Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

(2021) Lihua Chen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

(2021) Junhua He et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress

(2021) Sonia Tomé‐Rodríguez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Red Arils of Taxus baccata L.—A New Source of Valuable Fatty Acids and Nutrients

(2021) Małgorzata Tabaszewska et al.   MOLECULES

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS

(2021) Zhiling Wang et al.   MOLECULES

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics

(2021) Samantha Reale et al.   MOLECULES

New insights into free and bound phenolic compounds as antioxidant cluster in tea seed oil: Distribution and contribution

(2020) Xiaoqin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postharvest Processing and Storage Methods for Camellia oleifera Seeds

(2019) Guangfei Zhu et al.   FOOD REVIEWS INTERNATIONAL

Heat Transfer Characteristics and Kinetics of Camellia oleifera Seeds During Hot-Air Drying

(2019) Dan Huang et al.   Journal of Thermal Science and Engineering Applications

Fatty Acid Composition, Phytochemistry, Antioxidant Activity on Seed Coat and Kernel of Paeonia ostii from Main Geographic Production Areas

(2019) Li-Ping Peng et al.   Foods

Variation in volatile and fatty acid contents among Viburnum opulus L. Fruits growing different locations

(2019) Mozhgan Zarifikhosroshahi et al.   SCIENTIA HORTICULTURAE

Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit

(2018) Jie Gao et al.   FOOD CHEMISTRY

Camellia Oil (Camellia oleifera Abel.) Modifies the Composition of Gut Microbiota and Alleviates Acetic Acid-Induced Colitis in Rats

(2018) Wei-Ting Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

(2018) Songul Kesen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Does oolong tea ( Camellia sinensis ) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

(2017) Lanting Zeng et al.   FOOD CHEMISTRY

Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

(2017) Xiaoqin Wang et al.   FOOD CHEMISTRY

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil

(2017) Xiaoqin Wang et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry

(2016) Jing Ye et al.   Analytical Methods

Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography–mass spectrometry

(2016) Chun-Yun Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Triacylglycerols of camellia oil: Composition and positional distribution of fatty acids

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

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beneficial Effects of Camellia Oil (Camellia oleifera Abel.) on Hepatoprotective and Gastroprotective Activities

(2015) Yu-Ting CHENG et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils

(2014) Chang Q. Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Aroma Profiles of Olive Oils from Turkish Olive Cultivars

(2013) Ali Bayrak et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of cultivation area and climatic conditions on volatiles of virgin olive oil

(2012) Mustafa Kiralan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS)

(2012) Jiaojiao Yuan et al.   FOOD CHEMISTRY

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

(2011) P. Reboredo-Rodríguez et al.   FOOD CONTROL

Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives

(2011) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

(2011) Derya Alkan et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

(2009) Manel Issaoui et al.   FOOD CHEMISTRY