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| 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 Authors: Hong Jiang; Wensheng Duan; Yuci Zhao; Xiaofeng Liu; Guohong Wen; Fankui Zeng; Gang Liu Adobe PDF(3810Kb)  |  Favorite  |  View/Download:30/0  |  Submit date:2023/11/03 |
| Functional Food Based on Potato 期刊论文 Foods, 2023, 卷号: 12, 期号: 11, 页码: 2145 Authors: Jian Xu; Yang Li; Lovedeep Kaur; Jaspreet Singh; Fankui Zeng Adobe PDF(1311Kb)  |  Favorite  |  View/Download:25/0  |  Submit date:2023/11/03 |
| 枸杞多糖分离纯化、结构表征及其抗氧化作用机制研究 学位论文 理学博士, 北京: 中国科学院大学, 2022 Authors: 刘建飞 Adobe PDF(8159Kb)  |  Favorite  |  View/Download:22/0  |  Submit date:2023/10/10 枸杞多糖,分离纯化,化学结构,氧化应激 |
| 原位表面聚合法制备聚合物修饰硅胶色谱固定相 学位论文 理学博士, 北京: 中国科学院大学, 2022 Authors: 樊超 Adobe PDF(18733Kb)  |  Favorite  |  View/Download:26/0  |  Submit date:2023/10/10 色谱固定相,聚合物,表面原位聚合,色谱分离 |
| 金属有机框架功能化硅胶核 壳型液相色谱固定相的研究 学位论文 理学博士, 北京: 中国科学院大学, 2022 Authors: 司甜甜 Adobe PDF(18313Kb)  |  Favorite  |  View/Download:26/0  |  Submit date:2023/10/10 液相色谱固定相,硅基核-壳结构,金属有机框架,亲水模式,混合模式 |
| 聚合物功能化混合模式液相色谱固定相的制备及性能研究 学位论文 理学博士, 北京: 中国科学院大学, 2022 Authors: 樊芳斌 Adobe PDF(5776Kb)  |  Favorite  |  View/Download:29/0  |  Submit date:2023/10/10 液相色谱固定相,混合模式,交联聚合,保留机理,分离 |
| 枸杞子中化学成分的分离分析研究 学位论文 理学博士, 北京: 中国科学院大学, 2022 Authors: 赵维花 Adobe PDF(5402Kb)  |  Favorite  |  View/Download:16/0  |  Submit date:2023/10/10 枸杞子,净化材料,不同生长期,质谱成像,空间分布 |
| Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid 期刊论文 Food science wiley, 2021, 期号: 87, 页码: 427-437 Authors: Weihua Gong; Bingyan Shi; Fan-kui Zeng; Nan Dong; Zunguo Lei; Jia Liu Adobe PDF(1455Kb)  |  Favorite  |  View/Download:34/1  |  Submit date:2022/11/27 |
| Multifunctional palygorskite/ZnO nanorods enhance simultaneously mechanical strength and antibacterial properties of chitosan-based film 期刊论文 International Journal of Biological Macromolecules, 2021, 期号: 189, 页码: 668-677 Authors: Ding JJ(丁俊杰); Hui AP(惠爱平); Wang WB(王文波); Yang FF(杨芳芳); Kang YR(康玉茹); Wang AQ(王爱勤) Adobe PDF(9452Kb)  |  Favorite  |  View/Download:54/0  |  Submit date:2021/12/07 |
| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文 Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632 Authors: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu Adobe PDF(3862Kb)  |  Favorite  |  View/Download:30/0  |  Submit date:2022/11/27 |