Works matching DE "ROASTING (Cooking)"
Results: 406
Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso.
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- Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00268-4
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The Relationship between the Fracture Properties and the Tissue Structure of Roasted Sesame Seeds.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 10, p. 2046, doi. 10.1271/bbb.130390
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Laser cleaning performance and PAHs formation in the removal of roasting marinade stain.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 81, doi. 10.1016/j.fbp.2016.12.002
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Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1287, doi. 10.1007/s00217-023-04213-0
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Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 327, doi. 10.1007/s00217-022-04118-4
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Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2383, doi. 10.1007/s00217-022-04054-3
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Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2285, doi. 10.1007/s00217-021-03787-x
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THE EFFECT OF ROASTING USING SPOUTED BED ROASTER ON PSYCHOHEMICAL ROBUSTA AND ARABICA TEMANGGUNG COFFEE.
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- Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian, 2024, v. 34, n. 1, p. 28, doi. 10.24961/j.tek.ind.pert.2024.34.1.28
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高硫铝土矿焙烧脱硫及精矿溶出性能研究.
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- Nonferrous Metals (Extractive Metallurgy), 2025, n. 1, p. 59, doi. 10.20237/j.issn.1007-7545.2025.01.008
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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
Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability.
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- Plant Foods for Human Nutrition, 2011, v. 66, n. 2, p. 163, doi. 10.1007/s11130-011-0220-x
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Classification of Brazilian Coffee Using Near-Infrared Spectroscopy and Multivariate Calibration.
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- Analytical Letters, 2012, v. 45, n. 7, p. 774, doi. 10.1080/00032719.2011.653905
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Comparative analysis of raw and roasted buckwheat flour used in bakery production.
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- Dilemas Contemporáneos: Educación, Política y Valores, 2019, v. 6, p. 1
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Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity.
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- Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, n. 6, p. 69, doi. 10.47836/mjmhs.19.6.10
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- Article
Antioxidants Role Against Acrylamide Toxicity on Urogenital System: An Overview.
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- Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 340, doi. 10.47836/mjmhs19.1.42
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Caffeine content in filter coffee brews as a function of degree of roast and extraction yield.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-80385-3
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THE INFLUENCE OF ROASTING PROCESS ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF ARABICA INDIA COFFEE BEANS.
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- Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 2, p. 37
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RESEARCH CONCERNING THE ROASTED COFFEE.
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- Carpathian Journal of Food Science & Technology, 2014, v. 6, n. 1, p. 66
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Effect of Oil and Dry Roasting of Peanuts at Various Temperatures and Times on Survival of Salmonella and Enterococcus faecium.
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- Peanut Science, 2014, v. 41, n. 2, p. 65, doi. 10.3146/PS13-16.1
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Salmonella Surrogate Reduction Using Industrial Peanut Dry Roasting Parameters.
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- Peanut Science, 2014, v. 41, n. 2, p. 72, doi. 10.3146/PS13-21.1
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- Article
Effect of Roasting Degree on Major Coffee Compounds: A Comparative Study between Coffee Beans with and without Supercritical CO<sub>2</sub> Decaffeination Treatment.
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- Journal of Oleo Science, 2022, v. 71, n. 10, p. 1541, doi. 10.5650/jos.ess22194
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Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.
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- Journal of Oleo Science, 2020, v. 69, n. 5, p. 423, doi. 10.5650/jos.ess19205
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Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting.
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- Journal of Oleo Science, 2020, v. 69, n. 4, p. 391, doi. 10.5650/jos.ess19336
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Efficient Utilization of Siderite- and Hematite-Mixed Ore by Suspension Magnetization Roasting: A Pilot-Scale Study.
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- Sustainability (2071-1050), 2022, v. 14, n. 16, p. 10353, doi. 10.3390/su141610353
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Development and Experiments on a Batch-Type Solar Roaster—An Innovative Decentralized System for Coffee Roasting.
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- Sustainability (2071-1050), 2022, v. 14, n. 4, p. N.PAG, doi. 10.3390/su14042217
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COLD-PRESSED AND HOT-PRESSED RAPESEED OIL: THE EFFECTS OF ROASTING AND SEED MOISTURE ON THE ANTIOXIDANT ACTIVITY, CANOLOL, AND TOCOPHEROL LEVEL.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 1, p. 69, doi. 10.17306/J.AFS.2017.0458
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THE EFFECT OF MICROWAVE ROASTING ON THE ANTIOXIDANT PROPERTIES OF THE BANGLADESHI GROUNDNUT CULTIVAR.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 429, doi. 10.17306/J.AFS.2016.4.41
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EFFECT OF ROASTING DEGREE ON THE ANTIOXIDANT ACTIVITY OF DIFFERENT ARABICA COFFEE QUALITY CLASSES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 4, p. 409, doi. 10.17306/J.AFS.2016.4.39
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ANTIOXIDANT ACTIVITY OF THE AQUEOUS AND METHANOLIC EXTRACTS OF COFFEE BEANS (COFFEA ARABICA L.).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 281, doi. 10.17306/J.AFS.2016.3.27
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- Article
EFFECT OF COOKING AND ROASTING ON THE AMINO ACID COMPOSITION OF RAW GROUNDNUT (ARACHIS HYPOGAEA) SEEDS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 2, p. 201
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Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee.
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- Food Science & Technology International, 2024, v. 30, n. 3, p. 207, doi. 10.1177/10820132221139890
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Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry.
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- Rapid Communications in Mass Spectrometry: RCM, 2018, v. 32, n. 9, p. 739, doi. 10.1002/rcm.8095
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Design and Construction of a Groundnut (Arachis hypogeaa L) Roasting Machine in Delta State, Nigeria.
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- Journal of Applied Sciences & Environmental Management, 2023, v. 27, n. 12, p. 2685, doi. 10.4314/jasem.v27i12.3
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Design and Development of Low-Cost Makhana Grading and Roasting Machine.
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- International Journal of Food Engineering, 2014, v. 10, n. 3, p. 357, doi. 10.1515/ijfe-2013-0056
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- Article
Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus.
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- International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.2762
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Pulsed Infrared Roasting of Groundnuts and its Quality.
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- International Journal of Food Engineering, 2009, v. 5, n. 4, p. 1, doi. 10.2202/1556-3758.1158
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- Article
Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, 1. Merill) (1): Selected Thermal Treatment.
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- International Journal of Food Engineering, 2005, v. 1, n. 4, p. 1, doi. 10.2202/1556-3758.1026
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- Article
Association of roasting meat intake with the risk of esophageal squamous cell carcinoma of Kazakh Chinese via affecting promoter methylation of p16 gene.
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- Asia Pacific Journal of Clinical Nutrition, 2014, v. 23, n. 3, p. 488, doi. 10.6133/apjcn.2014.23.3.11
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- Article
Antioxidant Activities and Phenolic Compositions of Wheat Germ as Affected by the Roasting Process.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 9, p. 1303, doi. 10.1007/s11746-015-2689-1
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Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating.
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- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 1, p. 83, doi. 10.1007/s11746-010-1656-0
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Testing and evaluation of biomass roasting furnace using Pili Shell.
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- Diversitas Journal, 2023, v. 8, n. 4, p. 3194, doi. 10.48017/dj.v8i4.2643
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Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy.
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- Beverages, 2023, v. 9, n. 4, p. 87, doi. 10.3390/beverages9040087
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Indirect Nuclear Magnetic Resonance (NMR) Spectroscopic Determination of Acrylamide in Coffee Using Partial Least Squares (PLS) Regression.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020031
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The Effect of Roast Development Time Modulations on the Sensory Profile and Chemical Composition of the Coffee Brew as Measured by NMR and DHS-GC-MS.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040070
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Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020029
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Quality Green Tea (Camellia sinensis L.) Clones Marked through Novel Traits.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040063
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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
Degradation of aflatoxins and tocopherols in peanut (Arachis hypogaea): Effect of aflatoxin type, time and temperature of roasting.
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- Drying Technology, 2020, v. 38, n. 16, p. 2182, doi. 10.1080/07373937.2019.1687513
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Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates.
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- Drying Technology, 2017, v. 35, n. 3, p. 363, doi. 10.1080/07373937.2016.1175470
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- Article
Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities.
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- Drying Technology, 2014, v. 32, n. 9-12, p. 1104, doi. 10.1080/07373937.2014.884134
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