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Journal of Liquid Chromatography & Related Technologies Volume 30, 2007 - Issue 15: Thin Layer Chromatography
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Original Articles

Quantitative TLC and Gas Chromatography Determination of the Lipid Composition of Raw and Microwaved Roasted Walnuts, Hazelnuts, and Almonds

Svetlana Momchilova Institute of Organic Chemistry, Bulgarian Academy of Sciences, Sofia, Bulgaria
&
Assoc. Prof. Dr. Boryana Nikolova‐Damyanova Institute of Organic Chemistry, Bulgarian Academy of Sciences, Sofia, BulgariaCorrespondence[email protected]
Pages 2267-2285 | Received 06 Nov 2006, Accepted 22 Nov 2006, Published online: 28 Jun 2007

Citations (17)

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Tiago Jardim, M. Rosário M. Domingues & Eliana Alves. (2023) An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Engy Mahrous, Ruoxin Chen, Chao Zhao & Mohamed A. Farag. (2023) Lipidomics in food quality and authentication: A comprehensive review of novel trends and applications using chromatographic and spectroscopic techniques. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Anna W. Sobańska. (2020) Impregnated silica-based layers in thin layer chromatography. Journal of Liquid Chromatography & Related Technologies 43:9-10, pages 319-327.
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Articles from other publishers (14)

Kathrin M. Engel & Jürgen Schiller. 2023. Instrumental Thin-Layer Chromatography. Instrumental Thin-Layer Chromatography 437 472 .
Mounir Ouzir, Sara El Bernoussi, Mohamed Tabyaoui & Khalid Taghzouti. (2021) Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3344-3387.
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Nirmal Kumar Meena, Kalpana Choudhary, Narender Negi, Vijay Singh Meena & Vaishali Gupta. 2021. Production Technology of Stone Fruits. Production Technology of Stone Fruits 227 251 .
N. ManzoA.D. TroiseV. FoglianoF. PizzolongoI. MontefuscoC. CirilloR. Romano. (2017) Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’. Quality Assurance and Safety of Crops & Foods 9:4, pages 391-399.
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Ye Zhou, Wei Fan, Fuxiang Chu & Dong Pei. (2016) Improvement of the Flavor and Oxidative Stability of Walnut Oil by Microwave Pretreatment. Journal of the American Oil Chemists' Society 93:11, pages 1563-1572.
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Palmiro Poltronieri, Angelo Santino, Loredana F. Ciarmiello & Jan Hubert. (2015) Application of microwave and RF in food processing, microorganisms and pest control. Application of microwave and RF in food processing, microorganisms and pest control.
Y. Gong & R.B. Pegg. 2015. Specialty Oils and Fats in Food and Nutrition. Specialty Oils and Fats in Food and Nutrition 65 86 .
Beate Fuchs, Yulia Popkova, Rosmarie Süß & Jürgen Schiller. 2015. Instrumental Thin-Layer Chromatography. Instrumental Thin-Layer Chromatography 375 405 .
Rebecca R. Milczarek, Roberto J. Avena-Bustillos, Greta Peretto & Tara H. McHugh. (2014) Optimization of Microwave Roasting of Almond ( Prunus dulcis ) . Journal of Food Processing and Preservation 38:3, pages 912-923.
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Rebecca Esche, Luisa Müller & Karl-Heinz Engel. (2013) Online LC-GC-Based Analysis of Minor Lipids in Various Tree Nuts and Peanuts. Journal of Agricultural and Food Chemistry 61:47, pages 11636-11644.
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Magdalen Zlatanov, Ginka Antova, Maria Angelova‐Romova, Svetlana Momchilova, Sabina Taneva & Boryana Nikolova‐Damyanova. (2012) Lipid Structure of Lallemantia Seed Oil: A Potential Source of Omega‐3 and Omega‐6 Fatty Acids for Nutritional Supplements . Journal of the American Oil Chemists' Society 89:8, pages 1393-1401.
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Beate Fuchs, Rosmarie Süß, Kristin Teuber, Mandy Eibisch & Jürgen Schiller. (2011) Lipid analysis by thin-layer chromatography—A review of the current state. Journal of Chromatography A 1218:19, pages 2754-2774.
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Stefanie Bail, Gerald Stuebiger, Heidrun Unterweger, Gerhard Buchbauer & Sabine Krist. (2009) Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS. European Journal of Lipid Science and Technology 111:2, pages 170-182.
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S.K. Sathe, N.P. Seeram, H.H. Kshirsagar, D. Heber & K.A. Lapsley. (2008) Fatty Acid Composition of California Grown Almonds. Journal of Food Science 73:9, pages C607-C614.
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