Removal of Rancid-Acid Odor of Expeller-Pressed Virgin Coconut Oil by Gamma Irradiation: Evaluation by Sensory and Electronic Nose Technology (original ) (raw )Comparative Effects of Thermal Treatments and -Irradiation on the Volatile, Non-Volatile and Antiradical Activity of Egyptian Anise Essential Oil
Mohamed Abass
Arab Universities Journal of Agricultural Sciences, 2015
View PDFchevron_right
Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose
Marek Gancarz
Sensors, 2021
View PDFchevron_right
Application of an Electronic Nose for the Evaluation of Rancidity and Shelf life in Virgin Olive Oil
Maria Dolores Savarese , Nicola Caporaso , Raffaele Sacchi
View PDFchevron_right
Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation
Angélique Villiere
European Journal of Lipid Science and Technology, 2007
View PDFchevron_right
A Statistical Approach to the Subjective and Objective Measurements of Odors Induced by ?-Irradiation of Beef Fat
N. Kosaric
Journal of Food Science, 1973
View PDFchevron_right
Analysis of Volatile Organic Compounds in Virgin Coconut Oil and their Sensory Attibutes
Fabian Dayrit
2011
View PDFchevron_right
?-Irradiation of Beef Fat. Effects on Odor Intensity and Rancidity
N. Kosaric
Journal of Food Science, 1973
View PDFchevron_right
Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures
Blanca Villarino
Proceedings, 2020
View PDFchevron_right
Descriptive sensory evaluation of virgin coconut oil and refined, bleached and deodorized coconut oil
Connie Lizada
LWT - Food Science and Technology, 2007
View PDFchevron_right
Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics
Carlos Alberto Rinaldi
Olive Oil - Constituents, Quality, Health Properties and Bioconversions, 2012
View PDFchevron_right
The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
kevin Montes Silva
Foods, 2021
View PDFchevron_right
Original Research Paper Study of the Quality of Syrian Olive Oil Extracted from Irradiated and Un-Irradiated Fruit and Fruit Fleshes
yasser othman
2017
View PDFchevron_right
Ionizing Radiation Effects in Açai Oil Analysed by Gas Chromatography Coupled to Mass Spectrometry Technique
Felipe Valli
ipen.br
View PDFchevron_right
Modifications of dried basil ( Ocinum basilicum) leaf oil by gamma and microwave irradiation
Emanuele Boselli
Food Chemistry, 1998
View PDFchevron_right
Profile of Volatile Organic Compounds (VOCs) from Cold-Processed and Heat-Treated Virgin Coconut Oil (VCO) Samples
Fabian Dayrit
2020
View PDFchevron_right
Investigation of Edible Oils Oxidation Stability Using Photooxidation and Spme/GC Method for Determination of Volatile Compounds : Preliminary Investigation
Waldemar Wardencki
Polish Journal of Food and Nutrition Sciences, 2008
View PDFchevron_right
Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds
Laura Cullere
European Food Research and Technology, 2013
View PDFchevron_right
Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
Hirotoshi Tamura
npj Science of Food, 2020
View PDFchevron_right
Decontamination of Spices by Irradiation
Eulogia Hinako Kairiyama
Journal of Food Safety, 1989
View PDFchevron_right
Estimation of aroma glycosides of nutmeg and their changes during radiation processing
Prasad Variyar
Journal of Chromatography A, 2006
View PDFchevron_right
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results
E. Simó-alfonso , Lorenzo Cerretani
View PDFchevron_right
Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils
G. Valerio-Alfaro
Grasas y Aceites, 2006
View PDFchevron_right
Physico-chemical properties and antioxidant activities of extracted essential oils from irradiated rosemary and clove buds
Wafaa Shahin
Arab Universities Journal of Agricultural Sciences, 2019
View PDFchevron_right
Study on the Use of Ionizing Radiation for the Preservation of Spices
Amal Alshawi
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016
View PDFchevron_right
Characteristic Hydrocarbons and 2-Alkylcyclobutanones for Detecting γ-Irradiated Sesame Seeds after Steaming, Roasting, and Oil Extraction
Tusneem Kausar
J Agr Food Chem, 2008
View PDFchevron_right
Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices
Dilini Perera
Journal of Lipids, 2020
View PDFchevron_right
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS
Natalia Martinez
Flavour and Fragrance Journal, 2001
View PDFchevron_right
Quality index of oils extracted from γ-irradiated peanuts ( Arachis hypogaea L.) of the golden and bari varieties
Rafique Ashraf
Applied Radiation and Isotopes, 2010
View PDFchevron_right
BIOCHEMICAL PROPERTIES OF g-IRRADIATED CARAWAY ESSENTIAL OILS
Abdolamir Allameh
View PDFchevron_right
A Comparative Study of the Rate of Rancidity of Coconut Oil and Butter
Dileesh S
View PDFchevron_right