Investigation of the use of heat and enzymes instead of the use of NaCl, which creates an environmental problem in the peeling of sesame hulls, and determination of the final product quality

Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

(2017) Wen-Chun Bong et al.   FOOD CHEMISTRY

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

Effect of processing on nutrients and fatty acid composition of garden cress ( Lepidium sativum ) seeds

(2016) Tanu Jain et al.   FOOD CHEMISTRY

Improvements in the quality of sesame oil obtained by a green extraction method using enzymes

(2016) Suellen Andressa Oenning Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxalate content of New Zealand grown and imported fruits

(2013) Hà Vũ Hồng Nguyễn et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Production of human fat milk analogue containing α-linolenic acid by solvent-free enzymatic interesterification

(2013) Huri Ilyasoglu   LWT-FOOD SCIENCE AND TECHNOLOGY

Aqueous enzymatic sesame oil and protein extraction

(2010) Sajid Latif et al.   FOOD CHEMISTRY

Effects of Chemical Dehulling of Sesame on Color and Microstructure

(2009) Á.A. Carbonell-Barrachina et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

(2008) Yadahally N. Sreerama et al.   JOURNAL OF FOOD ENGINEERING

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

(2007) Alex A. Anton et al.   LWT-FOOD SCIENCE AND TECHNOLOGY