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Keyword

roasted nuts

Description: Nuts cooked with dry heat to alter their flavor, aroma, texture, or shelf stability, particularly in food science and nutrition research.
Wikidata ID: wiki/Q139546706
OpenAlex ID: keywords/roasted-nuts
Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins
2009 · Maria Monagas, Ignacio Garrido, et al. · Journal of Agricultural and Food Chemistry · 135
Volatile components of roasted filberts
1972 · Thomas E. Kinlin, Ranya Muralidhara, et al. · Journal of Agricultural and Food Chemistry · 109
Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect
2020 · Sheila C. Oliveira-Alves, Rafaela Sofia Pereira, et al. · Food Research International · 76
Discovery of highly conserved unique peanut and tree nut peptides by LC–MS/MS for multi-allergen detection
2015 · Jennifer Sealey-Voyksner, Jerry Zweigenbaum, et al. · Food Chemistry · 76
Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
2010 · Gökhan Durmaz, Vural Gökmen · Food Chemistry · 73
Acrylamide content of collected food products from Tehran’s market: a risk assessment study
2020 · Amene Nematollahi, Marzieh Kamankesh, et al. · Environmental Science and Pollution Research · 63
Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction
2010 · Ola Lasekan, Kassim Abbas · Food and Chemical Toxicology · 61
Development of a rapid dipstick immunoassay for the detection of peanut contamination of food
1997 · E. N. Clare Mills, Andre Potts, et al. · Food and Agricultural Immunology · 59
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Determination and extraction of acrylamide in processed food samples using alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction coupled with spectrophotometer: Optimization using factorial design
2022 · Nail Altunay, Adil Elik, et al. · Journal of Food Composition and Analysis · 54
Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability
2021 · Rajnibhas Sukeaw Samakradhamrongthai, Taruedee Jannu, et al. · Heliyon · 54
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Nuclear magnetic resonance analysis of water soluble metabolites allows the geographic discrimination of pistachios (Pistacia vera)
2014 · Fabio Sciubba, Giorgio Capuani, et al. · Food Research International · 48
Raw and roasted pistachio nuts ( Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs
2020 · Hannah M Bailey, Hans H Stein · Journal of the Science of Food and Agriculture · 46
Investigation and determination of acrylamide in 24 types of roasted nuts and seeds using microextraction method coupled with gas chromatography–mass spectrometry: central composite design
2020 · Amene Nematollahi, Marzieh Kamankesh, et al. · Journal of Food Measurement & Characterization · 46
Supercritical Co2 Extraction of Lipids From Roasted Pistachio Nuts
1998 · T. K. Palazogilu, M. O. Balaban. M. Spanswick, et al. · Transactions of the ASAE · 45
Use of the indirect competitive ELISA for the detection of Brazil nut in food products
2003 · Alfonso Clemente, Stephen J Chambers, et al. · Food Control · 43
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry
2018 · Cemile Yılmaz, Neslihan Göncüoğlu Taş, et al. · Food Chemistry · 37
Development of a Stable Isotope Dilution Assay for the Quantification of 5-Methyl-(E)-2-hepten-4-one: Application to Hazelnut Oils and Hazelnuts
1999 · P. Pfnuer, T. Matsui, et al. · Journal of Agricultural and Food Chemistry · 37
Chemometric evaluation of trace metal concentrations in some nuts and seeds
2014 · Burcu Kafaoğlu, Andrew Fisher, et al. · Food Additives & Contaminants Part A · 34
Effect of roasting conditions on the formation and kinetics of furan in various nuts
2020 · Chung-Yong Cha, Kwang-Geun Lee · Food Chemistry · 33
Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology
2010 · Ola Lasekan, Kassim Abbas · Food Chemistry · 30
Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects
2022 · Marrium Liaquat, Imran Pasha, et al. · Food Production Processing and Nutrition · 28
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Effects of oil content on the sensory, textural, and physical properties of pecan butter (Carya illinoinensis)
2017 · Emily A. Wagener, William L. Kerr · Journal of Texture Studies · 24
Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method
2020 · Zahra Batool, Lin Li, et al. · European Food Research and Technology · 21
Quantitative TLC and Gas Chromatography Determination of the Lipid Composition of Raw and Microwaved Roasted Walnuts, Hazelnuts, and Almonds
2007 · Svetlana Momchilova, Boryana Nikolova‐Damyanova · Journal of Liquid Chromatography & Related Technologies · 21
Numerization of Peeling Easiness and Role of Phenolic Compounds of the Pellicle in the Adhesion between the Pellicle and Embryo in Comparison of Japanese (Castanea crenata Sieb. et Zucc.) and Chinese (Castanea mollissima Blume) Chestnuts
1981 · Keiichi TANAKA, Kazuo KOTOBUKI, et al. · Journal of the Japanese Society for Horticultural Science · 21
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Works count: 147
Citation count: 1,543
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