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| High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. 期刊论文 Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460 Authors: Fankui Zeng; Abhilasha Abhilasha; Yufan Chen; Yuci Zhao; Gang Liu; Lovedeep Kaur; Jaspreet Singh Adobe PDF(8865Kb)  |  Favorite  |  View/Download:20/0  |  Submit date:2023/11/03 |
| 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:27/0  |  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:22/0  |  Submit date:2023/11/03 |
| A Novel and Sensitive Fluorescent Probe for Glyphosate Detection Based on Cu 2+ Modulated Polydihydroxyphenylalanine Nanoparticles 期刊论文 Biosensors, 2023, 卷号: 13, 期号: 5, 页码: 510 Authors: Xiqiong,Mu; Jian Xu; Fankui Zeng Adobe PDF(3318Kb)  |  Favorite  |  View/Download:20/0  |  Submit date:2023/11/02 |
| Monitoring of organophosphorus pesticide residues in plant and vegetable tissues by a novel silver nanocluster probe 期刊论文 Analytical Methods, 2023, 期号: 15, 页码: 762-770 Authors: Xiqiong Mu; Yinquan Wang; Bo Qian; Gang Liu; Jian Xu; Fankui Zeng Adobe PDF(1068Kb)  |  Favorite  |  View/Download:23/0  |  Submit date:2023/11/02 |
| 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 |
| Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) 期刊论文 Journal of Food Science & Technology, 2018, 期号: 55(6), 页码: 2130-2142 Authors: Liu H(刘红); Jie Zheng; Pengzhan Liu; Fankui Zeng Adobe PDF(1009Kb)  |  Favorite  |  View/Download:66/3  |  Submit date:2018/11/26 |
| 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:94/2  |  Submit date:2018/12/05 |
| Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China 期刊论文 Food Science and Human Wellness, 2018, 期号: 2213-4530, 页码: 156–162 Authors: Jin Cheng-Yu; Liu Hong; Xu Dan; Zeng Fan-Kui; Zhao Yu-Ci; Zhang Hai; Liu Gang Adobe PDF(1349Kb)  |  Favorite  |  View/Download:91/3  |  Submit date:2018/11/22 Glycoalkaloids Phenolic Compounds Dehydrated Potato Flake Potato |