Hasil Pencarian - Xianzhe ZHENG

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  1. 1
    Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

    Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying oleh Yu Sun, Yuhan Zhang, Wei Xu, Xianzhe Zheng

    Diterbitkan 2020-03-01
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  2. 2
    Simulation of Vitamin C Degradation during Microwave Assisted Foam-mat Drying Process

    Simulation of Vitamin C Degradation during Microwave Assisted Foam-mat Drying Process oleh Yu SUN, Yuhan ZHANG, Wanjun XU, Xianzhe ZHENG

    Diterbitkan 2022-03-01
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  3. 3
    Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes

    Microwave heating concentration of raspberry pulp: Evaluation of processing variables on concentration characteristics and quality attributes oleh Xinglong Zhao, Haihui Zhu, Chenghai Liu, Liuyang Shen, Xianzhe Zheng

    Diterbitkan 2024-05-01
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  4. 4
    Control System and Quality Optimization of Pulsed Continuous Microwave Drying of Raspberry Pulp

    Control System and Quality Optimization of Pulsed Continuous Microwave Drying of Raspberry Pulp oleh Xianzhe ZHENG, Kesen FU, Yuhan ZHANG, Tianlin LU, Huiran LIU, Caiyu BAI

    Diterbitkan 2024-08-01
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  5. 5
    Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology

    Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology oleh Md Kamruzzaman, Liuyang Shen, Yuhan Zhang, Liangliang Xue, Kesen Fu, Haihui Zhu, Xianzhe Zheng

    Diterbitkan 2024-06-01
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  6. 6
    Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure

    Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure oleh Chai Liu, Liuyang Shen, Huiran Liu, Xue Gong, Chenghai Liu, Xianzhe Zheng, Shuo Zhang, Chen Yang

    Diterbitkan 2023-08-01
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  7. 7
    Effects of Microwave Power on Extraction Kinetic of Anthocyanin from Blueberry Powder considering Absorption of Microwave Energy

    Effects of Microwave Power on Extraction Kinetic of Anthocyanin from Blueberry Powder considering Absorption of Microwave Energy oleh Hongkun Xue, Hao Xu, Xiaorui Wang, Liuyang Shen, Han Liu, Chai Liu, Qingyu Qin, Xianzhe Zheng, Qingyan Li

    Diterbitkan 2018-01-01
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  8. 8
    Metabolism and Regulation of Ascorbic Acid in Fruits

    Metabolism and Regulation of Ascorbic Acid in Fruits oleh Xianzhe Zheng, Min Gong, Qiongdan Zhang, Huaqiang Tan, Liping Li, Youwan Tang, Zhengguo Li, Mingchao Peng, Wei Deng

    Diterbitkan 2022-06-01
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  9. 9
    Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate

    Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate oleh Yinglei Zhang, Yanyang Yin, Shuwen Lu, Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Shouwen Zhang

    Diterbitkan 2018-08-01
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  10. 10
    Melatonin Attenuates Potato Late Blight by Disrupting Cell Growth, Stress Tolerance, Fungicide Susceptibility and Homeostasis of Gene Expression in Phytophthora infestans

    Melatonin Attenuates Potato Late Blight by Disrupting Cell Growth, Stress Tolerance, Fungicide Susceptibility and Homeostasis of Gene Expression in Phytophthora infestans oleh Shumin Zhang, Shumin Zhang, Xianzhe Zheng, Russel J. Reiter, Shun Feng, Ying Wang, Sen Liu, Liang Jin, Zhengguo Li, Raju Datla, Maozhi Ren

    Diterbitkan 2017-11-01
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  11. 11
    Nutritional Composition, Efficacy, and Processing of <i>Vigna angularis</i> (Adzuki Bean) for the Human Diet: An Overview

    Nutritional Composition, Efficacy, and Processing of <i>Vigna angularis</i> (Adzuki Bean) for the Human Diet: An Overview oleh Yao Wang, Xinmiao Yao, Huifang Shen, Rui Zhao, Zhebin Li, Xinting Shen, Fei Wang, Kaixin Chen, Ye Zhou, Bo Li, Xianzhe Zheng, Shuwen Lu

    Diterbitkan 2022-09-01
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  12. 12
    Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

    Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting oleh Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang, Shuwen Lu

    Diterbitkan 2021-11-01
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