المؤلفون: Yuan Gao, Jia Hu, Xia Su, Qi Li, Caihong Su, Yongling Li, Gaiqin Ma, Siyu Zhang, Xiuzhu Yu

المصدر: Grain & Oil Science and Technology, Vol 7, Iss 1, Pp 30-41 (2024)

مصطلحات موضوعية: Walnut oil, Extraction technology, Chemical composition, Bioactive, Authentication, Agriculture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590259824000049; https://doaj.org/toc/2590-2598

URL الوصول: https://doaj.org/article/6a4a513c700348dfa7e435b045ea9f5f

المؤلفون: Lingyan Zhang, Jia Chen, Xingfeng Guo, Yongsheng Cao, Guoyi Qu, Qi Li, Yuan Gao, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101381- (2024)

مصطلحات موضوعية: Microwave pretreatment, Fragrant rapeseed oil, Lipid oxidation, Maillard reaction, Glucosinolate degradation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524002682; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/4142e404940942a7aa444024c2f3bccf

المؤلفون: Qi Li, Mengmeng Wang, María Belén Fernández, Altayuly Sagymbek, Yaoyao Dong, Yuan Gao, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 20, Iss , Pp 100908- (2023)

مصطلحات موضوعية: Fragrant rapeseed oil, Color, Oxidation, Tocopherol, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523003516; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/bcd21367abe34e948f519f3feb623d9a

المؤلفون: Lingyan Zhang, Jia Chen, Jiaxin Zhang, Altayuly Sagymbek, Qi Li, Yuan Gao, Shuangkui Du, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 16, Iss , Pp 100491- (2022)

مصطلحات موضوعية: Fragrant rapeseed oil, Roasting, Lipid oxidation, Aldehydes, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522002899; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/48eef5fe5e01418dab1ad0f4c205baf5

المؤلفون: Lingyan Zhang, Jia Chen, Xingzhong Zhao, Yimeng Wang, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 16, Iss , Pp 100503- (2022)

مصطلحات موضوعية: Progoitrin, Gluconapin, Glucobrassicanapin, Nitriles, Isothiocyanates, Pathways, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522003017; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/2510f16d65b04336a4e255239ea0eabd

المؤلفون: Min Yang, Lei Chang, Fan Jiang, Ning Zhao, Pengtao Zheng, Jonatha Simbo, Xiuzhu Yu, Shuang-kui Du

المصدر: Food Chemistry: X, Vol 16, Iss , Pp 100473- (2022)

مصطلحات موضوعية: Banana starch, Resistant starch, Crystallinity, Thermal properties, Pasting properties, Rheological properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522002711; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/b031e70fba5246a7b13c2cbb723d657f

المؤلفون: Hao Jiang, Qian Lin, Wenqing Shi, Xiuzhu Yu, Shaojin Wang

المصدر: Frontiers in Nutrition, Vol 9 (2022)

مصطلحات موضوعية: cold plasma, dielectric barrier discharges, agri-food, food components, decontamination, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2022.1015980/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/caa183d93749441c8472ff25dedd00e4

المؤلفون: Qian Lin, Aiqing Ren, Rui Liu, Yanan Xing, Xiuzhu Yu, Hao Jiang

المصدر: Frontiers in Nutrition, Vol 9 (2022)

مصطلحات موضوعية: Chinese dried noodles, volatile compounds, E-nose, HS-GC-MS, HS-GC-IMS, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2022.1007997/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/8f9050fa9b4543918b8d2fc13e6130d3

المؤلفون: Jia Chen, Lingyan Zhang, Qi Li, Yuan Gao, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 14, Iss , Pp 100359- (2022)

مصطلحات موضوعية: Diaphragma juglandis, Phenolic extract, Deep frying, Oxidative stability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522001572; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/beafa16e24f54881bf7394ed5893b1e2

المؤلفون: Yuan Gao, Tingting Liu, Caihong Su, Qi Li, Xiuzhu Yu

المصدر: Food Chemistry: X, Vol 13, Iss , Pp 100267- (2022)

مصطلحات موضوعية: Novel Chinese steamed bread, Flavor amino acids, Phenolic, Flavonoid, Resistant starch, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157522000657; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/19b2cfa852844b2d9ea211b352a865e9

المؤلفون: Jing Ren, Chao Ma, Mengqing Li, Yueyi Dang, Xiuzhu Yu, Shuangkui Du

المصدر: Foods, Vol 12, Iss 5, p 1116 (2023)

مصطلحات موضوعية: proso millet, protein, functional properties, structure properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/5/1116; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/4f83a21190d44b3a875bb24f7582ff22

المؤلفون: Yangjin Liu, Fan Jiang, Chunwei Du, Mengqing Li, Zhifu Leng, Xiuzhu Yu, Shuang-Kui Du

المصدر: Foods, Vol 11, Iss 15, p 2223 (2022)

مصطلحات موضوعية: resistant starch, thermostable α-amylase, pullulanase, enzymatic modification, response surface, physicochemical properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/15/2223; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/cc5ddf083d394942913689bf197f322a

المؤلفون: Keqing Hu, Qiaona Geng, Xiuzhu Yu, Zongyao Huyan

المصدر: Journal of Oleo Science. 2019, 68(2):121

المؤلفون: Keqing Hu, Syed Tufail Hussain Sherazi, Xiuzhu Yu, Zongyao Huyan

المصدر: Journal of Oleo Science. 2019, 68(11):1073

المؤلفون: Bingyu Jing, Jia Chen, Mengzhu Wang, Wenjie Chen, Xiaohui Mao, Xiuzhu Yu

المصدر: Journal of Oleo Science. 2019, 68(9):827

المؤلفون: Jia Chen, Lei Liu, Mengjun Li, Rui Zhang, Xiuzhu Yu

المصدر: Journal of Oleo Science. 2018, 67(3):289

المؤلفون: Qi Li, Rui Zhang, Xiaoli Liu, Xiuzhu Yu, Yuxing Kou

المصدر: Journal of Oleo Science. 2018, 67(9):1083

المؤلفون: Ning Wang, Rui Zhang, Xiuzhu Yu, Zhong Zhao

المصدر: Journal of Oleo Science. 2017, 66(7):659

المؤلفون: Jingya Zhang, Xiumei Chen, Xiuzhu Yu, Yage Wang, Yandie Yang

المصدر: Journal of Oleo Science. 2015, 64(3):255

المؤلفون: Frederick R. van de VOORT, Shuangkui DU, Tianli YUE, Xiuzhu YU, Zhixi LI

المصدر: Analytical Sciences. 2009, 25(5):627