×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
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
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
环境材料与生态化学研... [4]
中科院西北特色植物资... [1]
Source Publication
European F... [1]
Food Chemi... [1]
Internatio... [1]
Starch-Stä... [1]
Funding Project
材料与农业工程组 [2]
材料与农业工程研究组 [1]
材料与农业工程研究组... [1]
Funding Organization
The Nation... [1]
the China ... [1]
the China ... [1]
the earmar... [1]
Creator
曾凡逵 [4]
刘刚 [3]
刘红 [3]
许丹 [2]
赵宇慈 [2]
靳承煜 [2]
More...
Language
英语 [4]
Document Type
Journal ar... [4]
Date Issued
2017 [2]
2014 [1]
2013 [1]
Indexed By
SCI [4]
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-4 of 4
Help
Filters
Indexed By:SCI
Creator:cengfankui分曾凡逵
Community:环境材料与生态化学研究发展中心
First author affiliation
The first author
Corresponding Author
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
Issue Date Ascending
Issue Date Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
Author Ascending
Author Descending
WOS Cited Times Ascending
WOS Cited Times Descending
Submit date Ascending
Submit date Descending
Title Ascending
Title Descending
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)
  |  
Favorite
  |  
View/Download:167/2
  |  
Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
期刊论文
International Journal of Food Engineering, 2017, 卷号: 13, 期号: 11, 页码: 20170127(1-10)
Authors:
Jin CY(靳承煜)
;
Xu D(许丹)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Yang YC(杨延辰)
;
Gao GQ(高国强)
;
Wen GH(文国宏)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(5142Kb)
  |  
Favorite
  |  
View/Download:140/2
  |  
Submit date:2018/01/02
Low-temperature Vacuum Drying
Raw Dehydrated Potato Flour
Rheological Properties
Potato Staple Food
Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China
期刊论文
Starch-Stärke, 2014, 卷号: 66, 期号: 1-2, 页码: 142-148
Authors:
Zeng FK(曾凡逵)
;
Liu H(刘红)
;
Liu G(刘刚)
;
Liu G(刘刚)
Adobe PDF(418Kb)
  |  
Favorite
  |  
View/Download:525/8
  |  
Submit date:2013/12/03
Bun-long Taro
Chinese Taro
Physicochemical Property
Taro Starch
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors:
Liu H(刘红)
;
Ceng FK(曾凡逵)
;
Wang QH(王庆煌)
;
Ou SY(欧仕益)
;
Tan LH(谭乐和)
;
Gu FL(谷风林)
;
Wang QH(王庆煌)
Adobe PDF(495Kb)
  |  
Favorite
  |  
View/Download:330/2
  |  
Submit date:2014/01/23
Cryogenic Grinding
Hammer Milling
Sensory Property
Flavour Quality
Storage