Pan Gao

Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata

Pan Gao, Ruijie Liu, Qingzhe Jin et al. · Food Chemistry · 2018 · 138 citations

Food Chemistry, Botany, Chemical Compositions +5

Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity

Pan Gao, Ruijie Liu, Qingzhe Jin et al. · LWT · 2019 · 88 citations

Food Chemistry, Lipid Analysis, Solvent Extraction +6

Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil

Pan Gao, Ruijie Liu, Qingzhe Jin et al. · LWT · 2020 · 71 citations

Food Chemistry, Agricultural Chemistry, Nutraceutical Ingredient +4

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Pan Gao, Yi Cao, Ruijie Liu et al. · European Journal of Lipid Science and Technology · 2018 · 59 citations

Food Chemistry, Screw‐pressed Walnut Oil, In Vitro Fermentation +14

Comparison of Different Processing Methods of Iron Walnut Oils (<i>Juglans sigillata</i>): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity

Pan Gao, Ruijie Liu, Qingzhe Jin et al. · European Journal of Lipid Science and Technology · 2018 · 56 citations

Food Chemistry, Nutrition, Minor Components +12