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Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Journal of Chromatography A, 2016-01, Vol.1428, p.292-304

2016

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Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Journal of agricultural and food chemistry, 2020-09, Vol.68 (38), p.10352-10360

2020

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Application of Sorbent-Based Extraction Techniques in Food Analysis

Molecules (Basel, Switzerland), 2023-12, Vol.28 (24), p.7985

2023

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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2648-2654

2013

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Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Molecules (Basel, Switzerland), 2021-01, Vol.26 (2), p.285

2021

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Chemical Changes in the Broccoli Volatilome Depending on the Tissue Treatment

Molecules (Basel, Switzerland), 2022-01, Vol.27 (2), p.500

2022

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Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

European food research & technology, 2020-03, Vol.246 (3), p.573-580

2020

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Associations between Fatty Acid Intake and Status, Desaturase Activities, and FADS Gene Polymorphism in Centrally Obese Postmenopausal Polish Women

Nutrients, 2018-08, Vol.10 (8), p.1068

2018

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Cape Gooseberry (Physalis peruviana L.) Volatile Compounds Determination by Vacuum-Assisted Sorbent Extraction (VASE)—Selected Aspects

Molecules (Basel, Switzerland), 2024-07, Vol.29 (15), p.3477

2024

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Microextraction techniques in the analysis of food flavor compounds: A review

Analytica chimica acta, 2012-08, Vol.738, p.13-26

2012

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Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?

Journal of agricultural and food chemistry, 2023-02, Vol.71 (5), p.2637-2643

2023

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Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Journal of agricultural and food chemistry, 2021-10, Vol.69 (41), p.12270-12277

2021

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Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Molecules (Basel, Switzerland), 2022-09, Vol.27 (18), p.6116

2022

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Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

Food research international, 2013-12, Vol.54 (2), p.1979-1986

2013

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Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2360-2367

2000

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Volatile Compounds of Selected Raw and Cooked Brassica Vegetables

Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.391

2019

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SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Food analytical methods, 2015-10, Vol.8 (9), p.2211-2217

2015

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Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context

Critical reviews in food science and nutrition, 2018-12, Vol.58 (18), p.3130-3140

2018

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Headspace-SPME-MS Method for Monitoring Rapeseed Oil Autoxidation

Journal of the American Oil Chemists' Society, 2007-06, Vol.84 (6), p.509-517

2007

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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Food chemistry, 2021-02, Vol.337, p.128002-128002, Article 128002

2021

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Key Aroma Compounds in Smoked Cooked Loin

Journal of agricultural and food chemistry, 2018-04, Vol.66 (14), p.3683-3690

2018

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Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

Molecules (Basel, Switzerland), 2020-09, Vol.25 (19), p.4363

2020

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Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes

Food chemistry, 2024-11, Vol.458, p.140207, Article 140207

2024

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Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

Journal of Chromatography A, 2021-01, Vol.1636, p.461774, Article 461774

2021

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Automated sequential SPME addressing the displacement effect in food samples

Food chemistry, 2024-05, Vol.439, p.138093-138093, Article 138093

2024

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Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

Application of Sorbent-Based Extraction Techniques in Food Analysis

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage

Chemical Changes in the Broccoli Volatilome Depending on the Tissue Treatment

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Associations between Fatty Acid Intake and Status, Desaturase Activities, and FADS Gene Polymorphism in Centrally Obese Postmenopausal Polish Women

Cape Gooseberry (Physalis peruviana L.) Volatile Compounds Determination by Vacuum-Assisted Sorbent Extraction (VASE)—Selected Aspects

Microextraction techniques in the analysis of food flavor compounds: A review

Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables

SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek

Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context

Headspace-SPME-MS Method for Monitoring Rapeseed Oil Autoxidation

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Key Aroma Compounds in Smoked Cooked Loin

Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes

Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC×GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin

Automated sequential SPME addressing the displacement effect in food samples

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