Ahmad, M., Baba, W. N., Wani, T. A., Gani, A., Gani, A., Shah, U., Wani, S. M., & Masoodi, F. A. (2015). Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies. Journal of Food Science and Technology, 52(9), 5799–5807. https://doi.org/10.1007/s13197-014-1701-3
Ahn, J. Y., Kil, D. Y., Kong, C., & Kim, B. G. (2014). Comparison of oven-drying methods for determination of moisture content in feed ingredients. Asian-Australasian Journal of Animal Sciences, 27(11), 1615–1622. https://doi.org/10.5713/ajas.2014.14305
Amin-Ekhlas, S., Pajohi-Alamoti, M., & Salehi, F. (2024). Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder. Innovative Food Technologies, 11(3), 197–210. (In Persian). https://doi.org/10.22104/ift.2024.6712.2166
Anumudu, C. K., Onyeaka, H., Ekwueme, C. T., Hart, A., Isaac-Bamgboye, F., & Miri, T. (2024). Advances in the application of infrared in food processing for improved food quality and microbial inactivation. Foods, 13(24), 4001. https://doi.org/10.3390/foods13244001
Asiedu, B. K., Afoakwa, E. O., Osei Tutu, C., Obeng, R., Kortei, N. K., Akonor, P. T., Budu, A. S., & Saalia, F. K. (2025). Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans. Food Chemistry Advances, 6, 100925. https://doi.org/10.1016/j.focha.2025.100925
Aung, T., Kim, B. R., & Kim, M. J. (2022). Optimized roasting conditions of germinated wheat for a novel cereal beverage and its sensory properties. Foods, 11(3), 481. https://doi.org/10.3390/foods11030481
Bagheri, H. (2020). Application of infrared heating for roasting nuts. Journal of Food Quality, 2020, 8813047. https://doi.org/10.1155/2020/8813047
Bagheri, H., Kashani Nejad, M., A’alami, M., & Ziaeifar, A. M. (2019). Optimization of peanut kernel roasting conditions with hot air using response surface methodology. Journal of Food Sciences and Nutrition, 16(2), 33–44. (In Persian).
Batariuc, A., Coțovanu, I., & Mironeasa, S. (2023). Sorghum flour features related to dry heat treatment and milling. Foods, 12(11), 2248. https://doi.org/10.3390/foods12112248
Berton, B., Scher, J., Villieras, F., & Hardy, J. (2002). Measurement of hydration capacity of wheat flour: Influence of composition and physical characteristics. Powder Technology, 128(2–3), 326–331. https://doi.org/10.1016/S0032-5910(02)00168-7
Chobot, M., Kozłowska, M., Ignaczak, A., & Kowalska, H. (2024). Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques. Trends in Food Science & Technology, 149, 104553. https://doi.org/10.1016/j.tifs.2024.104553
El Hosry, L., Elias, V., Chamoun, V., Halawi, M., Cayot, P., Nehme, A., & Bou-Maroun, E. (2025). Maillard reaction: Mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: A review. Foods, 14(11), 1881. https://doi.org/10.3390/foods14111881
Harisha, R., Ahlawat, A. K., Balakrishnan, A. P., Bhavya, B., Singhal, S., Manjunath, K. K., Harshitha, B. S., Shekharappa, N., Sonu, & Singh, V. J. (2025). Exploring the intricate interplay between the physico-chemical and biochemical properties of grain, refined wheat flour, and whole wheat flour in determining chapati quality of wheat (Triticum aestivum L.). Applied Food Research, 5(1), 100956. https://doi.org/10.1016/j.afres.2025.100956
He, H.-J., Li, G., Obadi, M., & Ou, X. (2025). Recent advances in heat-induced wheat protein modifications. Food Chemistry: X, 29, 102625. https://doi.org/10.1016/j.fochx.2025.102625
Joudi-Sarighayeh, F., Abbaspour-Gilandeh, Y., Kaveh, M., Szymanek, M., & Kulig, R. (2023). Response surface methodology approach for predicting convective/infrared drying, quality, bioactive and vitamin C characteristics of pumpkin slices. Foods, 12(5), 1114. https://doi.org/10.3390/foods12051114
Khalid, A., Hameed, A., & Tahir, M. F. (2023). Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality. Frontiers in Nutrition, 10, 1053196. https://doi.org/10.3389/fnut.2023.1053196
King, J., Leong, S. Y., Alpos, M., Johnson, C., McLeod, S., Peng, M., Sutton, K., & Oey, I. (2024). Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety. Trends in Food Science & Technology, 147, 104466. https://doi.org/10.1016/j.tifs.2024.104466
Li, C., Tian, Y., Liu, C., Dou, Z., & Diao, J. (2023). Effects of heat treatment on the structural and functional properties of Phaseolus vulgaris L. protein. Foods, 12(15), 2869. https://doi.org/10.3390/foods12152869
Morshedi, A., Razavi, S. M. A., Kashaninejad, M., Shaker Ardakani, A., & Mostafavi, A. (2018). Important Iranian pistachio kernel cultivars infrared roasting optimization by RSM. Innovative Food Technologies, 6(1), 121–136. (In Persian). https://doi.org/10.22104/jift.2017.2280.1534
Mukunzi, Y., & Aryee, A. N. A. (2025). Effect of dry roasting on the physicochemical, nutritional, and techno-functional properties of tri-color quinoa flours. Foods, 14(18), 3237. https://doi.org/10.3390/foods14183237
Narra, F., Piragine, E., Benedetti, G., Ceccanti, C., Florio, M., Spezzini, J., Troisi, F., Giovannoni, R., Martelli, A., & Guidi, L. (2024). Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits. Comprehensive Reviews in Food Science and Food Safety, 23(6), e13426. https://doi.org/10.1111/1541-4337.13426
Oracz, J., Prejzner, M., Grzelczyk, J., Kowalska, G., & Żyżelewicz, D. (2023). Bioactive compounds, antioxidant activity and sensory properties of Northern Red Oak (Quercus rubra L.) seeds affected by roasting conditions. Molecules, 28(5), 2299. https://doi.org/10.3390/molecules28052299
Pande, S., Sakhare, S. D., Bhosale, M. G., Haware, D. J., & Inamdar, A. A. (2017). Atta (whole wheat flour) with multi-wholegrains: Flour characterization, nutritional profiling and evaluation of chapati making quality. Journal of Food Science and Technology, 54(11), 3451–3458. https://doi.org/10.1007/s13197-017-2801-7
Pavani, M., Singha, P., Rajamanickam, D. T., & Singh, S. K. (2023). Exploration of foods and foodomics application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds. Exploration of Foods and Foodomics, 1, 272–287. https://doi.org/10.37349/eff.2023.00021
Rooyen, J., Marini, F., Orth, S. H., Oyeyinka, S. A., Simsek, S., & Manley, M. (2023). Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 303, 123160. https://doi.org/10.1016/j.saa.2023.123160
Selvi, K. Ç., Kabutey, A., Gürdil, G. A., Herak, D., Kurhan, Ş., & Klouček, P. (2020). The effect of infrared drying on color, projected area, drying time, and total phenolic content of rose petals. Plants, 9(2), 236. https://doi.org/10.3390/plants9020236
Sruthi, N. U., Premjit, Y., Pandiselvam, R., Kothakota, A., & Ramesh, S. V. (2021). An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry, 348, 129088. https://doi.org/10.1016/j.foodchem.2021.129088
Sztupecki, W., Rhazi, L., Depeint, F., & Aussenac, T. (2023). Functional and nutritional characteristics of natural or modified wheat bran non-starch polysaccharides: A literature review. Foods, 12(14), 2693. https://doi.org/10.3390/foods12142693