Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating

Effect of microwave pre-treatment on physical quality, bioactive compounds, safety risk factor, and storage stability of peanut butter

(2021) Jefferson G. Degon et al.   Oil Crop Science

Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

(2019) Aggrey Pemba Gama et al.   JOURNAL OF FOOD SCIENCE

The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

(2018) Hui Hu et al.   MOLECULES

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

(2018) Shudong He et al.   INDUSTRIAL CROPS AND PRODUCTS

Genotype × Environment Interactions for Oil Content in Peanut and Stable High-Oil-Yielding Sources

(2016) P. Janila et al.   CROP SCIENCE

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

(2016) SuJung Hu et al.   FOOD CHEMISTRY

Flavor of roasted peanuts ( Arachis hypogaea ) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

(2016) Dimitrios Lykomitros et al.   FOOD RESEARCH INTERNATIONAL

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

(2016) Eva Ortner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Organocatalyzed One-Step Synthesis of Functionalized N-Alkyl-Pyridinium Salts from Biomass Derived 5-Hydroxymethylfurfural

(2015) Subbiah Sowmiah et al.   ORGANIC LETTERS

Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

(2014) N. Mohd Rozalli et al.   ACTA ALIMENTARIA

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics

(2014) Cloviece T. Sanders et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of amino acids in Panax notoginseng by microwave hydrolysis and derivatization coupled with capillary zone electrophoresis detection

(2013) Xiao-tian Li et al.   CHEMICAL RESEARCH IN CHINESE UNIVERSITIES

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

(2013) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Effect of Steam Explosion Treatment on Barley Bran Phenolic Compounds and Antioxidant Capacity

(2012) Lingxiao Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

(2011) Xiaojun Liu et al.   JOURNAL OF FOOD SCIENCE

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

(2009) Jing-Ke Liu et al.   FISHERIES SCIENCE

Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

(2009) Lorenzo Cerretani et al.   FOOD CHEMISTRY

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

(2009) Xiaohong Lan et al.   FOOD CHEMISTRY

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

(2008) SeungWook Lee et al.   FOOD CHEMISTRY