Xue Zhao

Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao

Shimin Wu, Guangyi Gong, Xue Zhao, 2018 .

Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils.

Shimin Wu, Guangyi Gong, Xue Zhao, 2018, Food chemistry.

Impact of refining on the levels of 4-hydroxy-trans-alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils

Shimin Wu, Ge Li, Xue Zhao, 2016 .

Dietary exposure to aluminium in the popular Chinese fried bread youtiao

Shimin Wu, Zhiheng Zhang, Qiang Wang, 2017, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying

Shimin Wu, Guangyi Gong, Ge Li, 2017 .