Results 131 to 140 of about 8,291 (212)

Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. [PDF]

Foods
Beyer B, Obrist D, Czarda P, Pühringer K, Vymyslicky F, Siegmund B, D'Amico S, Cichna-Markl M.   +7 more
europepmc   +1 more source

Optimization of Infrared Rotary Roasting Conditions for Immature Rice: Effects on Physicochemical and Cooking Qualities. [PDF]

Foods
Wiset L, Chuayjum C, Laohavanich J, Poomsa-Ad N, McClements DJ, Onsaard E, Onsaard W.   +6 more
europepmc   +1 more source

A preliminary model to establish a digital twin for coffee roasting. [PDF]

Sci Rep
Bruno MJ, Egidi N, Fatone L, Giacomini J, Maponi P, Sagratini G, Santanatoglia A, Trebović E.   +7 more
europepmc   +1 more source

Extraction of Aluminum and Lithium from Fly Ash via Alkali Roasting-Acid Leaching. [PDF]

ACS Omega
Li H, Huang Y, Zhang S, Bai R, Wei H, Liu W, Cui Q, Li S.   +7 more
europepmc   +1 more source

Comparative Evaluation of Oven, Microwave, and Air-Fry Roasting on Physical Attributes, Bioactive Components, and Volatile Compounds of Rosemary- and Thyme-Coated Mung Bean <i>(</i> <i>Vigna radiata</i> <i>L.)</i>. [PDF]

ACS Omega
Ergun AR, Altay K, Çetintaş Y, Tekgül Barut Y.   +3 more
europepmc   +1 more source

A newly-processed Meicha (<i>Ampelopsis grossedentata</i>) via high-temperature re-roasting and <i>Eurotium cristatum</i> fermentation: Aroma characteristics and chemical basis. [PDF]

Food Chem X
Rong Z, Su Z, Yang Q, Huang J, Liu Z, Zhou Q, Lin Y, Yu L.   +7 more
europepmc   +1 more source

Effective Removal of Fe and Ca From Coal Fly Ash for High-Purity and High-Surface-Area Zeolite X Synthesis: A Comparative Study of Acid Refluxing and Acid Roasting Methods. [PDF]

ChemistryOpen
Gaolefufa EMV, Manyapedza T, Beas IN, Modukanele BF, Kabomo MT.   +4 more
europepmc   +1 more source

Development and Optimization of Ferrochrome Production Using Pre-Reduced Chromite Pellets. [PDF]

Materials (Basel)
Makhambetov Y, Akmanova A, Zhakan A, Myrzagaliyev A, Aubakirov D, Sadyk Z, Saulebek Z.   +6 more
europepmc   +1 more source

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]

Food Chem X
Xie Y, Zhang Y, Qi W, Zhang Y, Zhou G, Liu D.   +5 more
europepmc   +1 more source

The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. [PDF]

Sci Rep, 2017
Fuller M, Rao NZ.
europepmc   +1 more source