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Journal of Food Science and Technology|January 30, 2023
Changes in the physicochemical properties and antioxidant capacity of Sichuan hotpot oilHuihui Zhang, Pan Gao, Zhe Chen, et al.
Journal of Oleo Science|March 6, 2023
Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component AnalysisYunpeng Ding, Pan Gao, Yanni Mao, et al.
Foods (Basel, Switzerland)|March 11, 2023
Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in <i>Camellia oleifera</i> Oil during Thermal ProcessingWenjun Pei, Jiaqi Wang, Lu Zhang, et al.
Translational Gastroenterology and Hepatology|November 11, 2025
Development of a novel prognostic prediction model using mitochondrial-related genes and single-cell sequencing data for colorectal carcinomaShuang Xie, Jixin Zhang, Bo Sun, et al.
Lipids|May 13, 2020
Analysis of Phytochemical Composition of Camellia oleifera Oil and Evaluation of its Anti-Inflammatory Effect in Lipopolysaccharide-Stimulated RAW 264.7 MacrophagesMing Chang, Fangcheng Qiu, Niannian Lan, et al.
Food & Function|January 21, 2025
Correction: Linolenic acid ameliorates sarcopenia in <i>C. elegans</i> by promoting mitophagy and fighting oxidative stressLu Zhang, Xueyi Zhang, Tao Zhang, et al.
Food & Function|January 18, 2023
Linolenic acid ameliorates sarcopenia in <i>C. elegans</i> by promoting mitophagy and fighting oxidative stressLu Zhang, Xueyi Zhang, Tao Zhang, et al.
Food Chemistry|April 21, 2022
Phospholipid composition and fat globule structure II: Comparison of mammalian milk from five different speciesWei Wei, Dan Li, Chenyu Jiang, et al.
Food Chemistry|November 26, 2022
Validity of total polar compound and its three components in monitoring the evolution of epoxy fatty acids in frying oil: Fast food restaurant conditionsXu Li, Changming Xing, Zhisheng Wang, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: A kinetic studyXu Li, Zhisheng Wang, Changming Xing, et al.
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