Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil

(2018) Ruijie Liu et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

(2018) Qi Zhou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality of Wood-Pressed Rapeseed Oil

(2017) Youfeng Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach

(2016) Katrin Matheis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

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

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

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

(2015) Qi Peng et al.   FOOD CHEMISTRY

Classification of commercial bitter orange essential oils (Citrus aurantiumL.), based on a combination of chemical and sensory analyses of specific odor markers

(2014) Sophie C. Deterre et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Glucosinolate Degradation Products, Isothiocyanates, Nitriles, and Thiocyanates, Induce Stomatal Closure Accompanied by Peroxidase-Mediated Reactive Oxygen Species Production inArabidopsis thaliana

(2013) Mohammad Shakhawat HOSSAIN et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

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

(2013) Qi Zhou et al.   JOURNAL OF FOOD SCIENCE

Varietal and processing effects on the volatile profile of rapeseed oils

(2012) Fang Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY