Ying Wang

Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

Ying Wang, Rong Li, Zi‐Tao Jiang et al. · Industrial Crops and Products · 2018 · 117 citations

Food Chemistry, Solvent Extraction, Essential Oil +4

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 et al. · Food Chemistry · 2016 · 81 citations

Food Chemistry, Edible Vegetable Oil, Food Authentication +7

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 et al. · Meat Science · 2022 · 49 citations

Food Chemistry, Chinese Bacon, Cyclodextrin Production +8

Modeling photoinduced toxicity of PAHs based on DFT-calculated descriptors

Ying Wang, Jingwen Chen, Fei Li et al. · Chemosphere · 2009 · 37 citations

Environmental Chemistry, Photochemistry, Phototoxicity +6

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 et al. · Journal of the Science of Food and Agriculture · 2020 · 37 citations