Hasil Pencarian - X. C. Weng

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  1. 1
    Relationship structure-antioxidant activity of hindered phenolic compounds

    Relationship structure-antioxidant activity of hindered phenolic compounds oleh X. C. Weng, Y. Huang

    Diterbitkan 2014-12-01
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  2. 2
    A novel antioxidant: 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol)

    A novel antioxidant: 6,6'-(butane-1,1-diyl)bis(4-methylbenzene-1,2-diol) oleh T. M. Olajide, H. Pasdar, X. C. Weng

    Diterbitkan 2018-09-01
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  3. 3
    Butylated methyl caffeate: a novel antioxidant

    Butylated methyl caffeate: a novel antioxidant oleh Q. Q. Chen, H. Pasdar, X. C. Weng

    Diterbitkan 2020-06-01
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  4. 4
    Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

    Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration oleh X. Y. Jiang, C. Li, Q. Q. Chen, X. C. Weng

    Diterbitkan 2018-06-01
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  5. 5
    Quality detection of tea oil by 19F NMR and 1H NMR

    Quality detection of tea oil by 19F NMR and 1H NMR oleh T. Liu, T.M. Olajide, W. Wang, Z. Cheng, Q. Cheng, X.C. Weng

    Diterbitkan 2021-09-01
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  6. 6
    Antioxidant properties of two novel lipophilic gallic acid derivatives

    Antioxidant properties of two novel lipophilic gallic acid derivatives oleh T.M. Olajide, T. Liu, X.C. Weng, X.Y. Liao, J.Y. Huang

    Diterbitkan 2022-09-01
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  7. 7
    Effects of different baking techniques on the quality of walnut and its oil

    Effects of different baking techniques on the quality of walnut and its oil oleh B.K. Niu, T.M. Olajide, H.A. Liu, H. Pasdar, X.C. Weng

    Diterbitkan 2021-06-01
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  8. 8
    19F NMR method for the determination of quality of virgin olive oil

    19F NMR method for the determination of quality of virgin olive oil oleh L. L. Zhou, C. Li, X. C. Weng, X. M. Fang, Z. H. Gu

    Diterbitkan 2015-12-01
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  9. 9
    The effect of replacing red palm stearin with red palm olein in baked potato cookies

    The effect of replacing red palm stearin with red palm olein in baked potato cookies oleh J. Xu, Y.Y. Liu, T.M. Olajide, H.A. Liu, X.C. Weng

    Diterbitkan 2022-06-01
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  10. 10
    Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone

    Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone oleh Z. W. Jiang, X. C. Weng, Y. Huang, J. P. Hou, X. Y. Liao

    Diterbitkan 2014-06-01
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  11. 11
    Physicochemical properties of red palm oil extruded potato and sweet potato snacks

    Physicochemical properties of red palm oil extruded potato and sweet potato snacks oleh Y.Y. Liu, T.M. Olajide, M. Sun, M. Ji, J.H. Yoong, X.C. Weng

    Diterbitkan 2021-06-01
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  12. 12
    Preparation of human milk fat substitute and improvement of its oxidative stability

    Preparation of human milk fat substitute and improvement of its oxidative stability oleh H.A. Liu, J.Y. Huang, T.M. Olajide, T. Liu, Z.M. Liu, X.Y. Liao, X.C. Weng

    Diterbitkan 2023-03-01
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