about
Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips.Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders.Quality evaluation of yellow peach chips prepared by explosion puffing drying.Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system.Characterization of Chinese white-flesh peach cultivars based on principle component and cluster analysis.Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel.Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study.Assessment of surface caking of powders using the ball indentation method.Analysis of 10 metabolites of polymethoxyflavones with high sensitivity by electrochemical detection in high-performance liquid chromatography.Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage.Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juiceCharacterization of water status and water soluble pectin from peaches under the combined drying processingIncreasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal ProcessingEnhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from MangoesEvaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.).Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juiceAssessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stagesEffect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) drying of dried apple cubesInactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatmentQuality assessment and variety classification of seed-used pumpkin by-products: Potential values to deep processingCharacteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zoneApple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chipsComparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopyEvaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips
P50
Q34046811-3914C219-23E0-4A58-9ABA-1C64F2C5568BQ34482192-5E3632B7-1514-4148-B4AB-E5E4342410BEQ43169661-BECAA440-6713-4497-9E15-F2027792EF4EQ46265534-A69F5018-46FB-4E91-97BB-FF1778DBBB49Q47834578-21C71C32-7F07-401D-B172-D4DB292B4EA0Q48100454-B9C674D3-DE02-42E3-B4F7-3E0751962279Q48214722-A682C588-3CED-4AB0-B2C3-E5CC03EFD895Q50058775-2D26542D-6B4A-4086-A1DB-72D0307025D1Q50434656-4D039C74-5984-491B-86B5-58AFE1583FC3Q50883664-CD5588A5-F846-4A0A-8EDF-6394A9A29968Q50986681-98BBF90F-A10C-4EA6-B9D1-2814A8769E0AQ52682367-7CDB79F9-CF3D-4F7A-BD68-92786645FD1BQ57454197-ED7C270E-E0F4-4472-AA05-8492FEDD6E4CQ58581105-CCA45E8E-D652-498D-8A5A-9AF6F0955E5CQ86107444-A6CDEB2B-DFC8-42B9-9322-3F48D8CDE354Q87167879-A8BA7C51-8AF8-4EE6-A11E-894B676ABB03Q88489115-C08AE268-581A-46B8-8F8C-2AA616554D09Q88657773-894DBFEF-7F82-4980-96E5-E48589922529Q90980606-58F773AD-45A5-41C1-9B40-E638027A9773Q91263889-4FB65BDC-A4CE-4EE6-A66A-8A062D838D9DQ91702019-8572A995-D0EC-40A6-9823-C9D847D68F42Q92244855-D17DC304-E042-4717-BA55-5F9C216FD22AQ92341969-D30C5DD8-BCC2-480F-B360-A17D38A29FD8Q92448435-744E0272-DC53-4646-9D26-062CA5CBEE3DQ93095337-91127CC5-3F02-4EBF-9FD2-39CE99D2DB7EQ93168767-7DCD7210-58AD-45AF-8458-BE04C9B522B7Q96027093-E01B6F7F-DCF8-4D01-9D9F-26358E418F67
P50
description
researcher
@en
researcher
@en-gb
wetenschapper
@nl
հետազոտող
@hy
name
Jinfeng Bi
@ast
Jinfeng Bi
@en
Jinfeng Bi
@en-gb
Jinfeng Bi
@es
Jinfeng Bi
@nl
Jinfeng Bi
@sl
type
label
Jinfeng Bi
@ast
Jinfeng Bi
@en
Jinfeng Bi
@en-gb
Jinfeng Bi
@es
Jinfeng Bi
@nl
Jinfeng Bi
@sl
prefLabel
Jinfeng Bi
@ast
Jinfeng Bi
@en
Jinfeng Bi
@en-gb
Jinfeng Bi
@es
Jinfeng Bi
@nl
Jinfeng Bi
@sl
P106
P1153
36959027600
P31
P496
0000-0001-8664-8788