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| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu
 Adobe PDF(3862Kb) |  Favorite | View/Download：30/0 | Submit date：2022/11/27 |
| 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) | Favorite | View/Download：37/0 | Submit date：2022/11/27 |
| A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors: Dan Xu; Liu H(刘红); Cheng‑yu Jin; Chun‑mei Cao; Wen‑gang; Fan‑kui Zeng; Yu‑ci Zhao; Gang Liu
Adobe PDF(1534Kb) | Favorite | View/Download：95/2 | Submit date：2018/12/05 |
| Microwave assisted synthesis and biological activities of 9-boronobenzyladenine derivatives 期刊论文
JOURNAL OF CHEMICAL RESEARCH, 2007, 页码: 347-349
Authors: Yu XJ(余学军); Liu W(刘薇); Hu WD(胡卫东); Dong XL(董学亮); Xu D(徐丹); Deng YQ(邓友全)
Adobe PDF(253Kb) | Favorite | View/Download：216/2 | Submit date：2013/08/20
9-boronobenzyladenines Anti-inflammatory Antitumor Microwave-asisted Synthesis |
| An im provement of cucumber cotyledon greening bioassay for cytokinins 期刊论文
ACTA PHYSIOLOGIAE PLANTARUM, 2006, 卷号: 28, 期号: 1, 页码: 9-11
Authors: Yu XJ(余学军); Li GX(李改霞); Xu D(徐丹); Dong XL(董学亮); Qi XX(祁秀香); Deng YQ(邓友全)
Adobe PDF(60Kb) | Favorite | View/Download：207/0 | Submit date：2013/08/27
Cytokinins Cucumber Cotyledon Greening Bioassay Chlorophyll Extraction 6-benzyl-adenine n N’-diphenylurea |
