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1. Xie, D., Mu, H., Tang, T., Wang, X., Wei, W., Jin, J., ... & Jin, Q. Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chemistry,2018, 248:279-286.
2. Zhang, Y., Wang, X., Xie, D., Zou, S., Jin, Q., & Wang, X. Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids. Food Chemistry, 2018,250:60-66.
3. Liu, R., Zhang, Y., Wang, J., Pan, Q., Luo, Y., Sun, Y., ... & Wang, X. Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil. Food Additives & Contaminants: Part A, 2018,1-9.
4. Jie, L., Sun, J., Korma, S. A., Jin, Q., Wang X., Akoh, C. C., & Xiao, H. The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk. Food & Function.2018,9(3):1747-1754.
5. Zhang, H., Shen, Y., Zhang, Y., Li, L., & Wang, X. Regiospecific Analysis of Fatty Acids and Calculation of Triglyceride Molecular Species in Marine Fish Oils. Biomed Research International.2018, 2018(1):1-7.
6. Jin, J., Jin, Q., Akoh, C. C., & Wang, X. Mango kernel fat fractions as potential healthy food ingredients: A review. Critical Reviews in Food Science & Nutrition, 2018:00-00.
7. Sun, C., Wei, W., Zou, X., Huang, J., Jin, Q., & Wang, X. Evaluation of triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage. Food Chemistry,2018,252:154-162
8. Su, H., Liu, R., Chang, M., Huang, J., Jin, Q., & Wang, X. Effect of dietary alpha-linolenic acid on blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. European journal of nutrition, 2018,57(3):877-891.
9. Shi L K, Zheng L, Liu R J, Jin, Q. Z., Wang, X. G., 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. European Journal of Lipid Science and Technology, 2018, 120(2).
10. Korma, S. A., Zou, X., Ali, A. H., Abed, S. M., Jin, Q., & Wang, X. Preparation of structured lipids enriched with medium-and long-chain triacylglycerols by enzymatic interesterification for infant formula. Food and Bioproducts Processing, 2018, 107: 121-130.
11. Xu, L., Zhu, X., Yu, X., Huyan, Z., & Wang, X. Rapid and Simultaneous Determination of the Iodine Value and Saponification Number of Edible Oils by FTIR Spectroscopy. European Journal of Lipid Science & Technology, 2018:1700396.
12. Xu, L., Yu, X., Li, M., Chen, J., & Wang, X. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. International Journal of Food Properties, 2018: 1-13.
13. Zhang, Y., Wang, X., Zou, S., Xie, D., Jin, Q., & Wang, X.. Synthesis of 2-docosahexaenoylglycerol by enzymatic ethanolysis. Bioresource Technology,2018, 251,334-340.
14. Ali, A. H., Wei, W., Abed, S. M., Korma, S. A., Mousa, A. H., Hassan, H. M., ... & Wang, X. Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. LWT, 2018, 90:424-432.
15. Shi, L. K., Zheng, L., Jin, Q. Z., & Wang, X. G. Effects of Adsorption on Polycyclic Aromatic Hydrocarbon, Lipid Characteristic, Oxidative Stability, and Free Radical Scavenging Capacity of Sesame Oil. European Journal of Lipid Science and Technology, 2017, 119(12).
16. Ali, A. H., Zou, X., Abed, S. M., Korma, S. A., Jin, Q., & Wang, X. Natural phospholipids: occurrence, biosynthesis, separation, identification, and beneficial health aspects. Critical reviews in food science and nutrition, 2017: 1-23.
17. Zheng, L., Shi, L. K., Zhao, C. W., Jin, Q. Z., & Wang, X. G. Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies. LWT-Food Science and Technology, 2017, 86: 507-513.
18. Su, H., Liu, R., Chang, M., Huang, J., & Wang, X. Dietary linoleic acid intake and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. Food & function, 2017, 8(9): 3091-3103.
19. Shi, L. K., Liu, R. J., Jin, Q. Z., & Wang, X. G. The Contents of Lignans in Sesame Seeds and Commercial Sesame Oils of China. J. Am. Oil Chem. Soc., 2017, 94(8): 1035-1044.
20. Abed, S. M., Zou, X., Ali, A. H., Jin, Q., & Wang, X. Profiling of triacylglycerol composition in arachidonic acid single cell oil from Mortierella alpina by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry. Journal of Food Composition and Analysis, 2017, 62: 245-253.
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