14 results on '"Qin, Yuyue"'
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2. Controlling release of astaxanthin in β-sitosterol oleogel-based emulsions via different self-assembled mechanisms and composition of the oleogelators
3. Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
4. Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread
5. Recent research and prospects of non-thermal physical technologies in green and high-efficient extraction of natural pigments: A review
6. Recycling enzymatic hydrolysis lignin residues saved cellulase in enzymatic hydrolysis of lignocellulose: An insight from cellulase adsorption mechanism
7. Investigation of Coffee Peel Wine by Mixed Fermentation of Pichia Kudriavzevii and Saccharomyces Cerevisiae: Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Aroma Profile
8. Comparative Elucidation of Sensory Quality, Maillard Reaction Products, Bioactive and Aroma Components in Coffee Pulp Tea Under Different Drying Method
9. The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust.
10. Deep processing and comprehensive utilisation of edible mushroom resources.
11. Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles.
12. Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens).
13. Three New Antibacterial Mycophenolic Acid Derivatives from the Marine-Derived Fungus Penicillium sp. HN-66.
14. Prediction of the postharvest quality of Boletus wild mushrooms stored with mesoporous silica nanoparticles antibacterial film using Long Short-Term Memory model combined with the Northern Goshawk Optimization (NGO-LSTM).
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