Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS

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

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

(2020) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor

(2019) Xiaohui Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

(2018) Qi Zhou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin

(2017) Eva Ortner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach

(2016) Katrin Matheis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

(2014) Franziska S. Hanschen et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Glucosinolates of Lunaria annua: thermal, enzymatic, and chemical degradation

(2014) I. Blazevic et al.   CHEMISTRY OF NATURAL COMPOUNDS

The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

(2014) Qian Deng et al.   Food Engineering Reviews

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

(2013) F. Peres et al.   FOOD RESEARCH INTERNATIONAL

Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

(2013) Qianqian Xu et al.   FOOD RESEARCH INTERNATIONAL

Thermally Induced Degradation of Sulfur-Containing Aliphatic Glucosinolates in Broccoli Sprouts (Brassica oleracea var. italica) and Model Systems

(2012) Franziska S. Hanschen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermally Induced Degradation of Aliphatic Glucosinolates: Identification of Intermediary Breakdown Products and Proposed Degradation Pathways

(2012) Franziska S. Hanschen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Varietal and processing effects on the volatile profile of rapeseed oils

(2012) Fang Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts

(2011) Franziska S. Hanschen et al.   FOOD CHEMISTRY

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

(2011) Teresa Oliviero et al.   FOOD CHEMISTRY

Determination of Glucosinolates and Their Decomposition Products—Indoles and Isothiocyanates in Cruciferous Vegetables

(2010) Anna Śmiechowska et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY