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Zhanglian Chen

As seen in: Wiley Online Library, Frontiers
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Articles

Comparative metabolomics of high-unsaturated fatty acid oils: exploring volatile and nonvolatile metabolite differences in olive, walnut, flaxseed, and camellia oils

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By Bo Zhang, Zhanglian Chen, Kai Qin, Yongxing Yang, Li Xu, Zhengwu Zhang
| Frontiers
Abstract Introduction: Olive, walnut, flaxseed, and camellia oils are premium edible oils rich in unsaturated fatty acids, yet they exhibit distinct fatty acid profiles: olive and camellia oils are high in monounsaturated fatty acids, while walnut and flaxseed oils are abundant in polyunsaturated fatty acids.
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Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics

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By Yazhuan Li, Yilai Wan, Zhanglian Chen, Ting Wang
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT All authors declare that they have no conflicts of interest. Supporting Information Filename Description jfds17409-sup-0001-SuppMat.docx1.5 MB Figure S1: Correlation diagram of QC samples. Figure S2: Comparison of lipid classes SP (a), SL (b), ST (c), GP (d), FA (e), PR (f), and GL (g) content in seabuckthorn fruit oil. Figure S3: Significant difference lipid molecules clustering heatmap. Table S1: Number of lipid classes and species identifications.
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Innovative insights into the roasting‐driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil

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By Zhanglian Chen, Jiawei Yang, Yuxin Fu, Yilai Wan
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. REFERENCES , , , , , & (2024). Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil.
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