[1] Hojjati, M., L. Lipan, and Á.A). 2016(. Carbonell-Barrachina, Effect of roasting on physicochemical properties of wild almonds (Amygdalus scoparia). J. Am. Oil Chem. Soc., 93(9), 1211-1220.
[2] Agila, A. and S. Barringer. )2012 .(Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). J. Food Sci., 77(4.(
[3] Sang, S., Cheng, C., Fu. H,. Shieh. D,. Bai. N,. Lapsley. K., Stark. R,. Rosen. R., & Ho.C. (2002). New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batsch). Tetrahedron letters., 43(14), 2547-2549.
[4] Hashemnia, M., Z. Nikousefat, & M. Yazdani-Rostam. (2015). Antidiabetic effect of Pistacia atlantica and Amygdalus scoparia in streptozotocin-induced diabetic mice. Comparative Clinical Pathology., 24(6), 1301-1306.6.
[5] Farhoosh, R. and J. Tavakoli. (2008). Physicochemical properties of kernel oil from Amygdalus scoparia growing wild in Iran. J. Food Lipids., 15(4), 433-443.
[6] Moayedi, A. Rezaei. K., Moini. S., & Keshavarz. B. (2011). Chemical compositions of oils from several wild almond species. J. Am. Oil Chem. Soc., 88(4), 503-508
[7] Purlis, E. and Salvadori, V. O. 2009. modelling the browning of bread during baking.Food Res. Int., 42, 865-870.
[8] Özdemir, M. and O. Devres. (2000). Kinetics of color changes of hazelnuts during roasting. J. Food Eng., 44(1), 31-38.
[9] Kita, A. and Figiel, A. (2007). Effect of roasting on properties of walnuts. Pol. J. Food Nutr. Sci., 57(2), 89-94.
[10] Hojjati, M., Calín-Sánchez, A., Razavi, SH. (2013). Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.). Int. J. Food Sci. Technol., 48(2), 437-443.
[11] Nikzadeh, V. and N. Sedaghat. (2008). Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage. American-Eurasian J. Agric. & Environ. Sci., 4(4), 478-483.
[12] Shakerardekani, A., Karim R, Mohd Ghazali, H., Chin N L. (2011). Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels, Int. Food Res. J., 18, 723-729.
[13] Pittia, P., Dalla Rosa, M., and Lerici, C. (2001). Textural changes of coffee beans as affected by roasting conditions. LWT-Food Sci and Techno., 34(3), 168-175.
[14] Kahyaoglu, T. and S. Kaya, (2006). Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. J. Food Eng., 75(2), 167-177.
[15] Chakraborty, R., Bera, M., Mukhopadhyay, P., & Bhattacharya, P. (2011). Predictionof optimal conditions of infrared assisted freeze-drying of aloe vera (Aloe barbadensis) using response surface methodology. Sep. Purif. Technol., 80(2), 375-384.
[16] Mujumdar, A.S. (1995). Handbook of industrial drying, revised and expanded. Vol. 1. CRC Press.
[17] Abe, T. and Afzal, T. (1997). Thin-layer infrared radiation drying of rough rice. J. Agric. Eng. Res., 67(4), 289-297.
[18] Afzal, T. and Abe, T. (1998). Diffusion in potato during far infrared radiation drying. J. Food Eng. 37(4), 353-365.
[19] Mongpraneet, S., T. Abe, and Tsurusaki, T. (2002). Accelerated drying of welsh onion by far infrared radiation under vacuum conditions J. Food Eng. 55(2), 147-156.
[20] Niibori, F. and Motoi, S. (1988). Evaporation of vegetables used by infrared rays. Food Process., 23, 38-42.
[21] Mogi, T., Ito, T., and Yamamoto., I. (1990). Research and development of rapid drying technique for vegetables by use of heating combination with farinfrared rays and infrared rays.Tech. Rep. Jpn. Food Ind. Cent.
[22] Itoh, K. (1986). Drying of vegetable by far infrared radiation. Shokuhin Kikai Souchi., 23, 45-53
[23] Yang, J., Bingol, G., Pan, Z., Brandl, T., McHugh, T., Wang, H., (2010). Infrared heating for dry-roasting and pasteurization of almonds. J. Food Eng., 101(3), 273-280.
[24] Kudo, Y., C. Nindo, and Bekki, E. (1995). Studies on sun drying of raw rough rice, Drying characteristics
and heat balance in plane surface bed, J. Jpn. Soc. Hortic. Sci., 57(4), 17–25.
[25] Hebbar, H.U. and Rastogi, N. (2001). Mass transfer during infrared drying of cashew kernel. J. Food Eng., 47(1),1-5.
[26] Hebbar, U.H., and Ramesh, M. (2005). Optimisation of processing conditions for infrared drying of cashew kernels with testa. J. Sci. Food Agric., 85(5), 865-871.
[27] Zzaman, W.,
Bhat, R.,
Zainul Abedin, Md.,
Tajul, A., Yang. (2013). Comparison between superheated steam and convectional roasting on changes in the phenolic compound and antioxidant activity of cocoa beans
. Food Sci. Technol. Res., 19(6), 949-956.
[28] Prachayawarakorn, S., P. Prachayawasin and S. Soponronnarit. (2006). Heating process of soybean using hot-air and superheated-steam fluidized-bed dryers. LWT-Food science and Technology., 39(7), 770-778.
[29] Özdemir, M. (2001). Mathematical Analysis of Color Changes and Chemical Parameters of Roasted Hazelnuts (PhD Thesis), stanbul Technical University. Institute of Science and Technology, Department of Food Engineering, Istanbul.
[30] Givianrad, M., Saber-Tehrani, M., and Mohammadi, S.J. (2013). Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica). Grasas y aceites., 64(1), 77-84.
[31] Balvardi, M., Rezaei, K., Mendiola, JA. Ibáñez, E. (2015). Optimization of the aqueous enzymatic extraction of oilfrom Iranian wild almond. J. Am. Oil Chem., Soc.92(7), 985-992.
[32] Garcıa-Pascual, P., Mateos, M., Carbonell, V., Salazar, D. (2003). Influence of storage conditions on the quality of shelled and roasted almonds. Bioprocess Eng., 84(2), 201-209.
[33] Yang, J., Pan, Z., Takeoka, G., Mackey, B., Bingol, G., Brandl, MT., Garcin, K., McHugh, TH., Wang, H. (2013). Shelf-life of infrared dry-roasted almonds. Food Chem., 138(1), 671-678.
[34] Vázquez-Araújo, L., Verdu A, Navarro P, Martínez-Sánchez, F., Carbonell-Barrachina, Á.A. (2008). Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón. Eur. Food Res. Technol., 227(1), 243-254.
[35] 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.
[36] Jeon, E.-J., Kim, K. Y., Lee, J. E., Waje, C. & Kwon, J. H. (2008). Monitoring of roasting conditions for the functional properties of lateral root of red ginseng. J. Food Preserv., 15(3), 396-404.
[37] Chung, H.-S., Kim, J. K., Moon, K. D., & Youn, K. S. (2014). Changes in color parameters of corn kernels during roasting. Food Sci. Biotechnol., 23(6), 1835. 1829.
[38] Dadali, G., E. Demirhan, & Özbek. B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying Technol., 25(10), 1713-1723.
[39] McDaniel, K.A., White, B. L., Dean, L. L., Sanders, TH. & Davis, JP. (2012). Compositional and mechanical properties of peanuts roasted toequivalent colors using different time/temperature combinations. J. Food sci., 77(12).
[40] Özdemir, M. and Devres, Y.O. (1999) The thin layer drying characteristics of hazelnuts during roasting. J. Food Eng., 42(4), 225-2. 33.
[41] Doymaz, İ., )2012(. Drying of pomegranate seeds using infrared radiation. Food Sci. Biotechnol., 21(5), 1269-1275.
[42] Bhattacharya, S. and M. ) 1997(. Prakash, Kinetics of roasting of split chickpea (Cicer arietinum). Int. J. Food Sci. Technol., 32(1), 81-84.
[43] Uysal, N., G. Sumnu, and S. Sahin, (2009). Optimization of microwave–infrared roasting of hazelnut. J. Food Eng., 90(2), 255-261.
[44] Lee, C. and A. Resurreccion, Predicting sensory attribute intensities and consumer acceptance of stored roasted peanuts using instrumental measurements. (2006). J. Food Qual., 29(4), 319-338.
[45] Kita, A. and A. Figiel, A. (2006). The effect of roasting on the texture of walnuts. Acta Agrophysica., 7(1), 87-97.
[46] Chung, H.S., S.K. Chung, and K.S. Youn. (2011). Effects of roasting temperature and time on bulk density, soluble solids, browning index and phenolic compounds of corn kernels. J. Food Process. Preserv., 35(6), 832-8.39.
[47] Park, M.-H., K.-C. Kim, and J.-S. Kim. (1993). Changes in the physicochemical properties of ginseng by roasting. J. Ginseng Res., 17(3), 228-231.
[48] Kopper, R.A., Odum, N. J., Sen, M., Helm, R. M., Stanley, J. S., Burks, A. W. (2005). Peanut protein allergens: the effect of roasting on solubilityand allergenicity. Int. Arch. Allergy Immunol., 136(1), 16-22.
[49] Deshpande, S. and A. Aguilar. (1975). Effects of roasting temperatures and gamma irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee. Int J Appl Radiat Isot., 26(11), 656-661.
[50] Trugo, L.C. and R. Macrae, (1986). An investigation of coffee roasting using high performance gel filtration chromatography. Food Chem., 19(1), 1.
[51] Pedreschi, F., Leon, J., Mery, D. and Moyano, P. (2006). Development of a computer vision system to measure the color of potato chips. Food Res. Int., 39(10), 1092-1098.
[52] Briones, V. and Aguilera, J.M. (2005). Image analysis of changes in surface color of chocolate. Food Res. Int., 38(1), 87-94.
[53] 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. Prefer., 12(2), 153-162.
[54] Bagheri, H., Kashaninejad, M., Ziaiifar, A.M., Aalami, M., (2016). Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Sci. Emerging Technol.,37, 106-114.
[55] Kahyaoglu, T. (2008). Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. LWT-Food Sci., 41(1), 26-33.
[56] Krysiak, W., R. Adamski, and Żyżelewicz, D. (2013). Factors affecting the color of roasted cocoa bean. J. Food Qual., 36(1), 21-31.
[57] Siewsee, N., Lasekan, O., Kharidah, M., Sulaiman, R, and Norhayati, H. (2014). Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.). Chemistry Central Journal., 8.
[58] Saklar, S., Katnas, S. and Ungan, S. (2001). Determination of optimum hazelnut roasting conditions.
Int. J. Food Sci. Technol., 36(3), 271-281.
)
)