These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 38430762)

  • 1. Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.
    Han Y; Gao P; Chen Z; Luo X; Zhong W; Hu C; He D; Wang X
    Food Chem; 2024 Jul; 446():138779. PubMed ID: 38430762
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil.
    Yuan S; Wu F; Yang X; Min W; He Z; Wu C; Liu X; Wang P
    Food Chem; 2024 Dec; 461():140888. PubMed ID: 39173263
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.
    Lu X; Gao P; Lv Y; Zhang Y; Wang F
    J Food Sci; 2024 Aug; 89(8):4884-4898. PubMed ID: 39004805
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor.
    He J; Wu X; Yu Z
    Food Chem; 2021 Dec; 364():130388. PubMed ID: 34182360
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds.
    He J; Wu X; Zhou Y; Chen J
    J Food Biochem; 2021 Mar; 45(3):e13649. PubMed ID: 33587297
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
    Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN
    J Food Sci; 2022 Feb; 87(2):699-713. PubMed ID: 35048369
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology.
    Jia X; Zhou Q; Huang D; Zhang N; Qu S; An Q; Wang Q; Ren J; Zhang H; Pan S; Fan G
    Food Chem; 2024 Jan; 430():137090. PubMed ID: 37557030
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.
    Liu X; Jin Q; Liu Y; Huang J; Wang X; Mao W; Wang S
    J Food Sci; 2011 Apr; 76(3):C404-12. PubMed ID: 21535807
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lipid Characteristics of Camellia Seed Oil.
    Zeng W; Endo Y
    J Oleo Sci; 2019 Jul; 68(7):649-658. PubMed ID: 31178460
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (
    Jia X; Deng Q; Yang Y; Xiang X; Zhou X; Tan C; Zhou Q; Huang F
    J Agric Food Chem; 2021 Aug; 69(32):9043-9055. PubMed ID: 33523671
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Volatile Compounds in
    Wang J; Tang X; Chu Q; Zhang M; Zhang Y; Xu B
    Molecules; 2022 Jan; 27(1):. PubMed ID: 35011538
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS.
    Li Z; Zhou X; Li H; Zhou W; Tan Y; Zhang Y; She J; Lu J; Yu N
    Molecules; 2023 May; 28(10):. PubMed ID: 37241720
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant activity and bioactive compounds of tea seed (Camellia oleifera Abel.) oil.
    Lee CP; Yen GC
    J Agric Food Chem; 2006 Feb; 54(3):779-84. PubMed ID: 16448182
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Full-Length Transcriptome from
    Gong W; Song Q; Ji K; Gong S; Wang L; Chen L; Zhang J; Yuan D
    J Agric Food Chem; 2020 Dec; 68(49):14670-14683. PubMed ID: 33249832
    [No Abstract]   [Full Text] [Related]  

  • 17. Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China.
    Liu W; Yang Z; Shi L; Li Y
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056717
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil.
    Chen SS; Luo SZ; Zheng Z; Zhao YY; Pang M; Jiang ST
    J Sci Food Agric; 2017 Feb; 97(3):868-874. PubMed ID: 27197789
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton.
    Wei J; Wang L; Ma X; Xu Z; Wang Z
    Foods; 2024 Sep; 13(19):. PubMed ID: 39410112
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of Cultivars and Geography in China on the Lipid Characteristics of Camellia oleifera Seeds.
    Zeng W; Endo Y
    J Oleo Sci; 2019 Nov; 68(11):1051-1061. PubMed ID: 31611514
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.