Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS-SPME-GC/MS

The characterization of caffeine and nine individual catechins in the leaves of green tea (Camellia sinensis L.) by near-infrared reflectance spectroscopy

(2014) Min-Seuk Lee et al.   FOOD CHEMISTRY

Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry

(2014) Wei Hu et al.   TALANTA

Nutraceuticals and dyslipidaemia: Beyond the common therapeutics

(2014) Pietro Scicchitano et al.   Journal of Functional Foods

Sulfonated carbon nanotubes as catalysts for the conversion of levulinic acid into ethyl levulinate

(2013) Bianca L. Oliveira et al.   CATALYSIS TODAY

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   FOOD CHEMISTRY

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

(2013) Qianqian Xu et al.   FOOD RESEARCH INTERNATIONAL

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry

(2013) Ping Zhan et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Geographical provenance of palm oil by fatty acid and volatile compound fingerprinting techniques

(2012) A. Tres et al.   FOOD CHEMISTRY

Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

(2011) Sang Mi Lee et al.   ANALYTICA CHIMICA ACTA

Quantitative analysis of essential oils in perfume using multivariate curve resolution combined with comprehensive two-dimensional gas chromatography

(2011) Luiz Antonio Fonseca de Godoy et al.   ANALYTICA CHIMICA ACTA

Volatile compounds evolution of three table grapes with different flavour during and after maturation

(2010) Chunxiang Yang et al.   FOOD CHEMISTRY

Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe

(2010) M. Cardinal et al.   FOOD CONTROL

Mechanistic Insights into Furan Formation in Maillard Model Systems

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia

(2009) Samia Dabbou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Chemical Characteristics and Volatile Profile of Genetically Modified Peanut Cultivars

(2008) Ee Chin Ng et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING