Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour

Physical characterization of Arabica ground coffee with different roasting degrees

(2019) EMINE NAKILCIOĞLU-TAŞ et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms

(2019) Joyce Aparecida Tavares de MIRANDA et al.   Food Science and Technology

Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours

(2019) Julián Rosa‐Millán et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Seed Protein of Lentils: Current Status, Progress, and Food Applications

(2019) Khazaei et al.   Foods

Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds

(2018) Heung-Bin Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antitumour, Antimicrobial, Antioxidant and Antiacetylcholinesterase Effect of Ganoderma Lucidum Terpenoids and Polysaccharides: A Review

(2018) Darija Cör et al.   MOLECULES

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

(2018) Tong Li et al.   MOLECULES

Nutritional and health benefits of legumes and their distinctive genomic properties

(2018) Özgür ÇAKIR et al.   Food Science and Technology

Production of nutrient-enhanced millet-based composite flour using skimmed milk powder and vegetables

(2018) Gerald Tumwine et al.   Food Science & Nutrition

Physicochemical Changes of Cocoa Beans during Roasting Process

(2017) Pedro García-Alamilla et al.   JOURNAL OF FOOD QUALITY

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

(2017) Ismara Santos ROCHA et al.   Food Science and Technology

Physico-chemical, rheological and antioxidant properties of sweet chestnut ( Castanea sativa Mill. ) as affected by pan and microwave roasting

(2017) Idrees Ahmed Wani et al.   Journal of Advanced Research

Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready-to-Eat Wheat Grits

(2016) Rakesh K. Raigar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea.L) with Different Colorations of Testa

(2016) Cristiano Dietrich Ferreira et al.   JOURNAL OF FOOD QUALITY

Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

(2016) Lynda Arkoub-Djermoune et al.   JOURNAL OF FOOD QUALITY

Bioactive constituents in pulses and their health benefits

(2016) Balwinder Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

(2015) Joanna Oracz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Swelling kinetics of tea in hot water

(2015) Bhushan S. Joshi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of combined traditional processing methods on the nutritional quality of beans

(2015) Aisha M. Nakitto et al.   Food Science & Nutrition

Physical and functional evaluation of extruded flours obtained from different rice genotypes

(2014) Fernanda Salamoni Becker et al.   CIENCIA E AGROTECNOLOGIA

Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris)

(2014) Bing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua

(2014) Yader Suazo et al.   JOURNAL OF FOOD QUALITY

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

(2012) Miriam Rejane Bonilla Lemos et al.   FOOD RESEARCH INTERNATIONAL

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour

(2011) Mar Mar Win et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds

(2011) K.Y. Ee et al.   FOOD CHEMISTRY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Effect of roasting process on phenolic, antioxidant and browning properties of carob powder

(2009) Hilal Şahin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phytochemical Profiles and Health-Promoting Effects of Cool-Season Food Legumes As Influenced by Thermal Processing

(2009) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches

(2008) Louis M. Nwokocha et al.   CARBOHYDRATE POLYMERS

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION