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CORC

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Difference of trace element exposed routes and their health risks between agriculture and pastoral areas in Bay County Xinjiang, China 期刊论文
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, 2019, 卷号: 26, 期号: 14, 页码: 14073-14086
作者:  Tudi, Muyesaier;  Dung Tri Phung;  Ruan, Huada Daniel;  Yang, Lin-sheng;  Guo, Hai-Jun
收藏  |  浏览/下载：43/0  |  提交时间：2019/09/24
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
AMERICAN JOURNAL OF POTATO RESEARCH, 2019, 卷号: 96, 期号: 1, 页码: 69-78
作者:  Zeng, Fan-kui;  Liu, Hong;  Yu, Hui;  Cheng, Jin-chun;  Gao, Guo-qiang
收藏  |  浏览/下载：60/0  |  提交时间：2019/10/09
Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread 期刊论文
Food Science and Nutrition, 2019
作者:  Chen, Y.;  Yang, X.;  Guo, H.;  Li, J.;  Ren, G.
收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21
Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. 期刊论文
Food science & nutrition, 2019, 卷号: Vol.7 No.10, 页码: 3244-3252
作者:  Yinhuan Chen;  Xiushi Yang;  Huimin Guo;  Jincai Li;  Guixing Ren
收藏  |  浏览/下载：15/0  |  提交时间：2019/11/21
Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: 111, 页码: 527-533
作者:  Cao, Yanfei;  Zhang, Fengjie;  Guo, Peng;  Dong, Shuang;  Li, Hongjun
收藏  |  浏览/下载：14/0  |  提交时间：2019/12/11
A new water-soluble two-photon fluorescent probe for detection of trace benzoyl peroxide in wheat flour and in living cell and tissue imaging 期刊论文
New Journal of Chemistry, 2019, 卷号: 43, 期号: 7, 页码: 3169-3173
作者:  Ding, Haiyuan;  Yuan, Gangqiang;  Zhou, Liyi*
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/28
Effect of -Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread 期刊论文
FOOD BIOPHYSICS, 2019, 卷号: 14, 期号: 2, 页码: 173-181
作者:  Zhou, Jianjun;  Yang, Heng;  Qin, Xinguang;  Hu, Xianqin;  Liu, Gang*
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/27
Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread 期刊论文
Food Biophysics, 2019, 卷号: 14, 期号: 2, 页码: 173-181
作者:  Zhou, J.;  Yang, H.;  Qin, X.;  Hu, X.;  Liu, G.*
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/27
Correction Method of Light Source Interference for Simultaneous Determination of Selenium and Lead by Non-dispersive Hydride Generation-Atomic Fluorescence Spectrometry 期刊论文
Chinese Journal of Analytical Chemistry, 2019, 卷号: 47, 期号: 1, 页码: 163-168
作者:  C.Tao;  C.S.Li;  W.C.Chu;  R.R.Gao;  Z.H.Zhou
收藏  |  浏览/下载：1/0  |  提交时间：2020/08/24
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
作者:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao
收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27

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