Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants

Acrylamide in coffee: formation and possible mitigation strategies – a review

(2020) Maria Alessia Schouten et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

(2020) Anja Neugebauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

(2020) Jie Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trans, trans-2,4-decadienal impairs vascular endothelial function by inducing oxidative/nitrative stress and apoptosis

(2020) Yuanyuan Hu et al.   Redox Biology

β-Cyclodextrin Inclusion Complex Containing Litsea cubeba Essential Oil: Preparation, Optimization, Physicochemical, and Antifungal Characterization

(2020) Yinhong Wang et al.   Coatings

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

(2019) Luca Nicolotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang et al.   FOOD RESEARCH INTERNATIONAL

1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivars

(2019) Elideth Florentino-Ramos et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

(2019) Salvatore Multari et al.   FOOD RESEARCH INTERNATIONAL

Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars

(2019) Alfonso M. Vidal et al.   MOLECULES

Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane

(2019) Yuxiang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Exposure assessment of process-related contaminants in food by biomarker monitoring

(2018) Ivonne M. C. M. Rietjens et al.   ARCHIVES OF TOXICOLOGY

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

(2018) Qing Zhang et al.   FOOD CHEMISTRY

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

A comparative study on antioxidant, anti-inflammatory, genotoxicity, anti-microbial activities and chemical composition of fruit and leaf essential oils of Litsea cubeba Pers from North-east India

(2018) Roktim Gogoi et al.   INDUSTRIAL CROPS AND PRODUCTS

Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA)

(2018) Wei Hu et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

(2017) Jiao Xu et al.   FOOD CHEMISTRY

Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas

(2017) Lídia Tiggemann et al.   Innovative Food Science & Emerging Technologies

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

(2015) Diana Paola Forero et al.   FOOD CHEMISTRY

E-nose combined with chemometrics to trace tomato-juice quality

(2015) Xuezhen Hong et al.   JOURNAL OF FOOD ENGINEERING

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

(2013) Liang Dong et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

(2013) Sonja Grosshauser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

(2012) Qing Zhang et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition of Essential Oils of Litsea cubeba Harvested from Its Distribution Areas in China

(2012) Linlin Si et al.   MOLECULES

Chemical Composition and Antibacterial Activity of Essential Oils from Different Parts ofLitsea cubeba

(2010) Hongwu Wang et al.   CHEMISTRY & BIODIVERSITY