Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

(2020) Jie Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

(2019) Luca Nicolotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Situ Method for Real-Time Discriminating Salmon and Rainbow Trout without Sample Preparation Using iKnife and Rapid Evaporative Ionization Mass Spectrometry-Based Lipidomics

(2019) Gongshuai Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints

(2019) Junyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Qing Zhang et al.   FOOD CHEMISTRY

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

The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

(2018) Hui Hu et al.   MOLECULES

Insights into the Chemistry of Non-Enzymatic Browning Reactions in Different Ribose-Amino Acid Model Systems

(2018) Daniel Hemmler et al.   Scientific Reports

Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC–MS and chemometrics

(2017) Mohammed N.A. Khalil 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

Volatile composition and sensory characteristics of onion powders prepared by convective drying

(2017) So Mang Choi et al.   FOOD CHEMISTRY

Chemical profiling of guarana seeds ( Paullinia cupana ) from different geographical origins using UPLC-QTOF-MS combined with chemometrics

(2017) Givaldo Souza da Silva et al.   FOOD RESEARCH INTERNATIONAL

Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

(2017) María Molina-Calle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characterization of flaxseed oils using headspace solid-phase microextraction and gas chromatography-olfactometry

(2013) Changqing Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

(2011) Xiaojun Liu et al.   JOURNAL OF FOOD SCIENCE

Pulmonary changes induced by trans,trans-2,4-decadienal, a component of cooking oil fumes

(2009) C-K. Wang et al.   EUROPEAN RESPIRATORY JOURNAL