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Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujubaMiller) in Microwave Drying

Type: Journal Paper

Author : Wang, Zheng-Fu, Shu-Zheng Fang, and Xiao-Song Hu.

Publisher: Informa UK Limited

Year: 2009

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Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C

Type: Journal Paper

Author : Ji luan Chen; Jing Zhang; Lijun Song; Ying Jiang; Jihong Wu; Xiao Song Hu

Publisher: Elsevier Science

Year: 2010

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Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Type: Journal Paper

Author : Ji Luan Chen; Shijie Yan; Zuoshan Feng; Lixia Xiao; Xiao Song Hu

Year: 2006

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Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Type: Journal Paper

Author : Hou-yin Wang; Xiao-song Hu; Fang Chen; Ji-hong Wu; Zheng-hua Zhang; Xiao-jun Liao; Zheng-fu Wang

Year: 2006

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Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

Type: Journal Paper

Author : Li-ying NIU; Ji-hong WU; Xiao-jun LIAO; Fang CHEN; Zheng-fu WANG; Guang-hua ZHAO; Xiao-song HU

Year: 2008

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Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Type: Journal Paper

Author : Yu-Yu Zhang; Yi Song; Xiao-Song Hu; Xiao-Jun Liao; Yuan-Ying Ni; Quan-Hong Li

Year: 2012

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Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujubaMiller) in Microwave Drying

Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C

Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

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Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujubaMiller) in Microwave Drying

Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C

Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models