Search Results - "Jing, Bingyu"

Determination of Total Polar Compounds in Frying Oils by PE‐Film‐Based FTIR and ATR‐FTIR Spectroscopy by Chen, Jia, Zhang, Leshan, Geng, Qiaona, Jing, Bingyu, Yu, Xiuzhu

“…Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared…”
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New Method for the Discrimination of Adulterated Flaxseed Oil Using Dielectric Spectroscopy by Zhang, Lingyan, Chen, Jia, Jing, Bingyu, Dong, Yaoyao, Yu, Xiuzhu

“…To develop a new and rapid qualitative and quantitative analysis of flaxseed oil adulteration with different vegetable oils, we investigated the dielectric…”
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Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition by Jing, Bingyu, Chen, Wenjie, Wang, Mengzhu, Mao, Xiaohui, Chen, Jia, Yu, Xiuzhu

“…Fifty traditional Tibetan ghee (TTG) varieties were collected and analyzed their systematic characteristic indices, including physicochemical parameters,…”
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Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil by Jing, Bingyu, Guo, Rui, Wang, Mengzhu, Zhang, Lingyan, Yu, Xiuzhu

“…This study aimed to investigate the flavor variations, fatty acids (FA), and glucosinolates (GLSs) of virgin rapeseed oil (VRO) during roasting. VRO was…”
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Characterization of Differences in Flavor in Virgin Rapeseed Oils by Using Gas Chromatography–Mass Spectrometry, Electronic Nose, and Sensory Analysis by Wang, Mengzhu, Zhang, Jie, Chen, Jia, Jing, Bingyu, Zhang, Lingyan, Yu, Xiuzhu

“…Flavor profiles of virgin rapeseed oils (VROs) are comparatively studied for the discrimination and authentication of various flavor types by using gas…”
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Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase by Wang, Mengzhu, Huyan, Zongyao, Jing, Bingyu, Mao, Xiaohui, Yu, Xiuzhu

“…A novel and rapid method is developed to analyze oxidation in edible oils by using electrical conductivity (EC). The extent of edible oil oxidation is…”
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Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy by Wang, Mengzhu, Chen, Jia, Jing, Bingyu, Zhang, Lingyan, Dong, Yaoyao, Yu, Xiuzhu

“…Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO),…”
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Traditional Tibetan Ghee: Physicochemical Characteristics and Fatty Acid Composition by Jing, Bingyu, Chen, Wenjie, Wang, Mengzhu, Mao, Xiaohui, Chen, Jia, Yu, Xiuzhu

“…Fifty traditional Tibetan ghee (TTG) varieties were collected and analyzed their systematic characteristic indices, including physicochemical parameters,…”
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