Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Hydro-climatic changes and their impacts on vegetation in Xinjiang, Central Asia

(2019) Junqiang Yao et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

(2018) Nathalie Moreira et al.   FOOD CHEMISTRY

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

(2018) Araceli Sánchez-Ortiz et al.   FOOD RESEARCH INTERNATIONAL

Tunisian wild olive ( Olea europaea L. subsp. oleaster) oils: Sterolic and triterpenic dialcohol compounds

(2018) B. Baccouri et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical characterization of oil and biodiesel from four safflower genotypes

(2018) Christian Valcir Kniphoff de Oliveira et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste

(2018) Gianluca Veneziani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safflower (n-6) and flaxseed (n-3) high-fat diets differentially regulate hypothalamic fatty acid profiles, gene expression, and insulin signalling

(2018) Maria Fernanda Fernandes et al.   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Recent developments and applications of different sorbents for SPE and SPME from biological samples

(2018) Beshare Hashemi et al.   TALANTA

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius )

(2018) Salvatore Multari et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

(2018) Qian Dun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars

(2018) A. López-López et al.   FOOD RESEARCH INTERNATIONAL

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno et al.   FOOD CHEMISTRY

Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA

(2017) Nur Cebi et al.   FOOD CHEMISTRY

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Discrimination of Eugenia uniflora L. biotypes based on volatile compounds in leaves using HS-SPME/GC–MS and chemometric analysis

(2017) Paulo R.R. Mesquita et al.   MICROCHEMICAL JOURNAL

Evaluation of the sub-chronic toxicity of a standardized flavonoid extract of safflower in rats

(2017) Zhilin Zhang et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)

(2017) Ho-Jeong Lim et al.   Applied Biological Chemistry

Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)

(2016) Yunzi Feng et al.   Food Analytical Methods

Pressurized liquid extraction and chemical characterization of safflower oil: A comparison between methods

(2016) Rogério Conte et al.   FOOD CHEMISTRY

Shelf-life prediction of gluten-free rice-buckwheat cookies

(2016) Marijana Sakač et al.   JOURNAL OF CEREAL SCIENCE

Changes in volatiles of palm kernel oil before and after kernel roasting

(2016) Wencan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Salt and drought stresses in safflower: a review

(2015) M. Iftikhar Hussain et al.   Agronomy for Sustainable Development

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

(2015) I. Romero et al.   TALANTA

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Correction: Anti-malarial activity and HS-SPME-GC-MS chemical profiling of Plinia cerrocampanensis leaf essential oil

(2014) Armando A Durant et al.   MALARIA JOURNAL

Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

(2013) Curtis M. Kalua et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

(2013) Araceli Sánchez-Ortiz et al.   FOOD RESEARCH INTERNATIONAL

Perspectives of safflower oil as biodiesel source for South Eastern Europe (comparative study: Safflower, soybean and rapeseed)

(2013) Patrascoiu Mihaela et al.   FUEL

Physico-chemical, Sensory and Aromatic Properties of Cold Press Produced Safflower Oil

(2013) Buket Aydeniz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phytochemical, phylogenetic, and anti-inflammatory evaluation of 43 Urtica accessions (stinging nettle) based on UPLC–Q-TOF-MS metabolomic profiles

(2013) Mohamed A. Farag et al.   PHYTOCHEMISTRY

Comparison of growth, serum biochemistries and n−6 fatty acid metabolism in rats fed diets supplemented with high-gamma-linolenic acid safflower oil or borage oil for 90days

(2012) Patrick Tso et al.   FOOD AND CHEMICAL TOXICOLOGY

Enzyme-assisted aqueous extraction of safflower oil: optimisation by response surface methodology

(2012) Ruchan Deniz Gibbins et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils

(2012) Antonietta Baiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

KINETIC MODEL AND TECHNOLOGY OF ULTRASOUND EXTRACTION OF SAFFLOWER SEED OIL

(2011) AI-JUN HU et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Changes in Volatile Compounds of Sweet Potato Tips During Fermentation

(2010) Li CUI et al.   Agricultural Sciences in China

Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

(2010) Amani Taamalli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

(2010) A. Beltrán et al.   FOOD CHEMISTRY

Use of the SAW Sensor Electronic Nose for Detecting the Adulteration of Virgin Coconut Oil with RBD Palm Kernel Olein

(2009) A. M. Marina et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Correlation between volatile composition and sensory properties in Spanish Albariño wines

(2009) Mar Vilanova et al.   MICROCHEMICAL JOURNAL

Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS

(2008) Chunxiang Yang et al.   FOOD CHEMISTRY

Relationships among different geographical groups, agro-morphology, fatty acid composition and RAPD marker diversity in Safflower (Carthamus tinctorius)

(2008) Muhammad A. Khan et al.   GENETIC RESOURCES AND CROP EVOLUTION

Extraction of safflower seed oil by supercritical CO2

(2008) Xiaojin Han et al.   JOURNAL OF FOOD ENGINEERING

Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)

(2007) Nadia Sabatini et al.   FOOD CHEMISTRY