Aixia Zhang

发表

Determination of Volatile Compounds in Foxtail Millet Sake Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Wei Zhao, Shaohui Li, Jingke Liu, 2015 .

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

Junli Liu, Yunting Wang, Jiali Zhang, 2022, Foods.

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Yin Zhu, Jiali Zhang, Wei Zhao, 2020, Molecules.

Insights into the structure and conformation of potato resistant starch (type 2) using asymmetrical flow field-flow fractionation coupled with multiple detectors.

S. Shen, Haiyang Dou, Aixia Zhang, 2021, Food chemistry.

Study on external factors affecting egg yolk plasma by asymmetrical flow field-flow fractionation.

Jaeyeong Choi, Seungho Lee, S. Shen, 2017, Food research international.

Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking

Rui Song, Wei Zhao, Pengliang Li, 2021, Journal of Cereal Science.

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Wei Zhao, Shaohui Li, Jingke Liu, 2018, Molecules.

Insights into the correlations between the size of starch at nano- to microscale and its functional properties based on asymmetrical flow field-flow fractionation.

Haiyang Dou, S. Shen, Aixia Zhang, 2021, International journal of biological macromolecules.

Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

Yunting Wang, Jiali Zhang, Wei Zhao, 2021 .

Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors.

S. Shen, S. Dai, Panpan Guo, 2019, Food chemistry.

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

Yunting Wang, Jiali Zhang, Wei Zhao, 2021, Journal of Cereal Science.

Effects of buckwheat milk Co-fermented with two probiotics and two commercial yoghurt strains on gut microbiota and production of short-chain Fatty Acids

Yang Wang, Menghan Chen, Quanhong Li, 2023, Food Bioscience.

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

Zhixin Wang, Junli Liu, Wei Zhao, 2022, Foods.

Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread

Jiali Zhang, Wei Zhao, Jingke Liu, 2020 .

Crude Fat Content and Fatty Acid Profile and Their Correlations in Foxtail Millet

Xiaodong Liu, Wei Zhao, Jingke Liu, 2015 .

Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis

Pengliang Li, Jingke Liu, Aixia Zhang, 2024, Journal of Future Foods.