Results 181 to 190 of about 10,379 (216)
Some of the next articles are maybe not open access.

Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

Food Chemistry, 2008
Jesus Simal-Gandara   +2 more
exaly  

Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry

, 2018
Aude A. Watrelot   +2 more
semanticscholar   +1 more source

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment.

Journal of Agricultural and Food Chemistry, 2018
C. Cebrián-Tarancón   +7 more
semanticscholar   +1 more source

Effect of toasting time on the browning of sliced bread

Journal of the Science of Food and Agriculture, 2001
Eduardo Guerra-Hernández
exaly  

Toast

1914
openaire   +2 more sources

Effect of pressure toasting on the rumen degradability and intestinal digestibility of whole and broken peas, lupins and faba beans and a mixture of these feedstuffs

Animal Feed Science and Technology, 1998
A F B Van Der Poel, S Tamminga
exaly  

TOAST

The Yale Review, 2006
openaire   +1 more source

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.

Food Chemistry, 2016
M. R. González-Centeno   +2 more
semanticscholar   +1 more source

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.

Journal of Agricultural and Food Chemistry, 2016
P. Jacobs   +4 more
semanticscholar   +1 more source

Effects of peeling and/or toasting on the presence of tocopherols and phenolic compounds in four Italian hazelnut cultivars

European Food Research and Technology, 2018
Sabrina Lucchetti, R. Ambra, G. Pastore
semanticscholar   +1 more source
oak wood
humans
wine
aging
oak barrel
oak chips
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