Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Guitian Gao"'
Autor:
Tingting Ma, Tian Lan, Tonghui Geng, Yanlun Ju, Guo Cheng, Zhiluo Que, Guitian Gao, Yulin Fang, Xiangyu Sun
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-17 (2019)
Background: Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular
Externí odkaz:
https://doaj.org/article/66200935d59346e798b3529330df8860
Publikováno v:
Food Science and Technology International. 27:441-455
Cherry samples were treated with cold plasma under different voltages (40, 60, 80 kV) and different treatment durations (60, 80, 100, 140 s), then stored in a refrigerator at 0 ℃. Data on the decay rate, respiration rate, and physiological properti
Autor:
Geng Tonghui, Lan Tian, Yulin Fang, Xiangyu Sun, Tingting Ma, Zhiluo Que, Guitian Gao, Yanlun Ju, Guo Cheng
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-17 (2019)
Food & Nutrition Research
Food & Nutrition Research
Background Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular,
Publikováno v:
Journal of Food Process Engineering. 44
Publikováno v:
Postharvest Biology and Technology. 129:45-51
Rheological properties of fresh apple have been studied extensively, but the available information concerning the correlation between the rheological properties and quality characteristics is still limited. This study mainly aimed to investigate the
Publikováno v:
Food Chemistry. 218:294-304
The nutritional quality and antioxidant capacity of China domestic kiwifruit and imported kiwifruit with different prices and the relationships of retail price among cultivars, nutritional qualities and flesh color were investigated. Results showed t
Publikováno v:
Food Science & Technology International; Jul2021, Vol. 27 Issue 5, p441-455, 15p
Publikováno v:
South African Journal of Enology and Viticulture. 35
The Helanshan Donglu wine zone (China) is one of the most successful wine region of China, and the phenolic characterisation and antioxidant capacity of the primarily young, monovarietal wines from there were evaluated. The result showed that Helansh
Publikováno v:
Solid State Ionics. 180:226-230
Polymer electrolytes based on the copolymer of N -vinylimidazolium tetrafluoroborate (VyImBF 4 ) and poly(ethylene glycol) dimethacrylate (PEGDMA) have been prepared. Ethylene carbonate (EC) and LiClO 4 are added to form gel polymer electrolytes. The