Yanlan Bi

机构：Henan University of Technology · ORCID：0000-0001-8429-7806

发表论文 125 篇 · 总被引 2190 次 · h-index 28

代表论文

• A method for evaluating the initial addition of tert-butylhydroquinone to oils during storage condition based on gas chromatography-mass spectrometry (2024 · Journal of Food Composition and Analysis · 被引 12)
• Nuts: An overview on oxidation, affecting factors, inhibiting measures, and prospects (2024 · Journal of Food Composition and Analysis · 被引 11)
• Preparation and characteristics of zein/ethyl cellulose composite coating applied in aqueous system (2024 · International Journal of Biological Macromolecules · 被引 7)
• The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids (2025 · Food Chemistry · 被引 6)
• Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foods (2025 · Food Chemistry · 被引 6)
• A mechanistic perspective: How does tert-butylhydroquinone retain antioxidative efficacy in edible oils during storage? (2025 · Food Chemistry · 被引 5)