Results 151 to 160 of about 2,360 (180)

The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation

Journal of Food Engineering, 2004
Abraham Méndez-Albores, Geronimo Arámbula-Villa   +1 more
exaly  

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

European Food Research and Technology, 2014
Kleopatra Chira, Pierre-Louis Teissedre, Teissedre Pierre-Louis   +2 more
exaly  

A TOAST

2021
openaire   +2 more sources

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Food Science and Technology International, 2000
P Gou, Irène Diaz, Luis Guerrero
exaly  

The Toasts

2010
openaire   +1 more source

THE TOAST

The Yale Review, 2016
openaire   +1 more source

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

Food Research International, 2016
Nikolaos Kontoudakis, Sérgio Gómez-Alonso, Joan Miquel Canals   +2 more
exaly  

Toast

Callaloo, 1979
openaire   +1 more source

Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta

Food Chemistry, 2012
Clara Fares, Valeria Menga
exaly  

Toast

2016
openaire   +1 more source