Hasil Pencarian - WANG Xing-guo

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  1. 1
    Effect of obeticholic acid on glucolipid homeostasis in high-fat fed C57BL/6J mice

    Effect of obeticholic acid on glucolipid homeostasis in high-fat fed C57BL/6J mice oleh WANG Xing, GUO Nan

    Diterbitkan 2023-05-01
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  2. 2
    The Current Progress in Research on the Quality and New Risk Factors of Fried Foods

    The Current Progress in Research on the Quality and New Risk Factors of Fried Foods oleh WANG Xing-guo, ZHANG Hui, WU Gang-cheng

    Diterbitkan 2022-01-01
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  3. 3
    RESEARCH ON DYNAMIC STRESS OF CYLINDRICAL SHELL OF RADICAL PHONONIC CRYSTALS IN RADIAL WAVE BAND GAP

    RESEARCH ON DYNAMIC STRESS OF CYLINDRICAL SHELL OF RADICAL PHONONIC CRYSTALS IN RADIAL WAVE BAND GAP oleh WANG XingGuo, SHU HaiSheng, ZHANG Liang

    Diterbitkan 2020-01-01
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  4. 4
    Research on the Reducing the Oil Absorption of Fried Potato Strips by Microwave Combined with Ultra-Low Temperature Freezing Pretreatment

    Research on the Reducing the Oil Absorption of Fried Potato Strips by Microwave Combined with Ultra-Low Temperature Freezing Pretreatment oleh YANG Dan, WU Gang-cheng, LI Pei-yan, JIN Jun, JIN Qing-zhe, ZHANG Hui, WANG Xing-guo

    Diterbitkan 2022-01-01
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  5. 5
    Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

    Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil oleh LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo

    Diterbitkan 2022-01-01
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  6. 6
    Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

    Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics oleh ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo

    Diterbitkan 2022-01-01
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  7. 7
    Research Progress on the Enrichment of γ-Linolenic Acid and Its Physiological Functions

    Research Progress on the Enrichment of γ-Linolenic Acid and Its Physiological Functions oleh YOU Yue, ZHANG Wen-jing, XU Rui, ZHOU Yi-fang, LYU Yan-kun, ZHANG Hui, WU Gang-cheng, WANG Xing-guo

    Diterbitkan 2024-05-01
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  8. 8
    Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

    Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages oleh XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo

    Diterbitkan 2022-01-01
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  9. 9
    Study on the Production Technology of Olive High Fiber Bread

    Study on the Production Technology of Olive High Fiber Bread oleh HUANG Xiao-yu1, LIU Yu-hong, LI Jian-ke, JIN Feng, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo

    Diterbitkan 2023-11-01
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