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There are 14846 results for: content related to: Study on Preparation of High-Quality Synthetic Rutile from Titanium Slag by Activation Roasting Followed by Acid Leaching

  1. Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

    European Journal of Lipid Science and Technology

    Volume 114, Issue 9, September 2012, Pages: 1052–1061, Grażyna Budryn, Ewa Nebesny, Dorota Żyżelewicz, Joanna Oracz, Karolina Miśkiewicz and Justyna Rosicka-Kaczmarek

    Version of Record online : 18 MAY 2012, DOI: 10.1002/ejlt.201100324

  2. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1895–C1906, Alicia L. Smith and Sheryl A. Barringer

    Version of Record online : 2 SEP 2014, DOI: 10.1111/1750-3841.12588

  3. Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans

    Journal of Food Science

    Volume 70, Issue 2, March 2005, Pages: E124–E130, Raphael Geiger, Rainer Perren, Roland Kuenzli and Felix Escher

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07084.x

  4. Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1273–C1278, TingTing Zhao, Seung In Hong, Junsoo Lee, Jeom-Sig Lee and In-Hwan Kim

    Version of Record online : 9 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02981.x

  5. Optimization of Hull-Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C532–C538, Vesna Vujasinović, Olga Radočaj and Etelka Dimić

    Version of Record online : 21 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02675.x

  6. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds

    European Journal of Lipid Science and Technology

    Volume 117, Issue 8, August 2015, Pages: 1225–1237, Aleksander Siger, Aleksandra Kaczmarek and Magdalena Rudzińska

    Version of Record online : 23 FEB 2015, DOI: 10.1002/ejlt.201400378

  7. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

    Journal of the Science of Food and Agriculture

    Volume 75, Issue 1, September 1997, Pages: 19–26, Hiromi Yoshida and Sachiko Takagi

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199709)75:1<19::AID-JSFA830>3.0.CO;2-C

  8. Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds

    International Journal of Food Science & Technology

    Volume 47, Issue 8, August 2012, Pages: 1737–1743, Abdalbasit Adam Mariod, Sara Yousif Ahmed, Siddig Ibrahim Abdelwahab, Sit Foon Cheng, Ahmed Mohamedain Eltom, Samia Osman Yagoub and Shiou Wah Gouk

    Version of Record online : 22 MAY 2012, DOI: 10.1111/j.1365-2621.2012.03028.x

  9. Influence of Roasting Conditions on the Antioxidant Characteristics of Colombian Coffee (Coffea arabica L.) Beans

    Journal of Food Biochemistry

    Volume 38, Issue 3, June 2014, Pages: 271–280, Ah Reum Cho, Kye Won Park, Ki Myong Kim, So Yeon Kim and Jaejoon Han

    Version of Record online : 5 AUG 2013, DOI: 10.1111/jfbc.12045

  10. Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 9, 1 July 1999, Pages: 1155–1162, Sachiko Takagi, Hiroyuki Ienaga, Chiharu Tsuchiya and Hiromi Yoshida

    Version of Record online : 7 JUN 1999, DOI: 10.1002/(SICI)1097-0010(19990701)79:9<1155::AID-JSFA342>3.0.CO;2-8

  11. The impact of processing on the profile of volatile compounds in sesame oil

    European Journal of Lipid Science and Technology

    Volume 114, Issue 3, March 2012, Pages: 277–286, Dong Xu-Yan, Li Ping-Ping, Wei Fang, Jiang Mu-lan, Zhao Ying-Zhong, Li Guang-Ming, Chen Hong and Zhao Yuan-Di

    Version of Record online : 19 JAN 2012, DOI: 10.1002/ejlt.201100059

  12. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans

    Food / Nahrung

    Volume 46, Issue 4, 1 July 2002, Pages: 279–282, E. Nebesny and G. Budryn

    Version of Record online : 2 AUG 2002, DOI: 10.1002/1521-3803(20020701)46:4<279::AID-FOOD279>3.0.CO;2-R

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    Development of Maillard Reaction Related Characteristics During Malt Roasting

    Journal of the Institute of Brewing

    Volume 112, Issue 2, 2006, Pages: 148–156, Stefan Coghe, Bert Gheeraert, Ann Michiels and Freddy R. Delvaux

    Version of Record online : 16 MAY 2012, DOI: 10.1002/j.2050-0416.2006.tb00244.x

  14. Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)

    Journal of the Science of Food and Agriculture

    Volume 77, Issue 4, August 1998, Pages: 441–448, S Jinap, W I Wan Rosli, A R Russly and L M Nordin

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199808)77:4<441::AID-JSFA46>3.0.CO;2-#

  15. EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

    Journal of Food Processing and Preservation

    Volume 36, Issue 5, October 2012, Pages: 446–456, MARGARET OWUSU, MIKAEL AGERLIN PETERSEN and HANNE HEIMDAL

    Version of Record online : 8 DEC 2011, DOI: 10.1111/j.1745-4549.2011.00602.x

  16. Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans

    Journal of Food Science

    Volume 67, Issue 1, January 2002, Pages: 60–66, S. Schenker, C. Heinemann, M. Huber, R. Pompizzi, R. Perren and R Escher

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb11359.x

  17. Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil

    Journal of the Science of Food and Agriculture

    Volume 50, Issue 4, 1990, Pages: 563–570, Gow-Chin Yen

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740500413

  18. Evaluation of Various Methods for Roasting Frozen Turkeys

    Journal of Food Science

    Volume 47, Issue 4, July 1982, Pages: 1108–1112, D. P. CORNFORTH, C. P. BRENNAND, R. J. BROWN and D. GODFREY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb07628.x

  19. Chlorogenic acid in raw materials for the production of chicory coffee

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 10, August 2014, Pages: 2118–2123, Renata Zawirska-Wojtasiak, Elżbieta Wojtowicz, Krzysztof Przygoński and Mariola Olkowicz

    Version of Record online : 22 JAN 2014, DOI: 10.1002/jsfa.6532

  20. Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1932–1938, Wahidu Zzaman, R. Bhat and Tajul A. Yang

    Version of Record online : 20 OCT 2013, DOI: 10.1111/jfpp.12166