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浏览/检索结果: 共12条，第1-10条 帮助 限定条件 专题：湖南农业大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2019, 卷号: 22, 期号: 1, 页码: 737-757 作者:  Li, Huan;  Wang, Rongrong;  Zhang, Qun;  Li, Gaoyang;  Shan, Yang* 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/23 Lily bulbs  Starch  Morphological  Structure  Physicochemical properties   Effect of blanching and drying temperatures on the browning-related enzymes and physicochemical properties of lily bulb flours 期刊论文 JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019 作者:  Liu, Jie;  Wang, Rongrong;  Wang, Xinyu;  Yang, Lvzhu;  Zhang, Qun 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp. 期刊论文 Foods (Basel, Switzerland), 2019, 卷号: 8, 期号: 10 作者:  Liu, Jie;  Wang, Rongrong;  Wang, Xinyu;  Yang, Lvzhu;  Shan, Yang 收藏  |  浏览/下载：8/0  |  提交时间：2019/12/23 high-pressure homogenization  lily pulp  physical properties  rheological properties   Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment 期刊论文 International Journal of Food Properties, 2019, 卷号: 22, 期号: 1, 页码: 1475-1491 作者:  Xu, Haishan;  Ding, Shenghua;  Zhou, Hui;  Yi, Youjin;  Deng, Fangming 收藏  |  浏览/下载：10/0  |  提交时间：2019/12/23 Peppers  hydrothermal  calcium chloride  qualities  enzymes  storage   Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry. 期刊论文 Molecules (Basel, Switzerland), 2019, 卷号: 24, 期号: 17 作者:  Hu, Xiao;  Wang, Rongrong;  Guo, Jiajing;  Ge, Keda;  Li, Gaoyang 收藏  |  浏览/下载：12/0  |  提交时间：2019/12/23 HS-GC-IMS  PCA  candied kumquats  hot-air drying  preserved fruit processing  sugar osmosis  volatile components   Changes in cuticle compositions and crystal structure of "Bingtang' sweet orange fruits (Citrus sinensis) during storage 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 2411-2427 作者:  Ding, Shenghua;  Zhang, Ding;  Wang, Rongrong;  Ou, Shiyi;  Shan, Yang* 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 Crystal structure  Cuticle composition  Cutin  Postharvest storage  Sweet oranges  Wax   Stability of chlorophyll-protein complex (photosystem II) in processed spinach: Effect of high hydrostatic pressure 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 20, 页码: S3177-S3188 作者:  Wang, Rongrong;  Ding, Shenghua;  Hu, Xiaosong;  Zhang, Yan* 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/23 Chlorophyll-protein complexes  Chlorophylls  High hydrostatic pressure  Photosystem II  Spinach   Post-effects of high hydrostatic pressure on chlorophylls and chlorophyll–protein complexes in spinach during storage 期刊论文 Journal of Food Measurement and Characterization, 2018, 卷号: 12, 期号: 2, 页码: 1316-1324 作者:  Wang, Rongrong;  Zhou, Hui;  Ding, Shenghua*;  An, Kejing;  Ou, Shiyi 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23 High hydrostatic pressure  Chlorophylls  Chlorophyll-protein complexes  Thylakoid membrane  Storage   Changes in pectin characteristics during the ripening of jujube fruit 期刊论文 Journal of the Science of Food and Agriculture, 2017, 卷号: 97, 期号: 12, 页码: 4151-4159 作者:  Ding, Shenghua;  Wang, Rongrong;  Shan, Yang*;  Li, Gaoyang*;  Ou, Shiyi 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 pectin  jujube  growth stages  molecular weight distribution   Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices 期刊论文 Food Science and Biotechnology, 2017, 卷号: 26, 期号: 6, 页码: 1523-1533 作者:  Ding, Shenghua;  Wang, Rongrong;  Zhang, Jing;  Li, Gaoyang;  Zhang, Juhua 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/23 Lemon slices  Drying  Phenolic  Limonoids  Antioxidant capacity