Detection Techniques for Lead Ions in Water: A Review von Wu, Dan, Hu, Yinglu, Cheng, Huan, Ye, Xingqian

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Inactivation mechanisms of non-thermal plasma on microbes: A review von Liao, Xinyu, Liu, Donghong, Xiang, Qisen, Ahn, Juhee, Chen, Shiguo, Ye, Xingqian, Ding, Tian

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Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes von Tian, Jinhu, Chen, Jianle, Lv, Feiyan, Chen, Shiguo, Chen, Jianchu, Liu, Donghong, Ye, Xingqian

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Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure von Yang, Wenhan, Kong, Xiangli, Zheng, Yuxue, Sun, Weixuan, Chen, Shiguo, Liu, Donghong, Zhang, Huiling, Fang, Haitian, Tian, Jinhu, Ye, Xingqian

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Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing von Ahmadi, Shokouh, Yu, Chengxiao, Zaeim, Davood, Wu, Dongmei, Hu, Xinxin, Ye, Xingqian, Chen, Shiguo

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Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy von Li, Jiao, Ahn, Juhee, Liu, Donghong, Chen, Shiguo, Ye, Xingqian, Ding, Tian

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Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice von Tian, Jinhu, Cai, Yidi, Qin, Wei, Matsushita, Yoshitaka, Ye, Xingqian, Ogawa, Yukiharu

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Antibacterial mechanism of ultrasound against Escherichia coli: Alterations in membrane microstructures and properties von He, Qiao, Liu, Donghong, Ashokkumar, Muthupandian, Ye, Xingqian, Jin, Tony Z., Guo, Mingming

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Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety von Liao, Xinyu, Xiang, Qisen, Cullen, Patrick J., Su, Yuan, Chen, Shiguo, Ye, Xingqian, Liu, Donghong, Ding, Tian

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Characterization of Chemical Composition of Bee Pollen in China von Yang, Kai, Wu, Dan, Ye, Xingqian, Liu, Donghong, Chen, Jianchu, Sun, Peilong

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Enhanced adsorption of Congo red using chitin suspension after sonoenzymolysis von Hou, Furong, Wang, Danli, Ma, Xiaobin, Fan, Lihua, Ding, Tian, Ye, Xingqian, Liu, Donghong

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Physicochemical properties and conformations of water-soluble peach gums via different preparation methods von Wei, Chaoyang, Zhang, Yu, Zhang, Hua, Li, Junhui, Tao, Wenyang, Linhardt, Robert J., Chen, Shiguo, Ye, Xingqian

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Effect of degradation methods on the structural properties of citrus pectin von Zhang, Lifen, Zhang, Xianzhong, Liu, Donghong, Ding, Tian, Ye, Xingqian

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Evaluation of Water Ammonium Ion Test Kit and Its Feasibility for the Analysis of Protein in Food von Wu, Dan, Xia, Qile, Zhou, Jianfeng, Ye, Xingqian

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Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid von Zheng, Yuxue, Yang, Wenhan, Sun, Weixuan, Chen, Shiguo, Liu, Donghong, Kong, Xiangli, Tian, Jinhu, Ye, Xingqian

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Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao) von Pu, Yunfeng, Ding, Tian, Wang, Wenjun, Xiang, Yanju, Ye, Xingqian, Li, Mei, Liu, Donghong

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Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice von Yang, Wenhan, Zheng, Yuxue, Sun, Weixuan, Chen, Shiguo, Liu, Donghong, Zhang, Huiling, Fang, Haitian, Tian, Jinhu, Ye, Xingqian

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In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional method... von Huang, Haizhi, Sun, Yujing, Lou, Shuting, Li, Hao, Ye, Xingqian

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Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits von Zhang, Yuanmei, Sun, Yujing, Xi, Wanpeng, Shen, Yan, Qiao, Liping, Zhong, Liezhou, Ye, Xingqian, Zhou, Zhiqin

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Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS von Xie, Lijuan, Ye, Xingqian, Liu, Donghong, Ying, Yibin

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