157 results on '"Wang, Aixia"'
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2. Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
3. Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
4. Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
5. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
6. Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field
7. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
8. Reconstruction of a century of air pollution history in Nanjing, China, using trace elements in situ leaf specimens of Platanus × hispanica and Pittosporum tobira
9. Construction of FeSbO4-Sb2O4 hetero-nanocrystals anchored on reduced graphene oxide sheets for superior lithium and sodium storage
10. Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
11. The pulse light mode enhances the effect of photobiomodulation on B16F10 melanoma cells through autophagy pathway
12. A Case Study of English Reading Teaching in Higher Vocational Schools Under the Context of 'Internet Plus'
13. Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
14. Dissecting ZnOX/Cu interfacial self-encapsulation and methanol-induced strong metal-support interaction of the highly active alloyed CuZn and ZnO for methanol steam reforming
15. Real-world efficacy and safety of azvudine in hospitalized older patients with COVID-19 during the omicron wave in China: A retrospective cohort study
16. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour
17. New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour
18. Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles
19. Centrifuge and numerical modeling of brittle damage of buried pipelines subjected to tunneling induced ground settlements
20. Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread
21. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods
22. Progressive failure mechanism of structuralized cemented slopes
23. A Case Study of English Reading Teaching in Higher Vocational Schools Under the Context of “Internet Plus”
24. Achieving strong thermal stability in catalytic reforming of methanol over in-situ self-activated nano Cu2O/ZnO catalyst with dual-sites of Cu species
25. Insight into the fast pyrolysis of lignin: Unraveling the role of volatile evolving and char structural evolution
26. Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
27. Synthesis of ternary Ni2P@UiO-66-NH2/Zn0.5Cd0.5S composite materials with significantly improved photocatalytic H2 production performance
28. Research on the horizontal reduction effect of urban roadside green belt on atmospheric particulate matter in a semi-arid area
29. Analysis of Rewetting Characteristics and Mechanical Properties in Leaf Blades and Main Veins of Cured Tobacco Leaves
30. Levels of Asymmetric Dimethylar Ginine and Risk of Neurovascular Diseases: A Systematic Review and Meta‐Analysis.
31. Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
32. Droplet‐Directed Anisotropic Assembly of Semifootball‐Like Carbon Nanoparticles with Multimodal Pore Architectures
33. Uniformly anchoring Sb2O5 nanoparticles on graphene sheets via Co2+-induced deposition for enhanced lithium/sodium-ion storage
34. Pore engineering of Porous Materials: Effects and Applications.
35. Uniformly anchoring Sb2O5 nanoparticles on graphene sheets via Co2+-induced deposition for enhanced lithium/sodium-ion storage.
36. Deeply analyzing dynamic fermentation of highland barley vinegar: main physicochemical factors, key flavors, and dominate microorganisms
37. Barley Vinegar Relieves Loperamide-Induced Constipation in Mice via the Modulation of the Gut Microbiota and Serum Metabolism
38. Reflection-type 1-bit coding metasurface based on polarization conversion for broadband RCS reduction
39. Centrifuge Model Test Study of Structuralized Cemented Slopes under Excavation Conditions.
40. Coupling Failure Mechanism of Underground Structures Induced by Construction Disturbances
41. Ultra-wide-angle and broadband metamaterial absorber based on monopole top loading antenna and its reciprocity.
42. Antimony Oxides‐Based Anode Materials for Alkali Metal‐Ion Storage
43. Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread
44. The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments
45. Appropriate Water-Nitrogen Regulation Mode to Improve Productivity of Mixed-Sowing Grassland of Bromus inermis and Alfalfa
46. Response of Water-Nitrogen Distribution and Use to Water Deficit under Different Applied Nitrogen Fertilizer Rates in Bromus inermis Grassland
47. Further Interpretation of the Volatile, Microbial Community and Edible Quality of Fresh Fermented Rice Noodles with Different Selected Strains
48. Coupling Failure Mechanism of Underground Structures Induced by Construction Disturbances
49. Construction of Fesbo4-Sb2o4 Hetero-Nanocrystals Anchored on Reduced Graphene Oxide Sheets for Superior Lithium and Sodium Storage
50. New Insights into Influence of Green Composite Modification on the Structure, Digestive and Physicochemical Properties of Rice Flour
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