Almond oil, a rich source of macronutrients and micronutrients, is extracted for food
flavorings and the cosmetics industry. In recent years, the need for high‐quality and high …

Food products are susceptible to mold contamination, releasing moldy odors. These moldy
odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are …

Abstract A robust HS-SPME and GC/MS method was developed for analyzing the
composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as …

Background The aetiology of inflammatory bowel disease (IBD) remains poorly understood.
Recent evidence suggests an important role of gut microbial dysbiosis in IBD, and this may …

Volatile components of raw, dry roasted and oil roasted almonds were isolated by solvent
extraction/solvent-assisted flavor evaporation and predominant aroma compounds identified …

Foodborne diseases encompass a wide spectrum of illnesses and are an emerging public
health concern worldwide. The contamination of food with microorganisms may occur at any …

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color
formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven …

The presence of nuts in diets has notably increased due to their composition, and the
presence of antioxidants and their unsaturated fatty acid profile has led to a considerable …

In this study, the effect of different cooking processes (blanching, roasting and frying) on the
oxidative stability of almonds under normal storage and accelerated oxidation conditions …

Hexanal, peroxide value, and lipid hydroperoxides are common indicators of lipid oxidation
in food products. However, these markers are not always reliable as levels are dynamic and …