Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations

Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame

(2020) Yazhen Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries

(2020) Isam A. Mohamed Ahmed et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds

(2020) Isam A. Mohamed Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

(2020) Kashif Ghafoor et al.   FOOD CHEMISTRY

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

(2019) Ecem Berk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal

(2019) Yazhen Chen et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical composition and mineralogical residence of sesame oil from plants grown in different Yemeni environments

(2018) Faez Mohammed et al.   MICROCHEMICAL JOURNAL

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

(2018) Tao Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of roasting treatment on the chemical composition of sesame oil

(2018) Junmin Ji et al.   LWT-FOOD SCIENCE AND 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

Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil

(2016) Jawameer Rasool Hama   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark

(2012) Bipin Vaidya et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

Effect of Infrared Heating on the Formation of Sesamol and Quality of Defatted Flours fromSesamum indicumL.

(2009) C. Mahendra Kumar et al.   JOURNAL OF FOOD SCIENCE

Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds

(2008) Rita Yaacoub et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

A survey of sesamin and composition of tocopherol variability from seeds of eleven diverse sesame (Sesamum indicumL.) genotypes using HPLC‐PAD‐ECD

(2007) Kelly S. Williamson et al.   PHYTOCHEMICAL ANALYSIS