E-LIB Suche - Ergebnisse für: Yiqun, Cheng

1

Antioxidant potential of chrysanthemum morifolium flower ex..:

Khan, Iftikhar Ali ; Xu, Weimin ; Wang, Daoying...
Journal of Food Science. 85 (2020) 3 - p. 618-627 , 2020

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

2

Occurrence of Heterocyclic Amines in Commercial Fast‐Food M..:

Khan, Iftikhar Ali ; Yiqun, Cheng ; Zongshuai, Zhu...
Journal of Food Science. 84 (2018) 1 - p. 192-200 , 2018

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

3

Effects of potential key substances in woodchips smoldering..:

Cheng, Yi-qun ; Leible, Malte ; Rigling, Marina...
Food Research International. 190 (2024) - p. 114633 , 2024

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

4

Monitoring and identification of spoilage-related microorga..:

Lei, Yang ; Zhang, Yali ; Cheng, Yiqun..
Food Science and Human Wellness. 12 (2023) 1 - p. 28-34 , 2023

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

5

Inhibitory effect of mulberry leaf (Morus alba L.) extract ..:

Xu, Yan ; Cheng, Yiqun ; Zhu, Zongshuai...
Food Control. 144 (2023) - p. 109359 , 2023

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

6

The impact of temperature-controlled smoldering smoking on ..:

Cheng, Yi-qun ; Leible, Malte ; Weiss, Jochen.
Food Chemistry. 423 (2023) - p. 136258 , 2023

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

7

Inhibitory effect of coriander (Coriandrum sativum L.) extr..:

Yu, Yajie ; Cheng, Yiqun ; Wang, Chong...
Food Science and Human Wellness. 12 (2023) 4 - p. 1128-1135 , 2023

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

8

Covert Millimeter Wave Communications Based on Beam Sweepin:

Xing, Zhixiong ; Qi, Chenhao ; Cheng, Yiqun...
IEEE Communications Letters. 27 (2023) 5 - p. 1287-1291 , 2023

Link: https://doi.org/10.1109/..

9

The impact of sous vide braising on the sensory characteris..:

Cheng, Yi-qun ; Wang, Di ; Zhang, Cheng-jun...
LWT. 172 (2022) - p. 114176 , 2022

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

10

Changes in bacterial communities and the volatilome of brai..:

Lei, Yang ; Huang, Jichao ; Cheng, Yiqun...
Food Research International. 155 (2022) - p. 111056 , 2022

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

11

Meat quality and flavor evaluation of Nanjing water boiled ..:

Zhu, Zongshuai ; Pius Bassey, Anthony ; Cao, Yaqi...
Food Chemistry. 397 (2022) - p. 133833 , 2022

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

12

Multiplicity and concentration of nontrivial solutions for ..:

Teng, Kaimin ; Cheng, Yiqun
Nonlinear Analysis. 202 (2021) - p. 112144 , 2021

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

13

Inhibitory effect of sugarcane (Saccharum officinarum L.) m..:

Cheng, Yiqun ; Yu, Yajie ; Wang, Chong..
Food Control. 119 (2021) - p. 107490 , 2021

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

14

Content of free and protein‐binding Nε‐carboxymethyllysine ..:

Zhu, Zongshuai ; Fang, Rui ; Cheng, Yiqun...
Food Science & Nutrition. 8 (2020) 2 - p. 767-776 , 2020

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

15

A comprehensive review of Nε-carboxymethyllysine and Nε-car..:

Zhu, Zongshuai ; Huang, Ming ; Cheng, Yiqun..
Trends in Food Science & Technology. 98 (2020) - p. 30-40 , 2020

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