[1] Chung, H.S., Kim, J.K., Moon, K.D., Youn, K.S. (2014). Changes in Color Parameters of Corn Kernels during Roasting. Food Sci. Biotech., 23(6), 1829-1835.
[2] Kahyaoglu, T., Kaya, S. (2006). Modeling of moisture, color, and texture changes in sesame seeds during the conventional roasting. J. Food Eng., 75, 167-177.
[3] Kato, H., Doi, Y., Tsugita, T., Kosai, K., Kamiya, T., Kurata, T. (1981) Changes in volatile flavour components of soybeans during roasting. Food Chem., 7, 87-94.
[4] Jayalekshmy, A., Mathew, A. (1990). Changes in the carbohydrates and proteins of coconut during roasting. Food Chem., 37, 123-134
[5] Pittia, P., Rosa, M.D., Lerici, C.R. (2001). Textural changes of coffee beans as affected by roasting conditions. LWT-Food Sci. Technol., 34, 168-171.
[6] Saklar, S., Ungan, S., Katnas, S. (1999). Instrumental crispness and crunchiness of roasted hazelnuts and correlation with sensory assessment. J. Food Sci., 64, 1015-1019.
[7] Danehy, J.P. (1986). Maillard Reactins: Nonenzymatic browning in food systems with special reference to the development of flavor. Adv. Food Res., 77-138
[8] Friedman, M. (1996). Food browning and its prevention: An overview. J. Agr. Food Chem., 44, 631-653.
[9] Baek, S H., Kwon, S Y., Lee, H G., Baek, H H. (2008) Maillard browning reaction of D-psicose as affected by reaction factors. Food Sci. Biotech., 17, 1349-1351.
[10] Namiki, L.C. (1988). Chemistry of Maillard reactions: Recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Adv. Food Res., 32, 115-184.
[11] Yaylayan, V.A., Kaminsky, E. (1998). Isolation and structural analysis of maillard polymers: caramel and melanoidin formation in glycine/ glucose model system. Food Chem., 63, 25-31.
[12] Ozdemir, M., Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. J. Food Eng., 44, 31-38 [13] Mendes, L.C., Menezes, H.C., Aparecida, M., Silva, A.P. (2001). Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Qual. Preffer., 12, 153-162.
[14] Krysiak, W. (2006). Influence of roasting conditions on coloration of roasted cocoa beans. J. Food Eng., 77, 449-453
[15] Kahyaoglu, T. (2008). Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. LWT-Food Sci. Technol., 41, 26-33
[16] Dadali, G., Demirhan, E., Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Dry. Technol., 25, 1713-1723.
[17] Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. J. Food Eng., 48, 169-175.
[18] Driscoll, R.H., Madamba, P.S. (1994). Modeling the browning kinetics of garlic. Food Aust., 46, 66±71.
[19] Moss, J.R., Otten, L. (1989). A relationship between color development and moisture content during roasting of peanut. Can. I. Food Sc. Tech. J., 22, 34-39.
[20] Kashaninejad, M., Mortazavi, A., Safekordi, A., Tabil, L. G. (2007). Thin-layer drying characteristics and modeling of pistachio nuts. J. Food Eng., 78, 98–108.
[21] Bhattacharya, S., Prakash, M. (1997). Kinetics of roasting of split chickpea (Cicer arietinum). Int. J. Food Sci. Tech., 32, 81-84.
[22] Celma, A.R., Cuadros, F., López-Rodríguez, R. (2012). Convective drying characteristics of sludge from treatment plants in tomato processing industries. Food Bioprod. Process., 90, 224-234.
)