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Foods (Basel, Switzerland)|April 9, 2020
Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic HeatingXiaohuang Cao, Md Nahidul Islam, Wanxiu Xu, et al.Food Science & Nutrition|April 12, 2021
Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra-micro-crushing combined with hot air and freeze dryingWei Zhou, Xiaohuang Cao, Md Nahidul Islam, et al.Marine Drugs|December 22, 2019
Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquataZhenXing Du, XueJing Jia, Jing Chen, et al.Journal of Food Biochemistry|October 23, 2019
Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-dryingXiaohuang Cao, Md Nahidul Islam, Saiyi Zhong, et al.Food Science & Nutrition|May 20, 2022
Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodlesXin Ning, Yahan Zhou, Zhen Wang, et al.Food Chemistry|August 3, 2020
Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methodsHui Nie, Huangcan Chen, Guanli Li, et al.Pageof 2