G. Yi

Hydroperoxide formation in different lean meats.

B. Egelandsdal, A. Haug, N. F. Nyquist, 2013, Food chemistry.

Commercial Mineral Enhanced Dairy By-Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in Sausages.

Anne Maren Engeloug, B. Egelandsdal, A. Haug, 2017, Journal of food science.

Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.

Ø. Langsrud, B. Egelandsdal, M. Oostindjer, 2015, Journal of food science.

Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour.

B. Egelandsdal, V. Grabež, M. Bjelanovic, 2015, Food chemistry.

Determination of Trace Bisphenol A in Water Using Three-phase Hollow Fiber Liquid-phase Microextraction Coupled with High Performance Liquid Chromatography

G. Yi, Yan-Xi Song, Xiao-Wang Tan, 2012 .

Determination of Residual Organic Solvents in Andrographolide Microcapsules by GC

G. Yi, 2004 .