Multiple Recognition-Based Sensor for Pesticide Residues

por Li, Jie, Chen, Keren, Zhu, Longjiao, Li, Xiangyang, Li, Changmo, Chang, Qiaoying, Xu, Wentao
Publicado 2022

Mechanisms of isomerization and oxidation in heated trilinolein by DFT method

por Li, Changmo, Ma, Guiting, Yao, Yunping, Liu, Wentao, Zhou, Hang, Mu, Hongyan, Wang, Shuo
Publicado 2019

Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls

por He, Xiaomei, Li, Baichenyang, Yu, Xiaoyan, Zhuang, Yuan, Li, Changmo, Dong, Lu, Zhang, Yan, Wang, Shuo
Publicado 2022

Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

por Zhuang, Yuan, Dong, Jun, He, Xiaomei, Wang, Junping, Li, Changmo, Dong, Lu, Zhang, Yan, Zhou, Xiaofei, Wang, Hongxun, Yi, Yang, Wang, Shuo
Publicado 2022