Tingyu Liu

发表

Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition.

Chengying Zhao, Jinkai Zheng, Hengjun Du, 2022, Critical reviews in food science and nutrition.

Microwave reheating increases the resistant starch content in cooked rice with high water contents.

Si-ming Zhao, Binjia Zhang, Fengwei Xie, 2021, International journal of biological macromolecules.

Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean ( Vigna radiata L .)

C. Blecker, Sumei Zhou, Xian-rong Zhou, 2021, International Journal of Food Science & Technology.