Food Research International · 2022 · 33 citations · 34 references
AgricultureBiochemistryFood ScienceFood ChemistryFood EngineeringFood ProcessingAroma CompoundsFlavor ChemistryFlavor DevelopmentMeat FlavorVegetable FermentationAroma Compound ProductionAroma SpoilageFatty Acid-derived Aroma CompoundsMeaty Aroma CompoundsVegetable OilsVolatile Aroma FormationVolatile Compounds In MeatVolatile Flavor Compounds
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Antonios Papastergiadis, Edward Mubiru, Herman Van Langenhove et al. · Journal of Agricultural and Food Chemistry · 2012 · 368 citations
Olive oil stability under deep-frying conditions
Susana Casal, Ricardo Malheiro, Artur Sendas et al. · Food and Chemical Toxicology · 2010 · 292 citations