1.Detection of olive oil adulteration with vegetable oils by ultra‐performance convergence chromatography‐quadrupole time‐of‐flight mass spectrometry (UPC2‐QTOF MS) coupled with multivariate data analysis based on the differences of triacylglycerol compositions

作　　者：Yinghua Luo ;Boyan Gao ;Yaqiong Zhang 等

出　　处：Food Science & Nutrition. 2020 ;8(7):3759-3767.doi:10.1002/fsn3.1664

出版社：John Wiley & Sons, Ltd.

文章 ID：252131152

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2.Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

作　　者：Boyan Gao ;Lu Yu ;Jie Liu 等

出　　处：Food Science & Nutrition. 2017 ;5(3):793-804.doi:10.1002/fsn3.462

出版社：John Wiley & Sons, Ltd.

文章 ID：197069401

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3.Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

作　　者：Yinghua Luo ;Yanbei Wu ;Yali Wang 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112831

出版社：MDPI Publishing

文章 ID：1036372260

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4.Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass Spectrometry

作　　者：Yinghua Luo ;Fanghao Yuan ;Yanfang Li 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112530

出版社：MDPI Publishing

文章 ID：1036374238

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