Yajing Qi

发表

Extraction of Oat Lipids and Phospholipids Using Subcritical Propane and Dimethyl Ether: Experimental Data and Modeling

Yuntong Li, Jun Sun, Mohammed Obadi, 2020 .

Conformational equilibrium and hydrogen bonding in liquid 2-phenylethylamine explored by Raman spectroscopy and theoretical calculations.

Yajing Qi, Yongjun Hu, Min Xie, 2011, The journal of physical chemistry. A.

Enhancing wheat-flour safety by detecting and controlling red flour beetle Tribolium castaneum Herbst (Coleoptera: Tenebrionidae)

Bin Xu, Yajing Qi, M. Manzoor, 2022, Journal of Consumer Protection and Food Safety.

Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review

Mohammed Obadi, Bin Xu, Yajing Qi, 2021, Food Reviews International.

Adsorption of aniline on silver mirror studied by surface‐enhanced Raman scattering spectroscopy and density functional theory calculations

D. Xing, Huai-min Gu, Yajing Qi, 2011 .

Surface-enhanced Raman scattering study of riboflavin on borohydride-reduced silver colloids: Dependence of concentration, halide anions and pH values.

Huai-min Gu, Tiantian Cai, Yajing Qi, 2011, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Effects of oil properties on the formation of oil-particle aggregates at the presence of chemical dispersant in baffled flask tests.

Wei Wang, Z. Qi, Yajing Qi, 2022, Journal of hazardous materials.

Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization

J. Awika, H. Qian, Li Wang, 2016 .

Hydrogenolytic depolymerization of procyanidin polymers from hi-tannin sorghum bran.

J. Zeng, L. Gu, Zheng Li, 2015, Food chemistry.

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Food chemistry.

Effects of extraction solvents on antioxidant activities and total phenolic contents of four whole grains

Hao Zhang, X. Qi, H. Qian, 2017 .

SEPARATION OF PROCYANIDINS FROM CRANBERRY POMACE USING MACROPOROUS ADSORBENT RESINS AND DEVELOPMENT OF AN HPLC ANALYTICAL METHOD FOR QUANTIFICATION OF PROCYANIDINS USING THIOLYSIS DEPOLYMERIZATION

Yamei Jin, Renee M. Goodrich-Schneider, Haiyan Liu, 2017 .

High-amylose maize starch: Structure, properties, modifications and industrial applications.

Mohammed Obadi, Yajing Qi, Bin Xu, 2022, Carbohydrate polymers.

Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates

Bin Xu, Haiteng Li, Yajing Qi, 2022, Journal of Cereal Science.

Highland barley starch (Qingke): Structures, properties, modifications, and applications.

Mohammed Obadi, Yajing Qi, Bin Xu, 2021, International journal of biological macromolecules.

Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts.

A. Jia, L. Gu, J. Rocca, 2015, Journal of agricultural and food chemistry.

Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Journal of the science of food and agriculture.

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Bin Xu, Yajing Qi, Qin Guo, 2021, Food Control.

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols.

V. Fogliano, Hao Zhang, Gangcheng Wu, 2021, Food chemistry.

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of Food Measurement and Characterization.

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of texture studies.

A review of recent advances and techniques in the noodle mixing process

Mohammed Obadi, Yajing Qi, Jiyao Zhang, 2021, LWT.

Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Journal of agricultural and food chemistry.

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.

Jun Sun, Mohammed Obadi, Bin Xu, 2019, Journal of texture studies.

Relationship between starch fine molecular structures and cooked wheat starch digestibility

Cheng Li, Mohammed Obadi, Bin Xu, 2020 .

Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry

Yajing Qi, Alkassoumi Hassane Hamadou, Yuying Yang, 2022, Journal of Cereal Science.

Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment.

Yuntong Li, Bin Xu, Haiteng Li, 2021, International Journal of Biological Macromolecules.

Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of texture studies.

Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Shuyun Zhu, Mohammed Obadi, Bin Xu, 2022, Journal of Cereal Science.

A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Shuyun Zhu, Mohammed Obadi, Bin Xu, 2022, Journal of Cereal Science.

Improvements of dried noodles qualities using two-stages resting: explanation from macro and micro perspectives.

Bin Xu, Yajing Qi, Alkassoumi Hassane Hamadou, 2021, Journal of texture studies.

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

Stuart K Johnson, Gangcheng Wu, X. Qi, 2018 .

An extended Nishihara model for the description of three stages of sandstone creep

Chuangbing Zhou, Q. Jiang, Yajing Qi, 2013 .

Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles.

Bin Xu, Yajing Qi, Hongxun Tao, 2022, Food chemistry.

In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure.

Jun Sun, Mohammed Obadi, Bin Xu, 2021, Food Chemistry.

Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks

Yajing Qi, Tabussam Tufail, Alkassoumi Hassane Hamadou, 2024, Journal of Cereal Science.

Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure

Mohammed Obadi, Yajing Qi, Feng Shao, 2024, Journal of Cereal Science.