E-LIB Suche - Ergebnisse für: Hu, Xianqiao

1

Analysis of rice characteristic volatiles and their influen..:

Li, Shuimei ; Li, Hongyan ; Lu, Lin...
Current Research in Food Science. 9 (2024) - p. 100794 , 2024

Link: https://doi.org/10.1016/..

2

Kinetics of volume expansion properties of cooked rice and ..:

Hu, Zhanqiang ; Wu, Youzhi ; Lu, Lin..
Journal of Food Measurement and Characterization. , 2024

Link: https://doi.org/10.1007/..

3

Characteristic Flavor Compounds and Functional Components o..:

Lu, Lin ; Hu, Zhanqiang ; Fang, Changyun.
Foods. 12 (2023) 11 - p. 2185 , 2023

Link: https://doi.org/10.3390/..

4

A characterizable and quantitative analysis for rice sensor..:

Lu, Lin ; Hu, Xianqiao ; Hu, Zhanqiang.
LWT. 185 (2023) - p. 115191 , 2023

Link: https://doi.org/10.1016/..

5

Change in volatiles, soluble sugars and fatty acids of glut..:

Hu, Xianqiao ; Fang, Changyun ; Zhang, Weixing...
LWT. 174 (2023) - p. 114416 , 2023

Link: https://doi.org/10.1016/..

6

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Aci..:

Hu, Xianqiao ; Fang, Changyun ; Lu, Lin...
Foods. 12 (2023) 8 - p. 1700 , 2023

Link: https://doi.org/10.3390/..

7

Comparison of quality of appearance, cooking quality, and p..:

Hu, Xianqiao ; Zhang, Weixing ; Lu, Lin...
Cereal Chemistry. 99 (2022) 4 - p. 873-883 , 2022

Link: https://doi.org/10.1002/..

8

Electronic tongue and electronic nose for food quality and ..:

Lu, Lin ; Hu, Zhanqiang ; Hu, Xianqiao..
Food Research International. 162 (2022) - p. 112214 , 2022

Link: https://doi.org/10.1016/..

9

Improvement on the Identification and Discrimination Abilit..:

Lu, Lin ; Hu, Zhanqiang ; Fang, Changyun..
Journal of The Electrochemical Society. 169 (2022) 3 - p. 037524 , 2022

Link: https://doi.org/10.1149/..

10

Development of Certified Reference Materials for the Determ..:

Shao, Yafang ; Zhu, Dawei ; Yu, Jing...
Molecules. 27 (2022) 14 - p. 4647 , 2022

Link: https://doi.org/10.3390/..

11

Quantitative approach of multidimensional interactive sensi..:

Lu, Lin ; Hu, Zhanqiang ; Hu, Xianqiao...
Sensors and Actuators B: Chemical. 329 (2021) - p. 129254 , 2021

Link: https://doi.org/10.1016/..

12

A visualization and quantification method to evaluate the w..:

Hu, Zhanqiang ; Yang, Hua ; Chaima, Mamoun...
Food Chemistry. 331 (2020) - p. 127050 , 2020

Link: https://doi.org/10.1016/..

13

Identification and quantitative determination of 2-acetyl-1..:

Guo, Zhenling ; Huang, Siqi ; Chen, Mingxue...
Journal of Cereal Science. 93 (2020) - p. 102975 , 2020

Link: https://doi.org/10.1016/..

14

Volatile compounds, affecting factors and evaluation method..:

Hu, Xianqiao ; Lu, Lin ; Guo, Zhenling.
Trends in Food Science & Technology. 97 (2020) - p. 136-146 , 2020

Link: https://doi.org/10.1016/..

15

Hybrid nanocomposites modified on sensors and biosensors fo..:

Lu, Lin ; Zhu, Zhiwei ; Hu, Xianqiao
Trends in Food Science & Technology. 90 (2019) - p. 100-110 , 2019

Link: https://doi.org/10.1016/..