Formation of aroma components in roasted or pan-fired green tea by roasting or pan-firing treatmentKAWAKAMI, M; YAMANISHI, T.Nippon Nōgei Kagakukaishi. 1999, Vol 73, Num 9, pp 893-906, issn 0002-1407Article

Effects of roasting temperature on the aroma components of carob (Ceratonia siliqua L.)CANTALEJO, M. J.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 4, pp 1345-1350, issn 0021-8561Article

Monitoring flavor development during the roasting of cerealsO'SHAUGHNESSY, Catharine L; CHANDRA, G. S; FRYER, P. J et al.Technical quarterly - Master Brewers Association of the Americas. 2003, Vol 40, Num 2, pp 98-107, issn 0743-9407, 10 p.Article

Milling, mixing and tempering-an engineering view of chocolateBECKETT, S. T.Proceedings of the Institution of Mechanical Engineers. Part E, Journal of process mechanical engineering. 2001, Vol 215, Num 1, pp 1-8, issn 0954-4089Article

The effects of roasting on the allergenic properties of peanut proteinsMALEKI, Soheila J; CHUNG, Si-Yin; CHAMPAGNE, Elaine T et al.Journal of allergy and clinical immunology. 2000, Vol 106, Num 4, pp 763-768, issn 0091-6749Article

Identification of heat sensitive proteins during roasting of peanut seedBASHA, S. M; YING, M; YOUNG, C. T et al.Journal of food quality. 1998, Vol 21, Num 6, pp 485-496, issn 0146-9428Article

Objective scoring method for grilled fish qualityHATAE, K; YOSHIMURA, R; SHIMADA, A et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1996, Vol 43, Num 12, pp 1314-1322, issn 0029-0394Article

A continuous process for parboiling brown riceNARASIMHA, H. V; SHANKARA, R; SREEDHARA MURTHY, S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 3, pp 323-326, issn 0022-1155Article

Fuzzy control system for peanut roastingDAVIDSON, V. J; BROWN, R. B; LANDMAN, J. J et al.Journal of food engineering. 1999, Vol 41, Num 3-4, pp 141-146, issn 0260-8774Article

Effect of cocoa bean enrichment and chocolate mass conching on the composition and properties of chocolatesNEBESNY, E; RUTKOWSKI, J.Polish journal of food and nutrition sciences. 1998, Vol 7, Num 4, pp 673-682, issn 1230-0322Article

Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)KOHL, D; HEINERT, L; BOCK, J et al.Thin solid films. 2001, Vol 391, Num 2, pp 303-307, issn 0040-6090Conference Paper

Relationship between water activity and texture of roasted and salted cashew kernelLIMA, Janice R; CAMPOS, Sonia D. S; GONCALVES, Lireny A. G et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 5, pp 512-513, issn 0022-1155Article

Effects of grilling to 80°C on the chemical composition of pork loin chops and some observations on the UK National Food Survey estimate of fat consumptionSHEARD, P. R; WOOD, J. D; NUTE, G. R et al.Meat science. 1998, Vol 49, Num 2, pp 193-204, issn 0309-1740Article

Histamine content of peanutsFREMONT, S; MONERET-VAUTRIN, D. A; ZITOUNI, N et al.Allergy (Copenhagen). 1999, Vol 54, Num 5, pp 528-529, issn 0105-4538Article

Étude microbiologique et amélioration du procédé traditionnel de transformation de la viande en kilishi = Microbiological study and improvement of the traditional processing of beef meat into kilishiKALILOU, S; GIROUX, F; ZAKHIA, N et al.Sciences des aliments. 1999, Vol 19, Num 2, pp 235-245, issn 0240-8813Article

Roast effects on coffee amino acid enantiomersCASAL, S; MENDES, E; OLIVEIRA, M. B. P. P et al.Food chemistry. 2005, Vol 89, Num 3, pp 333-340, issn 0308-8146, 8 p.Article

Sensory and physical properties of peanut brittle prepared in different types of cookware and with different levels of sodium bicarbonateMCKEE, L. H; CHRISTOPHER, J; REMMENGA, M et al.Plant foods for human nutrition (Dordrecht). 2003, Vol 58, Num 2, pp 165-177, issn 0921-9668, 13 p.Article

Effect of temperature on isobutyric acid loss during roasting of carob kibbleBERNA, A; PEREZ-GAGO, M. B; GUARDIOLA, V. G et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 10, pp 4084-4087, issn 0021-8561Article

Festigkeitsprüfmethoden bei Schweine-, Rind- und Truthahnfleisch = Firmness methods for pork, beef and turkey meatKLETTNER, Paul G; OTT, Gabriele; BÖHM, H et al.Fleischwirtschaft (Frankfurt). 2003, Vol 83, Num 9, pp 132-135, issn 0015-363X, 4 p.Article

Changes in collagen solubility of raw and roasted bovine Psoas major and Minor and Semitendinosus muscles during cold storageKOLCZAK, Tadeusz; PALKA, Krystyna; POSPIECH, Edward et al.Polish journal of food and nutrition sciences. 2003, Vol 12, Num 3, pp 57-61, issn 1230-0322, 5 p.Article

Photon emission properties of roasted soybean as related to reactive oxygen scavenging activities = Propriétés d'émission de photon de soja grillé reliées aux activité de captation d'oxygène réactifIIDA, Tetsuo; YOSHIKI, Yumiko; AKIYAMA, Yoshinobu et al.Food chemistry. 2002, Vol 77, Num 4, pp 471-477, issn 0308-8146Article

Gesundheitliche Bedeutung von Maillardprodukten aus Lebensmitteln = Health impact of food-derived Maillard reaction productsFAIST, Veronika; ERBERSDOBLER, Helmut F.Kieler Milchwirtschaftliche Forschungsberichte. 2002, Vol 54, Num 2, pp 137-147, issn 0023-1347, 11 p.Article

Antioxidative potential of melanoidins isolated from a roasted glucose-glycine modelWAGNER, K-H; DERKITS, S; HERR, M et al.Food chemistry. 2002, Vol 78, Num 3, pp 375-382, issn 0308-8146, 8 p.Article

Heating surface temperature and contact-heat transfer coefficient of a clam-shell grillPAN, Z; SINGH, R. Paul.Lebensmittel - Wissenschaft + Technologie. 2002, Vol 35, Num 4, pp 348-354, issn 0023-6438, 7 p.Article

Processing characteristics of beef roasts made from high and normal pH bull inside roundsSWAN, J. E; BOLES, J. A.Meat science. 2002, Vol 62, Num 4, pp 399-403, issn 0309-1740, 5 p.Article