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Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking
Kai Song, Song Guo, Yuanzheng Gong, Daqi Lv, Yuan Zhang, Zichao Wan, Tianyu Li, Wenfei Zhu, Hui Wang, Ying Yu, Rui Tan, Ruizhe Shen, Sihua Lu, Shuangde Li, Yunfa Chen and Min Hu Atmospheric Chemistry and Physics 22(15) 9827 (2022) https://doi.org/10.5194/acp-22-9827-2022
Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils
Angela I. Wann, Benita C. Percival, Katy Woodason, Miles Gibson, Siâny Vincent and Martin Grootveld Foods 10(10) 2481 (2021) https://doi.org/10.3390/foods10102481
Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security
Xiumei Guo, Xiaoling Shao, Shagufta M. Trishna, Dora Marinova and Amzad Hossain Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security 1256 (2021) https://doi.org/10.4018/978-1-7998-5354-1.ch064
Chinese Breast Milk Fat Composition and Its Associated Dietary Factors: A Pilot Study on Lactating Mothers in Beijing
Environmental, Health, and Business Opportunities in the New Meat Alternatives Market
Xiumei Guo, Xiaoling Shao, Shagufta M. Trishna, Dora Marinova and Amzad Hossain Advances in Business Strategy and Competitive Advantage, Environmental, Health, and Business Opportunities in the New Meat Alternatives Market 124 (2019) https://doi.org/10.4018/978-1-5225-7350-0.ch007
Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria