Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

(2020) Cheng‐wei Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

(2020) Anja Neugebauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food

(2020) Qian Li et al.   JOURNAL OF FOOD SCIENCE

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Key Aroma Compounds in Oats and Oat Cereals

(2019) Robert J. McGorrin   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of Three Strecker Aldehydes from Enzymatic Hydrolyzed Rice Bran Protein Concentrates as Prepared by Various Conditions

(2019) Supeeraya Arsa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Quality changes in perilla seed powder related to storage duration and temperature

(2019) Yejin Son et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical Profile, Bioactivity, and Prebiotic Potential of Bound Phenolics Released from Rice Bran Dietary Fiber during in Vitro Gastrointestinal Digestion and Colonic Fermentation

(2019) Xinwen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

(2019) Chaojun He et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods

(2017) Qiang Xia et al.   FOOD RESEARCH INTERNATIONAL

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

(2017) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

(2017) Sehun Choi et al.   Applied Biological Chemistry

Influence of Storage on Volatile Profiles in Roasted Almonds (Prunus dulcis)

(2014) Jihyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Determination of flavor components of rice bran by GC-MS and chemometrics

(2012) Maomao Zeng et al.   Analytical Methods

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY