Analysis of color development during roasting of hazelnuts using response surface methodology

RESPONSE SURFACE EXPERIMENTATION

David R. Thompson · Journal of Food Processing and Preservation · 1982 · 148 citations

Modeling of quality deterioration during food processing and storage

I. Sam Saguy, M. Karel · 1980 · 132 citations

Agriculture, Food Science, Food Analysis +16

Kinetics of color changes of hazelnuts during roasting

Murat Özdemir, Onur Devres · Journal of Food Engineering · 2000 · 127 citations

Agriculture, Food Science, Horticultural Sciences +12

Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans ( <i>Theobroma cacao</i> )

A. R. Russly, L Nordin · Journal of the Science of Food and Agriculture · 1998 · 118 citations

Agriculture, Food Science, Food Analysis +14

Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)

Jinap Selamat · Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) · 1998 · 114 citations

Agriculture, Crop Sciences, Food Science +11