Wang, Xingguo

Micro-encapsulation of gurum (<i>Citrullus lanatus</i> Var. <i>Colocynthoide</i>) seed oil maintains functional quality characteristics during accelerated storage

Nutritional Composition and Volatile Compounds of Black Cumin (<i>Nigella sativa</i> L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (<i>Citrulluslanatus</i> Var. <i>colocynthoide</i>) Seed Oil Using HSME and GC-MS

Determination of triacylglycerols in milk fat from different species using UPLC-Q-TOF-MS