Author:
Caja M. M.,Ruiz del Castillo M.L.,Martínez Alvarez R.,Herraiz M.,Blanch G. P.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Cited by
44 articles.
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1. Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts;Journal of Agricultural and Food Chemistry;2023-04-26
2. Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: A comprehensive review;Journal of Food Composition and Analysis;2022-07
3. Biochemistry, antioxidant, and antimicrobial properties of hazelnut (Corylus avellana L.) oil;Multiple Biological Activities of Unconventional Seed Oils;2022
4. Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils;Food Research International;2021-12
5. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety;Comprehensive Reviews in Food Science and Food Safety;2021-05-30