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Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

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Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

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Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

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Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Food Chemistry · 2016 · 212 citations

Agriculture, Pharmaceutical Analysis, Analytical Toxicology +15