Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics-Reference-Cited by-同舟云学术

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Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics

Published:2024-04 Issue: Volume:182 Page:114141
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huo Jiaying,Peng Wu,Ouyang Hui,Liu Xiaolong,Wang Ping,Yu Xiongwei,Xie Tingting,Li Shugang

Funder

Xinjiang Uygur Autonomous Region Department of Science and Technology

Publisher

Elsevier BV

Reference60 articles.

1. Grain phenolics: Critical role in quality, storage stability and effects of processing in major grain crops—a concise review;Ali;European Food Research & Technology,2022

2. Oxidative Stability of walnut kernel and oil: Chemical compositions and sensory aroma compounds;Ampofo;Foods,2022

3. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment;Bakkalbasi;Journal of Food Measurement and Characterization,2019

4. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts;Bakkalbasi;Lwt-Food Science and Technology,2012

5. A review of analytical methods measuring lipid oxidation status in foods: A challenging task;Barriuso;European Food Research and Technology,2013

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms;Food Chemistry;2024-10

2. Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS;Current Research in Food Science;2024-09

3. Regulation of Intestinal Inflammation by Walnut-Derived Bioactive Compounds;Nutrients;2024-08-10

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