Search Results - "Wang, Xingguo"

Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review by Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo

“…Camellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C…”
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Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata by Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo

“…•Properties of two species of walnut oil in China were comparatively investigated.•The oil from Juglans regia showed higher minor composition content and…”
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors by Chang, Chang, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with…”
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Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints by Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo

“…•Fatty acids and sterols with chemometrics were used to authenticate camellia oil.•PCA can differentiate camellia oil using triterpene alcohols.•PLS-DA can…”
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The Effects of a Low Linoleic Acid/α-Linolenic Acid Ratio on Lipid Metabolism and Endogenous Fatty Acid Distribution in Obese Mice by Wang, Qiong, Wang, Xingguo

“…A reduced risk of obesity and metabolic syndrome has been observed in individuals with a low intake ratio of linoleic acid/α-linolenic acid (LA/ALA). However,…”
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Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil by Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo

“…Various methods for the processing of walnut oil (cold pressing, roasting pressing, hexane extraction, subcritical butane extraction and supercritical carbon…”
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Electrochemical CO2 reduction to ethylene by ultrathin CuO nanoplate arrays by Liu, Wei, Zhai, Pengbo, Li, Aowen, Wei, Bo, Si, Kunpeng, Wei, Yi, Wang, Xingguo, Zhu, Guangda, Chen, Qian, Gu, Xiaokang, Zhang, Ruifeng, Zhou, Wu, Gong, Yongji

“…Electrochemical reduction of CO 2 to multi-carbon fuels and chemical feedstocks is an appealing approach to mitigate excessive CO 2 emissions. However, the…”
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The Effect of Plant-Derived Low-Ratio Linoleic Acid/α-Linolenic Acid on Markers of Glucose Controls: A Systematic Review and Meta-Analysis by Wang, Qiong, Wang, Xingguo

“…The objective of this meta-analysis was to examine the impact of a low-ratio linoleic acid/α-linolenic acid (LA/ALA) diet on the glycemic profile of adults. A…”
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Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity by Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo

“…Walnut oils were obtained using five different extraction solvents (n-hexane, ethyl acetate, petroleum ether, Folch solution (chloroform/methanol, v: v = 2: 1)…”
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Evaluation of sn-2 fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage by Sun, Cong, Wei, Wei, Su, Hang, Zou, Xiaoqiang, Wang, Xingguo

“…•Sn-2 fatty acid composition of formulas and mature human milk (MHM) were compared.•Fat source and stage had significant effects on most of sn-2 fatty acids in…”
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Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages by Xu, Lirong, Mei, Xue, Chang, Jiarui, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo

“…•Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular…”
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Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC-MS by Xu, Lirong, Yu, Xiuzhu, Li, Mengjun, Chen, Jia, Wang, Xingguo

“…Headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis combined with 'relative odour activity value (ROAV)' was…”
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Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating by Li, Chen, Xue, Haoran, Chen, Zhiyan, Ding, Qiao, Wang, Xingguo

“…Peanut protein isolate (PPI) was glycated with dextran or gum Arabic through ultrasonic treatment or classical heating. The physicochemical properties of…”
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Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications by Xie, Dan, Gong, Mengyue, Wei, Wei, Jin, Jun, Wang, Xiaosan, Wang, Xingguo, Jin, Qingzhe

“…Antarctic krill (Euphausia superba) oil has been receiving increasing attention due to its nutritional and functional potentials. However, its application as a…”
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Anomalous thickness dependence of Curie temperature in air-stable two-dimensional ferromagnetic 1T-CrTe2 grown by chemical vapor deposition by Meng, Lingjia, Zhou, Zhang, Xu, Mingquan, Yang, Shiqi, Si, Kunpeng, Liu, Lixuan, Wang, Xingguo, Jiang, Huaning, Li, Bixuan, Qin, Peixin, Zhang, Peng, Wang, Jinliang, Liu, Zhiqi, Tang, Peizhe, Ye, Yu, Zhou, Wu, Bao, Lihong, Gao, Hong-Jun, Gong, Yongji

“…The discovery of ferromagnetic two-dimensional van der Waals materials has opened up opportunities to explore intriguing physics and to develop innovative…”
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Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage by Xu, Lirong, Mei, Xue, Wu, Gangcheng, Karrar, Emad, Jin, Qingzhe, Wang, Xingguo

“…The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of…”
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Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity by Gao, Pan, Liu, Ruijie, Jin, Qingzhe, Wang, Xingguo

“…A comparison study is performed on different processing methods of iron walnut oils (Juglans sigillata). Processing methods here include cold‐pressing (CP),…”
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Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components by Xie, Dan, Jin, Jun, Sun, Jiang, Liang, Li, Wang, Xiaosan, Zhang, Wei, Wang, Xingguo, Jin, Qingzhe

“…•Comprehensive assessment of minor components in the extracted krill oil.•Comparison of seven different solvents for krill oil extraction from krill…”
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Active Vibration Control of Composite Cantilever Beams by Huang, Zhicheng, Huang, Fan, Wang, Xingguo, Chu, Fulei

“…This paper deals with the active vibration control of composite cantilever beam. Based on the finite element method and Golla-Hughes-McTavish (GHM) model, the…”
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Progress in enrichment of n-3 polyunsaturated fatty acid: a review by Xie, Dan, Chen, Ye, Yu, Junwen, Yang, Zhuangzhuang, Wang, Xiaosan, Wang, Xingguo

“…n-3 Polyunsaturated fatty acids (n-3 PUFA) has been widely used in foods, and pharmaceutical products due to its beneficial effects. The content of n-3 PUFA in…”
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