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Food Chemistry|January 10, 2025
Methionine thioether reduces the content of 4-hydroxy-2-nonenal in high-temperature soybean oil by preventing the radical chain reactionNanyu Zhao, Zhihua Song, Xue Zhang, et al.Journal of Dairy Science|May 19, 2026
Lipolysis of Sphingomyelin and Glycerophospholipids in Human Milk and Infant Formulas: An In Vitro Study of Upper Gastrointestinal DigestionZhouying Liu, Zhengdong Liu, Dan Li, et al.Journal of Cleaner Production|October 7, 2020
Self-intumescent polyelectrolyte for flame retardant poly (lactic acid) nonwovensXingguo Wang, Wenjia Wang, Shuheng Wang, et al.Comprehensive Reviews in Food Science and Food Safety|June 20, 2021
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatmentYoufeng Zhang, Yuqi Wu, Sirui Chen, et al.Food Research International (Ottawa, Ont.)|January 3, 2023
Comparative characterization of key odorants and aroma profiles of fragrant rapeseed oil under different roasting conditionsYoufeng Zhang, Cheng Zhen, Bixi Zhao, et al.Food Research International (Ottawa, Ont.)|May 17, 2025
Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluationAbdelaziz Elbarbary, Jun Jin, Kangning Li, et al.Poultry Science|November 29, 2017
MicroRNA-122 targets genes related to goose fatty liverJun Zhang, Qian Wang, Xing Zhao, et al.Food Chemistry|January 14, 2018
Production of three types of krill oils from krill meal by a three-step solvent extraction procedureDan Xie, Hongyan Mu, Tianpei Tang, et al.Gene|September 30, 2020
Lipolytic gene DAGLA is targeted by miR-223 in chicken hepatocytesXingguo Wang, Yongfeng Li, Liang Qu, et al.Food Chemistry|October 13, 2018
Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep fryingXu Li, Gangcheng Wu, Fan Yang, et al.Pageof 39