Xingguo Wang

Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil

Tao Zhang, Fangcheng Qiu, Li Chen et al. · Food Chemistry · 2020 · 85 citations

Inflammation, Phenolic Compounds, Anti-inflammatory +9

The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

Dan Yang, Gangcheng Wu, Peiyan Li et al. · Food Chemistry X · 2020 · 64 citations · Full text

Effect of different processing methods on physicochemical properties, chemical compositions and in vitro antioxidant activities of Paeonia lactiflora Pall seed oils

Rong Nie, Yiren Zhang, Hui Zhang et al. · Food Chemistry · 2020 · 53 citations

Food Chemistry, Vitro Antioxidant Activities, Pall Seed Oils +3

Analysis of Differences in the Functional Properties of the Substrate Binding Proteins of the <i>Borrelia burgdorferi</i> Oligopeptide Permease ( <i>opp</i> ) Operon

Xingguo Wang, J. Michael Kidder, Joanna P. Scagliotti et al. · Journal of Bacteriology · 2003 · 51 citations · Full text

The effect of ultrasound on enzymatic degumming process of rapeseed oil by the use of phospholipase A1

Xiaofei Jiang, Ming Chang, Xiaosan Wang et al. · Ultrasonics Sonochemistry · 2013 · 50 citations · Full text