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- Paper Publications more+
- [1] Guoyan Liu,周婉丽,张旭,朱洁,Liu Xiaofang,徐鑫,李有栋.Toxicity and oxidative stress of HepG2 and HL-7702 cells induced by PAH4 using oil as a carrier.FOOD RESEARCH INTERNATIONAL,2024,178 [2] 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 fry....FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2024,41(12)1554-1569. [3] Liu Xiaofang,张旭,周婉丽,梁丽,张继贤,文超婷,徐鑫.Combined toxicity of oil-based PAH4 mixtures on HL-7702 cells.SCIENCE OF THE TOTAL ENVIRONMENT,2024,912 [4] Liu Xiaofang,沈梦瑜,徐向昕,吴银银,文超婷,刘国艳,李有栋.Study on migration behavior and mechanism of strong carcinogenic PAHs in oil to fume during fryin....PROCESS SAFETY AND ENVIRONMENTAL PROTECTION,2024,1871508-1516. [5] Liu Xiaofang,王硕,于泳,张旭,陈介于,张菡.Quality Change in Camellia Oil during Intermittent Frying.FOODS,2022,11(24) [6] Liu Xiaofang,王硕,Tamogami,陈介于,张菡.An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS.FOODS,2022,11(16) [7] Liu Xiaofang,张振芳,沈梦瑜,吴银银,何旭东,Xu Xin,刘国艳,梁丽.Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea....EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY,2022,124(2) [8] 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. [9] 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. [10] 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.
- Patents
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- Research Projects
- [1] 高脂食品中重质多环芳烃跨屏障转运与神经毒性机制研究,国家自然科学基金基金委, [2] 食用油中 PAHs 在热处理过程中的产生规 律及致毒机理研究,国家自然科学基金青年科学基金项目,
