Works matching DE "ROASTING (Cooking)"
Results: 406
The effect of excessive coffee consumption, in relation to diterpenes levels of medium roasted coffee, on non-high-density lipoprotein cholesterol level in healthy men.
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- Pharmacia (0428-0296), 2023, v. 70, n. 1, p. 49, doi. 10.3897/pharmacia.70.e90495
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- Article
Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures.
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- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 2, p. 13, doi. 10.15586/qas.v13i2.876
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- Article
Changes in chemical composition of some oils extracted from seeds roasted at different temperatures.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 801, doi. 10.3920/QAS2014.0509
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- Article
Colour optimisation of ground pistachio during roasting.
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- Quality Assurance & Safety of Crops & Foods, 2013, v. 5, n. 4, p. 357, doi. 10.3920/QAS2012.0159
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- Article
INCIDENCES OF POLYCYCLIC AROMATIC HYDROCARBONS IN ROASTED PLANTAINS OBTAINED WITHIN OSOGBO METROPOLIS, NIGERIA.
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- Journal of Science & Arts, 2021, v. 21, n. 2, p. 539, doi. 10.46939/J.Sci.Arts-21.2-b03
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- Article
Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum).
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- Iranian Journal of Pharmaceutical Research, 2013, v. 12, n. 4, p. 751
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- Article
Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2009, v. 26, n. 7, p. 1081, doi. 10.1080/02652030902894397
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- Article
EFFECTS OF ROASTING TEMPERATURE AND TIME ON HEALTHY NUTRACEUTICALS OF ANTIOXIDANTS AND TOTAL PHENOLIC CONTENT IN IRANIAN SESAME SEEDS ( SESAMUM INDICUM L.).
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- Iranian Journal of Environmental Health Science & Engineering (IJEHSE), 2010, v. 7, n. 1, p. 97
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- Article
Some quality characteristics of Gari as influenced by roasting methods.
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- Agricultural Engineering International: CIGR Journal, 2016, v. 18, n. 2, p. 388
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- Article
A motorized device for cracking pre-treated dika nuts.
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- Agricultural Engineering International: CIGR Journal, 2016, v. 18, n. 2, p. 309
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- Article
Crackability and chemical composition of pre-treated cashew nuts using a hand-operated knife cutter.
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- Agricultural Engineering International: CIGR Journal, 2013, v. 15, n. 2, p. 275
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- Article
Effects of Roasting on Oxidative Status of Sunflower Seeds.
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- 2010
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- Abstract
Effect of roasting on antioxidant and anticholinesterase capacities of coffee.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 3, p. 232
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- Article
Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed.
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- Food Science & Technology International, 2007, v. 13, n. 2, p. 165, doi. 10.1177/1082013207078066
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- Article
Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.
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- Journal of Mass Spectrometry, 2016, v. 51, n. 9, p. 690, doi. 10.1002/jms.3825
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- Article
RSM Optimization of Process Parameters for Dechlorination by Microwave Roasting from Zinc Oxide Dust from Waelz Kiln.
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- Journal of Microwave Power & Electromagnetic Energy, 2014, v. 48, n. 4, p. 233, doi. 10.1080/08327823.2014.11689887
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- Article
Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 3, p. 345, doi. 10.1002/aocs.12755
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- Article
FOOD FOR THOUGHT.
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- Petits Propos Culinaires, 2012, n. 95, p. 18, doi. 10.1558/ppc.28639
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- Article
Investigation of transformations of low-grade manganese ore during the roasting process.
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- Mineral Processing & Extractive Metallurgy, 2023, v. 132, n. 1, p. 62, doi. 10.1080/25726641.2022.2161736
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- Article
Influence of Roasting Temperature of Barley on the Powder Characteristics and Preparation of Tea.
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- Cereal Chemistry, 2016, v. 93, n. 1, p. 20, doi. 10.1094/CCHEM-04-15-0074-R
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- Article
Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread.
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- Cereal Chemistry, 2012, v. 89, n. 6, p. 269, doi. 10.1094/CCHEM-04-12-0047-R
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- Article
Aroma Profile of Grapevine Chips after Roasting: A Comparative Study of Sorbara and Spergola Cultivars for More Sustainable Oenological Production.
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- Separations (2297-8739), 2023, v. 10, n. 10, p. 532, doi. 10.3390/separations10100532
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- Article
USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2022, v. 11, n. 2, p. 50
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- Article
不同烘烤工艺对烟草CB-1 上部叶抗性淀粉含量的影响.
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- Journal of Henan Agricultural Sciences, 2023, v. 52, n. 2, p. 162, doi. 10.15933/j.cnki.1004‑3268.2023.02.018
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- Article
A Low Cost Electronic Nose System for Classification of Gayo Arabica Coffee Roasting Levels Using Stepwise Linear Discriminant and K-Nearest Neighbor.
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- Mathematical Modelling of Engineering Problems, 2022, v. 9, n. 5, p. 1271, doi. 10.18280/mmep.090514
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- Article
Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques.
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- International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 4, p. 1378, doi. 10.18517/ijaseit.13.4.18514
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- Article
Changes in nutritional and energy properties of soybean seed and hull after roasting.
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- Research in Agricultural Engineering, 2018, v. 64, n. 2, p. 96, doi. 10.17221/29/2016-RAE
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- Article
Effect of Drying and Roasting on the Quality Attributes of Fufu Powder.
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- International Journal of Food Properties, 2003, v. 6, n. 2, p. 229, doi. 10.1081/JFP-120017843
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- Article
Effects of Different Roasting Methods on the Quality of Roasted Large Yellow Croaker (Larimichthys crocea).
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- Foods, 2024, v. 13, n. 17, p. 2772, doi. 10.3390/foods13172772
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- Article
Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil.
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- Foods, 2024, v. 13, n. 11, p. 1682, doi. 10.3390/foods13111682
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- Article
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.
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- Foods, 2024, v. 13, n. 11, p. 1611, doi. 10.3390/foods13111611
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- Article
Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR.
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- Foods, 2024, v. 13, n. 5, p. 673, doi. 10.3390/foods13050673
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- Article
The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds.
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- Foods, 2023, v. 12, n. 22, p. 4178, doi. 10.3390/foods12224178
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- Article
Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera -Supplemented Bread.
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- Foods, 2023, v. 12, n. 20, p. 3760, doi. 10.3390/foods12203760
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- Article
Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles.
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- Foods, 2023, v. 12, n. 19, p. 3609, doi. 10.3390/foods12193609
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- Article
Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting.
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- Foods, 2023, v. 12, n. 11, p. 2146, doi. 10.3390/foods12112146
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- Article
Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia).
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- Foods, 2023, v. 12, n. 11, p. 2116, doi. 10.3390/foods12112116
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- Article
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
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- Foods, 2023, v. 12, n. 4, p. 887, doi. 10.3390/foods12040887
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- Article
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
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- Foods, 2023, v. 12, n. 3, p. 489, doi. 10.3390/foods12030489
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- Article
Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity.
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- Foods, 2022, v. 11, n. 19, p. 3146, doi. 10.3390/foods11193146
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- Article
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.
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- Foods, 2022, v. 11, n. 19, p. 3132, doi. 10.3390/foods11193132
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- Article
Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.
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- Foods, 2022, v. 11, n. 15, p. 2261, doi. 10.3390/foods11152261
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- Article
Developing Radio-Frequency Roasting Protocols for Almonds Based on Quality Evaluations.
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- Foods, 2022, v. 11, n. 13, p. 1885, doi. 10.3390/foods11131885
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- Article
Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties.
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- Foods, 2022, v. 11, n. 3, p. 481, doi. 10.3390/foods11030481
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- Article
Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation.
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- Foods, 2021, v. 10, n. 11, p. 2602, doi. 10.3390/foods10112602
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- Article
EFFECTS OF SOME PROCESSING METHODS ON ANTINUTRITIONAL, FUNCTIONAL AND PASTING CHARACTERISTICS OF Detarium microcarpum SEED FLOURS.
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- Annals: Food Science & Technology, 2018, v. 19, n. 1, p. 69
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- Article
PROXIMATE, PHYTOCHEMICAL AND MINERAL COMPOSITIONS OF ROASTED SEEDS OF COFFEE SENNA (Senna occidentalis Linn).
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- Annals: Food Science & Technology, 2018, v. 19, n. 1, p. 51
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- Article
EFFECT OF GARIFICATION (ROASTING) DURATION ON THE QUALITY CHARACTERISTICS OF CASSAVA GARI.
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- Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 358
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- Article
Numerical Modeling of a Hot Plate Stove for Peanut Roasting.
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- Journal of Engineering (2314-4912), 2022, p. 1, doi. 10.1155/2022/9523767
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- Article
Effects of roasting conditions on sensory attributes, polyphenolic content and DPPH radical scavenging activity of peanut (Arachis hypogaea).
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- Croatian Journal of Food Science & Technology, 2023, v. 15, n. 2, p. 130, doi. 10.17508/CJFST.2023.15.2.01
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- Article