Flavor Volatiles and Physical Properties of Vacuum-Microwave- and Air-Dried Sweet Basil (Ocimum basilicum L.)-Reference-Cited by-同舟云学术

Flavor Volatiles and Physical Properties of Vacuum-Microwave- and Air-Dried Sweet Basil (Ocimum basilicum L.)

Published:1999-10-08 Issue:11 Volume:47 Page:4777-4781
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yousif Alex N.¹,Scaman Christine H.¹,Durance Timothy D.¹,Girard Benoit¹

Affiliation:

1. Department of Food Science, University of British Columbia, 6650 North West Marine Drive, Vancouver, British Columbia V6T 1Z4, Canada, and Pacific Agri-Food Research Center, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, British Columbia V0H 1Z0, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990484m

Reference12 articles.

1. Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, ocimum basilicum L.

Cited by 118 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. Analysis of selected quality parameters of dried herbs available on the European market;Production Engineering Archives;2024-05-26

2. EVALUATION OF VACUUM DRYING ON AROMA COMPOUNDS OF DRIED HOPS;APPL ENG AGRIC;2024

3. Hibiscus rosa-sinensis;Edible Flowers;2024

4. Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics;Applied Food Research;2023-12

5. Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale;Frontiers in Sustainable Food Systems;2023-11-27