Results 191 to 200 of about 10,379 (216)

THE TOAST

The Yale Review, 2016
openaire   +1 more source

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

European Food Research and Technology, 2016
G. Dumitriu, N. L. D. Lerma, V. Cotea, C. Zamfir, R. Peinado   +4 more
semanticscholar   +1 more source

Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

Journal of Agricultural and Food Chemistry, 2011
Ernani Pinto, B Fernández DE SIMÓN, TERESA Hernández   +2 more
exaly  

Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting.

Food and Chemical Toxicology, 2015
M. Rose, J. Holland, A. Dowding, S. Petch, S. White, A. Fernandes, D. Mortimer   +6 more
semanticscholar   +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

Callaloo, 1979
openaire   +1 more source

A Toast

1973
openaire   +1 more source

A TOAST

2021
openaire   +1 more source

The Toasts

2004
openaire   +1 more source

Toasting

2020
James C. Breslin, Kevin Knott
openaire   +1 more source