Agulea, J. M., Opperman, K. & Sanchez, F. (1987). Kinetic of browning of Sultana grapes. Journal of Food Science, 52, 990-1005.
Almeida, I., Guiné1, R. P. F., Gonçalves, F. & Correia A. C. (2013). Comparison of drying processes for the production of raisins from a seedless variety of grapes. International Conference on Engineering UBI2013 - 27-29 Nov 2013 – University of Beira Interior – Covilhã, Portugal.
Arzani, K., Sherafaty, A. H. & Koushesh-Saba M. (2009). Harvest date and post harvest alkaline treatment effects on quantity and quality of Kashmar, Iran, green raisin. Journal of Agricultural Science and Technology, 11, 449-456.
Aung, L. H., Ramming, D. W. & Tarailo, R. (2002). Changes in moisture, dry matter and soluble sugars of dry-on-the-vine raisins with special reference to sorbitol. The Journal of Horticultural Science and Biotechnology, 77, 1, 100-105
Benzie, I. F. & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70-76.
Carranza, J., Benlloch, M., Camacho, M. M. & Martínez-Navarrete, N. (2012). Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing, 90, 243-248.
Carughi, A. (2009). Health benefits of sun-dried raisins, health research and studies center: Kingsburg, CA, USA.
Cetin, E. S., Altinoz, D., Tarcan, E. & Baydar, N. G. (2011). Chemical composition of grape canes. Industrial Crops Andproduction, 34, 994-998
Chang, C., Yang, M., Wen, H. & Chern, J. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
Comis, D. B., Tamayo, D. M. & Alonso, J. M. (2001). Determination of monosacharids in cider by reversed-phase Liqueid Chromatography. Analytic Chemica Acta, 436, 173-178.
Costa, E., Cosme, F., Jordão, A. M. & Mendes-Faia, A. (2014). Anthocyanin profile and antioxidant activity from 24 grapevarieties cultivated in two Portuguese wine regions. Journal International des Sciences de la Vigne et du Vin, 48, 51-62.
Dincer, L. (1996). Sun drying of sultana grapes, Drying Technology: An International Journal, 14, 1827-1838.
Doymaz, I. & Pala, M. (2002). The effects of dipping pretreatments on air-drying of the seedless grapes. Journal of Food Engineering, 52,413-417.
Eissen, W., Muehlbauer, W. & Kutzbach, H. D. (1985). Solar drying of grape. Drying Technology, 3, 63-74.
Fennema, O. (1993). Química de los alimentos, Editorial Acribia, S. A. Zaragoza, 102-108.
Food and Agriculture Organization. (2014). Statistical Yearbook. FAOSTAT, United Nations New York.
Franco, M., Peinado, R. A., Medina, M. & Moreno, J. (2004). Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. Journal of Agriculture and Food Chemistry, 52, 3905-3910.
Gabas, A. L., Menegalli, F. C. & Telis-Romero, J. (1999). Effect of chemical pretreatment on the physical properties of dehydrated grapes. Drying Technology, 17, 1215-1226.
Ghorbani, P., Sarikhani, H., Gholami, M. & Ahmadi, E. (2014). Effect of alkaline treatment on color, phenolic composition and antioxidant property of raisin. Journal of Crop Production and Processing, 4, 63-71. (in Farsi)
Hamada, A. M. & El-Enany, A. E. (1994). Effect of NaCl salinity on growth, pigment and mineral element contents, and gas exchange of broad bean and pea plants. Biologia Plantarum, 36, 75-81.
Isci, B. & Altındisli, A. (2015). Drying of Vitis vinifera L. cv “Sultanina” in tunnel solar drier. Bio Web of Conferences, 5, 01016
Lewis, W, J. & Simmons, L. D. (1978). A test for skin damage of dried grapes. Food Technology in Australia, 30, 391-2.
Lokhande S. M. & Sahoo A. K. (2016). Effect of drying on grape raisin quality parameters. International Journal of Innovation Research in Science and Engineering, 2, 86-95.
Maghsoudi, S. (2012). Food drying technology. Iran agriculture science publishing Co. 330 p. (in Farsi)
Mandal, G. & Thakur, A. K. (2015). Preparation of raisin from grapes varieties grown in Punjab with different processing treatments. International Journal of Agricultural and Biological Engineering, 1, 25-31.
Miranda, M., Vega-Gálveza, A., López, J., Parada, G., Sanders, M., Aranda, M., Uribe, E. & Di Scala, K. (2010). Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd). Industrial Crops and Products, 32, 258-263.
Nejatian, M. N. (2013). A complete guide of grape production and processing. Education and Extention of Agriculture Publishing Co. 319 p. (in Farsi)
Pahlavanzadeh, H., Basiri, A. & Zarrabi, M. (2001). Determination of parameters and pretreatment solution for grape drying. Drying Technology, 19, 217-226.
Pangavhane, D. R., Sawhney, R. L. & Sarsavadia, P. N. (1999). Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes. Journal of Food Engineering, 39, 211-216.
Parker, T. L., Wang, X. H., Pazmiño, J. & Engeseth, N. J. (2007). Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity. Journal of Agriculture and Food Chemistry, 55, 8472-8477.
Pellegrini, M., Serafini, S. & Salvatore, D. (2006). Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition and Food Research, 50, 1030-1038.
Sanchez, C., Larrauri, J. A. & Saura-Calixto, F. A. (1998). Procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76, 270-276.
Sanz, M., Castillo, M. D., Corio, N. & Olana, A. (2001). Formation of Amadori compounds in dehydrated fruits. Journal of Agricultural and Food Chemistry, 49, 5228-5231.
Sério, S., Rivero-Pèrez, M. D., Correia, A. C., Jordao, A. M. & Gonzàlez-San Josè, M. L. (2014). Analysis of commercial grape raisins: Phenolic content, antioxidant capacity and radical scavenger activity. Ciência e Técnica Vitivinícola, 29, 1-8.
Shin, K. S., Chakrabarty, D. & Paek, K. Y. (2002). Sprouting rate, change of carbohydrate contents and related enzymes during cold treatment of Lily bulblets regenerated in vitro.Scientia Horticulturae, 96, 195-204
Soysal, Y. M. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89, 167-73.
Spiller, G. A. & Spiller, M. (2001). Tartaric acid content of foods. In dietary fiber in human nutrition, p. 681 [GA Spiller, editor]. Boca Raton, FL: CRC Press.
Telis, V. R. N., Lourencon, V. A., Gabas, A. L. & Telis-Romero, J. (2006). Drying rates of rubi grapes submitted to chemical pretreatments for raisin production. Pesquisa Agropecuária Brasileira, 41, 503-509.
Vazquez, G., Chenlo, F., Moreira, R. & Costoyas, A. (2000). Effects of various treatments on the drying kinetics of Muscatel grapes. Drying Technology, 18, 2131-2144.
Velioglu, Y. S., Mazza, G., Gao, L. & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agriculture and Food Chemistry, 46, 4113-4117.
Vermerris, W. & Nicholson, R. (2006). Phenolic Compound Biochemistry. Springer Pub., USA.
Vikram, V. B., Ramesh, M. N. & Prapulla, S. G. (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69, 31-40.
Zarei, M., Baninasab, B., Ramin, A. A. & Pirmoradian, M. (2013). The effect of chemical thinning on seasonal changes of mineral nutrient concentrations in leaves and fruits of ‘Soltani’ apple tree. Iran Agricultural Research,32, 89-100.