Shoujing Wang

Effect of proanthocyanidin‐rich extracts from Chinese quince ( Chaenomeles sinensis ) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Hua‐Min Liu, Xue‐de Wang, Z. Qin, 2021 .

Development of PVA/EVA-based bilayer active film and its application to mutton

Song Wenlong, Yunfei Du, Wenlong Song, 2020 .

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

Ming Liu, Hua‐Min Liu, Xue‐de Wang, 2022, Food Science and Technology.

Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat

Pengfei Du, Y. Ru, Peng Hu, 2019, Metabolites.

Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction

Hua‐Min Liu, Xue‐de Wang, Z. Qin, 2022, Journal of Food Measurement and Characterization.

Review for "Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems"

Hua‐Min Liu, Xue‐de Wang, Z. Qin, 2021 .

Effects of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat

Jun Xi, Xue‐de Wang, Ma Yuxiang, 2021 .