On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

(2019) Lirong Xu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Prediction of the Biogenic Amines Index of Poultry Meat Using an Electronic Nose

(2019) Wojciech Wojnowski et al.   SENSORS

Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments

(2019) Ding-Chao Zhang et al.   ATMOSPHERIC ENVIRONMENT

Complementary Use of Multi-dimensional Gas Chromatography and Proton Transfer Reaction Mass Spectrometry for Identification of Rapeseed Oil Quality Indicators

(2018) Tomasz Majchrzak et al.   Food Analytical Methods

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Indoor air quality of everyday use spaces dedicated to specific purposes—a review

(2017) Mariusz Marć et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

Frying disposal time of sunflower oil using hybrid electronic nose-fuzzy logic approach

(2017) Rohit Upadhyay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment

(2017) Wojciech Wojnowski et al.   SENSORS

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

(2017) Vittorio Capozzi et al.   Jove-Journal of Visualized Experiments

Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions

(2016) Felix Klein et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat

(2016) Salim Makhoul et al.   JOURNAL OF MASS SPECTROMETRY

Thermal process contaminants: acrylamide, chloropropanols and furan

(2016) Burçe Ataç Mogol et al.   Current Opinion in Food Science

A Quick Method for Determining Total Polar Compounds of Frying Oils Using Electric Conductivity

(2015) Jinwei Li et al.   Food Analytical Methods

Furan formation from fatty acids as a result of storage, gamma irradiation, UV-C and heat treatments

(2015) Xuetong Fan   FOOD CHEMISTRY

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

(2014) Michael Hellwig et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

LIBSVM

(2012) Chih-Chung Chang et al.   ACM Transactions on Intelligent Systems and Technology

Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values

(2011) Reza Farhoosh et al.   FOOD CHEMISTRY

Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil

(2010) Reza Farhoosh et al.   FOOD CHEMISTRY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY

A high resolution and high sensitivity proton-transfer-reaction time-of-flight mass spectrometer (PTR-TOF-MS)

(2009) A. Jordan et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Influence of fatty acid composition of raw materials on biodiesel properties

(2008) María Jesús Ramos et al.   BIORESOURCE TECHNOLOGY

Biomarker discovery in mass spectral profiles by means of selectivity ratio plot

(2008) Tarja Rajalahti et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

(2008) Esposto Sonia et al.   FOOD CHEMISTRY