Hasil Pencarian - Qiuyu XIA

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  1. 1
    Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil

    Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil oleh Yijun Liu, Leshi Li, Qiuyu Xia, Lijing Lin

    Diterbitkan 2023-02-01
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  2. 2
    Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA

    Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA oleh Yijun Liu, Qiuyu Xia, Yangyang Qian, Yu Kuang, Jiameng Liu, Lijing Lin

    Diterbitkan 2023-03-01
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  3. 3
    Study on the Structure and Bioactivity of <i>Ganoderma lucidum</i> Polysaccharides under Cassava Stalk Stress

    Study on the Structure and Bioactivity of <i>Ganoderma lucidum</i> Polysaccharides under Cassava Stalk Stress oleh Yijun Liu, Biyi Mai, Zhiyun Li, Xingqin Feng, Yunlan Chen, Lijing Lin, Qiuyu Xia

    Diterbitkan 2023-04-01
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  4. 4
    Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates

    Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates oleh Qiuyu Xia, Taiwo O. Akanbi, Bo Wang, Rui Li, Wenrong Yang, Colin J. Barrow

    Diterbitkan 2019-02-01
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  5. 5
    Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability

    Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability oleh Qiuyu Xia, Bo Wang, Taiwo O. Akanbi, Rui Li, Wenrong Yang, Benu Adhikari, Colin J. Barrow

    Diterbitkan 2017-08-01
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  6. 6
    Quality and volatile compound analysis of shrimp heads during different temperature storage

    Quality and volatile compound analysis of shrimp heads during different temperature storage oleh Zhenyang Liu, Qiumei Liu, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Di Zhang, Wenzheng Shi, Hongwu Ji, Shucheng Liu

    Diterbitkan 2021-12-01
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  7. 7
    Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

    Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp oleh Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji, Shucheng Liu

    Diterbitkan 2021-10-01
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  8. 8
    Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

    Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel oleh Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu

    Diterbitkan 2022-11-01
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  9. 9
    Study on the detection of active components in plasma-activated water and its storage stability

    Study on the detection of active components in plasma-activated water and its storage stability oleh Huanlan Zhang, Momna Rubab, Moutong Chen, Jialong Gao, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei

    Diterbitkan 2024-12-01
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  10. 10
    Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

    Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review oleh Ahtisham Ali, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu

    Diterbitkan 2022-11-01
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  11. 11
    Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A

    Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A oleh Junyong Xuan, Zefu Wang, Qiuyu Xia, Tingyu Luo, Qingya Mao, Qinxiu Sun, Zongyuan Han, Yang Liu, Shuai Wei, Shucheng Liu

    Diterbitkan 2022-11-01
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  12. 12
    Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating

    Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating oleh Qiumei LIU, Zefu WANG, Zhenyang LIU, Qinxiu SUN, Shuai WEI, Qiuyu XIA, Zongyuan HAN, Hongwu JI, Wenzheng SHI, Shucheng LIU

    Diterbitkan 2022-11-01
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  13. 13
    Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

    Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide oleh Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, Zefu Wang, Yang Liu, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Zongyuan Han, Shucheng Liu

    Diterbitkan 2023-03-01
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  14. 14
    Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

    Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength oleh Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, Shuai Wei, Yang Liu, Zefu Wang, Qinxiu Sun, Zongyuan Han, Qiuyu Xia, Shucheng Liu, Shucheng Liu, Shucheng Liu

    Diterbitkan 2023-05-01
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