Storage time of nut spreads using flash gas chromatography E-nose combined with multivariate data analysis

Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds

(2020) Rosa Palagano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

(2020) Sara Barbieri et al.   Foods

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

(2019) Lirong Xu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

(2019) Khrisanapant et al.   Foods

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

(2018) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

First characterization of Pompia intrea candied fruit: The headspace chemical profile, polar extract composition and its biological activities

(2018) Monica Deiana et al.   FOOD RESEARCH INTERNATIONAL

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

(2017) Henryk Jeleń et al.   Food Analytical Methods

Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage

(2017) Cristian Rogel-Castillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Classification of gas chromatographic fingerprints of saffron using partial least squares discriminant analysis together with different variable selection methods

(2016) Ghazaleh Aliakbarzadeh et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example

(2016) Vlad Mureșan et al.   TALANTA

Comparison of the variable importance in projection (VIP) and of the selectivity ratio (SR) methods for variable selection and interpretation

(2015) Mireia Farrés et al.   JOURNAL OF CHEMOMETRICS

Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads

(2015) Ahmad Shakerardekani et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds

(2015) Cecilia L. Salcedo et al.   RSC Advances

Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation

(2014) Bo Ling et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Pistachio (Pistacia veraL.) Spread

(2013) Ahmad Shakerardekani et al.   JOURNAL OF FOOD SCIENCE

Canonical partial least squares-a unified PLS approach to classification and regression problems

(2009) Ulf G. Indahl et al.   JOURNAL OF CHEMOMETRICS