The analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption-thermal desorption and solid phase micro-extraction techniques-Reference-Cited by-同舟云学术

The analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption-thermal desorption and solid phase micro-extraction techniques

Published:2006-08 Issue:7 Volume:41 Page:743-750
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Kanavouras Antonis,Hernandez Ruben J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01019.x/fullpdf

Reference15 articles.

1. Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge;Ahn;Journal of Food Science,1999

2. Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles, relationships between sensory attributes and volatile peaks;Aparicio;Food Quality,1994

3. Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic frying of different foods;Bastida;Food Science and Technology International,2001

4. Oxidative reactions of unsaturated lipids;Chan;Food Chemistry,1982

5. Hydrocarbon gases produced during in vitro preoccupation of polyunsaturated fatty acids and decomposition of performed hydroperoxides;Dumelin;Lipids,1977

Cited by 9 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. Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils;Food Control;2022-05

2. Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines;Talanta;2014-06

3. Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS);Analytical and Bioanalytical Chemistry;2013-09-28

4. Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis;Food Research International;2013-05

5. Influence of heating and acidification on the flavor of whey protein isolate;Journal of Dairy Science;2013-03