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Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

Trends in Food Science & Technology, 2020-03, Vol.97, p.88-99

2020

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Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata

Food chemistry, 2019-05, Vol.279, p.279-287

2019

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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1496-1514

2020

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The Effects of a Low Linoleic Acid/α-Linolenic Acid Ratio on Lipid Metabolism and Endogenous Fatty Acid Distribution in Obese Mice

International journal of molecular sciences, 2023-07, Vol.24 (15), p.12117

2023

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The Effect of Plant-Derived Low-Ratio Linoleic Acid/α-Linolenic Acid on Markers of Glucose Controls: A Systematic Review and Meta-Analysis

International journal of molecular sciences, 2023-09, Vol.24 (18), p.14383

2023

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Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

Food science & technology, 2021-01, Vol.135, p.109958, Article 109958

2021

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Electrochemical CO2 reduction to ethylene by ultrathin CuO nanoplate arrays

Nature communications, 2022-04, Vol.13 (1), p.1877-1877, Article 1877

2022

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Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity

Food science & technology, 2019-08, Vol.110, p.346-352

2019

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Anomalous thickness dependence of Curie temperature in air-stable two-dimensional ferromagnetic 1T-CrTe2 grown by chemical vapor deposition

Nature communications, 2021-02, Vol.12 (1), p.809-809, Article 809

2021

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Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

Food research international, 2014-03, Vol.57, p.1-7

2014

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Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications

Comprehensive reviews in food science and food safety, 2019-03, Vol.18 (2), p.514-534

2019

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Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS

International journal of food properties, 2018-01, Vol.20 (sup3), p.S2926-S2938

2018

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Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

Food chemistry, 2022-01, Vol.368, p.130581-130581, Article 130581

2022

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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

Food chemistry, 2017-10, Vol.233, p.434-441

2017

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Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Food science & technology, 2022-06, Vol.162, p.113417, Article 113417

2022

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Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

European journal of lipid science and technology, 2018-09, Vol.120 (9), p.n/a

2018

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Progress in enrichment of n-3 polyunsaturated fatty acid: a review

Critical reviews in food science and nutrition, 2023-12, Vol.63 (32), p.11310-11326

2023

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Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China

Food research international, 2020-11, Vol.137, p.109416-109416, Article 109416

2020

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Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China

Food research international, 2021-02, Vol.140, p.109987-109987, Article 109987

2021

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Active Vibration Control of Composite Cantilever Beams

Materials, 2022-12, Vol.16 (1), p.95

2022

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Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids

Food chemistry, 2018-06, Vol.250, p.60-66

2018

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Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil

Food science & technology, 2019-07, Vol.109, p.26-32

2019

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Migration of tocopherols from the oil phase to the oil–water interface using phospholipids improved the oxidative stability of O/W emulsions

Food chemistry, 2023-07, Vol.414, p.135719-135719, Article 135719

2023

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Finite Element Modeling and Vibration Control of Plates with Active Constrained Layer Damping Treatment

Materials, 2023-02, Vol.16 (4), p.1652

2023

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Bending Analysis of Asymmetric Functionally Graded Material Sandwich Plates in Thermal Environments

Materials, 2023-06, Vol.16 (13), p.4682

2023

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Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

The Effects of a Low Linoleic Acid/α-Linolenic Acid Ratio on Lipid Metabolism and Endogenous Fatty Acid Distribution in Obese Mice

The Effect of Plant-Derived Low-Ratio Linoleic Acid/α-Linolenic Acid on Markers of Glucose Controls: A Systematic Review and Meta-Analysis

Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

Electrochemical CO2 reduction to ethylene by ultrathin CuO nanoplate arrays

Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity

Anomalous thickness dependence of Curie temperature in air-stable two-dimensional ferromagnetic 1T-CrTe2 grown by chemical vapor deposition

Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating

Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS

Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Progress in enrichment of n-3 polyunsaturated fatty acid: a review

Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China

Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China

Active Vibration Control of Composite Cantilever Beams

Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids

Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil

Migration of tocopherols from the oil phase to the oil–water interface using phospholipids improved the oxidative stability of O/W emulsions

Finite Element Modeling and Vibration Control of Plates with Active Constrained Layer Damping Treatment

Bending Analysis of Asymmetric Functionally Graded Material Sandwich Plates in Thermal Environments

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