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References from Decoding flavor evolution during refining of DHA-rich Schizochytrium oil: a multidimensional framework integrating sensory evaluation and volatile metabolomics. Local targets link to admitted publications; unresolved targets remain external evidence.
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Omega-3 fatty acids of microalgae as a food supplement: A review of exogenous factors for production enhancement
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10.3390/foods11243952 · 2022 · External reference
Recent developments in the analysis of musty odour compounds in water and wine: A review [Review]
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Optimization of cultivation conditions for efficient production of carotenoid-rich DHA oil by Schizochytrium sp. S31
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Characteristics of fishy odor formation in oxidized algal oil and determination of key components: a study based on fatty acid composition
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2024 · External reference
An initial study on the formation of 3-MCPD esters during oil refining
10.1002/ejlt.201000317 · 2011 · External reference
Textural characteristics, surface chemistry and activation of bleaching earth: A review
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Effects of early maternal docosahexaenoic acid intake on neuropsychological status and visual acuity at five years of age of breast-fed term infants
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Evaluation of the volatile composition and sensory properties of five species of microalgae
10.1021/jf403112k · 2013 · External reference
Lipid production of Schizochytrium sp. HBW10 isolated from coastal waters of Northern China cultivated in food waste hydrolysate
10.3390/microorganisms11112714 · 2023 · External reference
PLS/OPLS models in metabolomics: the impact of permutation of dataset rows on the K-fold cross-validation quality parameters
2015 · External reference
Sugarcane bagasse as a novel carbon source for heterotrophic cultivation of oleaginous microalga Schizochytrium sp
10.1016/j.indcrop.2018.05.005 · 2018 · External reference
Fish, omega-3 fatty acids, cognition and dementia risk: Not just a fishy tale
2021 · External reference
Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil
10.1016/j.foodchem.2014.03.087 · 2014 · External reference
Preliminary analysis of a clinical trial of children with autism spectrum disorder treated with DHA-rich marine Schizochytrium sp. oil and multi-vitamin/mineral complex
2023 · External reference
Physicochemical properties and volatile formation mechanism of medium-chain triacylglycerols during heating
10.1111/1750-3841.16162 · 2022 · External reference
Mechanistic insights and clinical benefits of omega-3 fatty acids in cardiovascular, inflammatory, and neurological health
10.56808/3027-7922.2982 · 2025 · External reference
Comparative study of the chemical, structural and adsorptive properties of local thermally activated clay and an imported commercial clay for the depigmentation of crude palm oil
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10.1002/cem.695 · 2002 · External reference
Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
10.1111/1541-4337.13195 · 2023 · External reference
A novel method for qualitative analysis of edible oil oxidation using an electronic nose
10.1016/j.foodchem.2016.01.144 · 2016 · External reference
Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditions
2023 · External reference
Impact of heating temperature and fatty acid type on the formation of lipid oxidation products during thermal processing
10.3389/fnut.2022.913297 · 2022 · External reference
Determination of origin of commercial flavored rapeseed oil by the pattern of volatile compounds obtained via GC–MS and flash GC electronic nose
10.1002/ejlt.201900332 · 2020 · External reference
