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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：29/0 | 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 |
| Fenton-like redox-initiated synthesis of superabsorbent composites with excellent water retention and swelling properties based on green tea and oil shale semi-coke 期刊论文
European Polymer Journal, 2023, 卷号: 182, 期号: 0, 页码: 111716
Authors: Yan Liu; Yongfeng Zhu; Bin Mu; Xicun Wang; Aiqin Wang
Adobe PDF(11434Kb) | Favorite | View/Download：73/0 | Submit date：2022/12/12 |
| Recent researches on antimicrobial nanocomposites and hybrid materialsbased on sepiolite and palygorskite 期刊论文
Applied Clay Science, 2022, 卷号: 219, 期号: 0, 页码: 106454
Authors: Fangfang Yang; Aiqin Wang
Adobe PDF(16420Kb) | Favorite | View/Download：41/0 | Submit date：2022/12/09 |
| Comparative metabolomics analysis of pericarp from four varieties of Zanthoxylum bungeanum Maxim 期刊论文
Bioengineered, 2022, 期号: 13, 页码: 14815–14826
Authors: Wang H(王晗)
Adobe PDF(10554Kb) | Favorite | View/Download：30/0 | Submit date：2022/12/14 |
| 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 |
| 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：23/0 | Submit date：2022/11/27
Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| Antioxidant and α-glucosidase inhibitory ingredients identified from Jerusalem artichoke flowers 期刊论文
Natural Product research, 2019, 卷号: 33, 期号: 4, 页码: 584–588
Authors: Wang YM; Zhao JQ; Yang JL; Pema Tsering Idong; Mei LJ; Tao YD; Shi YP(师彦平)
Adobe PDF(843Kb) | Favorite | View/Download：61/0 | Submit date：2019/11/17 |
| A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors: Dan Xu; Liu H(刘红); Cheng‑yu Jin; Chun‑mei Cao; Wen‑gang; Fan‑kui Zeng; Yu‑ci Zhao; Gang Liu
Adobe PDF(1534Kb) | Favorite | View/Download：95/2 | Submit date：2018/12/05 |
