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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
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炸薯条和薯片的风味物质及影响因素 期刊论文
中国马铃薯, 2023, 卷号: 37, 期号: 01, 页码: 62-69
Authors:  徐健;  刘琳;  姜红;  刘刚;  曾凡逵
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烘烤马铃薯风味化合物的形成过程、种类及影响因素 期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 06, 页码: 551-558
Authors:  姜红;  刘琳;  徐健;  张小璐;  曾凡逵;  刘刚
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生马铃薯和蒸煮马铃薯的风味物质及影响因素 期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 05, 页码: 443-457
Authors:  刘琳;  徐健;  姜红;  李小军;  刘刚;  曾凡逵
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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid 期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:  Weihua Gong;  Bingyan Shi;  Fan-kui Zeng;  Nan Dong;  Zunguo Lei;  Jia Liu
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The high-efficiency synergistic andbroad-spectrum antibacterial effect of Cobalt doped Zinc Oxide quantum dots (Co-ZnO QDs) loaded cetyltributylphosphonium bromide (CTPB)modified MMT (C-MMT) nanocompo 期刊论文
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 期号: 613, 页码: 126059
Authors:  Liu JL(刘俊丽);  Wang YH(王雨涵);  Fan XY(范秀义);  Liu H(刘辉);  Li JQ(李俊奇);  He XM(何轩梦);  Hui AP(惠爱平);  Wang AQ(王爱勤)
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A comparative study on color stability of anthocyanin hybrid pigments derived from 1D and 2D clay minerals 期刊论文
Materials, 2019, 卷号: 12, 期号: 20, 页码: 3287
Authors:  Shue Li;  Bin Mu;  Xiaowen Wang;  Yuru Kang;  Aiqin Wang
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A novel TiC–ZrB2/ZrB2/Al2O3 multilayer high temperature solar selective absorbing coating: Microstructure, optical properties and failure mechanism 期刊论文
Solar Energy Materials and Solar Cells, 2019, 期号: 203, 页码: 110187
Authors:  Xiang-Hu Gao(高祥虎);  Xiao-Li Qiu(邱晓莉);  Yong-Qian Shen(申永前);  Cheng-Yu He(何成玉);  Gang Liu(刘刚)
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Adsorption of DNA by using polydopamine modified magnetic nanoparticles based on solid-phase extraction 期刊论文
Analytical Biochemistry, 2019, 期号: 579, 页码: 9-11
Authors:  Zhang M(张敏);  Li LX(李凌霄);  Li BC(李步成);  Tian N(田宁);  Yang MJ(杨美娟);  Zhang H(张慧);  You ZG(尤重歌);  Zhang JP(张俊平)
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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
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Bread  Wheat flour  Potato flour  Rheological properties  Volatile aroma components