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Investigation of the Quality of Rapeseed Oil of Different Varieties and Growth Periods Based on Gc-Ims Technique

https://doi.org/10.2139/ssrn.4859918
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Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose
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Quality evaluation of rapeseed oil in Chinese traditional stir‐frying
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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil
inferredcites →https://doi.org/10.1007/s00122-006-0267-5openalex-extracted
Conditional QTL mapping of oil content in rapeseed with respect to protein content and traits related to plant development and grain yield
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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
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Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment
inferredcites →https://doi.org/10.1007/s12161-019-01571-yopenalex-extracted
Detection of Peanut Oil Adulteration Mixed with Rapeseed Oil Using Gas Chromatography and Gas Chromatography–Ion Mobility Spectrometry
inferredcites →https://doi.org/10.1007/s13197-020-04349-xopenalex-extracted
Impact of linolenic acid on oxidative stability of rapeseed oils
inferredcites →https://doi.org/10.1016/j.foodchem.2009.07.058openalex-extracted
Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)
inferredcites →https://doi.org/10.1016/j.foodchem.2010.02.006openalex-extracted
Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.110openalex-extracted
Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature
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Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?
inferredcites →https://doi.org/10.1016/j.foodres.2020.108997openalex-extracted
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality
inferredcites →https://doi.org/10.1016/j.foodres.2022.112195openalex-extracted
Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions
inferredcites →https://doi.org/10.1016/j.foodres.2023.113842openalex-extracted
Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation
inferredcites →https://doi.org/10.1016/j.indcrop.2024.118098openalex-extracted
Flavor enhancement of strong fragrant rapeseed oils by enzymatic treatment
inferredcites →https://doi.org/10.1016/j.lwt.2012.04.007openalex-extracted
Varietal and processing effects on the volatile profile of rapeseed oils
inferredcites →https://doi.org/10.1016/j.lwt.2018.11.084openalex-extracted
Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components
inferredcites →https://doi.org/10.1016/j.lwt.2022.114040openalex-extracted
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
inferredcites →https://doi.org/10.1016/j.lwt.2023.115045openalex-extracted
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
inferredcites →https://doi.org/10.1016/j.lwt.2023.115497openalex-extracted
Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction
inferredcites →https://doi.org/10.1016/j.ocsci.2020.07.002openalex-extracted
Rapid authentication of sesame oil using ion mobility spectrometry and chemometrics
inferredcites →https://doi.org/10.1016/j.plaphy.2018.10.011openalex-extracted
The CCCH-type transcription factor BnZFP1 is a positive regulator to control oleic acid levels through the expression of diacylglycerol O-acyltransferase 1 gene in Brassica napus
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Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)
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Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach
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Engineering the Staple Oil Crop Brassica napus Enriched with α-Linolenic Acid Using the Perilla FAD2 – FAD3 Fusion Gene
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Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)
inferredcites →https://doi.org/10.1021/jf100623aopenalex-extracted
Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds
inferredcites →https://doi.org/10.1021/jf101095aopenalex-extracted
Analysis, Occurrence, and Potential Sensory Significance of Five Polyfunctional Mercaptans in White Wines
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Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients
inferredcites →https://doi.org/10.1080/19476337.2022.2160827openalex-extracted
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA
inferredcites →https://doi.org/10.1111/1541-4337.12780openalex-extracted
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
inferredcites →https://doi.org/10.1111/cote.12627openalex-extracted
Chlorophylls, lutein and β‐carotene play great but different roles in colour of rapeseed oil
inferredcites →https://doi.org/10.1111/ijfs.16717openalex-extracted
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils
inferredcites →https://doi.org/10.1155/2019/3163204openalex-extracted
Gas Chromatography-Ion Mobility Spectrometry Detection of Odor Fingerprint as Markers of Rapeseed Oil Refined Grade
inferredcites →https://doi.org/10.1556/1326.2020.00817openalex-extracted
Study on discrimination of different grades of rapeseed oil based on flavor fingerprint
inferredcites →https://doi.org/10.3389/fpls.2015.00990openalex-extracted
Yield and Production Gaps in Rainfed Wheat, Barley, and Canola in Alberta
inferredcites →https://doi.org/10.3390/agronomy11112170openalex-extracted
Influence of Sowing Time on Yield and Yield Components of Spring Rapeseed in Lithuania
inferredcites →https://doi.org/10.3390/agronomy13020367openalex-extracted
Modelling Winter Rapeseed (Brassica napus L.) Growth and Yield under Different Sowing Dates and Densities Using AquaCrop Model
inferredcites →https://doi.org/10.3390/foods12040827openalex-extracted
Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
inferredcites →https://doi.org/10.3390/molecules28072949openalex-extracted
Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry
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