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Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis

Journal of Oleo Science, 2023, Vol.72(3), pp.263-272

2023

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Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

Journal of Oleo Science, 2020, Vol.69(12), pp.1541-1549

2020

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Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil

Food chemistry, 2024-07, Vol.446, p.138779-138779, Article 138779

2024

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Comparative Analysis of Rapeseed Oils Prepared by Three Different Methods

Journal of Oleo Science, 2020, Vol.69(12), pp.1641-1648

2020

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Optimization of Composite Decolorizer Efficacy Based on Decolorization Efficiency, Toxicity, and Nutritional Value of Rice Bran Oil

Journal of Oleo Science, 2023, Vol.72(8), pp.755-765

2023

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A stable porphyrin-based porous organic polymer as highly efficient heterogeneous photocatalyst for the oxidative homocoupling of amines

Dyes and pigments, 2024-06, Vol.225, p.112077, Article 112077

2024

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Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor

Journal of the American Oil Chemists' Society, 2023-12

2023

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Enantioselective Synthesis of Indole‐Derivated Axially Chiral Frameworks via CpXRh(III)‐Catalyzed Domino Cyclization/C3‐Arylation of 2‐Alkynylanilines with 1‐Diazonaphthoquinones

Advanced synthesis & catalysis, 2024-03, Vol.366 (5), p.1064-1069

2024

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Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2022-03, Vol.39 (3), p.451-461

2022

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Preparation and evaluation of sunflower oil by enzymatic aqueous extraction

Journal of the American Oil Chemists' Society, 2024-04

2024

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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.1953-1961

2024

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Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

Food Chemistry: X, 2024-03, Vol.21, p.101219-101219, Article 101219

2024

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High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

Food Chemistry: X, 2023-10, Vol.19, p.100804-100804, Article 100804

2023

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A steady composite molecular anode Ru1/MWCNTsCOOH/GC for robust catalytic water oxidation

Journal of energy chemistry, 2019-08, Vol.35, p.49-54

2019

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Asymmetric oxidation of sulfides catalyzed by chiral (salen)Mn(III) complexes with a pyrrolidine backbone

Applied organometallic chemistry, 2006-12, Vol.20 (12), p.830-834

2006

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Asymmetric Oxidation of Sulfides Catalyzed by Vanadium(IV) Complexes of Dibromo- and Diiodo-Functionalized Chiral Schiff Bases

Chinese journal of catalysis, 2006-08, Vol.27 (8), p.743-748

2006

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Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis

Evaluation of Chemical Properties of Commercial Extra Virgin Olive Oil in China

Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil

Comparative Analysis of Rapeseed Oils Prepared by Three Different Methods

Optimization of Composite Decolorizer Efficacy Based on Decolorization Efficiency, Toxicity, and Nutritional Value of Rice Bran Oil

A stable porphyrin-based porous organic polymer as highly efficient heterogeneous photocatalyst for the oxidative homocoupling of amines

Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor

Enantioselective Synthesis of Indole‐Derivated Axially Chiral Frameworks via CpXRh(III)‐Catalyzed Domino Cyclization/C3‐Arylation of 2‐Alkynylanilines with 1‐Diazonaphthoquinones

Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Preparation and evaluation of sunflower oil by enzymatic aqueous extraction

Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil

Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

A steady composite molecular anode Ru1/MWCNTsCOOH/GC for robust catalytic water oxidation

Asymmetric oxidation of sulfides catalyzed by chiral (salen)Mn(III) complexes with a pyrrolidine backbone

Asymmetric Oxidation of Sulfides Catalyzed by Vanadium(IV) Complexes of Dibromo- and Diiodo-Functionalized Chiral Schiff Bases

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