Zobrazeno 1 - 10
of 370
pro vyhledávání: '"Zhang, Lian‐hui"'
Autor:
Li, Xia, Song, Shihao, Kong, Xiaohan, Chen, Xiayu, Zhao, Zhuoxian, Lin, Zizi, Jia, Yantao, Zhang, Yong, Luo, Hai-Bin, Wang, Qiao-Ping, Zhang, Lian-Hui, Qian, Wei, Deng, Yinyue
Publikováno v:
In Cell Reports 28 May 2024 43(5)
Publikováno v:
In iScience 17 May 2024 27(5)
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 6, Pp 9-16 (2022)
Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wh
Externí odkaz:
https://doaj.org/article/d47255832f30404d8b6283b2de66fdad
Akademický článek
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Autor:
LI Jing, TONG En-jie, LI Hui, QIANG Wan-li, YANG Hai-ying, GONG Xue, ZHANG Lian-hui, YAN Guo-zheng
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 3, Pp 141-146 (2021)
In this paper, the nutritional composition, active ingredients, and digestibility of malt roots were measured and analyzed and compared with those of wheat bran.The results showed that the content of protein(34.3%) and dietary fiber (39.4%) in malt r
Externí odkaz:
https://doaj.org/article/b32a04dbe29443e1a3e082bb3c455f7e
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 88-93 (2021)
In this study,by measuring the white light interference images,scanning electron microscope pictures and whiteness,transmittance,fine whiteness,L value,a value and b value of japonica rice with different bran degrees,the changed of japonica rice appe
Externí odkaz:
https://doaj.org/article/92fa6594a3b64b91a38ad571c219a36e
Autor:
Ye, Fuzhou, Wang, Chao, Fu, Qinqin, Yan, Xin-Fu, Bharath, Sakshibeedu R., Casanas, Arnau, Wang, Meitian, Song, Haiwei, Zhang, Lian-Hui *, Gao, Yong-Gui *
Publikováno v:
In Journal of Biological Chemistry 21 August 2020 295(34):12290-12304
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Wang, Chao, Ye, Fuzhou, Chang, Changqing, Liu, Xiaoling, Wang, Jianhe, Wang, Jinpei, Yan, Xin-Fu, Fu, Qinqin, Zhou, Jianuan, Chen, Shaohua, Gao, Yong-Gui, Zhang, Lian-Hui
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America, 2019 Oct . 116(44), 22331-22340.
Externí odkaz:
https://www.jstor.org/stable/26859880
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 4, Pp 54-58 (2020)
To reduce the delamination of mango juice beverage during processing and storage，improve product stability and shelf life quality，the single factor experiment，sensory evaluation and stability analysis were carried out to study the stability of
Externí odkaz:
https://doaj.org/article/d6e63216c8b14ad09aeae6460e15de55