Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach

An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures

(2021) N.U. Sruthi et al.   FOOD CHEMISTRY

Analysis of lipidomics profile of rice and changes during storage by UPLC-Q-extractive orbitrap mass spectrometry

(2021) Dong Zhang et al.   FOOD RESEARCH INTERNATIONAL

Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting

(2021) Dong Zhang et al.   FOOD CHEMISTRY

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

(2020) Qiang Xiong et al.   POULTRY SCIENCE

Effect of roasting on the chemical components of peanut oil

(2020) Dong Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

(2019) Kanchan Suri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis

(2019) Jordana Alves Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil

(2019) Kanchan Suri et al.   FOOD CHEMISTRY

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

(2019) Cuiping Shi et al.   FOOD CHEMISTRY

Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS

(2019) Lina Wang et al.   FOOD CHEMISTRY

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils

(2018) Fahad AL Juhaimi et al.   FOOD CHEMISTRY

The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans

(2018) Diana Nicoleta Raba et al.   PLoS One

Assessment of potential false positives via orbitrap-based untargeted lipidomics from rat tissues

(2018) Lina Xu et al.   TALANTA

Effect of carrier agents on the physical properties and morphology of spray-dried Monascus pigment powder

(2018) Duoxia Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid profiling in serum from apolipoprotein E-knock out mice fed with different diets and its application to the study of the regulatory effect on lipid metabolism

(2018) Zongyuan Wu et al.   Food & Function

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

Effect of roasting treatment on the chemical composition of sesame oil

(2018) Junmin Ji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil

(2018) Yeganeh Mazaheri et al.   FOOD CHEMISTRY

Optimization of a soft degumming process of crude rapeseed oil—Changes in its antioxidant capacity

(2017) Aleksandra Szydłowska-Czerniak et al.   FOOD AND BIOPRODUCTS PROCESSING

Lipidomics profiling of goat milk, soymilk and bovine milk by UPLC-Q-Exactive Orbitrap Mass Spectrometry

(2017) Qiangqiang Li et al.   FOOD CHEMISTRY

Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

(2017) N. F. M. Idrus et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea

(2017) Jia Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils

(2017) Fahad Aljuhaimi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

(2017) Necati Barış Tuncel et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil

(2016) Małgorzata Wroniak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Authentication of milk and milk-based foods by direct analysis in real time ionization–high resolution mass spectrometry (DART–HRMS) technique: A critical assessment

(2013) Vojtech Hrbek et al.   FOOD CONTROL