References
- Alimon, A., 2004. The nutritive value of palm kernel cake for animal feed, palm oil developments.
- Bicchi C, Cordero C, Liberto E, Sgorbini B, Rubiolo P. 2012. 4.01 – Headspace sampling in Flavor and Fragrance Field. In: Pawliszyn J.B.T.-C.S., S. P., editor. Oxford: Academic Press; p. 1–25. https://doi.org/https://doi.org/10.1016/B978-0-12-381373-2.00125-3.
- Blanch GP, Reglero G, Herraiz M, Tabera J. 1991. A comparison of different extraction methods for the volatile components of grape juice. 29:11–15.
- Butnariu M, Rodino S, Petrache P, Butu M. Determination and quantification of maize zeaxanthin stability. Digest Journal of Nanomaterials and Biostructures. 2014(2):745–755.
- Butu M. 2014. Study of zingiberene from Lycopersicon Esculentum fruit by mass spectometry. Dig. J. Nanomater. Biostructures. 9:935–941.
- Cauni A, Butu M, Rodino S, Adina N, Samfira I. 2015. Isolation and separation of inulin from Phalaris arundinacea roots. Rev. Chim. 66:472–476.
- da Costa ACV, Sousa JMB, da Silva MAAP, Garruti DDS, Madruga MS. 2018. Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the Brazilian semiarid region. Food Res. Int. 105:110–120. doi:https://doi.org/10.1016/j.foodres.2017.10.043.
- Delahunty C, Eyres G, Dufour J-P. 2006. Gas chromatography-olfactometry. J. Sep. Sci. 29:2107–2125. doi:https://doi.org/10.1002/jssc.200500509.
- Frederick B, Van Heugten E. 2003. Palatability and flavors in swine nutrition. Anim. Sci. Facts. 1–4.
- Hardy PJ. 1969. Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichlorofluoromethane. J. Agric. Food Chem. 17:656–658. doi:https://doi.org/10.1021/jf60163a015.
- Heuzé V, Tran G, Sauvant D, Noblet J, Renaudeau D, Bastianelli D., Lebas F. 2016. Palm kernel meal. feed. INRA, CIRAD, AFZ and FAO.
- Jaworski N, Shoulders J, González-Vega J, Stein H. 2014. Effects of using copra meal, palm kernel expellers, or palm kernel meal in diets for weanling pigs. Prof. Animal Sci. 243–251. doi:https://doi.org/10.15232/S1080-7446(15)30108-X.
- Miller ME, Stuart JD. 1999. Comparison of gas-sampled and SPME-sampled static headspace for the determination of volatile flavor components. Anal. Chem. 71:23–27. doi:https://doi.org/10.1021/ac980576v.
- Moro S, Chipman JK, Wegener JW, Hamberger C, Dekant W, Mally A. 2012. Furan in heat-treated foods: Formation, exposure, toxicity, and aspects of risk assessment. Mol. Nutr. Food Res. 56:1197–1211. doi:https://doi.org/10.1002/mnfr.201200093.
- Murtagh F, Legendre P. 2014. Ward's Hierarchical Agglomerative Clustering Method: Which Algorithms Implement Ward's Criterion. J. Classif. 31:274–295.
- Nofre C, Glaser D, Tinti J-M, Wanner M. 2002. Gustatory responses of pigs to sixty compounds tasting sweet to humans. J. Anim. Physiol. Anim. Nutr. (Berl). 86:90–96.
- Nyachoti M, Zijlstra CT, de Lange C, Patience J. 2004. Voluntary feed intake in growing-finishing pigs: A review of the main determining factors and potential approaches for accurate predictions. Can. J. Anim. Sci. 84:549–566. doi:https://doi.org/10.4141/A04-001.
- Roura E. 2003. Recent studies on the biology of taste and olfaction in mammals. New Approaches in pig Nutrition. 10:1–14.
- Samfira I, Rodino S, Petrache P, Cristina RT. 2015. Characterization and identity confirmation of essential oils by mid infrared absorption spectrophotometry. Dig. J. Nanomater. Biostructures. 10:557–566.
- Stój A, Czernecki T, Domagała D, Targoński Z. 2017. Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. Int J Food Prop 20:S830–S845. doi:https://doi.org/10.1080/10942912.2017.1315590.
- Torde RG, Therrien AJ, Shortreed MR, Smith LM, Lamos SM. 2013. Multiplexed analysis of cage and cage free chicken egg fatty acids using stable isotope labeling and mass spectrometry. Molecules. doi:https://doi.org/10.3390/molecules181214977.
- Tura D, Prenzler PD, Bedgood DR, Antolovich M, Robards K. 2004. Varietal and processing effects on the volatile profile of Australian olive oils. Food Chem. 84:341–349. doi:https://doi.org/10.1016/S0308-8146(03)00217-6.
- Wold S, Sjöström M, Eriksson L. 2002. Partial Least Squares Projections to Latent Structures (PLS) in Chemistry. Encyclopedia of Computational Chemistry. doi: https://doi.org/10.1002/0470845015.cpa012.