Guoquan Lu

Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

Yuge Guan, Linjiang Pang, Liqing Yin, 2022, LWT.

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Weicheng Wu, Zhiguo Zhang, Weiwei Hu, 2022, Foods.

Inhibitory effect of cinnamaldehyde on Fusarium solani and its application in postharvest preservation of sweet potato.

Man Liu, Famous Erhunmwunsee, Jun Tian, 2022, Food chemistry.

A rapid quality grade discrimination method for Gastrodia elata powderusing ATR-FTIR and chemometrics.

Xiaodong Yang, Yun Deng, Guoquan Lu, 2021, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough

Linjiang Pang, Jiahui Han, Guoquan Lu, 2022, Foods.

Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers

Longjun Li, Weicheng Wu, Chengcheng Zhang, 2022, Journal of Food and Nutrition Research.

Identification of Sweetpotato Black Spot Disease Caused by Ceratocystis Fimbriata by Quartz Crystal Microbalance Array

Zhenhe Wang, Linjiang Pang, Jiyu Cheng, 2023, SSRN Electronic Journal.