Development of a fatty acid fingerprint of white apricot almond oil by gas chromatography and gas chromatography-mass spectrometry

Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries

(2013) Katharina Domitila Petersen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow

(2013) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

(2012) B. Bertrand et al.   FOOD CHEMISTRY

Chromatographic separation techniques and data handling methods for herbal fingerprints: A review

(2011) Christophe Tistaert et al.   ANALYTICA CHIMICA ACTA

Composition and antioxidant and antimicrobial activities of white apricot almond (Amygdalus communis L.) oil

(2011) Honglei Tian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

In vitro antioxidant capacities and fatty acid compositions of three Centaurea species collected from Central Anatolia region of Turkey

(2010) Gokhan Zengin et al.   FOOD AND CHEMICAL TOXICOLOGY

The in vitro and in vivo antioxidant properties of seabuckthorn (Hippophae rhamnoides L.) seed oil

(2010) Hung-Chih Ting et al.   FOOD CHEMISTRY

Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds

(2010) Hong-Lei Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

(2010) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recognition of beer brand based on multivariate analysis of volatile fingerprint

(2010) Tomas Cajka et al.   JOURNAL OF CHROMATOGRAPHY A

Development of a Chromatographic Fingerprint of Tobacco Flavor by Use of GC and GC-MS

(2009) Xiaolan Zhu et al.   CHROMATOGRAPHIA

The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

(2008) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY