Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

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Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

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Principles and recent advances in electronic nose for quality inspection of agricultural and food products

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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

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Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

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Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

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Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude

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Camellia oil lowering blood pressure in spontaneously hypertension rats

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Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry analysis

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Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil

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Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

(2019) Xiao Jia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Detection of Peanut Oil Adulteration Mixed with Rapeseed Oil Using Gas Chromatography and Gas Chromatography–Ion Mobility Spectrometry

(2019) Lili Tian et al.   Food Analytical Methods

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

(2019) Shuangshuang Guo et al.   Scientific Reports

Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature

(2019) Jun Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

(2019) Lin Wang et al.   Food Science & Nutrition

Camelia oil and soybean-camelia oil blend enhance antioxidant activity and cardiovascular protection in hamsters

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A review of chemical composition and nutritional properties of minor vegetable oils in China

(2018) Ruinan Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Camellia as an Oilseed Crop

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A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia oleifera Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

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Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS-SPME-GC/MS

(2016) Guoyan Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Sample-introduction systems coupled to ion-mobility spectrometry equipment for determining compounds present in gaseous, liquid and solid samples

(2008) L. Arce et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY