Ying Wang - Concepedia

Author

Ying Wang

Tianjin University of Commerce ORCID

Also Known As

Wang Ying, Ying Wang

Publications

652

Citations

H-Index

Concepts

All Affiliations

Tianjin University of Commerce Tianjin Medical University Tianjin Tianhe Hospital

About

Ying Wang is an author at Tianjin University of Commerce specializing in food chemistry, analytical chemistry, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	81
2	Medicine	3	3	76
3	Health Sciences	2	2	166
4	Natural Sciences	2	2	28
5	Allergy	1	1	24

Ying Wang

Publications

632

Citations

H-Index

Page 1

	Year	Citations
Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers Ying Wang, Rong Li, Zi‐Tao Jiang, Industrial Crops and Products Food ChemistrySolvent ExtractionEssential OilBlack PeppersFood Engineering	2018	117
Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil Jin Tan, Rong Li, Zi‐Tao Jiang, Food Chemistry Food ChemistryEdible Vegetable OilFood AuthenticationSpectroscopyFood Analysis	2016	81
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) Ying Wang, Yitong Du, Wan-Yu Xue, Meat Science Food ChemistryChinese BaconCyclodextrin ProductionFood AnalysisEnhanced Preservation Effects	2022	49
Modeling photoinduced toxicity of PAHs based on DFT-calculated descriptors Ying Wang, Jingwen Chen, Fei Li, Chemosphere Environmental ChemistryPhotochemistryPhototoxicityDft-calculated DescriptorsToxicology	2009	37
Improvement of the stabilities and antioxidant activities of polyphenols from the leaves of Chinese star anise (<scp><i>Illicium verum</i></scp> Hook. f.) using <i>β</i>‐cyclodextrin‐based metal–organic frameworks Ying Wang, Ming‐Fen Li, Liang Wang, Journal of the Science of Food and Agriculture	2020	37
Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast <scp>GC</scp> electronic nose coupled with chemical methodology Nie Ji-yu, Rong Li, Zi‐Tao Jiang, Journal of the Science of Food and Agriculture	2020	36
Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose Ruochen Liu, Rong Li, Ying Wang, Journal of Food Composition and Analysis European VinegarAroma PropertiesAnalytical ChemistryVolatile ElementSensory Science	2022	35
Molecular microcapsules and inclusion interactions of eugenol with β-cyclodextrin and its derivatives Hao Zhan, Zi‐Tao Jiang, Ying Wang, European Food Research and Technology Cyclodextrin ProductionMicro-encapsulationInclusion InteractionsPharmacologyBiointerface	2008	31
Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application Yue Zhao, Ying Wang, Zi‐Tao Jiang, Food Chemistry Food ChemistryPolyphenol MixturesPolyphenolicsEngineeringGas Chromatography	2017	31
Composition Comparison of Essential Oils Extracted by Hydrodistillation and Microwave-assisted Hydrodistillation from<i>Amomum tsao-ko</i>in China Feng Xue, Zi‐Tao Jiang, Ying Wang, Journal of Essential Oil Bearing Plants Food ChemistryMicrowave-assisted HydrodistillationChemical EngineeringMhd OilEngineering	2010	25

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