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| A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine 期刊论文
Food Chemistry, 2023, 期号: 420, 页码: 136161
Authors: Lu CH(卢聪慧); Li BQ(李宝琼); Jing Q(景泉); Pei D(裴栋) ; Huang XY(黄新异)
 Adobe PDF(2313Kb) |  Favorite | View/Download：16/0 | Submit date：2023/11/06 |
| Comprehensive separation of a wide variety of compounds from olive leaves by counter-current chromatography with three-phase solvent system 期刊论文
Journal of Separation Science, 2022, 期号: 45, 页码: 1942-1951
Authors: Huang XY(黄新异); Pei D(裴栋)
Adobe PDF(2573Kb) | Favorite | View/Download：39/0 | Submit date：2022/12/14 |
| Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS 期刊论文
International Journal of Food Science and Technology, 2022, 期号: 57, 页码: 6211-6225
Authors: Di DL(邸多隆); Huang XY(黄新异)
Adobe PDF(3411Kb) | Favorite | View/Download：29/0 | Submit date：2022/12/14 |
| Full use of the liquid nature of the stationary phase: The development of elution-extrusion counter current chromatography 期刊论文
Journal of Separation Science, 2020, 卷号: 43, 期号: 17, 页码: 3573–3584
Authors: Sun X(孙潇); Pei D(裴栋); Duan WD(段文达); Liu JF(刘建飞); Di DL(邸多隆); Huang XY(黄新异)
Adobe PDF(1074Kb) | Favorite | View/Download：74/0 | Submit date：2020/11/23 |
