Results 291 to 299 of about 23,224 (299)
Some of the next articles are maybe not open access.

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

Food Chemistry, 2015
Carla Di Mattia   +2 more
exaly  

Roast Possum

2021
openaire   +1 more source

ore roasting

2014
openaire   +1 more source

ROASTS AND SALADS

2013
openaire   +1 more source

Pot roast

New Scientist, 2012
openaire   +1 more source

Roasting by gas

Journal of the Franklin Institute
openaire   +1 more source

The Roast Chicken

2017
openaire   +1 more source

Roast Goose.

openaire   +1 more source

The formation of alkylpyrazines in roasted coffee at different roasting speeds

2018
openaire   +1 more source
2. zero hunger
antioxidant activity
roasting temperature
hot temperature
12. responsible consumption
seeds
foods and food supply
nutrition
food handling
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