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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：35/0 | 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：27/0 | Submit date：2023/11/03 |
| 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：31/0 | Submit date：2022/11/27 |
| Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors: Dan Xu; Xiaoping Zhou; Chunni Lei; Yan Shang; Yuci Zhao; Zhaojun Wang; Fankui Zeng; Gang Liu
Adobe PDF(1276Kb) | Favorite | View/Download：37/0 | Submit date：2022/11/27 |
| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors: Fan-kui Zeng; Hong Liu; Hui Yu; Jin-chun Cheng; Guo-qiang Gao; Yan Shang; Gang Liu
Adobe PDF(789Kb) | Favorite | View/Download：24/0 | Submit date：2022/11/27
Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860
Authors: Xu D(许丹); Liu H(刘红); Jin CY(靳承煜); Cao CM(曹春梅）; Li WG(李文刚）; Zeng FK(曾凡逵); Zhao YC(赵宇慈); Liu G(刘刚); Ceng FK(曾凡逵); Liu G(刘刚)
Adobe PDF(1563Kb) | Favorite | View/Download：165/2 | Submit date：2018/01/02
Potato Hongmei Sensory Evaluations Glycoalkaloids Phenolic Compounds Fructose |
| Chapter 4 Polysaccharide-Based Composite Hydrogels for Removal of Pollutants from Water 专著章节文集论文
出自: Advanced Separations by Specialized Sorbents:Ecaterina Stela Dragan, CRC press, 2014, 页码: 89-126
Authors: Zhang JP(张俊平); Wang AQ(王爱勤)
 View |  Adobe PDF(3797Kb) | Favorite | View/Download：414/70 | Submit date：2014/12/08 |
| Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes 期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors: Liu H(刘红); Ceng FK(曾凡逵); Wang QH(王庆煌); Wu HS(邬华松); Tan LH(谭乐和); Wang QH(王庆煌)
Adobe PDF(229Kb) | Favorite | View/Download：249/6 | Submit date：2013/12/03
White Pepper Chemical Quality Flavor Quality Sensory Analysis Electronic Nose |
| The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors: Liu H(刘红); Ceng FK(曾凡逵); Wang QH(王庆煌); Ou SY(欧仕益); Tan LH(谭乐和); Gu FL(谷风林); Wang QH(王庆煌)
Adobe PDF(495Kb) | Favorite | View/Download：330/2 | Submit date：2014/01/23
Cryogenic Grinding Hammer Milling Sensory Property Flavour Quality Storage |
