Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Food Composition and Nutrition Tables

Juan Á. Rivera · Archives of Medical Research · 2001 · 519 citations

Agriculture, Food Science, Nutritional Sciences +14

Different palm oil production systems for energy purposes and their greenhouse gas implications

Birka Wicke, Veronika Dornburg, Martin Junginger et al. · Biomass and Bioenergy · 2008 · 288 citations · Full text

Agriculture, Agricultural Engineering, Sustainable Agriculture +16

Modeling of Simultaneous Heat and Water Transport in the Baking Process

Shyam S. Sablani, M. Marcotte, Oon‐Doo Baik et al. · LWT · 1998 · 163 citations

Engineering, Chemical Engineering, Food Science +16

Comparison of Volatile Aldehydes Present in the Cooking Fumes of Extra Virgin Olive, Olive, and Canola Oils

Andrés Fullana, Ángel A. Carbonell‐Barrachina, Sukh Sidhu · Journal of Agricultural and Food Chemistry · 2004 · 161 citations

Agriculture, Food Science, Food Analysis +16

Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Lamia Ait Ameur, Olivier Mathieu, Valérie Lalanne et al. · Food Chemistry · 2006 · 154 citations

Agriculture, Biochemistry, Food Science +11