- Amirnejat, H., Khoshtaghaza, M.H. and Pahlavanzadeh, H., 2011. A determination of thin layer drying kinetics of button mushroom when dried through an infrared applied drying method. Iranian Journal of Biosystems Engineering (Iranian Journal of Agricultural Sciences), 42(1): 53-61.
- Asekun, O.T., Grierson, D.S. and Afolayan, A.J., 2007. Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. capensis. Food Chemistry, 101: 995-998.
- Askari, G.R., Emam-Djomeh, Z. and Mousavi, S.M., 2009. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration. Drying Technology, 27(7-8): 831-841.
- Dadali, G., Demirhan, E. and Özbek, B., 2007. Color change kinetics of spinach undergoing microwave drying. Drying Technology, 25: 1713-1723.
- Ebadi, M.T., Azizi, M., Sefidkon, F. and Ahmadi, N., 2015. Influence of different drying methods on drying period, essential oil content and composition of Lippia citriodora Kunth. Journal of Applied Research on Medicinal and Aromatic Plants, 2(4): 182-187.
- Ebadi, M.T., Sefidkon, F., Azizi, M. and Ahmadi, N., 2016. Effects of air velocity and infrared radiation intensity on drying factors of lemon verbena (Lippia citriodora Kunth.). Iranian Journal of Medicinal and Aromatic Plants Research, 32(1): 161-173.
- Franke, R. and Schilcher, H., 2005. Chamomile Industrial Profiles. CRC Press, 304p.
- Ghasemi Pirbalouti, A., Oraie, M., Pouriamehr, M. and Babadi, E.S., 2013. Effects of drying methods on qualitative and quantitative of the essential oil of Bakhtiari savory (Satureja bachtiarica Bunge.). Industrial Crops and Products, 46: 324-327.
- Guine, R.P.F. and Fernandes, R.M.C., 2006. Analysis of the drying kinetics of chestnuts. Journal of Food Engineering, 76: 460-467.
- Hamrouni Sellami, I., Wannes, W.A., Bettaieb, I., Berrima, S., Chahed, T., Marzouk, B. and Limam, F., 2011. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry, 126(2): 691-697.
- Hasani, A., Khoshtaghaza, M. and Ebadi, M.T., 2019. Effect of different drying methods (microwave drying, shade and sun drying) on the quality of sumac fruit (Rhus coriaria L.). Iranian Journal of Medicinal and Aromatic Plants Research, 36(1): 142-154.
- Kantrong, H., Tansakul, A. and Mittal, G.S., 2014. Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal of Food Science and Technology, 51(12): 3594-3608.
- Kocabiyik, H. and Tezer, D., 2009. Drying of carrot slices using infrared radiation. International Journal of Food Science and Technology, 44(5): 953-959.
- Kocabiyik, H., Yilmaz, N., Tuncel, N.B., Sumer, S.K. and Buyukcan, M.B., 2015. Drying, energy, and some physical and nutritional quality properties of tomatoes dried with short-infrared radiation. Food and Bioprocess Technology, 8(3): 516-525.
- Maskan, M., 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48: 169-175.
- Mohajeran, S., Koush Taghaza, M.H. and Moazami Goudarzi, A., 2006. Effect of rough rice temperature and air velocity on grain crack during infrared radiation drying. Iranian Journal of Food Science and Technology, 3(2): 57-65.
- Motevali, A., Minaei, S., Khoshtaghaza, M.H. and Amirnejat, H., 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36(11): 6433-6441.
- Mujumdar, A.S., 2006. Handbook of Industrial Drying. CRC Press, USA, 1312p.
- Omidbaigi, R., 2006. Production and Processing of Medicinal Plants (Vol. 3). Behnashr publishers, Mashhad, 397p.
- Omidbaigi, R., Sefidkon, F. and Kazemi, F., 2004. Influence of drying methods on the essential oil content and composition of Roman chamomile. Flavour and Fragrance Journal, 19(3): 196-198.
- Pääkkönen, K., Havento, J. and Galambosi, B., 1999. Infrared drying of herbs (Research Note). Agricultural and Food Science, 8(1): 19-27.
- Pääkkönen, K., Malmsten, T. and Hyvönen, L., 1989. Effects of drying method, packaging, and storage temperature and time on the quality of dill (Anethum graveolens L.). Journal of Food Science, 54(6): 1485-1487.
- Rushing, J.W., Dufault, R.J. and Hassell, R.L., 2003. Drying temperature and developmental stage harvest influence the parthenolid content of fever few leaves and stems. Acta Horticulture, 629:167-173.
- Schilcher, H., 1987. Die Kamille. Wissenschaftliche VerlagsgeselschaftmbH. Stuttgart, Germany, 151p.
- Sellami, I.H., Wannes, W.A., Bettaieb, I., Berrima, S., Chahed, T., Marzouk, B. and Limam, F., 2011. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry, 126(2): 691-697.
- Sharma, G.P., Verma, R.C. and Pathare, P.B., 2004. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 67(3): 361-366.
- Soysal, Y. and Öztekin, S., 2001. PH-Postharvest Technology: technical and economic performance of a tray dryer for medicinal and aromatic plants. Journal of Agricultural Engineering Research, 79(1): 73-79.
)