Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling

Author:

Li Xingchen,Oey Indrawati,Leong Sze Ying,Kebede Biniam

Funder

Callaghan Innovation Research Ltd

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Oat: Unique among the cereals;Butt;European Journal of Nutrition,2008

2. 12 - Accelerated shelf life testing;Calligaris,2019

3. The formation of methyl ketones during lipid oxidation at elevated temperatures;Grebenteuch;Molecules (Basel, Switzerland),2021

4. Influence of roasting condition on flavor profile of sunflower seeds: A flavoromics approach;Guo;Scientific Reports,2019

5. Storage stability of oat groats processed commercially and with superheated steam;Head;LWT - Food Science and Technology,2011

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