Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation ofSalmonellaSurrogateEnterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

A Survey of the Bacteriological Quality of Preroasted Peanut, Almond, Cashew, Hazelnut, and Brazil Nut Kernels Received into Three Australian Nut-Processing Facilities over a Period of 3 Years

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Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England, with a Focus on Salmonella

(2016) C. L. LITTLE et al.   JOURNAL OF FOOD PROTECTION

Survival and Growth of Salmonella in High-Moisture Pecan Nutmeats, In-Shell Pecans, Inedible Nut Components, and Orchard Soil

(2016) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations

(2012) Kristin A. McDaniel et al.   JOURNAL OF FOOD SCIENCE

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

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Inactivation of Salmonella on In-Shell Pecans during Conditioning Treatments Preceding Cracking and Shelling

(2011) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaeaL.) and pistachio nuts (Pistacia veraL.)

(2009) Stamatios F Mexis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE