Detalhe da pesquisa
1.
Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.
Molecules
; 29(9)2024 Apr 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-38731439
2.
Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.
J Sci Food Agric
; 104(4): 1953-1961, 2024 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37897493
3.
Low and high temperatures promote docosahexaenoic acid accumulation in Crypthecodinium sp. SUN by regulating the polyunsaturated fatty acid synthase pathway and the expression of saturated fatty acid preferred diacylglycerol acyltransferases.
Bioresour Technol
; 389: 129850, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37813314
4.
Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning.
Food Chem X
; 20: 100880, 2023 Dec 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38144744