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Food & Function
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November 22, 2019
Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil
Yuan Gao, Shimin Wu
Food Chemistry
|
September 25, 2025
Investigation on the interaction mechanism of phospholipids with polycyclic aromatic hydrocarbons and their derivatives during oil degumming process
Bolin Mou, Shimin Wu
Chemistry and Physics of Lipids
|
March 12, 2019
Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF- MS<sup>E</sup>
Yuan Gao, Shimin Wu
Critical Reviews in Food Science and Nutrition
|
November 17, 2022
Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources
Xin Ma, Shimin Wu
Food Chemistry
|
January 11, 2025
Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu
Xin Ma, Shimin Wu
Food Chemistry
|
March 21, 2026
Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems
Xin Ma, Shimin Wu
Food Chemistry
|
December 17, 2020
Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation
Basharat Yousuf, Shimin Wu, Yuan Gao
Food Chemistry
|
September 7, 2017
Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils
Xue Zhao, Guangyi Gong, Shimin Wu
Biotechnology Advances
|
October 8, 2022
CRISPR-Cas13 technology portfolio and alliance with other genetic tools
Shimin Wu, Pingfang Tian, Tianwei Tan
Journal of Agricultural and Food Chemistry
|
October 4, 2018
Influences of Light Intensity and β-Carotene on Polycyclic Aromatic Hydrocarbons and Aldehydes in Vegetable Oil: A Case Study Using Palm Oil
Guangyi Gong, Shimin Wu, Xiaojing Wu
Page
of 13
Search research articles
Search
Showing results (11-20 of 122) with videos related to
Sort By:
Page
of 13
Food & Function
|
November 22, 2019
Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil
Yuan Gao, Shimin Wu
Food Chemistry
|
September 25, 2025
Investigation on the interaction mechanism of phospholipids with polycyclic aromatic hydrocarbons and their derivatives during oil degumming process
Bolin Mou, Shimin Wu
Chemistry and Physics of Lipids
|
March 12, 2019
Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF- MS<sup>E</sup>
Yuan Gao, Shimin Wu
Critical Reviews in Food Science and Nutrition
|
November 17, 2022
Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources
Xin Ma, Shimin Wu
Food Chemistry
|
January 11, 2025
Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu
Xin Ma, Shimin Wu
Food Chemistry
|
March 21, 2026
Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems
Xin Ma, Shimin Wu
Food Chemistry
|
December 17, 2020
Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation
Basharat Yousuf, Shimin Wu, Yuan Gao
Food Chemistry
|
September 7, 2017
Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils
Xue Zhao, Guangyi Gong, Shimin Wu
Biotechnology Advances
|
October 8, 2022
CRISPR-Cas13 technology portfolio and alliance with other genetic tools
Shimin Wu, Pingfang Tian, Tianwei Tan
Journal of Agricultural and Food Chemistry
|
October 4, 2018
Influences of Light Intensity and β-Carotene on Polycyclic Aromatic Hydrocarbons and Aldehydes in Vegetable Oil: A Case Study Using Palm Oil
Guangyi Gong, Shimin Wu, Xiaojing Wu
Page
of 13