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- Guoyan Liu,吴银银,徐向昕,梁丽,徐鑫,Liu Xiaofang,李有栋.The relationship between the deterioration of frying oil and the generation of hazards during frying.FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2024,41(12)1554-1569.
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- Liu Xiaofang,王硕,Tamogami,陈介于,张菡.Volatile Profile and Flavor Characteristics of Ten Edible Oils.ANALYTICAL LETTERS,2021,54(9)1423-1438.
- 大豆油与菜籽油煎炸薯条过程中的稳定性与适用性研究.[北大核心].美食研究,39(3):60-68.
- A new perspective on the benzo(a)pyrene generated in tea seeds during roasting.[SCI].Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment,39(3):440-450.
