Changes in 4-vinylsyringol and other phenolics during rapeseed oil refining-Reference-Cited by-同舟云学术

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Changes in 4-vinylsyringol and other phenolics during rapeseed oil refining

Published:2015-11 Issue: Volume:187 Page:236-242
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kraljić Klara,Škevin Dubravka,Barišić Lidija,Kovačević Monika,Obranović Marko,Jurčević Ivana

Funder

Ministry of Science, Education and Sports

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Organocatalyzed decarboxylation of naturally occurring cinnamic acids: potential role in flavoring chemicals production;Aldabalde;Open J. Phys. Chem.,2011

2. Polyphenols: Food sources, properties and applications – a review;El Gharras;Int. J. Food Sci. Technol.,2009

3. Implication of phenolic reactions in food organoleptic properties;Es-Safi;J. Food Compos. Anal.,2003

4. Minor constituents of vegetable oils during industrial processing;Ferrari;J. Am. Oil Chem. Soc.,1996

5. Structure determination and sensory analysis of bitter-tasting 4-vinilcatechol oligomers and their identification in roasted coffee by means of LC–MS/MS;Frank;J. Agric. Food Chem.,2007

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