Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

Michael Murkovic, Vieno Piironen, Anna‐Maija Lampi et al. · Food Chemistry · 2003 · 258 citations

Agriculture, Food Science, Food Analysis +14

Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting

Talip Kahyaoglu, Sevim Kaya · Journal of Food Engineering · 2005 · 213 citations

Agriculture, Food Science, Food Analysis +15

Identification of quantitative trait loci for protein content, oil content and oil quality for groundnut (Arachis hypogaea L.)

Sarvamangala Cholin, M. V. C. Gowda, Rajeev K. Varshney · Field Crops Research · 2011 · 186 citations

Agriculture, Crop Sciences, Plant Breeding +16

Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil

Fozia Anjum, Farooq Anwar, Amer Jamil et al. · Journal of the American Oil Chemists Society · 2006 · 181 citations

Agriculture, Food Science, Nutritional Sciences +16

Microwave-assisted extraction of chlorogenic acids from green coffee beans

Rohit Upadhyay, K. Ramalakshmi, L. Jagan Mohan Rao · Food Chemistry · 2011 · 171 citations

Agriculture, Chemistry, Food Science +7