Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting

Using Short-Wave Infrared Radiation to Improve Aqueous Enzymatic Extraction of Peanut Oil: Evaluation of Peanut Cotyledon Microstructure and Oil Quality

(2017) Bo-Xin Deng et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil

(2017) Long-Kai Shi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

(2017) Long-Kai Shi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Optimization of Sesame Oil Extraction by Screw-Pressing at Low Temperature

(2017) Marcela L. Martínez et al.   Food and Bioprocess Technology

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

(2017) Noël Tenyang et al.   FOOD CHEMISTRY

Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing

(2016) Pengfei Li et al.   JOURNAL OF FOOD ENGINEERING

Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

(2015) Shunshan Jiao et al.   Food and Bioprocess Technology

Optimizing the extraction process of sesame seed's oil using response surface method on the industrial scale

(2014) Mohammad Rostami et al.   INDUSTRIAL CROPS AND PRODUCTS

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

(2014) Alicia L. Smith et al.   JOURNAL OF FOOD SCIENCE

Influence of Microwave Treatment of Rapeseed on Minor Components Content and Oxidative Stability of Oil

(2012) Mei Yang et al.   Food and Bioprocess Technology

Mechanical Continuous Oil Expression from Oilseeds: A Review

(2012) Raphaëlle Savoire et al.   Food and Bioprocess Technology

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

Influence of Argan Kernel Roasting-time on Virgin Argan Oil Composition and Oxidative Stability

(2011) Hicham Harhar et al.   PLANT FOODS FOR HUMAN NUTRITION

Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand

(2010) Nuchanart Rangkadilok et al.   FOOD CHEMISTRY

Mechanisms of Aqueous Extraction of Soybean Oil

(2009) K. A. Campbell et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

(2008) Edgar Uquiche et al.   Innovative Food Science & Emerging Technologies

Variation in Fatty Acid Compositions, Oil Content and Oil Yield in a Germplasm Collection of Sesame (Sesamum indicum L.)

(2008) Bülent Uzun et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY