Zhanqiang Hu

发表

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

Zhi-wei Zhu, Mingwei Zhang, Xianqiao Hu, 2018, RSC advances.

Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China.

Zhi-wei Zhu, Huali Zhang, Qingyu Xu, 2021, Journal of food science.

Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice.

Zhi-wei Zhu, T. Beta, Ren-xiang Mou, 2018, Food chemistry.

Electronic tongue and electronic nose for food quality and safety.

Lin Lu, Shiyi Tian, Xianqiao Hu, 2022, Food research international.

Determination of soluble sugar profile in rice.

Lin Lu, Zhi-wei Zhu, Xianqiao Hu, 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice.

Zhi-wei Zhu, Junfei Liu, Xiaozhi Tang, 2017, Food chemistry.

Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice

Lin Lu, Zhi-wei Zhu, Xianqiao Hu, 2019, Journal of Food Measurement and Characterization.

A visualization and quantification method to evaluate the water-absorbing characteristics of rice.

Lin Lu, Xianqiao Hu, Changyun Fang, 2020, Food chemistry.

Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors.

Lin Lu, Zhi-wei Zhu, Yuexi Yang, 2020, Food chemistry.

Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

Zhi-wei Zhu, Changyun Fang, Huali Zhang, 2017 .

Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy

Zhiwei Zhu, Shiyi Tian, Xianqiao Hu, 2021 .

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Lin Lu, Xianqiao Hu, Changyun Fang, 2023, Foods.

Improvement on the Identification and Discrimination Ability for Rice of Electronic Tongue Multi-Sensor Array Based on Information Entropy

Lin Lu, Shiyi Tian, Xianqiao Hu, 2022, Journal of The Electrochemical Society.

Determination of soluble sugar profile in rice.

Lin Lu, Zhi-wei Zhu, Xianqiao Hu, 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Lin Lu, Xianqiao Hu, Changyun Fang, 2023, Foods.