20 results on '"Wang, Aixia"'
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2. Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
3. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
4. Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field
5. Reconstruction of a century of air pollution history in Nanjing, China, using trace elements in situ leaf specimens of Platanus × hispanica and Pittosporum tobira
6. Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
7. 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
8. Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour
9. New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour
10. Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles
11. Centrifuge and numerical modeling of brittle damage of buried pipelines subjected to tunneling induced ground settlements
12. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods
13. Progressive failure mechanism of structuralized cemented slopes
14. Achieving strong thermal stability in catalytic reforming of methanol over in-situ self-activated nano Cu2O/ZnO catalyst with dual-sites of Cu species
15. Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
16. Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products
17. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
18. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles
19. Bearing behavior of multiple piles for offshore wind driven generator
20. Pt nanoparticles incorporated into phosphorus-doped ordered mesoporous carbons: enhanced catalytic activity for methanol electrooxidation
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