Effects of Roasting Degree and Grinding Size on Caffeine Content and Sensorial Quality of Coffee.
- Published in:
- Journal of Food Quality, 2025, v. 2025, p. 1, doi. 10.1155/jfq/2405668
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- Publication type:
- Article
Works matching DE "ROASTING (Cooking)"
Results: 417
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上部4 片烟叶不同采收方式对 烟叶产质量的影响.
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- Fujian Agricultural Science & Technology, 2025, v. 56, n. 3, p. 60, doi. 10.13651/j.cnki.fjnykj.2025.03.009
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- Article
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The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica).
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- Trends in Sciences, 2025, v. 22, n. 6, p. 1, doi. 10.48048/tis.2025.9819
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4
Effect of roasting process on phenolic, antioxidant and browning properties of carob powder.
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- European Food Research & Technology, 2009, v. 230, n. 1, p. 155, doi. 10.1007/s00217-009-1152-7
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5
Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.
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- European Food Research & Technology, 2009, v. 229, n. 6, p. 961, doi. 10.1007/s00217-009-1131-z
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- Article
6
Antioxidant capacity and antioxidative compounds in barley ( Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting.
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- European Food Research & Technology, 2009, v. 229, n. 6, p. 907, doi. 10.1007/s00217-009-1128-7
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7
The effect of roasting method on headspace composition of robusta coffee bean aroma.
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- European Food Research & Technology, 2007, v. 225, n. 1, p. 9, doi. 10.1007/s00217-006-0375-0
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8
The use of muffle furnaces with microwave heating in the analysis of natural and technological objects.
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- Inorganic Materials, 2008, v. 44, n. 14, p. 1576, doi. 10.1134/S002016850814015X
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- Article
9
Effect of several kitchen treatments on hexachlorocyclohexane residues in ovine meat.
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- Bulletin of Environmental Contamination & Toxicology, 1993, v. 51, n. 4, p. 612, doi. 10.1007/BF00192181
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- Article
10
Effect of grilling, roasting, and cooking on the natural hexachlorobenzene content of ovine meat.
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- Bulletin of Environmental Contamination & Toxicology, 1993, v. 50, n. 6, p. 828, doi. 10.1007/BF00209946
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- Article
11
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
12
20. Europäischer Workshop für Parodontologie (EWP XX) „Parodontale Diagnostik, konventionelle und neue Verfahren".
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- Parodontologie: die Zeitschrift für die Praxis (Berlin, Germany), 2025, v. 36, n. 1, p. 87
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- Article
13
Effects of Marination Conditions on Some Quality Attributes of Chevon Cooked Using Different Methods.
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- Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 12, doi. 10.4314/nifoj.v41i2.2
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- Article
14
Effect of Roasting Time on Selected Properties of Extracted Groundnut Seeds (Arachis hypogea L.) Oil.
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- Nigerian Food Journal, 2018, v. 36, n. 2, p. 18
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- Article
15
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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16
Emisiones generadas por el consumo de leña y carbón en la preparación de comida rápida.
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- Ecosistemas y Recursos Agropecuarios, 2021, v. 8, n. 2, p. 1, doi. 10.19136/era.a8n2.2962
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17
Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.).
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- Plants (2223-7747), 2021, v. 10, n. 10, p. 2192, doi. 10.3390/plants10102192
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- Article
18
XPS Investigation of Magnetization Reduction Behavior and Kinetics of Oolitic Hematite in Gas-Based Roasting.
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- Minerals (2075-163X), 2024, v. 14, n. 5, p. 462, doi. 10.3390/min14050462
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19
An Overview of the Behavior of Concentrates with Arsenic, Antimony, and Bismuth under Roasting Conditions.
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- Minerals (2075-163X), 2023, v. 13, n. 7, p. 942, doi. 10.3390/min13070942
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20
Mineral Phase Evolution during Oxidation Roasting Pretreatment of Typical Carlin Gold Ore and Effects on Gold Leaching Efficiency.
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- Minerals (2075-163X), 2023, v. 13, n. 4, p. 558, doi. 10.3390/min13040558
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21
Extraction of Boron from Ludwigite Ore: Mechanism of Soda-Ash Roasting of Lizardite and Szaibelyite.
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- Minerals (2075-163X), 2019, v. 9, n. 9, p. 533, doi. 10.3390/min9090533
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22
A Thermodynamic Analysis on the Roasting of Pyrite.
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- Minerals (2075-163X), 2019, v. 9, n. 4, p. 220, doi. 10.3390/min9040220
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23
Transformation of Vanadium-Bearing Titanomagnetite Concentrate in Additive-Free Roasting and Alkaline-Pressure Leaching for Extracting Vanadium (V).
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- Minerals (2075-163X), 2019, v. 9, n. 3, p. 197, doi. 10.3390/min9030197
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- Article
24
Effects of Drying Methods on the Phytochemical Contents, Antioxidant Properties, and Anti-Diabetic Activity of Nasturtium officinale R.Br. (Betong Watercress) from Southern Thailand.
- Published in:
- Life (2075-1729), 2024, v. 14, n. 9, p. 1204, doi. 10.3390/life14091204
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25
The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 4, p. 371, doi. 10.1111/j.1365-2621.2004.00796.x
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26
Determination of optimum hazelnut roasting conditions.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 3, p. 271, doi. 10.1046/j.1365-2621.2001.00457.x
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27
Kinetics of roasting of split chickpea (Cicer arietinum).
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- International Journal of Food Science & Technology, 1997, v. 32, n. 1, p. 81, doi. 10.1046/j.1365-2621.1997.00374.x
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28
Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 1, p. N.PAG, doi. 10.1002/ejlt.201800068
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29
Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 7, p. 1, doi. 10.1002/ejlt.201700136
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30
Tocopherols and Polyphenols in Pumpkin Seed Oil Are Moderately Affected by Industrially Relevant Roasting Conditions.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 12, p. n/a, doi. 10.1002/ejlt.201700110
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31
Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 7, p. n/a, doi. 10.1002/ejlt.201600501
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- Article
32
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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33
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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34
Combined changes of process conditions improved aromatic properties of Vietnamese Robusta.
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- Biotechnology & Bioprocess Engineering, 2013, v. 18, n. 2, p. 248, doi. 10.1007/s12257-012-0389-3
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35
Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans.
- Published in:
- International Agrophysics, 2024, v. 38, n. 1, p. 31, doi. 10.31545/intagr/176300
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- Article
36
Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting.
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- Archaeological & Anthropological Sciences, 2019, v. 11, n. 2, p. 389, doi. 10.1007/s12520-016-0413-1
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37
Evaluación por TGA y FTIR de los cambios de composición producidos por la tostión en granos de café.
- Published in:
- Revista Colombiana de Física, 2013, v. 45, n. 3, p. 205
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- Article
38
The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 5, p. 1, doi. 10.3136/fstr.26.643
- Publication type:
- Article
39
Kinetics Modelling of the Colour, Hardness, Grinding Energy Consumption and Oil Yield Changes during the Conventional Roasting of Palm Date Seeds.
- Published in:
- Food Science & Technology Research, 2019, v. 25, n. 3, p. 351, doi. 10.3136/fstr.25.351
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40
From Bean to Cup: Coffee comes to the science lab.
- Published in:
- Science Teacher, 2019, v. 86, n. 7, p. 35, doi. 10.2505/4/tst19_086_07_35
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41
Laser cleaning performance and PAHs formation in the removal of roasting marinade stain.
- Published in:
- 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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- Article
42
Testing and evaluation of biomass roasting furnace using Pili Shell.
- Published in:
- Diversitas Journal, 2023, v. 8, n. 4, p. 3194, doi. 10.48017/dj.v8i4.2643
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43
Influence of Roasting Temperature of Barley on the Powder Characteristics and Preparation of Tea.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 1, p. 20, doi. 10.1094/CCHEM-04-15-0074-R
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44
Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 269, doi. 10.1094/CCHEM-04-12-0047-R
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- Article
45
A Low Cost Electronic Nose System for Classification of Gayo Arabica Coffee Roasting Levels Using Stepwise Linear Discriminant and K-Nearest Neighbor.
- Published in:
- Mathematical Modelling of Engineering Problems, 2022, v. 9, n. 5, p. 1271, doi. 10.18280/mmep.090514
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- Article
46
Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques.
- Published in:
- 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
47
Effect of Roasting Temperature on Safflower Seeds and Oil.
- Published in:
- Journal of Food & Dairy Sciences, 2018, v. 9, n. 3, p. 103
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- Article
48
Effect of Dry-air Roasting on the Physicochemical Properties, Chemical Composition, and Antioxidant Activities of Flaxseed Oils.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 105, doi. 10.16429/j.1009-7848.2023.12.011
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49
اثرات فرآیندهای کباب کردن و مایکروویو در pH های مختلف بر میزان بقایای انروفلوکساسین، اکسی- تتراسایکلین و سولفادیازین در گوشت مرغ.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 137, p. 1, doi. 10.22034/FSCT.20.137.1
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50
An experimental analysis of coffee beans dynamics in a rotary drum.
- Published in:
- Canadian Journal of Chemical Engineering, 2017, v. 95, n. 12, p. 2239, doi. 10.1002/cjce.22961
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- Article