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[11] Shuo Wang,刘晓芳,Tamura,Kyouno,张菡,陈介余.Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste).LWT-FOOD SCIENCE AND TECHNOLOGY,2021,139
[12] Shuo Wang,Liu Xiaofang,Tamura,Kyouno,张菡,陈介余.Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste).LWT-FOOD SCIENCE AND TECHNOLOGY,2021,139
[13] Xiaofang Liu,Shuo Wang.A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition.European Journal of Lipid Science and Technology,2018,120(7):1700528.
[14] Xiaofang Liu,Shuo Wang.Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying.Analytical Letters,2019,52(12):1991-2005.
[15] Shuo Wang,Xiaofang Liu.Effect of volatile compounds on the quality of Japanese fermented soy sauce..LWT,2019,111594-601.
[16] Xiaofang Liu,Shuo Wang.Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying..Analytical Letters,2020,53(12):1982-1991.
[17] Shuo Wang,Xiaofang Liu.Rapid detection of the quality of Japanese fermented soy sauce using Near-Infrared Spectroscopy.Analytical Methods,2020,12(18):2347-2354.
[18] Xiaofang Liu,Shuo Wang.Volatile profile and flavor characteristics of ten edible oils.Analytical Letters,2020,54(9):1423-1438.
[19] Xiaofang Liu,Shuo Wang.Model for prediction of the carbonyl value of frying oil from the initial composition.LWT,2020,117108660.
[20] Shuo Wang,Xiaofang Liu.Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste).LWT,2021,139110573.

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