Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

(2018) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.)

(2017) Carla Vaneza Corrales et al.   FOOD RESEARCH INTERNATIONAL

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS

(2016) Anja Bonte et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

(2016) Dimitrios Lykomitros et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

(2016) Katrin Matheis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

(2016) Gwendola Pollner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

(2016) Eva Ortner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

(2016) Anna Gracka et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of the contents of benzo(a)pyrene, sesamol and sesamolin, and volatiles in sesame oils according to origins of sesame seeds

(2016) Bo Ram Shin et al.   Applied Biological Chemistry

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia veraL. Var Kerman)

(2015) Bo Ling et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils

(2014) Chang Q. Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Dimethyl Sulfide as a Source of the Seaweed-like Aroma in Cooked Soybeans and Correlation with Its Precursor, S-Methylmethionine (Vitamin U)

(2014) Akira Morisaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

(2013) Mareen Smuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)

(2013) Johannes Kiefl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The impact of processing on the profile of volatile compounds in sesame oil

(2011) Dong Xu-Yan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

(2011) Xiaojun Liu et al.   JOURNAL OF FOOD SCIENCE

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

(2011) Min Hee Park et al.   JOURNAL OF FOOD SCIENCE

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine

(2011) Danfeng Wang et al.   MEAT SCIENCE

Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds

(2010) Hitoshi Tamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS

(2009) Stefanie Bail et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

(2008) George P. Rizzi   FOOD REVIEWS INTERNATIONAL

Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion

(2008) Giuseppina Mandalari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL