Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures

Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures

(2021) Zhengmei Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability

(2020) Jing Hao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Kinetic, rheological and thermal studies of flaxseed (Linum usitatissiumum L.) oil and its utilization

(2020) Sneh Punia et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of stigmasterol on the thermal stability of soybean oil during heating

(2020) Ming Chang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

(2020) Kanchan Suri et al.   FOOD CHEMISTRY

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

Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

(2020) Gilbert Rodríguez et al.   FOOD CHEMISTRY

Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation

(2020) Yini Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Free fatty acids responsible for characteristic aroma in various sauced-ducks

(2020) Chenlan Xia et al.   FOOD CHEMISTRY

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang 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

Modulation of oxidative stress response by flaxseed oil: Role of lipid peroxidation and underlying mechanisms

(2018) Rajnish Kumar Yadav et al.   PROSTAGLANDINS & OTHER LIPID MEDIATORS

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions

(2018) Changqing Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oxidative stability and the chemical composition of market cold-pressed linseed oil

(2017) Edyta Symoniuk et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

(2016) Qing Guo et al.   INDUSTRIAL CROPS AND PRODUCTS

Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying

(2015) Sheng-Nan Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Oxidative stability, thermal decomposition, and oxidation onset prediction of carrot, flax, hemp, and canola seed oils in relation to oil composition and positional distribution of fatty acids

(2015) Feng Gao et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea

(2015) Eunmi Koh et al.   FOOD CHEMISTRY

Cardioprotective effect of linseed oil against isoproterenol-induced myocardial infarction in Wistar rats: a biochemical and electrocardiographic study

(2015) Amal Derbali et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

Fatty acid profiles based adulteration detection for flaxseed oil by gas chromatography mass spectrometry

(2015) Xiaoman Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flaxseed (Linum usitatissimum L.) oil processing and selected products

(2015) Youn Young Shim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils

(2013) Sue-Siang Teh et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quality evaluation of flaxseed oil obtained by different extraction techniques

(2013) Rabie Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of Moderate Vacuum Frying with High Vacuum Drainage—Relationship Between Process Conditions and Oil Uptake

(2012) Azmil Haizam Ahmad Tarmizi et al.   Food and Bioprocess Technology

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions

(2009) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies

Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

(2009) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and hepatoprotective activity of aqueous extract of Solanum fastigiatum (false “Jurubeba”) against paracetamol-induced liver damage in mice

(2008) S.M. Sabir et al.   JOURNAL OF ETHNOPHARMACOLOGY