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

An overview of recent developments in volatile compounds analysis from edible oils: Technique-oriented perspectives

(2016) Lilia Sghaier et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices

(2014) Mohammad Hassan Azarbad et al.   Food Analytical Methods

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

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers

(2012) Anamarija I. Mandić et al.   Food Analytical Methods

Optimization of a Dynamic Headspace – Thermal Desorption – Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars

(2011) Simona Manzini et al.   TALANTA

A Review of Stir Bar Sorptive Extraction

(2008) Fuensanta Sánchez-Rojas et al.   CHROMATOGRAPHIA