285 related articles for article (PubMed ID: 28578069)
1. Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.
Raczyk M; Kmiecik D; Schieberle P; Przybylski R; Jeleń H; Rudzińska M
Food Res Int; 2017 Jul; 97():87-94. PubMed ID: 28578069
[TBL] [Abstract][Full Text] [Related]
2. Unsaturated lipid matrices protect plant sterols from degradation during heating treatment.
Barriuso B; Astiasarán I; Ansorena D
Food Chem; 2016 Apr; 196():451-8. PubMed ID: 26593514
[TBL] [Abstract][Full Text] [Related]
3. Acyl moiety and temperature affects thermo-oxidative degradation of steryl esters. Cytotoxicity of the degradation products.
Kasprzak M; Rudzińska M; Kmiecik D; Przybylski R; Olejnik A
Food Chem Toxicol; 2020 Feb; 136():111074. PubMed ID: 31883991
[TBL] [Abstract][Full Text] [Related]
4. Cytotoxic activity of stigmasteryl esters and products of their thermo-oxidative degradation against drug sensitive and drug resistant human acute lymphoblastic leukemia cells.
Raczyk M; Paszel-Jaworska A; Rudzińska M
Acta Sci Pol Technol Aliment; 2018; 17(1):11-18. PubMed ID: 29514421
[TBL] [Abstract][Full Text] [Related]
5. Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.
Oueslati I; Manaï H; Madrigal-Martínez M; Martínez-Cañas MA; Sánchez-Casas J; Zarrouk M; Flamini G
Food Res Int; 2018 Apr; 106():654-665. PubMed ID: 29579972
[TBL] [Abstract][Full Text] [Related]
6. A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.
Alberdi-Cedeño J; Ibargoitia ML; Cristillo G; Sopelana P; Guillén MD
Food Chem; 2017 Apr; 221():1135-1144. PubMed ID: 27979070
[TBL] [Abstract][Full Text] [Related]
7. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process.
Zhang Q; Wan C; Wang C; Chen H; Liu Y; Li S; Lin D; Wu D; Qin W
Food Chem; 2018 Mar; 243():151-161. PubMed ID: 29146322
[TBL] [Abstract][Full Text] [Related]
9. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
10. Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology.
Clarke HJ; Mannion DT; O'Sullivan MG; Kerry JP; Kilcawley KN
Food Chem; 2019 Sep; 292():75-80. PubMed ID: 31054695
[TBL] [Abstract][Full Text] [Related]
11. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
Utrilla-Vázquez M; Rodríguez-Campos J; Avendaño-Arazate CH; Gschaedler A; Lugo-Cervantes E
Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
[TBL] [Abstract][Full Text] [Related]
12. Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools.
Lima AF; da Silva Oliveira W; de Oliveira Garcia A; Vicente E; Godoy HT
Food Res Int; 2023 May; 167():112697. PubMed ID: 37087263
[TBL] [Abstract][Full Text] [Related]
13. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect.
Oliveira-Alves SC; Pereira RS; Pereira AB; Ferreira A; Mecha E; Silva AB; Serra AT; Bronze MR
Food Res Int; 2020 May; 131():109026. PubMed ID: 32247467
[TBL] [Abstract][Full Text] [Related]
14.
Nieva-Echevarría B; Goicoechea E; Manzanos MJ; Guillén MD
Food Res Int; 2017 Jan; 91():171-182. PubMed ID: 28290321
[TBL] [Abstract][Full Text] [Related]
15. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
Pugliese C; Sirtori F; Calamai L; Franci O
J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
[TBL] [Abstract][Full Text] [Related]
16. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
[TBL] [Abstract][Full Text] [Related]
17. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
Xia Q; Mei J; Yu W; Li Y
Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
[TBL] [Abstract][Full Text] [Related]
18. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
Geffroy O; Lopez R; Serrano E; Dufourcq T; Gracia-Moreno E; Cacho J; Ferreira V
Food Chem; 2015 Nov; 187():243-53. PubMed ID: 25977023
[TBL] [Abstract][Full Text] [Related]
19. Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions.
Nieva-Echevarría B; Goicoechea E; Guillén MD
Food Res Int; 2017 Jul; 97():104-115. PubMed ID: 28578030
[TBL] [Abstract][Full Text] [Related]
20. Variation of volatile compounds among wheat varieties and landraces.
Starr G; Petersen MA; Jespersen BM; Hansen ÅS
Food Chem; 2015 May; 174():527-37. PubMed ID: 25529715
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
