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Journal of Food Science|August 15, 2020
Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffeeXuenan Li, Xu Zhang, Lulu Tan, et al.
Materials (Basel, Switzerland)|August 29, 2024
Analysis of Chemical Oxygen Demand in Barrel Finishing Based on Reusing Water Resource of Grinding FluidHuiting Shi, Xuenan Li, Shengqiang Yang, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable productsXuenan Li, Yong Pang, Shiyi Wang, et al.
Food Chemistry|September 5, 2025
Effects of potato cultivars and processing methods on acrylamide formation in fresh-cut potato chipsZhandong Zhang, Fangyuan Wei, Tianyang Xing, et al.
Biochimica Et Biophysica Acta. Molecular and Cell Biology of Lipids|October 5, 2021
Elaidic acid induced NLRP3 inflammasome activation via ERS-MAPK signaling pathways in Kupffer cellsHui Liu, Bo Nan, Chaoyue Yang, et al.
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