Jiajia Han

Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures

Xuelian Sun, Yajie Wang, Huankang Li et al. · LWT · 2021 · 56 citations

Food Chemistry, Volatile Profile, Different Temperatures +1

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Huankang Li, Jiajia Han, Zhongkai Zhao et al. · Frontiers in Nutrition · 2023 · 36 citations · Full text

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Xuelian Sun, Bo Zhang, Jiajia Han et al. · Journal of Food Science · 2022 · 30 citations

Food Chemistry, Nutrition, Volatile Compounds +14

Ultrasonic-assisted extraction of carotenoids using cottonseed oil: Optimization, physicochemical properties, and flavor studies

Jiajia Han, Wenting Jia, Yilai Wan et al. · Journal of Food Composition and Analysis · 2022 · 30 citations

Food Chemistry, Chemical Engineering, Carotenoid +9

Analysis of Volatile Compounds and Flavor Fingerprint in Hot-Pressed Flaxseed Oil Processed Under Different Roasting Conditions Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Xuelian Sun, Yilai Wan, Jiajia Han et al. · Food Analytical Methods · 2023 · 22 citations

Food Chemistry, Hot-pressed Flaxseed Oil, Flavor Fingerprint +7