148 related articles for article (PubMed ID: 37685137)
1. Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil.
Xie Q; Wang C; Peng L; Dong Y; Gao Y; Xu J; Ping H; Liu S
Foods; 2023 Aug; 12(17):. PubMed ID: 37685137
[TBL] [Abstract][Full Text] [Related]
2. Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil.
Suri K; Singh B; Kaur A; Yadav MP; Singh N
Food Chem; 2019 Oct; 295():537-547. PubMed ID: 31174793
[TBL] [Abstract][Full Text] [Related]
3. Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting.
Zhang L; Chen J; Zhao X; Chen W; Du S; Yu X
Food Chem; 2022 Sep; 388():132992. PubMed ID: 35489174
[TBL] [Abstract][Full Text] [Related]
4. Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
Suri K; Singh B; Kaur A; Singh N
J Food Sci Technol; 2019 May; 56(5):2436-2445. PubMed ID: 31168126
[TBL] [Abstract][Full Text] [Related]
5. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil.
Suri K; Singh B; Kaur A
Food Chem; 2022 Jan; 368():130777. PubMed ID: 34392118
[TBL] [Abstract][Full Text] [Related]
6. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (
Suri K; Singh B; Kaur A; Singh N
J Food Sci Technol; 2022 Jan; 59(1):366-376. PubMed ID: 35068580
[TBL] [Abstract][Full Text] [Related]
7. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils.
Shrestha K; De Meulenaer B
J Agric Food Chem; 2014 Jun; 62(24):5412-9. PubMed ID: 24884309
[TBL] [Abstract][Full Text] [Related]
8. Influence of seed-roasting degree on quality attributes of sunflower oil.
Ji J; Zhang Y; Wang Y; Wang D; Jie H
J Food Sci; 2023 Oct; 88(10):4028-4045. PubMed ID: 37589301
[TBL] [Abstract][Full Text] [Related]
9. Maillard reaction derived from oil-tea camellia seed through roasting.
Luo F; Fei X
J Sci Food Agric; 2019 Aug; 99(11):5000-5007. PubMed ID: 30977140
[TBL] [Abstract][Full Text] [Related]
10. Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.
Arab R; Casal S; Pinho T; Cruz R; Freidja ML; Lorenzo JM; Hano C; Madani K; Boulekbache-Makhlouf L
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889377
[TBL] [Abstract][Full Text] [Related]
11. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil.
Suri K; Singh B; Kaur A; Yadav MP; Singh N
Food Chem; 2020 Oct; 326():126974. PubMed ID: 32413759
[TBL] [Abstract][Full Text] [Related]
12. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil.
Drabińska N; Siger A; Jeleń H
Anal Bioanal Chem; 2023 May; 415(13):2523-2534. PubMed ID: 36567330
[TBL] [Abstract][Full Text] [Related]
13. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting.
Durmaz G; Gökmen V
Food Chem; 2011 Sep; 128(2):410-4. PubMed ID: 25212149
[TBL] [Abstract][Full Text] [Related]
14. Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils.
Yu J; Wang M; Zhang M; Liu Y; Li J
J Food Sci; 2021 Jul; 86(7):2990-3000. PubMed ID: 34146421
[TBL] [Abstract][Full Text] [Related]
15. Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures.
Yang KM; Hsu FL; Chen CW; Hsu CL; Cheng MC
J Oleo Sci; 2018 Apr; 67(4):389-396. PubMed ID: 29526875
[TBL] [Abstract][Full Text] [Related]
16. Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.
Huang H; Chu B; Yuan Q; Gao P; Zhong W; Yin J; Hu C; He D; Jiang X; Wang X
J Sci Food Agric; 2024 Mar; 104(4):1953-1961. PubMed ID: 37897493
[TBL] [Abstract][Full Text] [Related]
17. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Agila A; Barringer S
J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
[TBL] [Abstract][Full Text] [Related]
18. Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (
Elouafy Y; El Idrissi ZL; El Yadini A; Harhar H; Alshahrani MM; Al Awadh AA; Goh KW; Ming LC; Bouyahya A; Tabyaoui M
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431794
[TBL] [Abstract][Full Text] [Related]
19. Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil.
Liu R; Zhang Y; Wang J; Pan Q; Luo Y; Sun Y; Jin Q; Wang X
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Jun; 35(6):1155-1163. PubMed ID: 29533714
[TBL] [Abstract][Full Text] [Related]
20. Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil.
Özdemir H; Bakkalbaşı E; Javidipour I
J Food Sci Technol; 2021 Jul; 58(7):2606-2616. PubMed ID: 34194096
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]