W. Yin

Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

R. Zhao, Xue‐de Wang, W. Yin, 2022, International Journal of Food Science & Technology.

Volatile organic compounds analysis and characterization on activated biochar prepared from rice husk

Xiaofeng Wang, X. Wang, J. Li, 2019, International Journal of Environmental Science and Technology.

Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil

Yu-hang Zhao, W. Yin, Rui Shi, 2022, LWT.

Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.

Xue‐de Wang, W. Yin, Xue-Ting Ma, 2022, Journal of food science.

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

W. Yin, Bing-Xin Guo, Rui Wang, 2024, Food chemistry: X.

Roasted ground pepper seed press-cake sauce

W. Yin, Bing-Xin Guo, Rui Wang, 2025, Italian Journal of Food Science.

The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil.

W. Yin, Zhuo-qing Zhai, Hua‐min Liu, 2024, Food research international.

Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction

Xinwu Zhu, W. Yin, Hua‐min Liu, 2023, Food chemistry: X.

Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil

W. Yin, Zhuo-qing Zhai, Hua‐min Liu, 2023, Food chemistry: X.