Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry

Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review

(2022) Ruyi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The use of in-situ Raman spectroscopy to monitor at real time the quality of different types of edible oils under frying conditions

(2022) Rafael C. Castro et al.   FOOD CONTROL

Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry

(2022) Yan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2022) Mengzhu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils

(2022) Shiling Feng et al.   Food Chemistry-X

Characterization of the Oxylipin Pattern and Other Fatty Acid Oxidation Products in Freshly Pressed and Stored Plant Oils

(2022) Elisabeth Koch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

(2021) Lorenzo Cecchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analytical methods for determining the peroxide value of edible oils: A mini-review

(2021) Na Zhang et al.   FOOD CHEMISTRY

3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C

(2021) Eliot Patrick Botosoa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Xuelian Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics

(2021) Gulgun Cakmak-Arslan   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

(2021) Edirisingha Dewage Nalaka Sandun Abeyrathne et al.   Antioxidants

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

(2021) Sandra Grebenteuch et al.   Foods

Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

(2021) Paloma Lucía López et al.   FOOD CHEMISTRY

A novel method for detection of lipid oxidation in edible oil

(2020) Meizhen Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

(2020) Tomasz Majchrzak et al.   FOOD CONTROL

Direct Discrimination of Edible Oil Type, Oxidation, and Adulteration by Liquid Interfacial Surface-Enhanced Raman Spectroscopy

(2019) Shanshan Du et al.   ACS Sensors

High-pressure photon ionization time-of-flight mass spectrometry combined with dynamic purge-injection for rapid analysis of volatile metabolites in urine

(2018) Yan Wang et al.   ANALYTICA CHIMICA ACTA

Direct Detection of Small n-Alkanes at Sub-ppbv Level by Photoelectron-Induced O2+ Cation Chemical Ionization Mass Spectrometry at kPa Pressure

(2018) Yan Wang et al.   ANALYTICAL CHEMISTRY

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

(2017) Sonia Esposto et al.   FOOD CHEMISTRY

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

Virgin olive oil stability study by mesh cell-FTIR spectroscopy

(2017) Noelia Tena et al.   TALANTA

High-Pressure Photon Ionization Source for TOFMS and Its Application for Online Breath Analysis

(2016) Yan Wang et al.   ANALYTICAL CHEMISTRY

Photoionization-Generated Dibromomethane Cation Chemical Ionization Source for Time-of-Flight Mass Spectrometry and Its Application on Sensitive Detection of Volatile Sulfur Compounds

(2016) Jichun Jiang et al.   ANALYTICAL CHEMISTRY

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

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

(2014) Jun Cao et al.   FOOD RESEARCH INTERNATIONAL

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

(2014) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

(2014) Jun Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

(2012) Lukas Vaclavik et al.   FOOD CHEMISTRY

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

(2011) Maria D. Guillén et al.   FOOD CHEMISTRY

Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil

(2010) Luciane Conceição Silva Bastos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY