___

• 1. Santos M, Rodrigues A, Teixeira JA. 2005. Production of dextran and fructose from carob pod extract and cheese whey by Leuconostoc mesenteroides NRRL B512(f). Biochem Eng J, 25(1): 1-6.
• 2. Karkacier M, Artik N. 1995. Determination of physical properties, chemical composition and extraction condition of carob bean (Ceratonia siliqua L.). Food, 20(3): 131-136.
• 3. Karababa E, Coflkuner Y. 2013. Physical properties of carob bean (Ceratonia siliqua L.): An industrial gum yielding crop. Ind Crops Prod, 42: 440-446.
• 4. Gonçalves S, Romano A. 2005. Locust bean gum (LBG) as a gelling agent for plant tissue culture media. Sci Hortic (Amst), 106(1): 129-134.
• 5. Owen R, Haubner R, Hull W, Erben G, Spiegelhalder B, Bartsch H, Haber B. 2003. Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food Chem Toxicol, 41(12): 1727-1738.
• 6. Petit MD, Pinilla JM. 1995. Production and purification of a sugar syrup from carob pods. Lebensm-Wiss Technol, 28(1): 145-152.
• 7. Tetik N, Turhan I, Oziyci HR, Karhan M. 2011. Determination of d-pinitol in carob syrup. Int J Food Sci Nutr, 62(6): 572-576.
• 8. Tetik N, Yuksel E. 2014. Ultrasound-assisted extraction of D-pinitol from carob pods using Response Surface Methodology. Ultrason Sonochem, 21(2): 860-865.
• 9. Roseiro LB, Duarte LC, Oliveira DL, Roque R, Bernardo-Gil MG, Martins AI, Sepúlveda C, Almeida J, Meireles M, Gírio FM, Rauter AP. 2013. Supercritical, ultrasound and conventional extracts from carob (Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activity. Ind Crops Prod, 47: 132-138.
• 10. Roseiro LB, Tavares CS, Roseiro JC, Rauter AP. 2013. Antioxidants from aqueous decoction of carob pods biomass (Ceratonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis. Ind Crops Prod, 44: 119-126.
• 11. Turhan I, Tetik N, Aksu M, Karhan M, Certel M. 2006. Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.). J Food Process Eng, 29(5): 498-507.
• 12. Özcan M, M, Arslan D, Gökçalik H. 2007. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int J Food Sci Nutr, 58(8): 652-658.
• 13. Race D, Curtis A, Booth W. 1999. Carob agroforestry industry: an assessment of its potential for the low-medium rainfall Murray Valley region. Aust J Exp Agric Anim Husb, 39(3) 325-334
• 14. Yousif AK, Alghzawi H. 2000. Processing and characterization of carob powder. Food Chemistry, 69(3): 283-287.
• 15. Vitali Cepo D, Mornar A, Nigovic B, Kremer D, Radanovic D, Vedrina Dragojevic I. 2014. Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. Lebensm-Wiss Technol, 58(2): 578-586.
• 16. fiahin H, Topuz A, Pischetsrieder M, Özdemir F. 2009. Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. Eur Food Res Technol, 230(1): 155-161.
• 17. Hernandez J, Heyd B, Irles C, Valdovinos B, Trystram G. 2007. Analysis of the heat and mass transfer during coffee batch roasting. J Food Eng, 78(4): 1141-1148.
• 18. Kahyaoglu T, Kaya S. 2006. Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting. J Food Eng, 75(2): 167-177.
• 19. Künsch U, Schärer H, Patrian B, Höhn E, Conedera M, Sassella A, Jermini M, Jelmini G. 2001. Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties. J Sci Food Agric, 81(11): 1106-1112.
• 20. Lukac H, Amrein TM, Perren R, Conde-Petit B, Amadò R, Escher F. 2007. Influence of roasting conditions on the acrylamide content and the color of roasted almonds. J Food Sci, 72(1): C033-C038.
• 21. Mendes LC, de Menezes HC, Aparecida M, Da Silva A. 2001. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Qual Prefer, 12(2): 153-162.
• 22. Alessandrini L, Romani S, Pinnavaia G, Dalla Rosa M. 2008. Near infrared spectroscopy: An analytical tool to predict coffee roasting degree. Anal Chim Acta, 625(1): 95-102.
• 23. Dutra E, Oliveira L, Franca A, Ferraz V, Afonso R. 2001. A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast. J Food Eng, 47(3): 241-246.
• 24. Krysiak W. 2006. Influence of roasting conditions on coloration of roasted cocoa beans. J Food Eng, 77(3): 449-453.
• 25. Demir AD, Celayeta JMF, Cronin K, Abodayeh K. 2002. Modelling of the kinetics of colour change in hazelnuts during air roasting. J Food Eng, 55(4): 283-292.
• 26. Fallico B, Arena E, Zappala M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem, 81(4): 569-573.
• 27. Özdemir M, Devres O. 2000. Kinetics of color changes of hazelnuts during roasting. J Food Eng, 44(1): 31-38.
• 28. Özdemir M, Devres O. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng, 45(1): 17-24.
• 29. Wall MM, Gentry TS. 2007. Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia). Lebensm-Wiss Technol, 40(4): 587-593.
• 30. fiimflek A. 2007. The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. J Food Eng, 78(4): 1361-1370.
• 31. Kahyaoglu T. 2008. Optimization of the pistachio nut roasting process using response surface methodology and gene expression programming. Lebensm-Wiss Technol, 41(1): 26-33.
• 32. Nicoli M, Anese M, Manzocco L, Lerici C. 1997. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm-Wiss Technol, 30(3): 292-297.
• 33. Jaya S, Das H. 2005. Accelerated storage, shelf life and color of mango powder. J Food Process Pres, 29(1): 45-62.
• 34. Moss J, Otten L. 1989. A relationship between colour development and moisture content during roasting of peanuts. Can I Food Sc Tech J, 22(1): 34-39.