Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

Physicochemical quality and volatile flavor compounds of hot air‐assisted radio frequency roasted almonds

(2020) Yuanrong Xu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

(2020) Yuxi Cao et al.   Food Science & Nutrition

Modelling the cone yields of Korean pine

(2020) Xingji Jin et al.   FOREST ECOLOGY AND MANAGEMENT

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Some Factors Involved in the Success of Side Veneer Grafting of Pinus engelmannii Carr.

(2019) Alberto Pérez-Luna et al.   Forests

Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

(2019) Aggrey Pemba Gama et al.   JOURNAL OF FOOD SCIENCE

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

(2019) Natalia Manousi et al.   MOLECULES

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

(2019) Marycarmen Utrilla-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels

(2019) Meiji Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

(2019) Dong Han et al.   FOOD RESEARCH INTERNATIONAL

Multi-class polar lipid profiling in fresh and roasted hazelnut ( Corylus avellana cultivar “Tonda di Giffoni”) by LC-ESI/LTQOrbitrap/MS/MS n

(2018) Assunta Napolitano et al.   FOOD CHEMISTRY

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans

(2018) Juan Manuel Cevallos-Cevallos et al.   JOURNAL OF FOOD QUALITY

Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts

(2018) Fahad Al Juhaimi et al.   Journal of Oleo Science

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

(2018) Yi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry

(2018) Asghar Amanpour et al.   MICROCHEMICAL JOURNAL

Effect of roasting treatment on the chemical composition of sesame oil

(2018) Junmin Ji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Pine Nuts: A Review of Recent Sanitary Conditions and Market Development

(2017) Hafiz Awan et al.   Forests

Chemical composition of pine nut (Pinus pinea L.) grown in three geographical macrozones in Chile

(2016) Mariane Lutz et al.   CyTA-Journal of Food

Determination of volatile marker compounds of common coffee roast defects

(2016) Ni Yang et al.   FOOD CHEMISTRY

Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

(2016) Dimitrios Lykomitros et al.   FOOD RESEARCH INTERNATIONAL

Acceptability and Preference Drivers of Freshly Roasted Peanuts

(2016) Shangci Wang et al.   JOURNAL OF FOOD SCIENCE

Chemical composition of pine nut (Pinus pinea L.) grown in three geographical macrozones in Chile

(2016) Mariane Lutz et al.   CyTA-Journal of Food

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

(2015) Deng-Rong Xiao et al.   Scientific Reports

Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

(2014) Alicia L. Smith et al.   JOURNAL OF FOOD SCIENCE

Volatile profiling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting

(2012) Luca Nicolotti et al.   FOOD CHEMISTRY

Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process

(2012) Simona Belviso et al.   FOOD RESEARCH INTERNATIONAL

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Investigation of Volatile Compounds and Characterization of Flavor Profiles of Fresh Pistachio Nuts (Pistacia vera L.)

(2011) Perihan Kendirci et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

(2011) Xiaojun Liu et al.   JOURNAL OF FOOD SCIENCE

Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

(2011) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellanaL.)

(2010) Cesarettin Alasalvar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting

(2010) Andrea Burdack-Freitag et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Infrared heating for dry-roasting and pasteurization of almonds

(2010) Jihong Yang et al.   JOURNAL OF FOOD ENGINEERING

Chemical composition of Pinus sibirica nut oils

(2009) Ryszard Zadernowski et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention

(2008) Juerg Baggenstoss et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

(2007) Stefanie Bail et al.   FOOD CHEMISTRY