Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

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

(2020) Youfeng Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Influence of Changes in the Level of Volatile Compounds Emitted During Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array

(2020) Robert Rusinek et al.   SENSORS

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

(2019) Luisa Torri et al.   FOOD CHEMISTRY

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

(2019) Marek Gancarz et al.   JOURNAL OF FOOD SCIENCE

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

(2019) Salvatore Multari et al.   FOOD RESEARCH INTERNATIONAL

Application of an electronic nose for determination of pre‐pressing treatment of rapeseed based on the analysis of volatile compounds contained in pressed oil

(2019) Robert Rusinek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Origin identification of Chinese Maca using electronic nose coupled with GC-MS

(2019) Aimin Li et al.   Scientific Reports

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

(2019) Mengzhu Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil

(2019) Dominik Kmiecik et al.   MOLECULES

Impact of Dietary Fats on Brain Functions

(2018) Rosanna Chianese et al.   Current Neuropharmacology

Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils

(2018) Mathias Zaunschirm et al.   MOLECULES

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Influence of composition on degradation during repeated deep-fat frying of binary and ternary blends of palm, sunflower and soybean oils with health-optimised saturated-to-unsaturated fatty acid ratios

(2017) Magdalena Rudzińska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation

(2017) Marianna Raczyk et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose

(2017) M. L. Xu et al.   Scientific Reports

Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed

(2015) Aleksander Siger et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses

(2015) Yonathan Asikin et al.   FOOD RESEARCH INTERNATIONAL

Fundamentals of the frying process*

(2014) Christian Gertz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

(2013) Felix Aladedunye et al.   FOOD CHEMISTRY

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

(2013) Raquel Garcia et al.   FOOD RESEARCH INTERNATIONAL

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Heat transfer coefficient during deep-fat frying

(2008) Armando Alvis et al.   FOOD CONTROL

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY