Ying Wang

机构：Xizang Minzu University · ORCID：0000-0002-4933-9158

发表论文 34 篇 · 总被引 699 次 · h-index 16

代表论文

• Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers (2018 · Industrial Crops and Products · 被引 120)
• Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil (2016 · Food Chemistry · 被引 83)
• Enhanced preservation effects of clove (Syzygium aromaticum) essential oil on the processing of Chinese bacon (preserved meat products) by beta cyclodextrin metal organic frameworks (β-CD-MOFs) (2022 · Meat Science · 被引 61)
• Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose (2022 · Journal of Food Composition and Analysis · 被引 42)
• Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise ( Illicium verum Hook. f.) using β‐cyclodextrin‐based metal–organic frameworks (2020 · Journal of the Science of Food and Agriculture · 被引 39)
• Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology (2020 · Journal of the Science of Food and Agriculture · 被引 38)