Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system.

Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion.

Comparison of physicochemical properties and oxidative stability of microencapsulated perilla oil powder prepared by freeze-drying and spray-drying.

Changes of molecular mobility of ascorbyl palmitate and a-tocopherol by phospholipid and their effects on antioxidant properties in bulk oi.

Comparison of microwave irradiation and conventional thermal heating on volatile profiles and degree of oxidation in corn oil.

Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil.

Effects of different polarity of onion skin extracts on antioxidative properties and non-volatile profiles.

Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating.

Enhancing oxidative stability of tocopherol-enriched edible oils using short-term exposure to microwave irradiation.

Microwave resonator can help to predict oxidative stability in C18-based vegetable oils.