Nadya Mara Adelina

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

Nadya Mara Adelina, He Wang, Ligang Zhang et al. · Food Research International · 2020 · 89 citations

Food Chemistry, Food Analysis, Volatile Profiles +4

Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

Qiyong Guo, Nadya Mara Adelina, Jintao Hu et al. · Food Control · 2021 · 73 citations

Biology, Food Analysis, Volatile Profiles +6

Effect of roasting pre‐treatment of two grafted pine nuts ( <i>Pinus koraiensis</i> ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Jiayi An, Nadya Mara Adelina, Ligang Zhang et al. · Journal of Food Processing and Preservation · 2021 · 17 citations

Food Chemistry, Chemical Compositions, Food Analysis +4

Evaluation of Roasting Conditions as an Attempt to Improve Bioactive Compounds and Antioxidant Activities of Pine Nut Shell and Skin

Nadya Mara Adelina, He Wang, Ligang Zhang et al. · Waste and Biomass Valorization · 2021 · 14 citations

Food Chemistry, Nutrition, Food Bioactive Compound +6