124 related articles for article (PubMed ID: 26689314)
1. Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts.
Kalkan F; Vanga SK; Gariepy Y; Raghavan V
Food Nutr Res; 2015; 59():28916. PubMed ID: 26689314
[TBL] [Abstract][Full Text] [Related]
2. Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.
Binello A; Giorgis M; Cena C; Cravotto G; Rotolo L; Oliveri P; Malegori C; Cavallero MC; Buso S; Casale M
J Sci Food Agric; 2018 Sep; 98(12):4561-4569. PubMed ID: 29505171
[TBL] [Abstract][Full Text] [Related]
3. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
Belviso S; Dal Bello B; Giacosa S; Bertolino M; Ghirardello D; Giordano M; Rolle L; Gerbi V; Zeppa G
Food Chem; 2017 Feb; 217():398-408. PubMed ID: 27664651
[TBL] [Abstract][Full Text] [Related]
4. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
[TBL] [Abstract][Full Text] [Related]
5. Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).
Pelvan E; Alasalvar C; Uzman S
J Agric Food Chem; 2012 Feb; 60(5):1218-23. PubMed ID: 22224708
[TBL] [Abstract][Full Text] [Related]
6. Static Hot Air and Infrared Rays Roasting are Efficient Methods for Aflatoxin Decontamination on Hazelnuts.
Siciliano I; Dal Bello B; Zeppa G; Spadaro D; Gullino ML
Toxins (Basel); 2017 Feb; 9(2):. PubMed ID: 28230792
[TBL] [Abstract][Full Text] [Related]
7. Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach.
Locatelli M; Coïsson JD; Travaglia F; Bordiga M; Arlorio M
J Agric Food Chem; 2015 Aug; 63(32):7294-303. PubMed ID: 26230075
[TBL] [Abstract][Full Text] [Related]
8. Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content.
Taş NG; Yılmaz C; Gökmen V
Food Res Int; 2019 Jun; 120():865-871. PubMed ID: 31000307
[TBL] [Abstract][Full Text] [Related]
9. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
Ali A; Islam A; Pal TK
Acta Sci Pol Technol Aliment; 2016; 15(4):429-438. PubMed ID: 28071020
[TBL] [Abstract][Full Text] [Related]
10. Roasted hazelnuts--allergenic activity evaluated by double-blind, placebo-controlled food challenge.
Hansen KS; Ballmer-Weber BK; Lüttkopf D; Skov PS; Wüthrich B; Bindslev-Jensen C; Vieths S; Poulsen LK
Allergy; 2003 Feb; 58(2):132-8. PubMed ID: 12622744
[TBL] [Abstract][Full Text] [Related]
11. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Alasalvar C; Shahidi F; Cadwallader KR
J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971
[TBL] [Abstract][Full Text] [Related]
12. Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.
Akkarachaneeyakorn S; Laguerre JC; Tattiyakul J; Neugnot B; Boivin P; Morales FJ; Birlouez-Aragon I
J Food Sci; 2010 May; 75(4):E201-7. PubMed ID: 20546400
[TBL] [Abstract][Full Text] [Related]
13. Phytoextracts for Human Health from Raw and Roasted Hazelnuts and from Hazelnut Skin and Oil: A Narrative Review.
Rondanelli M; Nichetti M; Martin V; Barrile GC; Riva A; Petrangolini G; Gasparri C; Perna S; Giacosa A
Nutrients; 2023 May; 15(11):. PubMed ID: 37299385
[TBL] [Abstract][Full Text] [Related]
14. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).
Taş NG; Gökmen V
J Agric Food Chem; 2019 Jan; 67(1):415-424. PubMed ID: 30525582
[TBL] [Abstract][Full Text] [Related]
15. Effects of roasting on hazelnut lipids.
Amaral JS; Casal S; Seabra RM; Oliveira BP
J Agric Food Chem; 2006 Feb; 54(4):1315-21. PubMed ID: 16478254
[TBL] [Abstract][Full Text] [Related]
16. Effect of hot air and infrared roasting on hazelnut allergenicity.
Lamberti C; Nebbia S; Antoniazzi S; Cirrincione S; Marengo E; Manfredi M; Smorgon D; Monti G; Faccio A; Giuffrida MG; Balestrini R; Cavallarin L
Food Chem; 2021 Apr; 342():128174. PubMed ID: 33077287
[TBL] [Abstract][Full Text] [Related]
17. Color and volatile analysis of peanuts roasted using oven and microwave technologies.
Smith AL; Barringer SA
J Food Sci; 2014 Oct; 79(10):C1895-906. PubMed ID: 25182117
[TBL] [Abstract][Full Text] [Related]
18. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Agila A; Barringer S
J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
[TBL] [Abstract][Full Text] [Related]
19. Do dry roasting, lightly salting nuts affect their cardioprotective properties and acceptability?
Tey SL; Robinson T; Gray AR; Chisholm AW; Brown RC
Eur J Nutr; 2017 Apr; 56(3):1025-1036. PubMed ID: 26746221
[TBL] [Abstract][Full Text] [Related]
20. Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (
Oracz J; Prejzner M; Grzelczyk J; Kowalska G; Żyżelewicz D
Molecules; 2023 Mar; 28(5):. PubMed ID: 36903546
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
