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Chang, Xianhui
99
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Online (99)
Mediatypes
Articles (Online) (73)
OpenAccess-fulltext (26)
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english (93)
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1
Characterization of the volatile flavor profiles of black g..:
Yu, Shanshan
;
Huang, Xingyi
;
Wang, Li
...
Food Chemistry. 458 (2024) - p. 140213 , 2024
Link:
https://doi.org/10.1016/..
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2
Study on the Quality Variation and Internal Mechanisms of F..:
Chang, Xianhui
;
Liu, Hairong
;
Zhuang, Kun
...
Foods. 13 (2024) 4 - p. 541 , 2024
Link:
https://doi.org/10.3390/..
?
3
Feasible methods to control starch digestibility: Strategie..:
Luo, Xueran
;
Chang, Xianhui
;
Zhuang, Kun
...
Trends in Food Science & Technology. 149 (2024) - p. 104536 , 2024
Link:
https://doi.org/10.1016/..
?
4
Stability and Bioaccessibility of Quercetin-Enriched Picker..:
Wang, Guozhen
;
Li, Jin
;
Yan, Xiaoqin
...
Polymers. 16 (2024) 7 - p. 868 , 2024
Link:
https://doi.org/10.3390/..
?
5
Improving the hot air drying of garlic slices by perforatio..:
Feng, Yabin
;
Suo, Kui
;
Chen, Liqiang
...
Drying Technology. 41 (2023) 13 - p. 2077-2087 , 2023
Link:
https://doi.org/10.1080/..
?
6
Investigating flavor sensory properties of Zhenjiang aromat..:
Wang, Li
;
Xiong, Feng
;
Huang, Xingyi
...
Journal of Sensory Studies. 38 (2023) 6 - p. , 2023
Link:
https://doi.org/10.1111/..
?
7
Multi-scale structure characterization of ozone oxidized wa..:
Li, Jing
;
Du, Meng
;
Din, Zia-ud
...
Carbohydrate Polymers. 307 (2023) - p. 120624 , 2023
Link:
https://doi.org/10.1016/..
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8
Soy protein isolate improves the structure, starch retrogra..:
Xu, Ping
;
Xu, Mengxue
;
Din, Zia‐ud
...
International Journal of Food Science & Technology. 58 (2023) 10 - p. 5144-5153 , 2023
Link:
https://doi.org/10.1111/..
?
9
Qualitative and quantitative assessment of flavor quality o..:
Yu, Shanshan
;
Huang, Xingyi
;
Wang, Li
...
Food Chemistry. 405 (2023) - p. 134859 , 2023
Link:
https://doi.org/10.1016/..
?
10
Ultrasonic-assisted resting of Tartary buckwheat dough: Stu..:
Deng, Xiangze
;
Chang, Xianhui
;
Chen, Lei
...
Ultrasonics Sonochemistry. 101 (2023) - p. 106656 , 2023
Link:
https://doi.org/10.1016/..
?
11
Applications of surface functionalized Fe3O4 NPs-based dete..:
Wang, Li
;
Huang, Xingyi
;
Wang, Chengquan
...
Food Chemistry. 342 (2021) - p. 128343 , 2021
Link:
https://doi.org/10.1016/..
?
12
Application of volatile and spectral profiling together wit..:
Ren, Yi
;
Huang, Xingyi
;
Aheto, Joshua H.
...
Food Chemistry. 343 (2021) - p. 128515 , 2021
Link:
https://doi.org/10.1016/..
?
13
Monitoring of dough fermentation during Chinese steamed bre..:
Chang, Xianhui
;
Huang, Xingyi
;
Xu, Weidong
...
Journal of Food Process Engineering. 44 (2021) 9 - p. , 2021
Link:
https://doi.org/10.1111/..
?
14
Coupling electronic nose withGC–MSimproves flavor recogniti..:
Wang, Li
;
Huang, Xingyi
;
Wang, Chengquan
...
Journal of Food Process Engineering. 44 (2021) 10 - p. , 2021
Link:
https://doi.org/10.1111/..
?
15
Dynamic characteristics of dough during the fermentation pr..:
Chang, Xianhui
;
Huang, Xingyi
;
Tian, Xiaoyu
...
Food Chemistry. 312 (2020) - p. 126050 , 2020
Link:
https://doi.org/10.1016/..
1-15