geographical traceability of the fruits of Amomum tsao-ko. , 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[3]  Satvasheel Powar,et al.  Optimization of pineapple drying based on energy consumption, nutrient retention, and drying time through multi-criteria decision-making , 2021 .

[4]  Guangjing Chen,et al.  Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. , 2020, Food chemistry.

[5]  Xianjun Meng,et al.  GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods. , 2020, Food chemistry.

[6]  Haile Ma,et al.  Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices. , 2020, Food chemistry.

[7]  R. Farahmandfar,et al.  Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders , 2019, Journal of Food Measurement and Characterization.

[8]  N. A. Braun,et al.  Amomum tsao-ko—Chinese Black Cardamom: Detailed Oil Composition and Comparison With Two Other Cardamom Species , 2019, Natural Product Communications.

[9]  Yuan-zhong Wang,et al.  Data Fusion of Fourier Transform Mid-Infrared (MIR) and Near-Infrared (NIR) Spectroscopies to Identify Geographical Origin of Wild Paris polyphylla var. yunnanensis , 2019, Molecules.

[10]  M. Siddiqui,et al.  Aromatic profiling of Zanthoxylum myriacanthum (makwhaen) essential oils from dried fruits using different initial drying techniques , 2019, Industrial Crops and Products.

[11]  A. Fudholi,et al.  Review of drying technology of fig , 2019, Trends in Food Science & Technology.

[12]  E. Casiraghi,et al.  Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis , 2019, Food Control.

[13]  C. Duan,et al.  Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS. , 2019, Food research international.

[14]  Giang Truong Le,et al.  Simultaneous Determination of 18 Polycyclic Aromatic Hydrocarbons in Daily Foods (Hanoi Metropolitan Area) by Gas Chromatography–Tandem Mass Spectrometry , 2018, Foods.

[15]  M. F. Ahmed,et al.  Evaluation of some biocontrol agents to control Thompson seedless grapevine powdery mildew disease , 2018, Egyptian Journal of Biological Pest Control.

[16]  Yuan-zhong Wang,et al.  Authentication of Dendrobium Species Using Near-Infrared and Ultraviolet–Visible Spectroscopy with Chemometrics and Data Fusion , 2018, Analytical Letters.

[17]  A. Mehrafarin,et al.  Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods , 2018 .

[18]  Chao Tan,et al.  Classification and quantitation of milk powder by near-infrared spectroscopy and mutual information-based variable selection and partial least squares. , 2018, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[19]  Jinfeng Bi,et al.  Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices , 2017 .

[20]  Yu-jie Fu,et al.  Rapid extraction of Amomum tsao-ko essential oil and determination of its chemical composition, antioxidant and antimicrobial activities. , 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[21]  Rakesh Kumar,et al.  Drying methods and distillation time affects essential oil content and chemical compositions of Acorus calamus L. in the western Himalayas , 2016 .

[22]  Lochan Singh,et al.  Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. , 2016, Food chemistry.

[23]  M. Sadeghi,et al.  Dehydration behaviour, mathematical modelling, energy efficiency and essential oil yield of peppermint leaves undergoing microwave and hot air treatments , 2016 .

[24]  H. U. Hebbar,et al.  Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. , 2016, Food chemistry.

[25]  Eun-Kyung Ahn,et al.  Amotsaokonal A–C, benzaldehyde and cycloterpenal from Amomum tsao-ko , 2015 .

[26]  H. Oh,et al.  Amomum tsao-ko suppresses lipopolysaccharide-induced inflammatory responses in RAW264.7 macrophages via Nrf2-dependent heme oxygenase-1 expression. , 2014, The American journal of Chinese medicine.

[27]  Johan Trygg,et al.  Variable influence on projection (VIP) for orthogonal projections to latent structures (OPLS) , 2014 .

[28]  L. Craker,et al.  Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. , 2013, Food chemistry.

[29]  Tianming Yang,et al.  Rapid recognition of Chinese herbal pieces of Areca catechu by different concocted processes using Fourier transform mid-infrared and near-infrared spectroscopy combined with partial least-squares discriminant analysis , 2013 .

[30]  S. A. H. Goli,et al.  Evaluation of six drying treatments with respect to essential oil yield, composition and color characteristics of Thymys daenensis subsp. daenensis. Celak leaves , 2013 .

[31]  Zhong-Zhen Zhao,et al.  An ethnobotanical survey of medicinal spices used in Chinese hotpot , 2012 .

[32]  Jun-Wen Chen,et al.  Extraction and Determination of Essential Oil in Different Cultivars of Amomum Tsao-Ko , 2012 .

[33]  F. Limam,et al.  Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods , 2011 .

[34]  T. Kudra,et al.  Uniformity Issue in Microwave Drying , 2011 .

[35]  Weibiao Zhou,et al.  Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). , 2009 .

[36]  A. Rezaeinodehi,et al.  Effect of drying temperature on essential oil content and composition of sweet wormwood (Artemisia annua) growing wild in Iran. , 2008, Pakistan journal of biological sciences : PJBS.

[37]  M. Díaz-Maroto,et al.  Influence of drying on the flavor quality of spearmint (Mentha spicata L.). , 2003, Journal of agricultural and food chemistry.

[38]  Piotr P. Lewicki,et al.  Effect of Drying on Microstructure of Plant Tissue , 2003 .

[39]  Qin Jie-ping.  Analysis of Volatile Oils from the Seeds and Shells of Amomum tsao-ko by GC-MS , 2013 .

[40]  F. Stintzing,et al.  Stability of Essential Oils: A Review , 2013 .

[41]  I. Alibas Ozkan,et al.  Microwave drying characteristics of spinach , 2007 .

[42]  J. Gershenzon,et al.  Regulation of monoterpene accumulation in leaves of peppermint. , 2000, Plant physiology.