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New Policy and Implementation of Municipal Solid Waste Classification in Shanghai, China

International journal of environmental research and public health, 2019-08, Vol.16 (17), p.3099

2019

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Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6288-6296

2023

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Studies on adsorption properties of magnetic composite prepared by one-pot method for Cd(II), Pb(II), Hg(II), and As(III): Mechanism and practical application in food

Journal of hazardous materials, 2024-03, Vol.466, p.133437-133437, Article 133437

2024

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Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5560-5568

2023

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Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke

Food research international, 2022-12, Vol.162, p.111950-111950, Article 111950

2022

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Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Food chemistry, 2011-06, Vol.126 (3), p.1122-1126

2011

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Growth promotion and disease resistance induced in Anthurium colonized by the beneficial root endophyte Piriformospora indica

BMC plant biology, 2019-01, Vol.19 (1), p.40-40, Article 40

2019

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Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3181-3188

2017

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Effect of barley β‐glucan on water redistribution and thermal properties of dough

International journal of food science & technology, 2019-07, Vol.54 (7), p.2329-2337

2019

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Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Comprehensive reviews in food science and food safety, 2014-07, Vol.13 (4), p.347-357

2014

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PoDPBT, a BAHD acyltransferase, catalyses the benzoylation in paeoniflorin biosynthesis in Paeonia ostii

Plant biotechnology journal, 2023-01, Vol.21 (1), p.14-16

2023

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Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Food chemistry, 2012-12, Vol.135 (4), p.2163-2169

2012

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Effect of vacuum mixing on the quality characteristics of fresh noodles

Journal of food engineering, 2012-06, Vol.110 (4), p.525-531

2012

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Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity

Journal of food processing and preservation, 2017-08, Vol.41 (4), p.n/a

2017

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Shelf life characteristics of bread produced from ozonated wheat flour

Journal of texture studies, 2018-10, Vol.49 (5), p.492-502

2018

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Proteins extracted from defatted wheat germ: nutritional and structural properties

Cereal chemistry, 2006, Vol.83 (1), p.69-75

2006

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Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley

Food chemistry, 2021-06, Vol.346, p.128657-128657, Article 128657

2021

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Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

Food science & technology, 2012-04, Vol.46 (1), p.23-28

2012

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In situ fast analysis of cadmium in rice by diluted acid extraction-anodic stripping voltammetry

RSC advances, 2019-06, Vol.9 (35), p.19965-19972

2019

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Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

Carbohydrate polymers, 2021-11, Vol.271, p.118416-118416, Article 118416

2021

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Immobilization of glucose oxidase in alginate-chitosan microcapsules

International journal of molecular sciences, 2011-05, Vol.12 (5), p.3042-3054

2011

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Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran

Food and bioprocess technology, 2015-07, Vol.8 (7), p.1552-1560

2015

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Effect of vitamin D3 supplementation in winter on physical performance of university students: a one-month randomized controlled trial

Journal of the International Society of Sports Nutrition, 2023-12, Vol.20 (1), p.2258850-2258850

2023

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Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

International journal of food science & technology, 2011-05, Vol.46 (5), p.1100-1108

2011

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Classification and hemodynamic characteristics of delayed intracerebral hemorrhage following stent-assisted coil embolism in unruptured intracranial aneurysms

Frontiers in neurology, 2024-02, Vol.15, p.1268433-1268433

2024

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New Policy and Implementation of Municipal Solid Waste Classification in Shanghai, China

Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them

Studies on adsorption properties of magnetic composite prepared by one-pot method for Cd(II), Pb(II), Hg(II), and As(III): Mechanism and practical application in food

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke

Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

Growth promotion and disease resistance induced in Anthurium colonized by the beneficial root endophyte Piriformospora indica

Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

PoDPBT, a BAHD acyltransferase, catalyses the benzoylation in paeoniflorin biosynthesis in Paeonia ostii

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Effect of vacuum mixing on the quality characteristics of fresh noodles

Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity

Shelf life characteristics of bread produced from ozonated wheat flour

Proteins extracted from defatted wheat germ: nutritional and structural properties

Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley

Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

In situ fast analysis of cadmium in rice by diluted acid extraction-anodic stripping voltammetry

Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

Immobilization of glucose oxidase in alginate-chitosan microcapsules

Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran

Effect of vitamin D3 supplementation in winter on physical performance of university students: a one-month randomized controlled trial

Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup

Classification and hemodynamic characteristics of delayed intracerebral hemorrhage following stent-assisted coil embolism in unruptured intracranial aneurysms

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