Search Results - "ZHU, Ke" :: K.UTB vyhledávací portál

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Effects of frozen storage on the quality characteristics of frozen cooked noodles

by Liu, Qian, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Food chemistry (15.06.2019)

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Mediating Point Defects Endows n‐Type Bi2Te3 with High Thermoelectric Performance and Superior Mechanical Robustness for Power Generation Application

by Zhu, Yu‐Ke, Sun, Yuxin, Zhu, Jianbo, Song, Kun, Liu, Zihang, Liu, Ming, Guo, Muchun, Dong, Xingyan, Guo, Fengkai, Tan, Xiaojian, Yu, Bo, Cai, Wei, Jiang, Jun, Sui, Jiehe
Published in Small (Weinheim an der Bergstrasse, Germany) (01.06.2022)

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Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles

by Lu, Lu, Zhu, Ke-Xue
Published in Food hydrocolloids (01.03.2023)

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Efficacy and safety evaluation of Azvudine in the prospective treatment of COVID-19 based on four phase III clinical trials

by Zhu, Ke-Wei
Published in Frontiers in pharmacology (24.08.2023)

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Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles

by Guo, Xiao-Na, Gao, Feng, Zhu, Ke-Xue
Published in Food chemistry (15.11.2020)

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Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

by Zhao, Hui-Min, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Food chemistry (15.02.2017)

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Polyphyllin I Overcomes EMT-Associated Resistance to Erlotinib in Lung Cancer Cells via IL-6/STAT3 Pathway Inhibition

by Lou, Wei, Chen, Yan, Zhu, Ke-ying, Deng, Huizi, Wu, Tianhao, Wang, Jun
Published in Biological & pharmaceutical bulletin (01.08.2017)

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The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

by Chen, Hao, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Carbohydrate polymers (01.06.2023)

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Thermal meta-device in analogue of zero-index photonics

by Li, Ying, Zhu, Ke-Jia, Peng, Yu-Gui, Li, Wei, Yang, Tianzhi, Xu, He-Xiu, Chen, Hong, Zhu, Xue-Feng, Fan, Shanhui, Qiu, C-W
Published in Nature materials (01.01.2019)

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Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle

by Guo, Xiao-Na, Wu, Shao-Hua, Zhu, Ke-Xue
Published in Food chemistry (30.08.2020)

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Why is it necessary to improve COVID-19 vaccination coverage in older people? How to improve the vaccination coverage?

by Zhu, Ke-Wei
Published in Human vaccines & immunotherapeutics (01.08.2023)

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Effects of freeze-thaw cycles on the quality of frozen raw noodles

by Liu, Hui, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Food chemistry (01.09.2022)

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Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley

by Bai, Yi-Peng, Zhou, Hui-Ming, Zhu, Ke-Rui, Li, Qin
Published in Food chemistry (01.06.2021)

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Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives

by Ma, Meng, Sun, Qing-Jie, Li, Man, Zhu, Ke-Xue
Published in Food chemistry (15.07.2020)

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Deuremidevir and Simnotrelvir–Ritonavir for the Treatment of COVID-19

by Zhu, Ke-Wei
Published in ACS pharmacology & translational science (08.09.2023)

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Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread

by Wang, Xiang-Yu, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Food chemistry (15.06.2016)

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Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties

by Wang, Chong-Chong, Yang, Zhen, Guo, Xiao-Na, Zhu, Ke-Xue
Published in Food chemistry (01.12.2021)

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Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

by Bai, Yi-Peng, Zhou, Hui-Ming, Zhu, Ke-Rui, Li, Qin
Published in Carbohydrate polymers (01.11.2021)

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Realizing High Thermoelectric Performance in Earth‐Abundant Bi2S3 Bulk Materials via Halogen Acid Modulation

by Guo, Jun, Yang, Jianmin, Ge, Zhen‐Hua, Jiang, Binbin, Qiu, Yang, Zhu, Yu‐Ke, Wang, Xiao, Rong, Ju, Yu, Xiaohua, Feng, Jing, He, Jiaqing
Published in Advanced functional materials (01.09.2021)

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The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles

by Guo, Xiao-Na, Wei, Xiao-Ming, Zhu, Ke-Xue
Published in Food chemistry (15.04.2017)

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