Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study

E-nose; hot-air roasting; infrared roasting; near infrared spectroscopy; principal component analysis; Tonda Gentile Trilobata hazelnut; Antioxidants; Cooking; Corylus; Hot Temperature; Infrared Rays; Nutritive Value; Nuts; Phenols; Plant Extracts; Biotechnology; Food Science; Agronomy and Crop Science; Nutrition and Dietetics