Lirong Xu

发表

A Novel Method of Determining Wax Cohesiveness by Using A Texture Analyzer

Tong Wang, Lei Liu, Ning Wang, 2016 .

A novel method for qualitative analysis of edible oil oxidation using an electronic nose.

Lei Liu, Lirong Xu, Lei Liu, 2016, Food chemistry.

Change of fatty acid esters of MCPD and glycidol during restaurant deep frying of fish nuggets and their correlations with total polar compounds

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Rapid Measuring Flavor Quality Changes of Frying Rapeseed Oils using a Flash Gas Chromatography Electronic Nose

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, European Journal of Lipid Science and Technology.

Novel method for the producing area identification of Zhongning Goji berries by electronic nose.

Lirong Xu, Jin-Ming Gao, Lirong Xu, 2017, Food chemistry.

Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

Xingguo Wang, Lirong Xu, Xiuzhu Yu, 2017 .

Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review

Lirong Xu, Xiuzhu Yu, Zongyao Huyan, 2018, Critical reviews in food science and nutrition.

Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”

Tao Fei, Lei Liu, Lirong Xu, 2015 .

Determination of Peroxide Values of Edible Oils by Ultraviolet Spectrometric Method

Ning Wang, Lirong Xu, Xiuzhu Yu, 2016, Food Analytical Methods.

Effect of Cooking Methods on Volatile Compounds and Texture Properties in Rice Porridge

Lirong Xu, Shihao Wang, Feng Zhong, 2023, SSRN Electronic Journal.

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Food chemistry.

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

S. Benjakul, Xiaoguo Ying, Lirong Xu, 2022, Food chemistry: X.

Influence of different extraction methods on the chemical composition, antioxidant activity, and overall quality attributes of oils from Trichosanthes kirilowii Maxim seed

Emad Karrar, Lirong Xu, Yucheng Ouyang, 2022, Food Control.

Efficient salt-aided aqueous extraction of bitter almond oil.

Lei Liu, Lirong Xu, Xiuzhu Yu, 2017, Journal of the science of food and agriculture.

A Novel Process for the Aqueous Extraction of Linseed Oil Based on Nitrogen Protection

Ning Wang, Lirong Xu, Xiuzhu Yu, 2015 .

A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2020 .

Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries.

Xingguo Wang, Gangcheng Wu, Emad Karrar, 2021, Journal of oleo science.

Evaluation of polar compound distribution in edible oils under restaurant deep frying

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2021, Journal of Food Composition and Analysis.

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2022, LWT.

Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity

Lirong Xu, Yongjin Wang, Q. Shehzad, 2023, Food chemistry: X.

Direct FTIR analysis of isolated trans fatty acids in edible oils using disposable polyethylene film.

Lirong Xu, Xiuzhu Yu, Xiumei Chen, 2015, Food chemistry.

Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy

Xingguo Wang, Lirong Xu, Xiuzhu Yu, 2018 .

Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2019, LWT.

A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell

Lei Liu, Lirong Xu, Xiuzhu Yu, 2016 .

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

Qingzhe Jin, Xingguo Wang, Jianhua Huang, 2022, Food Science and Human Wellness.

Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021, Journal of the science of food and agriculture.

Optimized Transesterification for Diacylglycerol in Rapeseed Oil Using Response Surface Methodology Basing on FT-IR Spectroscopy

Lirong Xu, Xiuzhu Yu, Rui Zhang, 2016 .

A novel approach to discriminate Lycium barbarum from the Zhongning area using FT-IR spectroscopy and chemometrics

Ning Wang, Lirong Xu, Xiuzhu Yu, 2015 .

Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials.

Qingzhe Jin, Xingguo Wang, Weizhen Zeng, 2023, Critical reviews in food science and nutrition.

Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed.

Emad Karrar, Lirong Xu, Yucheng Ouyang, 2022, Food Research International.

Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food Research International.

Novel method based on fourier transform infrared spectroscopy for determining fat acidity of cereal products

Lirong Xu, Xiuzhu Yu, Jia Chen, 2017 .

Oxidative stability, shelf life and stir‐frying application of Torreya grandis seed oil

Qingzhe Jin, Xingguo Wang, Liangliang Xie, 2021, International Journal of Food Science & Technology.

Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of oleo science.