Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold-Pressed Rapeseed Oil by GC-MS-PCA and Electronic Nose Discrimination

Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting

(2012) Kshitij Shrestha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality differences between pre-pressed and solvent extracted rapeseed oil

(2010) Vera Van Hoed et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

(2010) Sodeif Azadmard-Damirchi et al.   FOOD CHEMISTRY

Differing mechanisms of simple nitrile formation on glucosinolate degradation in Lepidium sativum and Nasturtium officinale seeds

(2009) David J. Williams et al.   PHYTOCHEMISTRY

Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption?

(2008) Bertrand Matthäus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)

(2008) I. Blažević et al.   FOOD CHEMISTRY

Influence of thermal treatment of rapeseed on the canolol content

(2008) Astrid Spielmeyer et al.   FOOD CHEMISTRY

Effects of α-Tocopherol on Oxidative Stability and Phytosterol Oxidation During Heating in Some Regular and High-Oleic Vegetable Oils

(2008) Elham Tabee et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

(2007) A. Runcio et al.   FOOD CHEMISTRY