A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil

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Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

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Understanding the Complexity of <i>Trans</i> Fatty Acid Reduction in the American Diet

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Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils

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Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting

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