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

Consumption of flaxseed, a rich source of lignans, is associated with reduced breast cancer risk

(2013) Elizabeth C. Lowcock et al.   CANCER CAUSES & CONTROL

Aroma characterization of flaxseed oils using headspace solid-phase microextraction and gas chromatography-olfactometry

(2013) Changqing Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

(2013) Leila Queiroz Zepka et al.   FOOD RESEARCH INTERNATIONAL

Quality evaluation of flaxseed oil obtained by different extraction techniques

(2013) Rabie Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

(2012) Susanne Procopio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of processing on the profile of volatile compounds in sesame oil

(2011) Dong Xu-Yan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

(2011) F. Gogus et al.   FOOD CHEMISTRY

Influence of filtration on volatile compounds and sensory profile of virgin olive oils

(2011) Karolina Brkić Bubola et al.   FOOD CHEMISTRY

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

Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

(2011) Min Hee Park et al.   JOURNAL OF FOOD SCIENCE

Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed

(2011) Hasan Yalcin et al.   JOURNAL OF MEDICINAL FOOD

Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives

(2011) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparison of HS-SPME with hydrodistillation and SFE for the analysis of the volatile compounds of Zisu and Baisu, two varietal species of Perilla frutescens of Chinese origin

(2010) Baokang Huang et al.   FOOD CHEMISTRY

Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

(2010) P. Kandylis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in solid-phase microextraction

(2008) Sanja Risticevic et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Ultrasound-assisted extraction of oil from flaxseed

(2008) Zhen-Shan Zhang et al.   SEPARATION AND PURIFICATION TECHNOLOGY