Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

Characterising the flavour phenotypes of almond (Prunus dulcisMill.) kernels

(2016) M. G. Wirthensohn et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Volatile Analysis of Ground Almonds Contaminated with Naturally Occurring Fungi

(2011) John J. Beck et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

(2011) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Ambient orchard volatiles from California almonds

(2011) John J. Beck et al.   Phytochemistry Letters

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction

(2010) Ola Lasekan et al.   FOOD AND CHEMICAL TOXICOLOGY

Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions

(2009) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

(2008) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY