Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

(2021) Sunduz Sezer Kiralan et al.   Food Analytical Methods

Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

(2021) Haifa Benkhoud et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of the Potent Odorants in Zanthoxylum armatum DC Prodr. Pericarp Oil by Application of Gas Chromatography–Mass Spectrometry–Olfactometry and Odor Activity Value

(2020) Yuping Liu et al.   FOOD CHEMISTRY

Volatile compound profiling from soybean oil in the heating process

(2020) Lin Xiao et al.   Food Science & Nutrition

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

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

(2020) Lei Qin et al.   Foods

Volatile Profile and Flavor Characteristics of Ten Edible Oils

(2020) Xiaofang Liu et al.   ANALYTICAL LETTERS

Metabolite analysis of wheat dough fermentation incorporated with buckwheat

(2020) Binchen Wang et al.   Food Science & Nutrition

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

(2019) Qi Zhou et al.   MOLECULES

Analysis of Volatile Compounds from Wheat Flour in the Heating Process

(2019) Duo Chai et al.   International Journal of Food Engineering

Characterization of aroma, aroma-active compounds and fatty acids profiles of cv . Nizip Yaglik oils as affected by three maturity periods of olives

(2018) Asghar Amanpour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of volatile compounds in different dried sea cucumber cultivars

(2018) Han Zhang et al.   Journal of Food Measurement and Characterization

Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil using the Sensomics Concept

(2018) Katrin Matheis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genotoxicity of lipid oxidation compounds

(2017) Peter M. Eckl et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

(2017) Chiung-Yu Peng et al.   JOURNAL OF HAZARDOUS MATERIALS

Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during malting

(2017) Yan Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

(2016) Alice Thürer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry

(2015) Wenle Zhang et al.   FOOD CHEMISTRY

Characterization of volatile aroma compounds in different brewing barley cultivars

(2014) Liang Dong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Free Radical Lipid Peroxidation: Mechanisms and Analysis

(2011) Huiyong Yin et al.   CHEMICAL REVIEWS

Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME)

(2010) JaeHwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of photosensitisation and autoxidation on the changes of volatile compounds and headspace oxygen in elaidic trans fatty acid and oleic cis fatty acid

(2009) JaeMin Lee et al.   FOOD CHEMISTRY

Tenderness Perception of Poultry Major Pectoralis Muscle during Mastication

(2009) Y.S. Lee et al.   JOURNAL OF FOOD SCIENCE

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Emission of Volatile Aldehydes from DAG-Rich and TAG-Rich Oils with Different Degrees of Unsaturation During Deep-Frying

(2008) Izumi Katsuta et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY