Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME)

(2010) JaeHwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips

(2009) Lenka Lojzova et al.   ANALYTICA CHIMICA ACTA

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

Tenderness Perception of Poultry Major Pectoralis Muscle during Mastication

(2009) Y.S. Lee et al.   JOURNAL OF FOOD SCIENCE

Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

(2009) Sang-Jun Lee et al.   JOURNAL OF FOOD SCIENCE

The use of electronic and human nose for monitoring rapeseed oil autoxidation

(2008) Sylwia Mildner-Szkudlarz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment

(2008) Adriana S. Franca et al.   JOURNAL OF FOOD ENGINEERING