Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection
Gong, Hui, Yang, Zhen, Liu, Meng, Shi, Zhijia, Li, Jiapeng, Chen, Wenhua, Qiao, Xiaoling
Published in Food science and human wellness (01.09.2017)
Published in Food science and human wellness (01.09.2017)
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The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)
Shi, Zhijia, Zhong, Saiyi, Yan, Wenjie, Liu, Meng, Yang, Zhen, Qiao, Xiaoling
Published in Food science & technology (01.08.2019)
Published in Food science & technology (01.08.2019)
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Multi-scale CoNi nano-alloy/CoNi@C microsphere/3D macropores N-doped carbon foam composites: Lightweight and efficient electromagnetic wave absorption characteristics
Wang, Mengqing, Wei, Bo, Zhou, Jintang, Yao, Zhengjun, Xu, Linling, Zhang, Xianfei, Tao, Jiaqi, Shi, Zhijia
Published in Materials chemistry and physics (01.03.2022)
Published in Materials chemistry and physics (01.03.2022)
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Using a copper hyperaccumulator to synthesize anode and cathode materials for a high-energy 4.1 V full-carbon lithium-ion capacitor
Zhang, Fang, Tao, Jie, Yang, Xiaojie, Shi, Zhijia, Zhang, Haojian, He, Linyan, Shen, Laifa, Zhang, Xiaogang
Published in Journal of electroanalytical chemistry (Lausanne, Switzerland) (01.10.2021)
Published in Journal of electroanalytical chemistry (Lausanne, Switzerland) (01.10.2021)
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