Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factorsSumin Ma, Xuebing Xu, Caixia Ding et al.|Heliyon|2024Cited by 35
Impact of the Water Content in Peanut Kernels on the Generation of Benzeneacetaldehyde in Roasted Peanut OilsSumin Ma, Xuebing Xu, Haiming Shi et al.|ACS Food Science & Technology|2024Cited by 11
A thorough evaluation of flavor characteristics among various retail peanut oil products using multivariate statistical methodsSumin Ma, Xuebing Xu, Hong Zhang et al.|Journal of the American Oil Chemists Society|2024Cited by 3
Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oilSumin Ma, Xuebing Xu, Haiming Shi et al.|International Journal of Food Science & Technology|2025Cited by 3