Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times

Effect of ground ginger on dough and biscuit characteristics and acrylamide content

(2019) Huaijie Yang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessment of stream quality and health risk in a subtropical Turkey river system: A combined approach using statistical analysis and water quality index

(2019) Fikret Ustaoğlu et al.   ECOLOGICAL INDICATORS

Sugar, d ‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air

(2019) Zehra Gunel et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

(2018) Ebru Pelvan et al.   FOOD CHEMISTRY

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.

(2018) D. Donno et al.   CZECH JOURNAL OF FOOD SCIENCES

Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

(2018) Daniel Hemmler et al.   Scientific Reports

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves

(2017) Domingo Saura et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts ( Corylus avellana L. var. Kataloński)

(2017) Silvia Marzocchi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioethanol Production From Turkish Hazelnut Husk Process Design and Economic Evaluation

(2017) Nihat Alpagu Sayar et al.   Waste and Biomass Valorization

Acrylamide in Environmental Water: A Review on Sources, Exposure, and Public Health Risks

(2017) Yalçın Tepe et al.   Exposure and Health

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

(2015) Marta Bertolino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

(2013) Burçe Ataç Mogol et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting

(2010) Andrea Burdack-Freitag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)

(2010) Debabandya Mohapatra et al.   JOURNAL OF FOOD SCIENCE

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

(2010) Burçe Ataç Mogol et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.)

(2008) Cesarettin Alasalvar et al.   FOOD CHEMISTRY

Multiple-stage extraction strategy for the determination of acrylamide in foods

(2008) Vural Gökmen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS