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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学... [17]
中科院西北特色植物资... [2]
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Foods [3]
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曾凡逵 [10]
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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)
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View/Download:20/0
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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)
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View/Download:28/0
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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)
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View/Download:24/0
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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)
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View/Download:21/0
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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)
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View/Download:24/0
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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)
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View/Download:37/0
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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)
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View/Download:23/0
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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)
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View/Download:66/3
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Submit date:2018/11/26
Recovery of Protease Inhibitors from Potato Fruit Water by Expanded Bed Adsorption Chromatography in Pilot Scale
期刊论文
American Journal of Potato Research, 2018, 卷号: 95, 期号: 1, 页码: 1-8
Authors:
Jin CY(靳承煜)
;
Zeng FK(曾凡逵)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
Adobe PDF(761Kb)
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View/Download:137/2
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Submit date:2018/01/02
Protease Inhibitors
Expanded Bed Adsorption
Potato
Glycoalkaloids
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)
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Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose