Zhengfu Wang

发表

Mathematical modeling on hot air drying of thin layer apple pomace

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Xiaosong Hu, Zhengfu Wang, J. Sun, 2007 .

Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality

Zhengfu Wang, Dandan Zhao, Kejing An, 2014, Food and Bioprocess Technology.

Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling.

Xiaosong Hu, Zhengfu Wang, Shuzheng Fang, 2009 .

Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Inactivation and kinetic model for the Escherichia coli treated by a co-axial pulsed electric field

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2005 .

The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

EFFECT OF ULTRAHIGH PRESSURE TREATMENT ON VOLATILE COMPOUNDS IN GARLIC

Zhengfu Wang, Xiaobo Fan, Yongkun Ma, 2011 .

Mass transfer evaluation of ultrasonic osmotic dehydration of cherry tomatoes in sucrose and salt solutions

Zhengfu Wang, Kejing An, Shenghua Ding, 2012 .

The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili (Capsicum annuum L.) flesh

Zhengfu Wang, Dandan Zhao, Kejing An, 2013 .

Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

Zhengfu Wang, Dandan Zhao, Kejing An, 2013 .

Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product

Zhengfu Wang, Dandan Zhao, Kejing An, 2014, Food and Bioprocess Technology.

Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying

Zhengfu Wang, Dandan Zhao, Kejing An, 2014 .

Extraction of anthocyanins from red cabbage using high pressure CO2.

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2010, Bioresource technology.

Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Drying effects of two air-drying shelters in a pilot test on sultana grapes.

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2010 .

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2016, Food Science and Biotechnology.

Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice.

Jihong Wu, Xiaozhong Hu, Zhengfu Wang, 2010 .

Process optimisation of the bitter gourd (Momordica charantia) concentrated juice preparation for a freeze-dried powder

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2010 .

Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

Xiaosong Hu, Fang Chen, Xiaosong Hu, 2007 .

Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes

Xiaosong Hu, Zhengfu Wang, Jun Li, 2006 .

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.

Jijun Wu, Yujuan Xu, Gengsheng Xiao, 2016, Food chemistry.

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2006, Journal of agricultural and food chemistry.

Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

Xiaosong Hu, Zhengfu Wang, Dandan Zhao, 2013 .

ENERGY REQUIREMENT AND QUALITY ASPECTS OF CHINESE JUJUBE (ZIZYPHUS JUJUBA MILLER) IN HOT AIR DRYING FOLLOWED BY MICROWAVE DRYING

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2011 .

Influence of Gamma Irradiation on Enzyme, Microorganism, and Flavor of Cantaloupe (Cucumis melo L.) Juice

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2009 .

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Xiaosong Hu, Zhengfu Wang, X. Liao, 2007 .

Chemical compositional characterization of eight pear cultivars grown in China

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2010, International journal of food microbiology.

Kinetics of amino acid loss in carrot juice concentrate during storage

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2007 .

Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin.

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2006, Journal of agricultural and food chemistry.

Shrinkage and quality characteristics of whole fruit of Chinese jujube ( Zizyphus jujuba Miller ) in microwave drying

Xiaosong Hu, Zhengfu Wang, Shuzheng Fang, 2010 .

Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

Jihong Wu, Zhengfu Wang, X. Liao, 2008 .

Freezing by immersion in liquid CO2 at variable pressure

Zhengfu Wang, Kejing An, Shenghua Ding, 2014 .

Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage

Xiaosong Hu, Feng Chen, Xiaosong Hu, 2008 .

Differences in quality and quantity of transgenic component in Roundup Ready soybean during bean curd preparation

Y. Wang, Zhengfu Wang, Y. Ge, 2007 .

Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2005, Journal of agricultural and food chemistry.

Effective diffusivities and energy consumption of daylily in microwave drying

Zhengfu Wang, Kejing An, Shenghua Ding, 2012 .

Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558(T) and Alicyclobacillus acidoterrestris DSM 3922(T) in apple juice by ultrasound.

Xiaosong Hu, Zhengfu Wang, Jing Wang, 2010, International journal of food microbiology.

Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007, Ultrasonics sonochemistry.

KINETICS OF INACTIVATION OF ESCHERICHIA COLI IN CARROT JUICE BY PULSED ELECTRIC FIELD

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2005 .

Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process

Xiaosong Hu, Zhengfu Wang, Fang Chen, 2012 .

Purification process of octacosanol extracts from rice bran wax by molecular distillation

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying

Xiaosong Hu, Zhengfu Wang, Shuzheng Fang, 2009 .

Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.

Zhengfu Wang, Tong Chen, Junhan Wang, 2013, Journal of the science of food and agriculture.

Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products

Ashim K. Datta, Xiaosong Hu, A. Datta, 2009 .

Original article Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

Xiaosong Hu, Jihong Wu, Zhengfu Wang, 2006 .

Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening

Xiaosong Hu, Zhengfu Wang, Guanghua Zhao, 2009 .

One-dimensional finite-difference modeling on temperature history and freezing time of individual food

Xiaosong Hu, Guanghua Zhao, Fang Chen, 2007 .