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You searched for subject:(Roasting). Showing records 1 – 30 of 101 total matches.

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Penn State University

1. Dai, Qiaoqiao. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.

Degree: 2017, Penn State University

 Cocoa nibs are a rich source of polyphenols, especially flavanols. Cocoa shells, generally considered a by-product of cocoa processing, have low economic value. Previous research… (more)

Subjects/Keywords: COCOA; PHENOLICS; BOUND; ALKALIZATION; ROASTING

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Dai, Q. (2017). EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/14642qid5009

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dai, Qiaoqiao. “EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.” 2017. Thesis, Penn State University. Accessed January 19, 2021. https://submit-etda.libraries.psu.edu/catalog/14642qid5009.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dai, Qiaoqiao. “EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.” 2017. Web. 19 Jan 2021.

Vancouver:

Dai Q. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. [Internet] [Thesis]. Penn State University; 2017. [cited 2021 Jan 19]. Available from: https://submit-etda.libraries.psu.edu/catalog/14642qid5009.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dai Q. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. [Thesis]. Penn State University; 2017. Available from: https://submit-etda.libraries.psu.edu/catalog/14642qid5009

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

2. Habtamu, Shebabaw. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .

Degree: 2013, Addis Ababa University

 The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their… (more)

Subjects/Keywords: Anchote; Fermentation; Boiling; Roasting

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APA (6th Edition):

Habtamu, S. (2013). Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Thesis, Addis Ababa University. Accessed January 19, 2021. http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Web. 19 Jan 2021.

Vancouver:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2021 Jan 19]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Exeter

3. Siame, Edward. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.

Degree: PhD, 2011, University of Exeter

 This study was aimed at recovering lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. The china clay… (more)

Subjects/Keywords: 622; Flotation; Roasting; Leaching

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APA (6th Edition):

Siame, E. (2011). Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. (Doctoral Dissertation). University of Exeter. Retrieved from https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109

Chicago Manual of Style (16th Edition):

Siame, Edward. “Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.” 2011. Doctoral Dissertation, University of Exeter. Accessed January 19, 2021. https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109.

MLA Handbook (7th Edition):

Siame, Edward. “Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.” 2011. Web. 19 Jan 2021.

Vancouver:

Siame E. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. [Internet] [Doctoral dissertation]. University of Exeter; 2011. [cited 2021 Jan 19]. Available from: https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109.

Council of Science Editors:

Siame E. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. [Doctoral Dissertation]. University of Exeter; 2011. Available from: https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109


Texas A&M University

4. Guajardo Flores, David. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.

Degree: MS, Food Science and Technology, 2009, Texas A&M University

 The effects of substitution of cocoa with sorghum bran in brownies were evaluated. Particle size, color, phenol content, tannin content and antioxidant activity of sorghum… (more)

Subjects/Keywords: Sorghum; Roasting; Cocoa

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APA (6th Edition):

Guajardo Flores, D. (2009). Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153801

Chicago Manual of Style (16th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/153801.

MLA Handbook (7th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Web. 19 Jan 2021.

Vancouver:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/153801.

Council of Science Editors:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/153801


Penn State University

5. Stanley, Todd Harvey. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.

Degree: 2014, Penn State University

 Cocoa products are a rich source of dietary polyphenols. On a per serving basis, cocoa has a higher phenolic content and antioxidant activity than green… (more)

Subjects/Keywords: Cocoa; polyphenols; roasting; alkalization; HPLC-ECD

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APA (6th Edition):

Stanley, T. H. (2014). Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/23376

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Stanley, Todd Harvey. “Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.” 2014. Thesis, Penn State University. Accessed January 19, 2021. https://submit-etda.libraries.psu.edu/catalog/23376.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Stanley, Todd Harvey. “Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.” 2014. Web. 19 Jan 2021.

Vancouver:

Stanley TH. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. [Internet] [Thesis]. Penn State University; 2014. [cited 2021 Jan 19]. Available from: https://submit-etda.libraries.psu.edu/catalog/23376.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stanley TH. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. [Thesis]. Penn State University; 2014. Available from: https://submit-etda.libraries.psu.edu/catalog/23376

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

6. PAULOS, GETACHEW. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .

Degree: 2012, Addis Ababa University

 ABSTRACT Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated. This study was conducted in order to evaluate the effects of some… (more)

Subjects/Keywords: Lupinus albus,; soaking; roasting; boiling; germination

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APA (6th Edition):

PAULOS, G. (2012). CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4011

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

PAULOS, GETACHEW. “CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .” 2012. Thesis, Addis Ababa University. Accessed January 19, 2021. http://etd.aau.edu.et/dspace/handle/123456789/4011.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

PAULOS, GETACHEW. “CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .” 2012. Web. 19 Jan 2021.

Vancouver:

PAULOS G. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2021 Jan 19]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4011.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

PAULOS G. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4011

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Université Montpellier II

7. Castellanos Onorio, Olaya Pirene. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).

Degree: Docteur es, Biochimie, chimie et technologie des aliments, 2011, Université Montpellier II

 L'ochratoxine A (OTA) est un métabolite secondaire produit par des espèces appartenant aux genres Aspergillus et Penicillium qui a été liée à certaines conditions avec… (more)

Subjects/Keywords: Mycotoxines; Torrefaction; Ota; Mycotoxins; Roasting; Ota

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APA (6th Edition):

Castellanos Onorio, O. P. (2011). Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). (Doctoral Dissertation). Université Montpellier II. Retrieved from http://www.theses.fr/2011MON20033

Chicago Manual of Style (16th Edition):

Castellanos Onorio, Olaya Pirene. “Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).” 2011. Doctoral Dissertation, Université Montpellier II. Accessed January 19, 2021. http://www.theses.fr/2011MON20033.

MLA Handbook (7th Edition):

Castellanos Onorio, Olaya Pirene. “Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).” 2011. Web. 19 Jan 2021.

Vancouver:

Castellanos Onorio OP. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). [Internet] [Doctoral dissertation]. Université Montpellier II; 2011. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2011MON20033.

Council of Science Editors:

Castellanos Onorio OP. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). [Doctoral Dissertation]. Université Montpellier II; 2011. Available from: http://www.theses.fr/2011MON20033


University of Guelph

8. Wang, Xiuju. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.

Degree: PhD, Department of Food Science, 2014, University of Guelph

 In the present study, the effect of roasting temperature-time conditions on residual CO2 content and its degassing behaviours in roasted coffee was investigated. The results… (more)

Subjects/Keywords: Coffee roasting; CO2 degassing; CO2 precursors

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APA (6th Edition):

Wang, X. (2014). Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152

Chicago Manual of Style (16th Edition):

Wang, Xiuju. “Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.” 2014. Doctoral Dissertation, University of Guelph. Accessed January 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152.

MLA Handbook (7th Edition):

Wang, Xiuju. “Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.” 2014. Web. 19 Jan 2021.

Vancouver:

Wang X. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. [Internet] [Doctoral dissertation]. University of Guelph; 2014. [cited 2021 Jan 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152.

Council of Science Editors:

Wang X. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. [Doctoral Dissertation]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152


Univerzitet u Beogradu

9. Urošević, Daniela M., 1973-. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.

Degree: Tehnički fakultet u Boru, 2018, Univerzitet u Beogradu

Tehnološko inženjerstvo - Hemija, hemijska tehnologija i hemijsko inženjerstvo / Technological engineering - Chemistry, chemical technology and chemical engineering

Po svakoj toni proizvedenog bakra u… (more)

Subjects/Keywords: copper smelting slag; leaching; sulphating; roasting; copper

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APA (6th Edition):

Urošević, Daniela M., 1. (2018). Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Urošević, Daniela M., 1973-. “Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.” 2018. Thesis, Univerzitet u Beogradu. Accessed January 19, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Urošević, Daniela M., 1973-. “Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.” 2018. Web. 19 Jan 2021.

Vancouver:

Urošević, Daniela M. 1. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. [Internet] [Thesis]. Univerzitet u Beogradu; 2018. [cited 2021 Jan 19]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Urošević, Daniela M. 1. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. [Thesis]. Univerzitet u Beogradu; 2018. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

10. Robbins, Katherine Suzanne. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].

Degree: 2014, University of Georgia

 Epidemiological studies have shown an inverse relationship between nut consumption and chronic diseases of humans. For this reason, commercially-viable U.S. cultivars were assessed for their… (more)

Subjects/Keywords: Pecans; Antioxidant; Phenolics; Proanthocyanidins; Roasting; Inflammation

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APA (6th Edition):

Robbins, K. S. (2014). Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/29643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Robbins, Katherine Suzanne. “Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].” 2014. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/29643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Robbins, Katherine Suzanne. “Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].” 2014. Web. 19 Jan 2021.

Vancouver:

Robbins KS. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/29643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Robbins KS. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/29643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Colorado School of Mines

11. Carlson, Brett. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.

Degree: PhD, Metallurgical and Materials Engineering, 2018, Colorado School of Mines

 Neodymium–iron-boride (NdFeB) magnets are the strongest commercially available, and as such are used in technologies where high performance is needed, such as electric vehicles, computer… (more)

Subjects/Keywords: recycling; rare earth magnet; selective sulfation roasting

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APA (6th Edition):

Carlson, B. (2018). Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. (Doctoral Dissertation). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/172159

Chicago Manual of Style (16th Edition):

Carlson, Brett. “Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.” 2018. Doctoral Dissertation, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/172159.

MLA Handbook (7th Edition):

Carlson, Brett. “Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.” 2018. Web. 19 Jan 2021.

Vancouver:

Carlson B. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. [Internet] [Doctoral dissertation]. Colorado School of Mines; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/172159.

Council of Science Editors:

Carlson B. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. [Doctoral Dissertation]. Colorado School of Mines; 2018. Available from: http://hdl.handle.net/11124/172159


Colorado School of Mines

12. Stanton, Caleb William. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.

Degree: MS(M.S.), Metallurgical and Materials Engineering, 2016, Colorado School of Mines

 During production of samarium cobalt magnets, a large amount of magnetic swarf is generated due to milling and cutting. This can accrue up to 30%… (more)

Subjects/Keywords: cobalt; leaching; recycling; roasting; samarium; sulfation

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APA (6th Edition):

Stanton, C. W. (2016). Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. (Masters Thesis). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/170037

Chicago Manual of Style (16th Edition):

Stanton, Caleb William. “Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.” 2016. Masters Thesis, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/170037.

MLA Handbook (7th Edition):

Stanton, Caleb William. “Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.” 2016. Web. 19 Jan 2021.

Vancouver:

Stanton CW. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. [Internet] [Masters thesis]. Colorado School of Mines; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/170037.

Council of Science Editors:

Stanton CW. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. [Masters Thesis]. Colorado School of Mines; 2016. Available from: http://hdl.handle.net/11124/170037

13. Jack Robson Silva. OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.

Degree: 2008, UNIVERSIDADE FEDERAL DE LAVRAS

Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in… (more)

Subjects/Keywords: roasting; temperature; Tempo e Temperatura; Processo de TorraÃÃo; roasting curve; AnÃlise Sensorial; Coffee; CafÃ; cupping; ALIMENTOS; Curva de TorraÃÃo; time

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APA (6th Edition):

Silva, J. R. (2008). OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. (Thesis). UNIVERSIDADE FEDERAL DE LAVRAS. Retrieved from http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Jack Robson. “OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.” 2008. Thesis, UNIVERSIDADE FEDERAL DE LAVRAS. Accessed January 19, 2021. http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Jack Robson. “OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.” 2008. Web. 19 Jan 2021.

Vancouver:

Silva JR. OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. [Internet] [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2008. [cited 2021 Jan 19]. Available from: http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva JR. OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2008. Available from: http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

14. Yu, Dawei. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.

Degree: 2014, University of Toronto

Selective oxidation and sulfation roasting of nickel concentrate followed by leaching was investigated as a novel route for nickel production. In the oxidation roasting stage,… (more)

Subjects/Keywords: Fluidized bed; Roasting; Sulfation roasting; Nickel concentrate; Pentlandite; Leaching; TGA; DTA; Reduction; Hematite; Nickel ferrite; Kinetics; 0743

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yu, D. (2014). Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. (Doctoral Dissertation). University of Toronto. Retrieved from http://hdl.handle.net/1807/65770

Chicago Manual of Style (16th Edition):

Yu, Dawei. “Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.” 2014. Doctoral Dissertation, University of Toronto. Accessed January 19, 2021. http://hdl.handle.net/1807/65770.

MLA Handbook (7th Edition):

Yu, Dawei. “Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.” 2014. Web. 19 Jan 2021.

Vancouver:

Yu D. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. [Internet] [Doctoral dissertation]. University of Toronto; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1807/65770.

Council of Science Editors:

Yu D. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. [Doctoral Dissertation]. University of Toronto; 2014. Available from: http://hdl.handle.net/1807/65770


University of Toronto

15. Pandher, Rajan. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.

Degree: 2010, University of Toronto

The sulphation and sulphate decomposition occurring during the oxidation of nickel concentrates were studied by thermal analysis. Samples of industrial nickel concentrates were heated in… (more)

Subjects/Keywords: sulphation; sulphate; nickel concentrate; roasting; sulphate decomposition; nonferrous pyrometallurgy; 0743

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APA (6th Edition):

Pandher, R. (2010). Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/24615

Chicago Manual of Style (16th Edition):

Pandher, Rajan. “Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.” 2010. Masters Thesis, University of Toronto. Accessed January 19, 2021. http://hdl.handle.net/1807/24615.

MLA Handbook (7th Edition):

Pandher, Rajan. “Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.” 2010. Web. 19 Jan 2021.

Vancouver:

Pandher R. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. [Internet] [Masters thesis]. University of Toronto; 2010. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1807/24615.

Council of Science Editors:

Pandher R. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. [Masters Thesis]. University of Toronto; 2010. Available from: http://hdl.handle.net/1807/24615


Uppsala University

16. Olsson, Oskar. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.

Degree: Archaeology and Ancient History, 2016, Uppsala University

  Abstract: This essay is a comparative study conducted on several iron staffs and a few staffs made of wood believed to be either roasting(more)

Subjects/Keywords: Viking age; staffs; volva; textile; roasting spits; measurement; Scandi-navia; shamanism.

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APA (6th Edition):

Olsson, O. (2016). Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. (Thesis). Uppsala University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Olsson, Oskar. “Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.” 2016. Thesis, Uppsala University. Accessed January 19, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Olsson, Oskar. “Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.” 2016. Web. 19 Jan 2021.

Vancouver:

Olsson O. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. [Internet] [Thesis]. Uppsala University; 2016. [cited 2021 Jan 19]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Olsson O. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. [Thesis]. Uppsala University; 2016. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Illinois – Urbana-Champaign

17. Rivers, Tyrone. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.

Degree: PhD, Educational Psychology, 2015, University of Illinois – Urbana-Champaign

 The current study reported on the initial construction of a roasting measure. Roasting (a Black oral tradition) is a form of teasing that can be… (more)

Subjects/Keywords: roasting; ritual insults; playing the dozens; verbal bullying; social anxiety; depression

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APA (6th Edition):

Rivers, T. (2015). The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78493

Chicago Manual of Style (16th Edition):

Rivers, Tyrone. “The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 19, 2021. http://hdl.handle.net/2142/78493.

MLA Handbook (7th Edition):

Rivers, Tyrone. “The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.” 2015. Web. 19 Jan 2021.

Vancouver:

Rivers T. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2142/78493.

Council of Science Editors:

Rivers T. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78493


University of Arizona

18. Kreyns, Stephanus Christiaan. The heat involved in roasting of various sulphide minerals and ores .

Degree: 1926, University of Arizona

Subjects/Keywords: Sulfides  – Metallurgy.; Roasting (Metallurgy)

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APA (6th Edition):

Kreyns, S. C. (1926). The heat involved in roasting of various sulphide minerals and ores . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/553306

Chicago Manual of Style (16th Edition):

Kreyns, Stephanus Christiaan. “The heat involved in roasting of various sulphide minerals and ores .” 1926. Masters Thesis, University of Arizona. Accessed January 19, 2021. http://hdl.handle.net/10150/553306.

MLA Handbook (7th Edition):

Kreyns, Stephanus Christiaan. “The heat involved in roasting of various sulphide minerals and ores .” 1926. Web. 19 Jan 2021.

Vancouver:

Kreyns SC. The heat involved in roasting of various sulphide minerals and ores . [Internet] [Masters thesis]. University of Arizona; 1926. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10150/553306.

Council of Science Editors:

Kreyns SC. The heat involved in roasting of various sulphide minerals and ores . [Masters Thesis]. University of Arizona; 1926. Available from: http://hdl.handle.net/10150/553306


Queens University

19. Chambers, Brandon. An Investigation into the Sulphation Roasting of Enargite Concentrates .

Degree: Mining Engineering, 2012, Queens University

 Potential new ore deposits containing significant levels of enargite, a copper arsenic sulphide mineral, are being considered for development. The processing of high arsenic copper… (more)

Subjects/Keywords: Roast Leach Electrowinning ; Enargite ; Enargite Concentrates ; Arsenic ; Arsenic Fixation ; Sulphation Roasting

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APA (6th Edition):

Chambers, B. (2012). An Investigation into the Sulphation Roasting of Enargite Concentrates . (Thesis). Queens University. Retrieved from http://hdl.handle.net/1974/7381

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chambers, Brandon. “An Investigation into the Sulphation Roasting of Enargite Concentrates .” 2012. Thesis, Queens University. Accessed January 19, 2021. http://hdl.handle.net/1974/7381.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chambers, Brandon. “An Investigation into the Sulphation Roasting of Enargite Concentrates .” 2012. Web. 19 Jan 2021.

Vancouver:

Chambers B. An Investigation into the Sulphation Roasting of Enargite Concentrates . [Internet] [Thesis]. Queens University; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1974/7381.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chambers B. An Investigation into the Sulphation Roasting of Enargite Concentrates . [Thesis]. Queens University; 2012. Available from: http://hdl.handle.net/1974/7381

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

20. Smith, Catherine Francesca. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.

Degree: 2018, University of Georgia

 A radiant wall oven was used for infrared blanching. Infrared treatments included 343˚C for 60 s and 288 for 90 s. High and low moisture… (more)

Subjects/Keywords: Infrared Radiation; Peanuts; Blanching; Radiant Wall Oven; Sensory; Shelf-Life; Roasting

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APA (6th Edition):

Smith, C. F. (2018). Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/37506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Smith, Catherine Francesca. “Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.” 2018. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/37506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Smith, Catherine Francesca. “Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.” 2018. Web. 19 Jan 2021.

Vancouver:

Smith CF. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. [Internet] [Thesis]. University of Georgia; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/37506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smith CF. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. [Thesis]. University of Georgia; 2018. Available from: http://hdl.handle.net/10724/37506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Georgia

21. Craft, Brian David. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.

Degree: 2014, University of Georgia

 The overall aims of this work were to ascertain the primary phenolic constituents in peanut kernels and skins, and determine if there antioxidant content and… (more)

Subjects/Keywords: Peanuts; Peanut Skins; Peanut Industry; Peanut Processing; Roasting; Antioxidants; Phenolics; Proanthocyanidins

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APA (6th Edition):

Craft, B. D. (2014). Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/25775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Craft, Brian David. “Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.” 2014. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/25775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Craft, Brian David. “Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.” 2014. Web. 19 Jan 2021.

Vancouver:

Craft BD. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/25775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Craft BD. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/25775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of British Columbia

22. Roman-Moguel, Guillermo Julio. Kinetics of direct reduction of unagglomerated iron-ore with coal char.

Degree: PhD, Mining Engineering, 1984, University of British Columbia

 The kinetics of direct reduction of a commercial unagglomerated iron ore, with low-rank coal chars, have been investigated in the temperature range of 800-950°C (1073-1223… (more)

Subjects/Keywords: Roasting (Metallurgy); Iron  – Purification

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APA (6th Edition):

Roman-Moguel, G. J. (1984). Kinetics of direct reduction of unagglomerated iron-ore with coal char. (Doctoral Dissertation). University of British Columbia. Retrieved from http://hdl.handle.net/2429/25962

Chicago Manual of Style (16th Edition):

Roman-Moguel, Guillermo Julio. “Kinetics of direct reduction of unagglomerated iron-ore with coal char.” 1984. Doctoral Dissertation, University of British Columbia. Accessed January 19, 2021. http://hdl.handle.net/2429/25962.

MLA Handbook (7th Edition):

Roman-Moguel, Guillermo Julio. “Kinetics of direct reduction of unagglomerated iron-ore with coal char.” 1984. Web. 19 Jan 2021.

Vancouver:

Roman-Moguel GJ. Kinetics of direct reduction of unagglomerated iron-ore with coal char. [Internet] [Doctoral dissertation]. University of British Columbia; 1984. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2429/25962.

Council of Science Editors:

Roman-Moguel GJ. Kinetics of direct reduction of unagglomerated iron-ore with coal char. [Doctoral Dissertation]. University of British Columbia; 1984. Available from: http://hdl.handle.net/2429/25962


Virginia Tech

23. Racine, Kathryn Claire. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.

Degree: MSin Life Sciences, Food Science and Technology, 2019, Virginia Tech

 According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading… (more)

Subjects/Keywords: fermentation; roasting; flavanols; procyanidins; UPLC-MS/MS; bioactivity; Maillard reaction; melanoidins

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APA (6th Edition):

Racine, K. C. (2019). Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/90295

Chicago Manual of Style (16th Edition):

Racine, Kathryn Claire. “Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.” 2019. Masters Thesis, Virginia Tech. Accessed January 19, 2021. http://hdl.handle.net/10919/90295.

MLA Handbook (7th Edition):

Racine, Kathryn Claire. “Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.” 2019. Web. 19 Jan 2021.

Vancouver:

Racine KC. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. [Internet] [Masters thesis]. Virginia Tech; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10919/90295.

Council of Science Editors:

Racine KC. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. [Masters Thesis]. Virginia Tech; 2019. Available from: http://hdl.handle.net/10919/90295


Michigan State University

24. Kolmer, Armina. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.

Degree: 1960, Michigan State University

Subjects/Keywords: Beef – Grading; Roasting (Cooking); Beef

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APA (6th Edition):

Kolmer, A. (1960). USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8986

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kolmer, Armina. “USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.” 1960. Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:8986.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kolmer, Armina. “USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.” 1960. Web. 19 Jan 2021.

Vancouver:

Kolmer A. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. [Internet] [Thesis]. Michigan State University; 1960. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8986.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kolmer A. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. [Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:8986

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Colorado School of Mines

25. Gerthoffer, Jacques. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.

Degree: Master of Engineering (M. Eng.), Metallurgical Engineering, 1985, Colorado School of Mines

Subjects/Keywords: Roasting (Metallurgy); Pyrites; Sulfur  – Metallurgy

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APA (6th Edition):

Gerthoffer, J. (1985). Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. (Masters Thesis). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/175382

Chicago Manual of Style (16th Edition):

Gerthoffer, Jacques. “Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.” 1985. Masters Thesis, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/175382.

MLA Handbook (7th Edition):

Gerthoffer, Jacques. “Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.” 1985. Web. 19 Jan 2021.

Vancouver:

Gerthoffer J. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. [Internet] [Masters thesis]. Colorado School of Mines; 1985. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/175382.

Council of Science Editors:

Gerthoffer J. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. [Masters Thesis]. Colorado School of Mines; 1985. Available from: http://hdl.handle.net/11124/175382


Pontifical Catholic University of Rio de Janeiro

26. FELIPE SOMBRA DOS SANTOS. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.

Degree: 2018, Pontifical Catholic University of Rio de Janeiro

[pt] Este trabalho aborda um estudo alternativo voltado para o tratamento de um resíduo industrial gerado durante a fabricação de aço nos fornos elétricos, através… (more)

Subjects/Keywords: [pt] CLORACAO; [en] CHLORINATION; [pt] RESIDUO SIDERURGICO; [en] STEEL MAKING RESIDUE; [pt] FRANKILINITA; [en] FRANKILINITA; [pt] USTULACAO CLORETANTE; [en] CHLORIDE ROASTING; [pt] USTULACAO ALCALINA; [en] CALCIUM ROASTING

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APA (6th Edition):

SANTOS, F. S. D. (2018). [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. (Thesis). Pontifical Catholic University of Rio de Janeiro. Retrieved from http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

SANTOS, FELIPE SOMBRA DOS. “[en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.” 2018. Thesis, Pontifical Catholic University of Rio de Janeiro. Accessed January 19, 2021. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

SANTOS, FELIPE SOMBRA DOS. “[en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.” 2018. Web. 19 Jan 2021.

Vancouver:

SANTOS FSD. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. [Internet] [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2018. [cited 2021 Jan 19]. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

SANTOS FSD. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2018. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas State University – San Marcos

27. Lodge, Spencer N. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.

Degree: MA, Anthropology, 2016, Texas State University – San Marcos

Roasting pits are earth oven facilities commonly found scattered throughout southern Nevada. The term earth oven refers to the process or event of baking foods,… (more)

Subjects/Keywords: Roasting pit; Earth oven facility; Sheep range; Nevada; Desert National Wildlife Refuge; Agave; Yucca; Excavations (Archaeology) – Nevada – Desert National Wildlife Refuge; Kitchen-middens – Nevada – Desert National Wildlife Refuge; Roasting (Cooking)

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lodge, S. N. (2016). Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. (Masters Thesis). Texas State University – San Marcos. Retrieved from https://digital.library.txstate.edu/handle/10877/6092

Chicago Manual of Style (16th Edition):

Lodge, Spencer N. “Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.” 2016. Masters Thesis, Texas State University – San Marcos. Accessed January 19, 2021. https://digital.library.txstate.edu/handle/10877/6092.

MLA Handbook (7th Edition):

Lodge, Spencer N. “Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.” 2016. Web. 19 Jan 2021.

Vancouver:

Lodge SN. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. [Internet] [Masters thesis]. Texas State University – San Marcos; 2016. [cited 2021 Jan 19]. Available from: https://digital.library.txstate.edu/handle/10877/6092.

Council of Science Editors:

Lodge SN. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. [Masters Thesis]. Texas State University – San Marcos; 2016. Available from: https://digital.library.txstate.edu/handle/10877/6092


Universidade do Rio Grande do Sul

28. Amaral, Fábio Augusto Dornelles do. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.

Degree: 2015, Universidade do Rio Grande do Sul

O objetivo deste trabalho é a extração de Au, Ag, Cu e Zn a partir de dois tipos de lodos galvânicos utilizando um processo híbrido… (more)

Subjects/Keywords: Sulfate roasting; Lodo galvânico; Hidrometalurgia; Galvanic sludge; Metais; Thiosulfate leaching; Pirometalurgia; Recovery of metals

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Amaral, F. A. D. d. (2015). Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/127696

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Amaral, Fábio Augusto Dornelles do. “Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.” 2015. Thesis, Universidade do Rio Grande do Sul. Accessed January 19, 2021. http://hdl.handle.net/10183/127696.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Amaral, Fábio Augusto Dornelles do. “Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.” 2015. Web. 19 Jan 2021.

Vancouver:

Amaral FADd. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2015. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10183/127696.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Amaral FADd. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. [Thesis]. Universidade do Rio Grande do Sul; 2015. Available from: http://hdl.handle.net/10183/127696

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Oulu

29. Metsärinta, M.-L. (Maija-Leena). Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.

Degree: 2008, University of Oulu

Abstract Zinc production has been known since 200 BC. Fluidised bed roasting is the first process stage of the electrolytical zinc production process, was developed… (more)

Subjects/Keywords: fluidised bed; oxygen coefficient; particle size; roasting; sphalerite; happikerroin; leijukerrosuuni; partikkelikoko; pasutus; sfaleriitti; sinkki

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Metsärinta, M. -. (. (2008). Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. (Doctoral Dissertation). University of Oulu. Retrieved from http://urn.fi/urn:isbn:9789514289309

Chicago Manual of Style (16th Edition):

Metsärinta, M -L (Maija-Leena). “Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.” 2008. Doctoral Dissertation, University of Oulu. Accessed January 19, 2021. http://urn.fi/urn:isbn:9789514289309.

MLA Handbook (7th Edition):

Metsärinta, M -L (Maija-Leena). “Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.” 2008. Web. 19 Jan 2021.

Vancouver:

Metsärinta M-(. Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. [Internet] [Doctoral dissertation]. University of Oulu; 2008. [cited 2021 Jan 19]. Available from: http://urn.fi/urn:isbn:9789514289309.

Council of Science Editors:

Metsärinta M-(. Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. [Doctoral Dissertation]. University of Oulu; 2008. Available from: http://urn.fi/urn:isbn:9789514289309

30. Sheila Andrade Abrahão. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.

Degree: 2010, UNIVERSIDADE FEDERAL DE LAVRAS

This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the… (more)

Subjects/Keywords: CIENCIA DE ALIMENTOS; café; torração; antioxidantes; diabetes; síndrome metabólica; coffee; roasting; antioxidant; diabetes; metabolic syndrome

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Abrahão, S. A. (2010). Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. (Thesis). UNIVERSIDADE FEDERAL DE LAVRAS. Retrieved from http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Abrahão, Sheila Andrade. “Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.” 2010. Thesis, UNIVERSIDADE FEDERAL DE LAVRAS. Accessed January 19, 2021. http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Abrahão, Sheila Andrade. “Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.” 2010. Web. 19 Jan 2021.

Vancouver:

Abrahão SA. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. [Internet] [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2010. [cited 2021 Jan 19]. Available from: http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Abrahão SA. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2010. Available from: http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

[1] [2] [3] [4]

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