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A novel infrared roasting to improve the flavour profile of virgin rapeseed oils

https://doi.org/10.1111/ijfs.16717
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Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/ejlt.200700135openalex-snapshot
High‐temperature pre‐conditioning of rapeseed: A polyphenol‐enriched oil and the effect of refining
inferredcites →https://doi.org/10.1002/ejlt.201600357openalex-snapshot
Pre‐processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds
inferredcites →https://doi.org/10.1002/ejlt.201900205openalex-snapshot
Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis
inferredcites →https://doi.org/10.1002/jsfa.8332openalex-snapshot
Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation
inferredcites →https://doi.org/10.1016/j.chroma.2015.10.088openalex-snapshot
Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting
inferredcites →https://doi.org/10.1016/j.foodchem.2008.07.011openalex-snapshot
Influence of thermal treatment of rapeseed on the canolol content
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.140openalex-snapshot
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
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.043openalex-snapshot
A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents
inferredcites →https://doi.org/10.1016/j.ifset.2016.08.014openalex-snapshot
Novel hybridized infrared-hot air method for roasting of peanut kernels
inferredcites →https://doi.org/10.1016/j.jfca.2018.01.020openalex-snapshot
Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity
inferredcites →https://doi.org/10.1016/j.jfoodeng.2020.110043openalex-snapshot
Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (Luffa cylindrical) slices
inferredcites →https://doi.org/10.1016/j.lwt.2016.01.013openalex-snapshot
Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil
inferredcites →https://doi.org/10.1016/j.lwt.2020.109301openalex-snapshot
Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil
inferredcites →https://doi.org/10.1016/j.tifs.2017.07.007openalex-snapshot
Microwave processing techniques and their recent applications in the food industry
inferredcites →https://doi.org/10.1021/acs.jafc.9b04952openalex-snapshot
Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor
inferredcites →https://doi.org/10.1021/acs.jafc.9b06574openalex-snapshot
Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants
inferredcites →https://doi.org/10.1021/jf500549topenalex-snapshot
Effect of Seed Roasting on Canolol, Tocopherol, and Phospholipid Contents, Maillard Type Reactions, and Oxidative Stability of Mustard and Rapeseed Oils
inferredcites →https://doi.org/10.1080/07373937.2015.1060997openalex-snapshot
Drying of seeds through oscillating infrared heating
inferredcites →https://doi.org/10.1111/1750-3841.15792openalex-snapshot
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
inferredcites →https://doi.org/10.1111/j.1541-4337.2006.tb00077.xopenalex-snapshot
Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods
inferredcites →https://doi.org/10.1155/2020/8866369openalex-snapshot
Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4859918openalex-extracted
Investigation of the Quality of Rapeseed Oil of Different Varieties and Growth Periods Based on Gc-Ims Technique
inferred← citeshttps://doi.org/10.1002/fsn3.72138openalex-snapshot
Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold‐Pressed Litsea cubeba Kernel Oil
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101985openalex-snapshot
Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102740openalex-snapshot
Multivariate analysis of regional variations in quality, safety, and flavor of commercial fragrant rapeseed oils in China
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.150443openalex-snapshot
Glucosinolate-derived compounds as key aroma contributors in rapeseed (Brassica napus) oil: types, formation mechanisms, and the impact of pretreatment and variety on their formation
inferred← citeshttps://doi.org/10.1016/j.indcrop.2024.118870openalex-snapshot
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118918openalex-snapshot
Rosemary extract improves thermo-oxidative stability of Camellia seed oil by selectively protecting against double bond-distal β-scission rather than proximal sites
inferred← citeshttps://doi.org/10.1016/j.microc.2024.111357openalex-snapshot
Investigation of the quality of rapeseed oil derived from different varieties and growth periods based on GC-IMS technique
inferred← citeshttps://doi.org/10.1016/j.tifs.2026.105846openalex-snapshot
From varieties selection to processing innovation: A comprehensive review of flavor enhancement strategies in rapeseed oil
inferred← citeshttps://doi.org/10.1111/1541-4337.70254openalex-snapshot
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
inferred← citeshttps://doi.org/10.1111/1541-4337.70542openalex-snapshot
Glucosinolate‐Derived Flavor Chemistry of Brassica Vegetables: Formation, Transformation, Stability, and Sensory Implications
inferred← citeshttps://doi.org/10.3390/foods13193162openalex-snapshot
Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods
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