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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
Chang, Chang, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo
Published in Critical reviews in food science and nutrition (14.05.2020)
Published in Critical reviews in food science and nutrition (14.05.2020)
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Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil
Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo
Published in Food science & technology (01.01.2021)
Published in Food science & technology (01.01.2021)
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Electrochemical CO2 reduction to ethylene by ultrathin CuO nanoplate arrays
Liu, Wei, Zhai, Pengbo, Li, Aowen, Wei, Bo, Si, Kunpeng, Wei, Yi, Wang, Xingguo, Zhu, Guangda, Chen, Qian, Gu, Xiaokang, Zhang, Ruifeng, Zhou, Wu, Gong, Yongji
Published in Nature communications (06.04.2022)
Published in Nature communications (06.04.2022)
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Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications
Xie, Dan, Gong, Mengyue, Wei, Wei, Jin, Jun, Wang, Xiaosan, Wang, Xingguo, Jin, Qingzhe
Published in Comprehensive reviews in food science and food safety (01.03.2019)
Published in Comprehensive reviews in food science and food safety (01.03.2019)
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Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage
Xu, Lirong, Mei, Xue, Wu, Gangcheng, Karrar, Emad, Jin, Qingzhe, Wang, Xingguo
Published in Food science & technology (01.06.2022)
Published in Food science & technology (01.06.2022)
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Anomalous thickness dependence of Curie temperature in air-stable two-dimensional ferromagnetic 1T-CrTe2 grown by chemical vapor deposition
Meng, Lingjia, Zhou, Zhang, Xu, Mingquan, Yang, Shiqi, Si, Kunpeng, Liu, Lixuan, Wang, Xingguo, Jiang, Huaning, Li, Bixuan, Qin, Peixin, Zhang, Peng, Wang, Jinliang, Liu, Zhiqi, Tang, Peizhe, Ye, Yu, Zhou, Wu, Bao, Lihong, Gao, Hong-Jun, Gong, Yongji
Published in Nature communications (05.02.2021)
Published in Nature communications (05.02.2021)
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Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components
Xie, Dan, Jin, Jun, Sun, Jiang, Liang, Li, Wang, Xiaosan, Zhang, Wei, Wang, Xingguo, Jin, Qingzhe
Published in Food chemistry (15.10.2017)
Published in Food chemistry (15.10.2017)
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Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity
Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo
Published in European journal of lipid science and technology (01.09.2018)
Published in European journal of lipid science and technology (01.09.2018)
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Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
Zhang, Youfeng, Wu, Yuqi, Chen, Sirui, Yang, Binbin, Zhang, Hui, Wang, Xingguo, Granvogl, Michael, Jin, Qingzhe
Published in Comprehensive reviews in food science and food safety (01.07.2021)
Published in Comprehensive reviews in food science and food safety (01.07.2021)
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Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating
Li, Chen, Xue, Haoran, Chen, Zhiyan, Ding, Qiao, Wang, Xingguo
Published in Food research international (01.03.2014)
Published in Food research international (01.03.2014)
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Impact behavior of recycled aggregate concrete modified with nano-silica and fiber
Wang, Xingguo, Liu, Zhixuan, Wang, Yonggui, Zhang, Xianggang, Jiang, Maolin
Published in Scientific reports (31.05.2025)
Published in Scientific reports (31.05.2025)
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Progress in enrichment of n-3 polyunsaturated fatty acid: a review
Xie, Dan, Chen, Ye, Yu, Junwen, Yang, Zhuangzhuang, Wang, Xiaosan, Wang, Xingguo
Published in Critical reviews in food science and nutrition (2023)
Published in Critical reviews in food science and nutrition (2023)
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