E-LIB Suche - Ergebnisse für: Hu, Zhanqiang

1

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/..

2

Prussian blue analog-derived nickel iron phosphide-reduced ..:

Chang, Jiuli ; Hu, Zhanqiang ; Wu, Dapeng...
Journal of Colloid and Interface Science. 638 (2023) - p. 801-812 , 2023

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

3

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/..

4

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/..

5

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/..

6

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/..

7

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/..

8

Ultrathin NiAl layered double hydroxide-reduced graphene ox..:

Chang, Jiuli ; Hu, Zhanqiang ; Li, Jinzhou...
Applied Surface Science. 538 (2021) - p. 148106 , 2021

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

9

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/..

10

Phenolic acids and phytosterols in rice grains and wheat fl..:

Shao, Yafang ; Hu, Zhanqiang ; Liu, Chengzhi...
Journal of Food Science. 86 (2021) 5 - p. 1878-1892 , 2021

Link: https://doi.org/10.1111/..

11

Kinetics of water absorption expansion of rice during soaki..:

Hu, Zhanqiang ; Yang, Yuexi ; Lu, Lin...
Food Chemistry. 346 (2021) - p. 128912 , 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

Grade classification model tandem BpNN method with multi-me..:

Lu, Lin ; Fang, Changyun ; Hu, Zhanqiang..
Sensors and Actuators B: Chemical. 281 (2019) - p. 22-27 , 2019

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

14

Effect of germination and parboiling treatment on distribut..:

Hu, Zhanqiang ; Shao, Yafang ; Lu, Lin...
Journal of Food Measurement and Characterization. 13 (2019) 3 - p. 1898-1906 , 2019

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

15

Effects of different extrusion temperatures on extrusion be..:

Hu, Zhanqiang ; Tang, Xiaozhi ; Zhang, Ming...
RSC Advances. 8 (2018) 13 - p. 7123-7132 , 2018

Link: https://doi.org/10.1039/..