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浏览/检索结果: 共10条，第1-10条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. 期刊论文 Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460 作者:  Fankui Zeng;  Abhilasha Abhilasha;  Yufan Chen;  Yuci Zhao;  Gang Liu 收藏  |  浏览/下载：1/0  |  提交时间：2023/11/03 Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文 Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252 作者:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen 收藏  |  浏览/下载：1/0  |  提交时间：2023/11/03 Functional Food Based on Potato 期刊论文 Foods, 2023, 卷号: 12, 期号: 11, 页码: 2145 作者:  Jian Xu;  Yang Li;  Lovedeep Kaur;  Jaspreet Singh;  Fankui Zeng 收藏  |  浏览/下载：0/0  |  提交时间：2023/11/03 A Novel and Sensitive Fluorescent Probe for Glyphosate Detection Based on Cu 2+ Modulated Polydihydroxyphenylalanine Nanoparticles 期刊论文 Biosensors, 2023, 卷号: 13, 期号: 5, 页码: 510 作者:  Xiqiong,Mu;  Jian Xu;  Fankui Zeng 收藏  |  浏览/下载：3/0  |  提交时间：2023/11/02 Monitoring of organophosphorus pesticide residues in plant and vegetable tissues by a novel silver nanocluster probe 期刊论文 Analytical Methods, 2023, 期号: 15, 页码: 762-770 作者:  Xiqiong Mu;  Yinquan Wang;  Bo Qian;  Gang Liu;  Jian Xu 收藏  |  浏览/下载：2/0  |  提交时间：2023/11/02 Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 会议论文 作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci 收藏  |  浏览/下载：2/0  |  提交时间：2020/12/18 Odors  Processing  Quality control  Textures  Water absorption  Water qualityChinese characteristics  Nutritional characteristics  Nutritional qualities  Rheological property  Texture properties  Thickness and hardness  Volatile aroma compounds  Water absorption rates   Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文 Journal of Food Processing and Preservation, 2020, 卷号: 44, 期号: 7 作者:  Xu, Dan;  Zhou, Xiaoping;  Lei, Chunni;  Shang, Yan;  Zhao, Yuci 收藏  |  浏览/下载：2/0  |  提交时间：2020/11/14 Odors  Processing  Quality control  Textures  Water absorption  Water quality  Chinese characteristics  Nutritional characteristics  Nutritional qualities  Rheological property  Texture properties  Thickness and hardness  Volatile aroma compounds  Water absorption rates   Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文 Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16 作者:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao 收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27 Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) 期刊论文 2018, 卷号: 55, 期号: 6, 页码: 2130 作者:  Liu, Hong[1,2];  Zheng, Jie[3];  Liu, Pengzhan[4];  Zeng, Fankui[5] 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/23 The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文 2013, 卷号: 141, 期号: [db:dc_citation_issue], 页码: 3402 作者:  Liu, Hong[1];  Zeng, Fankui[2];  Wang, Qinghuang[1];  Ou, Shiyi[3];  Tan, Lehe[1] 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/03