Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage

Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

(2020) Bingyu Jing et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation on food packaging polymers: Effects on vegetable oil oxidation

(2020) Keqing Hu et al.   FOOD CHEMISTRY

Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor

(2019) Xiaohui Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles

(2019) Zongyao Huyan et al.   Food Packaging and Shelf Life

Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis

(2019) Mengzhu Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage

(2018) Ricardo Malheiro et al.   FOOD RESEARCH INTERNATIONAL

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

(2017) Lirong Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

(2016) Anna Gracka et al.   JOURNAL OF CHROMATOGRAPHY A

Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”

(2015) Lirong Xu et al.   Analytical Methods

Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds

(2014) Encarnación Goicoechea et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Thermo-induced lipid oxidation of a culinary oil: The effect of materials used in common food processing on the evolution of oxidised species

(2012) Adriano Silvagni et al.   FOOD CHEMISTRY

Oxidation of Corn Oils with Spiked Tocols

(2011) David Dolde et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oxidation of Crude Corn Oil with and without Elevated Tocotrienols

(2011) David Dolde et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Application of a spectroscopic method to estimate the olive oil oxidative status

(2010) Sarfaraz A. Mahesar et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds

(2010) Shao Bing Zhang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

(2009) G. Pristouri et al.   FOOD CONTROL