Volatile Profile and Flavor Characteristics of Ten Edible Oils

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying

(2019) Xiaofang Liu et al.   ANALYTICAL LETTERS

Model for prediction of the carbonyl value of frying oil from the initial composition

(2019) Xiaofang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

(2018) Xiaofang Liu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

(2018) Qing Zhang et al.   FOOD CHEMISTRY

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting

(2018) Wencan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

(2015) Violeta Ivanova-Petropulos et al.   FOOD RESEARCH INTERNATIONAL

Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils

(2013) Chunhua Ma et al.   TALANTA

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

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

Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE