Works about ROASTING (Cooking)

Results: 419

高硫铝土矿焙烧脱硫及反应动力学研究.

Published in:

Nonferrous Metals (Extractive Metallurgy), 2025, n. 7, p. 49, doi. 10.20237/j.issn.1007-7545.2025.07.006

By:

张, 浩;
刘, 风琴;
赵, 洪亮;
谢, 明壮

Publication type:

Article

CULINARY PROCESSING OF JACKRABBITS AT ANTELOPE CAVE, ARIZONA.

Published in:

Kiva (0023-1940), 2014, v. 79, n. 3, p. 307, doi. 10.1179/0023194014Z.00000000027

By:

Fisher, Jacob L.;
Johnson, Keith L.

Publication type:

Article

Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 671, doi. 10.1002/aocs.12917

By:

Xu, Haoyu;
Liu, Huamin;
Yin, Wenting;
Xiong, Xinjie;
Xu, Xuebing

Publication type:

Article

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 3, p. 345, doi. 10.1002/aocs.12755

By:

Zhao, Xiaoyan;
Ren, Xiangrui;
Liu, Hongkai;
Zhang, Xiaowei;
Wang, Meng;
Hu, Haifang

Publication type:

Article

Antioxidant Activities and Phenolic Compositions of Wheat Germ as Affected by the Roasting Process.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 9, p. 1303, doi. 10.1007/s11746-015-2689-1

By:

Zou, Yanping;
Yang, Miao;
Zhang, Ge;
He, Hui;
Yang, Tiankui

Publication type:

Article

Effects of Seed Roasting on Tocopherols, Carotenoids, and Oxidation in Mustard Seed Oil During Heating.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 1, p. 83, doi. 10.1007/s11746-010-1656-0

By:

Vaidya, Bipin;
Choe, Eunok

Publication type:

Article

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

By:

Uthaijunyawong, Thayawat;
Siriwattanayotin, Suiuit;
Viriyarattanasak, Chotika;
Tangwarodomnukun, Viboon

Publication type:

Article

THE EFFECT OF ROASTING USING SPOUTED BED ROASTER ON PSYCHOHEMICAL ROBUSTA AND ARABICA TEMANGGUNG COFFEE.

Published in:

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

By:

Astin, Eko Pratama;
Alfa, Mohammad Nafila;
Hartono, Lusiana Kresnawati;
Astuti;
Kurniasari, Indah;
Komariyah, Kokom;
Susianto, Muji;
Atmaji, Gigih;
Widodo, Wahju Eko;
Setianto, Wahyu Bahari

Publication type:

Article

Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea).

Published in:

JSFA Reports, 2023, v. 3, n. 5, p. 196, doi. 10.1002/jsf2.111

By:

Rana, Smita;
Agnihotri, Vasudha;
Anjum, Sofiya;
Bhandari, Narendra S.

Publication type:

Article

不同烘烤工艺对烟草CB-1 上部叶抗性淀粉含量的影响.

Published in:

Journal of Henan Agricultural Sciences, 2023, v. 52, n. 2, p. 162, doi. 10.15933/j.cnki.1004‑3268.2023.02.018

By:

王佩;
王涛;
宋江雨;
丁应福;
王廷贤;
杨占伟;
宋朝鹏;
李静超

Publication type:

Article

Changes in nutritional and energy properties of soybean seed and hull after roasting.

Published in:

Research in Agricultural Engineering, 2018, v. 64, n. 2, p. 96, doi. 10.17221/29/2016-RAE

By:

KRIČKA, TAJANA;
MATIN, ANA;
VOĆA, NEVEN;
POSPIŠIL, ANA;
GRUBOR, MATEJA;
ŠARONJA, IVANA;
JURIŠIĆ, VANJA

Publication type:

Article

Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00268-4

By:

Kabré, Jeanne d'Arc Wendmintiri;
Hama-Ba, Fatoumata;
Sanoué, Mamadou;
Savadogo, Aly

Publication type:

Article

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 469, doi. 10.3390/antiox12020469

By:

La Mantia, Alessandro;
Ianni, Federica;
Schoubben, Aurélie;
Cespi, Marco;
Lisjak, Klemen;
Guarnaccia, Davide;
Sardella, Roccaldo;
Blasi, Paolo

Publication type:

Article

Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, n. 6, p. 69, doi. 10.47836/mjmhs.19.6.10

By:

Mohd, Mazni Syamim;
Shafie, Nurul Husna;
Ahmad, Fairus;
Shafie, Siti Raihanah

Publication type:

Article

Antioxidants Role Against Acrylamide Toxicity on Urogenital System: An Overview.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 340, doi. 10.47836/mjmhs19.1.42

By:

Thangamany, Malarvani;
Janakiraman, Ashok Kumar;
X., Chandra Philip

Publication type:

Article

NUTRITIONAL AND PHYSICOCHEMICAL ATTRIBUTES OF COWPEA AND MUNGBEAN BASED WEANING FOODS.

Published in:

Pakistan Journal of Agricultural Sciences, 2017, v. 54, n. 3, p. 653, doi. 10.21162/PAKJAS/17.6311

By:

Bilal, Ahmad;
Rakha, Allah;
Butt, Masood Sadiq;
Shahid, Muhammad

Publication type:

Article

Decomposition characteristics of compound additive and effect of roasting atmosphere on vanadium extraction from stone coal.

Published in:

Asia-Pacific Journal of Chemical Engineering, 2017, v. 12, n. 3, p. 374, doi. 10.1002/apj.2079

By:

Zhao, Yunliang;
Kang, Shichang;
Wang, Wei;
Zhang, Yimin;
Song, Shaoxian;
Bao, Shenxu

Publication type:

Article

EFFECT OF ROASTING CONDITIONS ON SEVERAL CHEMICAL CONSTITUENTS OF VIETNAM ROBUSTA COFFEE.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 43

By:

TRAN VAN CUONG;
LIU HONG LING;
GUO KANG QUAN;
TRAN DUC TIEP;
XIA NAN;
CHEN XIAN QING;
TRAN LE LINH

Publication type:

Article

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean.

Published in:

South African Journal of Animal Science, 2016, v. 46, n. 2, p. 170, doi. 10.4314/sajas.v46i2.8

By:

Rafiee-Yarandi, H.;
Alikhani, M.;
Ghorbani, G. R.;
Sadeghi-Sefidmazgi, A.

Publication type:

Article

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED.

Published in:

GIDA: The Journal of Food, 2024, v. 49, n. 5, p. 891, doi. 10.15237/gida.GD24066

By:

RAYMAN ERGÜN, Ahsen

Publication type:

Article

FARKLI KAVURMA YÖNTEMLERİNİN LEBLEBİDE ISIL İŞLEM KONTAMİNANTLARININ OLUŞUMUNA ETKİSİ.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 2, p. 296, doi. 10.15237/gida.GD21151

By:

Günel, Zehra

Publication type:

Article

KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI.

Published in:

GIDA: The Journal of Food, 2020, v. 45, n. 6, p. 1227, doi. 10.15237/gida.GD20104

By:

Alptekin, Esra;
Bölek, Sibel

Publication type:

Article

THE EFFECT OF ROASTING PROCESS ON FATTY ACID COMPOSITION AND PHENOLIC CONTENT OF WHOLE FLAXSEED, FLAXSEED FLOUR AND FLAXSEED MEAL FLOUR.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 4, p. 382, doi. 10.15237/gida.GD16081

By:

Kanmaz, Evrim Özkaynak

Publication type:

Article

Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting.

Published in:

Archaeological & Anthropological Sciences, 2019, v. 11, n. 2, p. 389, doi. 10.1007/s12520-016-0413-1

By:

Aldeias, Vera;
Gur-Arieh, Shira;
Maria, Raquel;
Monteiro, Patricia;
Cura, Pedro

Publication type:

Article

Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3047, doi. 10.1002/jsfa.7476

By:

Srour, Nadine;
Daroub, Hamza;
Toufeili, Imad;
Olabi, Ammar

Publication type:

Article

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 1915, doi. 10.1002/jsfa.7297

By:

Zhou, Yiming;
Xie, Fan;
Zhou, Xiaoli;
Wang, Yuqiang;
Tang, Wen;
Xiao, Ying

Publication type:

Article

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1678, doi. 10.1002/jsfa.6871

By:

Zeppa, Giuseppe;
Belviso, Simona;
Bertolino, Marta;
Cavallero, Maria Chiara;
Dal Bello, Barbara;
Ghirardello, Daniela;
Giordano, Manuela;
Giorgis, Marta;
Grosso, Arianna;
Rolle, Luca;
Gerbi, Vincenzo

Publication type:

Article

Chlorogenic acid in raw materials for the production of chicory coffee.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2118, doi. 10.1002/jsfa.6532

By:

Zawirska‐Wojtasiak, Renata;
Wojtowicz, Elżbieta;
Przygoński, Krzysztof;
Olkowicz, Mariola

Publication type:

Article

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 5, p. 1184, doi. 10.1111/1541-4337.12365

By:

Hameed, Ahsan;
Hussain, Syed Ammar;
Ijaz, Muhammad Umair;
Ullah, Samee;
Pasha, Imran;
Suleria, Hafiz Ansar Rasul

Publication type:

Article

Physical and Chemical Degradation of B-aflatoxins during the Roasting and Dutching of Cocoa Liquor.

Published in:

Journal of Agricultural Science & Technology, 2013, v. 15, n. 3, p. 557

By:

Méndez-Albores, A.;
Campos-Aguilar, A. Z.;
Moreno-Martínez, E.;
Vázquez-Durán, A.

Publication type:

Article

Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry.

Published in:

Rapid Communications in Mass Spectrometry: RCM, 2018, v. 32, n. 9, p. 739, doi. 10.1002/rcm.8095

By:

Dryahina, Kseniya;
Smith, David;
Španěl, Patrik

Publication type:

Article

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

By:

Cacho, Jeffrey L;
Jeffrey, Sherwin R;
Santos, Miguel R;
Jocson, Joefil C;
Bernardo, Estrelita L

Publication type:

Article

Influence of coffee blends and roasting process on the antioxidant activity of coffee.

Published in:

Journal of Engineering & Processing Management, 2019, v. 11, n. 2, p. 106, doi. 10.7251/JEPM1902106O

By:

Odžaković, Božana;
Džinić, Natalija;
Kukrić, Zoran;
Grujić, Slavica

Publication type:

Article

Kosmetische Inhaltsstoffe mit der Kraft pflanzlicher Abwehrmechanismen.

Published in:

SOFW Journal (German version), 2023, v. 149, n. 11, p. 2

By:

Leistl, D.;
Kiese, S.;
Springer, A.

Publication type:

Article

Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges.

Published in:

Acta Agronómica, 2017, v. 66, n. 2, p. 1

By:

Bolivar, Jennifer Tatiana Cruz;
Pérez, Wilson Rodríguez;
Salazar, Juan Carlos Suárez;
Espinosa, Claudia Mercedes Ordoñez;
Cano, Gustavo Adolfo Vega

Publication type:

Article

Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy.

Published in:

Chemosensors, 2024, v. 12, n. 6, p. 106, doi. 10.3390/chemosensors12060106

By:

Herdt, Deborah;
Teumer, Tobias;
Keck, Shaun Paul;
Kunz, Thomas;
Schiwek, Victoria;
Kühnemuth, Sarah;
Methner, Frank-Jürgen;
Rädle, Matthias

Publication type:

Article

Comparative analysis of raw and roasted buckwheat flour used in bakery production.

Published in:

Dilemas Contemporáneos: Educación, Política y Valores, 2019, v. 6, p. 1

By:

Butova, Svetlana N.;
Dubtsov, Georgiy G.;
Saitova, Margarita E.;
Nikolaeva, Julia V.

Publication type:

Article

Roasted ground pepper seed press-cake sauce: quality, characteristics and palatability.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2025, v. 37, n. 1, p. 1, doi. 10.15586/ijfs.v37i1.2699

By:

Guo, Bing-Xin;
Wang, Rui;
Yan, Jin;
Jia, Xu-Ping;
Qu, Ling-Yu;
Yin, Wen-Ting;
Liu, Hua-Min;
Wang, Xue-De

Publication type:

Article

RELATIONSHIP BETWEEN BASIC BEEF TEXTURE ATTRIBUTES AND THEIR PERCEPTION BY POLISH CONSUMERS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 231

By:

Guzek, D.;
Głabska, D.;
Wierzbicka, A.;
Wierzbicki, J.;
Cierache, M.

Publication type:

Article

MOISTURE CONTENT DETERMINATION OF COLORED MALTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 529

By:

Marte, L.;
Floridi, S.;
Marconi, O.;
Perretti, G.

Publication type:

Article

DECOMPOSITION OF FERRONICKEL SLAG THROUGH ALKALI FUSION IN THE ROASTING PROCESS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 110, n. 12, p. 44, doi. 10.15587/1729-4061.2021.217579

By:

Mayangsari, Wahyu;
Avifah, Isma Nur;
Prasetyo, Agus Budi;
Febriana, Eni;
Maksum, Ahmad;
Ulum, Reza Miftahul;
Firdiyono, Florentinus;
Subagja, Rudi;
Soedarsono, Johny Wahyuadi

Publication type:

Article

Numerical Modeling of a Hot Plate Stove for Peanut Roasting.

Published in:

Journal of Engineering (2314-4912), 2022, p. 1, doi. 10.1155/2022/9523767

By:

Agyei-Agyemang, Anthony;
Commeh, Michael Kweku;
Tawiah, Peter Oppong;
Asaaga, Benjamin Atribawuni

Publication type:

Article

Caffeine content in filter coffee brews as a function of degree of roast and extraction yield.

Published in:

Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-80385-3

By:

Lindsey, Zachary R.;
Williams, Joshua R.;
Burgess, James S.;
Moore, Nathan T.;
Splichal, Pierce M.

Publication type:

Article

CHANGES IN SOME CHEMICAL CHARACTERISTICS, STABILITY AND FATTY ACIDS COMPOSITION OF HUBBARD CHICKEN FAT DUE TO FREEZING AND ROASTING PROCESSES.

Published in:

International Session of Scientific Communications - Scientific Papers of the Faculty of Animal Science, 2011, v. 54, p. 329

By:

Iskander, M. A.;
Mohamed, H. M. A.

Publication type:

Article

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.

Published in:

Journal of Oleo Science, 2020, v. 69, n. 5, p. 423, doi. 10.5650/jos.ess19205

By:

Ghafoor, Kashif;
Juhaimi, Fahad Al;
Geçgel, Ümit;
Babiker, Elfadıl E.;
Özcan, Mehmet Musa

Publication type:

Article

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting.

Published in:

Journal of Oleo Science, 2020, v. 69, n. 4, p. 391, doi. 10.5650/jos.ess19336

By:

Hua-Min Liu;
Ya-Fei Han;
Nan-Nan Wang;
Yong-Zhan Zheng;
Xue-De Wang

Publication type:

Article

Kavurma ve asit liçi yöntemi ile Emet kolemanit zenginleştirme tesisi katı atık killerinden lityum kazanımı.

Published in:

Pamukkale University Journal of Engineering Sciences, 2024, v. 30, n. 3, p. 405, doi. 10.5505/pajes.2023.69705

By:

ŞENSÖZ, Hacer;
SAYIN, Zehra Ebru

Publication type:

Article

Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 5, p. 363, doi. 10.3136/fstr.FSTR-D-22-00054

By:

Noriko KOHYAMA;
Yasunori ICHINOSE;
Shigenobu KANEKO;
Junko MATSUKI

Publication type:

Article

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

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

By:

FIKRY, Mohammad;
ANIZA YUSOF, Yus;
AL-AWAADH, Alhussein M.;
ABDUL RAHMAN, Russly;
Nyuk LING CHIN;
MOUSA, Esraa;
Lee SIN CHANG

Publication type:

Article