Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies

Li Zheng, Longkai Shi, Chenwei Zhao, +2

LWT

Vitro Antioxidant PropertyMedicinePhytochemicalPhytochemistryPharmacology +3

Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

Longkai Shi, Li Zheng, Ruijie Liu, +3

European Journal of Lipid Science and Technology

Food ChemistryIn Vitro FermentationSesame Oils ExtractedVitro Antioxidant CapacitySupercritical Fluid Chromatography +12

Chemical characterization and free radical scavenging capacity of oils obtained from Torreya grandis Fort. ex. Lindl. and Torreya grandis Fort. var. Merrillii: A comparative study using chemometrics

Longkai Shi, Jia-Hui Mao, Li Zheng, +3

Industrial Crops and Products

Food ChemistryChemical EngineeringEngineeringChemical CharacterizationRadical (Chemistry) +7

Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil

Longkai Shi, Li Zheng, Qingzhe Jin, +1

European Journal of Lipid Science and Technology

Food ChemistryAgricultural ChemistryChemical EngineeringEnvironmental ChemistryEngineering +13

Effects of deacidification methods on high free fatty acid containing oils obtained from sea buckthron (Hippophaë rhamnoides L.) berry

Longkai Shi, Li Zheng, Chenwei Zhao, +3

Industrial Crops and Products

Food ChemistrySea BuckthronLipid AnalysisOmega-3 Fatty AcidLipid Nutrition +1

Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils

Longkai Shi, Li Zheng, Jia-Hui Mao, +6

LWT

Food ChemistryChemical CompositionFood AnalysisKernel OilsOil Extraction Method +3

Quantification of polycyclic aromatic hydrocarbons and phthalic acid esters in deodorizer distillates obtained from soybean, rapeseed, corn and rice bran oils

Longkai Shi, Li Zheng, Ruijie Liu, +4

Food Chemistry

Food ChemistryOrganic ChemistryPhthalic Acid EstersPolycyclic Aromatic HydrocarbonsDeodorizer Distillates +1

Physicochemical property, chemical composition and free radical scavenging capacity of cold pressed kernel oils obtained from different Eucommia ulmoides Oliver cultivars

Longkai Shi, Li Zheng, Ruijie Liu, +5

Industrial Crops and Products

Food ChemistryPhysicochemical PropertyChemical CompositionKernel OilsPhytochemistry +1

Potential underutilized oil resources from the fruit and seed of Rhus chinensis Mill

Longkai Shi, Li Zheng, Ruijie Liu, +5

Industrial Crops and Products

Food ChemistryBioenergyBotanySustainable AgricultureAgricultural Economics +6

Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial‐Scale Study Based on Oil Extraction Method

Longkai Shi, Li Zheng, Yiren Zhang, +6

European Journal of Lipid Science and Technology

Food ChemistryLipid AnalysisPolyphenolicsFood Bioactive CompoundIn Vitro Fermentation +10