Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Shuping ZOU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 261-266 (2024)
This study determined 13 quality indexes (weight, transverse diameter, height, moisture content, water activity, L*, a*, b*, hardness, cohesion, elasticity, adhesiveness, and chewability) in 55 different Nang samples from the Yili region in Xinjiang
Externí odkaz:
https://doaj.org/article/ac1bde8a8a124616950ddb774478883f
Publikováno v:
暴雨灾害, Vol 39, Iss 3, Pp 250-258 (2020)
Using Doppler radar data, 3-D lightning monitoring network data and MICAPS converntional observtation data, the radar echo evolution and lightning characteristics of a multi-cell hail weather event in central Guizhou on 5 April 2017 were analyzed. Th
Externí odkaz:
https://doaj.org/article/d3bdddf386874879a0926ad4f2736b7f
Publikováno v:
Foods, Vol 10, Iss 11, p 2543 (2021)
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This stud
Externí odkaz:
https://doaj.org/article/b326529b86c8420fba319d8c88926208
Publikováno v:
Bioprocess and Biosystems Engineering. 46:867-878
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4d6920ed70a1d4c5a55a0d4bfdc7544
https://doi.org/10.1007/s00449-023-02871-8
https://doi.org/10.1007/s00449-023-02871-8
Publikováno v:
Critical Reviews in Biotechnology. :1-21
Vitamin B5, also called D-pantothenic acid (D-PA), is a necessary micronutrient that plays an essential role in maintaining the physiological function of an organism. It is widely used in: food, medicine, feed, cosmetics, and other fields. Currently,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bf7c32cdac0a1d4d0ce8cf30e5d05f0
https://doi.org/10.1080/07388551.2022.2104690
https://doi.org/10.1080/07388551.2022.2104690
Publikováno v:
Biochemical Engineering Journal. 187:108603
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53aff12e71deaa10773668b08e2fec2b
https://doi.org/10.1016/j.bej.2022.108603
https://doi.org/10.1016/j.bej.2022.108603
Publikováno v:
In Bioresource Technology 2010 101(1):359-365
Publikováno v:
Biochemical Engineering Journal. 184:108468
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ddf1fd47bf60c735148b04fd87b3d70
https://doi.org/10.1016/j.bej.2022.108468
https://doi.org/10.1016/j.bej.2022.108468
Publikováno v:
Foods, Vol 10, Iss 2543, p 2543 (2021)
Foods
Volume 10
Issue 11
Foods
Volume 10
Issue 11
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ec0d49cb3290e4dad403833914cc226
https://doi.org/10.3390/foods10112543
https://doi.org/10.3390/foods10112543
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2021, Vol. 792, p1-13, 13p