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نمایش تعداد 1-6 از 6

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

نوع: Journal Paper

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

ناشر: Informa UK Limited

سال: 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

نوع: Journal Paper

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

ناشر: Elsevier Science

سال: 2010

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

نوع: Journal Paper

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

سال: 2006

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

نوع: Journal Paper

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

سال: 2006

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Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

نوع: Journal Paper

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

سال: 2008

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

نوع: Journal Paper

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

سال: 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