Keyword Connections

roasting

Journals

2

1 critical reviews in food science and nutrition

2 food research international (ottawa, ont)

Research Groups

0

No Research Group Connected

Bibliographies

24

1 Acrylamide in coffee: formation and possible mitigation strategies - a review.

2 aktivitas antioksidan ekstrak polifenol kasar dari kakao hasil penyangraian menggunakan enerji gelombang mikro [antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

3 effects of temperature and method of heat treatment on myofibrillar proteins of pork

4 microwave and ultrasound augmented leaching of complicated zinc oxide ores in ammonia and ammonium citrate solutions

5 Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil

6 Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)

7 Antioxidant Generation during Coffee Roasting: A Comparison and Interpretation from Three Complementary Assays

8 Effectiveness of drying, roasting and preservation on antioxidant of dried roasted sunflower (Helianthus annuus) seed

9 Dynamics of water-soluble pectin in the roasting process during green tea manufacturing

10 Microwave-absorbing properties of cathode material during reduction roasting for spent lithium-ion battery recycling

11 Gold extraction from a high carbon low-grade refractory gold ore by flotation-roasting-leaching process

12 GOLD EXTRACTION FROM REFRACTORY ORES: ROASTING BEHAVIOR OF PYRITE AND ARSENOPYRITE.

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

14 Effect of coal levels during direct reduction roasting of high phosphorus oolitic hematite ore in a tunnel kiln

15 effect of roasting temperature on phase transformation in co-reduction roasting of nickel slag

16 experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

17 roasting the old chestnut: promoting the practitioner perspective to information studies students

18 Elucidation of the structural changes of sesame hull hemicelluloses during roasting

19 kinetic investigations of oxidative roasting and afterwards leaching of copper-lead matte

20 naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

21 separation of rhenium from lead-rich molybdenite concentrate via hydrochloric acid leaching followed by oxidative roasting

22 penyangraian hancuran nib kakao dengan enerji gelombang mikro untuk menghasilkan cokelat bubuk microwave roasting of ground cocoa nib to produce cocoa powder

23 Physical characterization of Arabica ground coffee with different roasting degrees

24 Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts