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1. Yan, Jing, et al. Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. Food Chemistry, 2018, 24(8): 93-100.
2. Yan, Jing, et al. Food fraud: Assessing fraud vulnerability in the extra virgin olive oil supply chain. Food Control, 2019, 107081.
3. Yan, Jing, et al. A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. Food Research International, 2019,(125): 108552.
4. Yan, Jing, et al. From extra virgin olive oil to refined products: Intensity and balance shifts of the volatile compounds versus odor. Molecules, 2020, 25, 2469.
5. Yan, Jing, et al. Handheld near©\infrared spectroscopy for distinction of extra virgin olive oil from other olive oil grades substantiated by compositional data. European Journal of Lipid Science and Technology, 2019, **.
6. Yan, Jing, et al. Evaluation of food-grade vegetable oils using ultrasonic velocity measurement and fatty acid composition. IEEE International Ultrasonics Symposium (IUS). IEEE, 2019: 2435-2438.
7. Yan, Jing, et al. Identification of the Geographical Origins of Pomelos Using Multielement Fingerprinting. Journal of Food Science, 2015, 80(2), C228-C233.
8. ÑÕ¾²µÈ. ´¨Ã÷²Î²»Í¬²¿Î»Ö÷ÒªÓªÑø³É·Ö¼°°±»ùËá×é³É·ÖÎö. ʳƷ¿Æѧ£¬2015£¬36£¨01£©£º240-244.
9. ÑÕ¾²µÈ. »ùÓÚÅ©²úÆ·ÎÞËð¼ì²âµÄ²úµØËÝÔ´¼¼ÊõµÄÑо¿½øÕ¹. ʳƷ¹¤Òµ¿Æ¼¼£¬2014£¬35£¨11£©£º396-400.
10.ÑÕ¾²µÈ. èÖ×ÓÔ­²úµØËÝÔ´¼ø¶¨¼¼Êõ. ʳƷ¿Æѧ, 2014, 35£¨04£©: 248-252.
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