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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

175 related items for PubMed ID: 2385575

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  • 3. Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roasting.
    Chen MJ, Chiou RY.
    Int J Food Sci Nutr; 1995 May; 46(2):145-8. PubMed ID: 7621086
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  • 5. Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.
    Hosseini Bai S, Darby I, Nevenimo T, Hannet G, Hannet D, Poienou M, Grant E, Brooks P, Walton D, Randall B, Wallace HM.
    PLoS One; 2017 May; 12(9):e0184279. PubMed ID: 28902859
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  • 6. Quantification of Ara h 1 in peanuts: why roasting makes a difference.
    Pomés A, Butts CL, Chapman MD.
    Clin Exp Allergy; 2006 Jun; 36(6):824-30. PubMed ID: 16776684
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  • 7. Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.
    Smith AL, Perry JJ, Marshall JA, Yousef AE, Barringer SA.
    J Food Sci; 2014 Aug; 79(8):S1584-94. PubMed ID: 25039435
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  • 9. Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil.
    Idrus NFM, Zzaman W, Yang TA, Easa AM, Sharifudin MS, Noorakmar BW, Jahurul MHA.
    Food Sci Biotechnol; 2017 Aug; 26(4):911-920. PubMed ID: 30263619
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  • 14. Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.
    McDaniel KA, White BL, Dean LL, Sanders TH, Davis JP.
    J Food Sci; 2012 Dec; 77(12):C1293-9. PubMed ID: 23145904
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  • 15. The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies.
    Zaaboul F, Raza H, Cao C, Yuanfa L.
    Food Chem; 2019 May 15; 280():270-277. PubMed ID: 30642497
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  • 17. Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts.
    Chukwumah Y, Walker L, Vogler B, Verghese M.
    J Agric Food Chem; 2007 Oct 31; 55(22):9266-73. PubMed ID: 17924703
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  • 19. Effect of ultra-superheated steam on aflatoxin reduction and roasted peanut properties.
    Pukkasorn P, Ratphitagsanti W, Haruthaitanasan V.
    J Sci Food Agric; 2018 Jun 31; 98(8):2935-2941. PubMed ID: 29168184
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