Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage von Pang, Xutong, Zhang, Dongmeng, Xue, Haobo, Yao, Dongping, Shen, Hong, Mou, Baohui, Gu, Panqi, Zhou, Ruijuan, Meng, Fudie, Wu, Jun, Lei, Dongyang, Bai, Bin

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Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice von Zhang, Dongmeng, Li, Jian, Yao, Dongping, Wu, Jun, Luo, Qiuhong, Shen, Hong, Hu, Meixia, Meng, Fudie, Zhang, Ying, Liu, Xionglun, Shan, Yang, Liu, Dongbo, Bai, Bin

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evaluations of -fermented polysaccharides on alleviating food allergy activity von Zhang, Jun, Liu, Qingmei, Gu, Fudie, Li, Yan, Chen, Huiying, Liu, Meng, Zhou, Yu, Liu, Hong, Wei, Xiaofeng, Liu, Guangming

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In vivo evaluations of Lactobacillus -fermented Eucheuma spinosum polysaccharides on alleviating food allergy activity von Zhang, Jun, Liu, Qingmei, Gu, Fudie, Li, Yan, Chen, Huiying, Liu, Meng, Zhou, Yu, Liu, Hong, Wei, Xiaofeng, Liu, Guangming

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