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CORC

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Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread 期刊论文
Food Science and Nutrition, 2019
作者:  Chen, Y.;  Yang, X.;  Guo, H.;  Li, J.;  Ren, G.
收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21
Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. 期刊论文
Food science & nutrition, 2019, 卷号: Vol.7 No.10, 页码: 3244-3252
作者:  Yinhuan Chen;  Xiushi Yang;  Huimin Guo;  Jincai Li;  Guixing Ren
收藏  |  浏览/下载：15/0  |  提交时间：2019/11/21
Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread 期刊论文
ACS OMEGA, 2018, 卷号: 3, 页码: 3708-3716
作者:  Wu, JingJing;  Qiu, Conghua;  Ren, Yaxin;  Yan, Renxiang;  Ye, Xiuyun
收藏  |  浏览/下载：19/0  |  提交时间：2019/11/21
Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition 期刊论文
2018, 卷号: 91, 页码: 77
作者:  Wu, Gangcheng[1,2,3];  Shen, Yingbin[4];  Qi, Yajing[1,2];  Zhang, Hui[1,2,3];  Wang, Li[1,2]
收藏  |  浏览/下载：1/0  |  提交时间：2019/12/17
Characterization of wheat endoplasmic reticulum oxidoreductin 1 and its application in Chinese steamed bread 期刊论文
2018, 卷号: 256, 页码: 31
作者:  Liu, Guang[1,2];  Wang, JingJing[1];  Hou, Yi[4];  Huang, Yan-Bo[4];  Wang, JiaJia[1]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/23
Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming time 期刊论文
FOOD CHEMISTRY, 2016, 卷号: 202, 页码: 149-155
作者:  Wu, Li;  Wang, Bujun
收藏  |  浏览/下载：3/0  |  提交时间：2016/12/05
Mapping quantitative trait loci for peroxidase activity and developing gene-specific markers for TaPod-A1 on wheat chromosome 3AL 期刊论文
THEORETICAL AND APPLIED GENETICS, 2015, 卷号: 128, 期号: 10, 页码: 2067-2076
作者:  Wei, Jingxin;  Geng, Hongwei;  Zhang, Yan;  Liu, Jindong;  Wen, Weie
收藏  |  浏览/下载：3/0  |  提交时间：2016/12/05
Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility 期刊论文
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 卷号: 38, 页码: 1289-1297
作者:  Xiao, Shan;  Wang, Shaoyun;  Rao, Pingfan;  Huang, Lixin
收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21
Preparation of Chinese steamed bread with good water-binding capacity and emulsibility (EI收录SCI收录) 期刊论文
Journal of Food Processing and Preservation, 2014, 卷号: 38, 页码: 1289-1297
作者:  Xiao, Shan[1,2];  Wang, Shaoyun[1];  Rao, Pingfan[1];  Huang, Lixin[2]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/25
Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing 期刊论文
FOOD CONTROL, 2014, 卷号: 44, 页码: 86-91
作者:  Zhang, Huijie;  Wang, Bujun
收藏  |  浏览/下载：2/0  |  提交时间：2016/12/05

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