Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (<I>Ulva lactuca</I>) Flakes by Ardiba R. Sefrienda, Jasmadi Jasmadi, Hilda Novianty, Indyaswan T. Suryaningtyas, Rachma Wikandari

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Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose by Maria Belgis, Yuli Witono, Laurensius Ardian Vico Danuartha, Iwan Taruna, Bertung Suryadharma

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Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles by Dyah Ayu Savitri, Setiyono Setiyono, Susan Barbara Patricia Sembiring Meliala, Ayu Puspita Arum, Noer Novijanto, Canserlita Puteri Herliani

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Inovasi Mesin Roasting Teh: Solusi Modern Menggantikan Proses Roasting Tradisional dengan Wajan by Setyawan Ajie Sukarno, Bolo Dwiartomo, Anggraeni Mulyadewi

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The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra by Muhammad Isa Dwijatmoko, R. A. Fadri, S. Syahrul, M. Harni, Y. Muchrida

Subjects: “…coffee, polypehnol, roasting, west sumatra…”
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Physical Characteristic and Sensory Profile of Robusta Lampung Coffee at Various Roasting Degree by Nurul Asiah, Wahyudi David, Kadek Enik Suyantini, Muhammad Reyshahri Nuralamsyah, Rizki Maryam Astuti, Steve Ganiputra Hidayat

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Production of Starch Esters by Roasting Potato Starch with Unripe Apple Juice by Wioletta Drożdż, Małgorzata Kapelko-Żeberska, Tomasz Zięba, Artur Gryszkin, Ewa Tomaszewska-Ciosk, Urszula Sielczak

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Oxidation consolidation characteristics of chromite pellets during the roasting process by GAN Min, GAO Lu, FAN Xiao-hui, CHEN Xu-ling, TIAN Zhi-yuan, ZHOU Xun-wei

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Recovery of Titanium Resources from Spent SCR Denitration Catalysts by Yang PENG

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MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE by OTTO KETNEY, IULIAN CHIRILOV, OLGA DRĂGHICI

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Optimization of Fluid-Type Roasting Machine on Robusta Roasted Coffee Characteristics by Ari Rahayuningtyas, Ida Farikha Azizah, Steven Witman, Dadang Dayat Hidayat, Alifia Fauziah Rohzan, Yusep Ikrawan, Ngatinem Ngatinem

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Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties by César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, Deysy Inga Diaz, Alexa J. Pajuelo-Muñoz, Angel F. Iliquin-Chavez, Ives Yoplac, Marleni Medina-Mendoza, Diner Mori-Mestanza, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo

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The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean by Elin Yusibani, Ikramullah ikramullah, Evi Yufita, Zulkarnain Jalil, Endi Suhendi

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THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT by Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova

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Effect of roasting time and method on physicochemical and functional properties of roasted maize grain (Asharo) by Masresha Gebeyehu Ewunetu, Zemene Tadege Woldie, Aynadis Molla Asemu

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Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics by Zongde Jiang, Zisheng Han, Mingchun Wen, Chi-Tang Ho, You Wu, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan

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Growth performance and gut health of broilers fed heat- and enzyme-treated Vigna unguiculata and Cajanus cajan diets by Filomena Dos Anjos, Julia Dibner, Julia Dibner, Frances Yan, Mercedes Vazquez-Anon, Ellen. S. Dierenfeld, Ellen. S. Dierenfeld, Abilio P. Changule, Manuel Garcia-Herreros, Manuel Garcia-Herreros, Custódio G. Bila, Custódio G. Bila, Custódio G. Bila, Michael Chimonyo

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Effect of Coffee Extracts with Different Roasting Degrees on Lipid Metabolism and Gut Microbiota in High-Fat Fed Mice by WANG Chunhua, XIAO Ying, SUN Bin, PAN Liang, LIU Jieying, JIANG Yongying, ZHOU Yiming, YE Lin, LIU Xiaojie

Subjects: “…coffee; roasting degree; gut microbiota; lipid metabolism…”
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Physicochemical difference of coffee beans with different species, production areas and roasting degrees by Xinrong Liu, Yanan Fei, Weiqing Wang, Shumin Lei, Chao Cheng, Zhiqiang Xing

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Changes in cold-pressed oil due to roasting of hazelnut kernels by Radovanović Mirjana, Kurtić Jelena, Petković Marko, Miletić Nemanja, Đurović Vesna

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