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The impact of roasting on cocoa quality parameters

Critical reviews in food science and nutrition, 2024, Vol.64 (13), p.4348-4361

2024

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Relationship between color and antioxidant capacity of fruits and vegetables

Current research in food science, 2020-06, Vol.2, p.1-10

2020

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Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Journal of agricultural and food chemistry, 2023-07, Vol.71 (26), p.10203-10211

2023

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Acrylamide in Corn-Based Thermally Processed Foods: A Review

Journal of agricultural and food chemistry, 2022-04, Vol.70 (14), p.4165-4181

2022

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Development of functional bread containing nanoencapsulated omega-3 fatty acids

Journal of food engineering, 2011-08, Vol.105 (4), p.585-591

2011

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Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

Food chemistry, 2012-05, Vol.132 (1), p.168-174

2012

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Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

Journal of agricultural and food chemistry, 2013-10, Vol.61 (42), p.10191-10196

2013

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Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Journal of agricultural and food chemistry, 2012-10, Vol.60 (43), p.10808-10814

2012

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Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Journal of agricultural and food chemistry, 2012-08, Vol.60 (31), p.7682-7689

2012

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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Journal of the science of food and agriculture, 2014-01, Vol.94 (1), p.45-51

2014

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Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

Journal of functional foods, 2023-10, Vol.109, p.105814, Article 105814

2023

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Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Journal of dairy science, 2017-02, Vol.100 (2), p.901-907

2017

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Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

Food & function, 2020-07, Vol.11 (7), p.638-653

2020

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Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Journal of agricultural and food chemistry, 2013-08, Vol.61 (31), p.7529-7536

2013

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Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety: Computer vision based analysis of foods

Journal of the science of food and agriculture, 2014-05, Vol.94 (7), p.1259-1263

2014

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Acrylamide in Food

Second edition, 2023

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Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Food science & technology, 2021-06, Vol.144, p.111211, Article 111211

2021

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Degradation of 5-hydroxymethylfurfural during yeast fermentation

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2011-12, Vol.28 (12), p.1629-1635

2011

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Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.160-168

2012

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Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety

Journal of the science of food and agriculture, 2014-05, Vol.94 (7), p.1259-1263

2014

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Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

Journal of agricultural and food chemistry, 2014-01, Vol.62 (1), p.310-316

2014

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Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities

Food chemistry, 2021-05, Vol.343, p.128556-128556, Article 128556

2021

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Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2556-2562

2010

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Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

Journal of the American Oil Chemists' Society, 2023-10, Vol.100 (10), p.815-827

2023

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Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

Innovative food science & emerging technologies, 2014-12, Vol.26, p.265-270

2014

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The impact of roasting on cocoa quality parameters

Relationship between color and antioxidant capacity of fruits and vegetables

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Development of functional bread containing nanoencapsulated omega-3 fatty acids

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety: Computer vision based analysis of foods

Acrylamide in Food

Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Degradation of 5-hydroxymethylfurfural during yeast fermentation

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

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