Results 231 to 240 of about 81,881 (324)

Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]

Food Chem X
Yu SM, Song DH, Lee YR, Kim KN, Kim SH, An JH.   +5 more
europepmc   +1 more source

How to get higher prices for Yunnan green coffee? Mission to China from November 1st to 11th, 2010 : Technical report [PDF]

, 2011
Galtier, Franck, Jacquet, Michel
core  

Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting

, 2017
So Hee Yoon, Minjoo Kim, BoKyung Moon
openalex   +1 more source

Quantifying Bite Forces for Solid Foods: Implications for Patients Postmandibular Reconstruction

Head &Neck, Volume 48, Issue 2, Page 346-356, February 2026.
ABSTRACT Background Bite forces required to masticate different food consistencies remain unknown, complicating dietary guidelines following mandibular reconstruction. This study quantifies the forces required for solid foods and estimates safe bite limits postreconstruction.
Jacob J. Clark, Emma K. Charters, Kai Cheng, Boyang Wan, Masako Dunn, Tim G. H. Manzie, Dale G. Howes, Elizabeth C. Ward, Qing Li, Jonathan R. Clark   +9 more
wiley   +1 more source

Effects of Thawing Methods on the Roasting Quality and Flavor Profiles of Reduced-Salt Marinated Large Yellow Croaker (<i>Larimichthys crocea</i>). [PDF]

Foods
Deng Y, Liu S, Chen S, Kou Y, Liang X, Jiang X, Wang C, Gooneratne R, Li J.   +8 more
europepmc   +1 more source

Roasting of Copper Concentrates in the Herreshoff Roaster

, 1962
Naraichiro ASANO, Shizuo NOJIMA
openalex   +2 more sources

A multiscale approach to evaluate the effect of different extraction and pre‐treatment methodologies on physicochemical properties of cashew (Anacardium occidentale L.) nut shell liquid

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 2, Page 266-275, February 2026.
Abstract BACKGROUND Cashew nutshell liquid (CNSL) is an agro‐industrial residue from cashew production that has gained relevance due to its possibilities to generate valuable by‐products. Although lab‐scale CNSL extraction has been studied in terms of yield and energy efficiency, the effect of industrial‐scale extraction and nut pre‐treatment methods ...
Johan León, Gabriela Ortiz, Oscar Álvarez, Andres Fernando Gonzalez Barrios, Alejandro Maranon, Camilo Hernandez, Camilo Ayala, Alicia Porras   +7 more
wiley   +1 more source

Flavour formation in the coffee substitute 'lupin coffee' related to the formation of acrylamide. [PDF]

Food Chem X
Stranig S, Ciesarová Z, Kukurová K, Horváthová J, Siegmund B.   +4 more
europepmc   +1 more source

Climate change and the antinutrient–antioxidant puzzle in common bean seeds

Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1451-1456, February 2026.
Abstract Non‐proteinaceous and proteinaceous antinutrients in common bean (Phaseolus vulgaris L.) seeds can negatively affect human nutrition by reducing mineral bioavailability and impairing protein digestibility during digestion, respectively. However, many of these compounds also possess strong antioxidant properties that can help protect the plant ...
Juan Vorster, Eleonora Cominelli, Francesca Sparvoli, Alessia Losa, Tea Sala, Karl Kunert   +5 more
wiley   +1 more source

Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation. [PDF]

Food Chem X
Wang JQ, Gao Y, Chen JX, Wang F, Ma YY, Feng ZH, Yin JF, Zeng L, Zhou W, Xu YQ.   +9 more
europepmc   +1 more source