Xiaodan Li

发表

Using short-wave infrared radiation to improve aqueous enzymatic extraction of peanut oil: Evaluation of peanut cotyledon microstructure and oil quality†

Yuanfa Liu, B. Li, Jinwei Li, 2018 .

Effects of Polar Compounds Generated from the Deep-Frying Process of Palm Oil on Lipid Metabolism and Glucose Tolerance in Kunming Mice.

Yuanfa Liu, Dewei Sun, Jinwei Li, 2017, Journal of agricultural and food chemistry.

Application of Ion Exchange Resin in the Advanced Treatment of Condensate Water

Yehui Zhang, C. Kan, Xiaodan Li, 2021, E3S Web of Conferences.

Comparison of different polar compounds-induced cytotoxicity in human hepatocellular carcinoma HepG2 cells

Yuanfa Liu, Jinwei Li, Xiaodan Li, 2016, Lipids in Health and Disease.

Formation of Polar Compounds During Deep‐frying—Determination by 1 H NMR and ESR

Yuanfa Liu, Jinwei Li, Yong Wang, 2020 .

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

Yuanfa Liu, Jinwei Li, Pei-rang Cao, 2017, Food chemistry.

Comparison of different polar compounds-induced cytotoxicity in human hepatocellular carcinoma HepG2 cells

Yuanfa Liu, Jinwei Li, Xiaodan Li, 2016, Lipids in Health and Disease.

High-efficiency sample preparation approach to determine acrylamide levels in high-fat foods.

Yuanfa Liu, Jinwei Li, Pei-rang Cao, 2016, Journal of separation science.

Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation

Yuanfa Liu, Liping Guo, Xiaodan Li, 2022, Foods.