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/vufind/Search/Results?lookfor=%22Liu%2C+Hua-Min%22&type=Person&sort=year
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PubPharm (117)
1
Modes of contact and risk of transmission in COVID-19 among close contacts
enthalten in:
bioRxiv.org
| 2024
von
Luo, L.
|
Liu, D.
|
Liao, X.
| +23
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2
Revealing the structural changes of lignin in Chinese quince (Chaenomeles sinensis) fruit as it matures
enthalten in:
International journal of biological macromolecules
| 2024
von
Wang, W.
|
Guo, B.
|
Wang, R.
| +2
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3
Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
enthalten in:
Food chemistry
| 2024
von
Zhang, R.
|
Kong, W.
|
Qin, Z.
| +2
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4
Comparison of methods for activating sesame stalk lignin biochar for removing benzo[a]pyrene from sesame oil
enthalten in:
International journal of biological macromolecules
| 2024
von
Qin, Z.
|
Yang, Q.
|
Fan, W.
| +7
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5
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
enthalten in:
Food chemistry: X
| 2024
von
Zhang, F.
|
Wang, X.
|
Li, K.
| +4
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6
Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages
enthalten in:
Sensing and instrumentation for food quality and safety
| 2024
von
Lv, T.
|
Qin, Z.
|
Liu, H.
| +2
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7
Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch : Investigations in the starch-oil model system
enthalten in:
Carbohydrate polymers
| 2024
von
Wu, Z.
|
Han, J.
|
Zhao, X.
| +5
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8
Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China : A New Source of Vegetable Oil and Starch
enthalten in:
Journal of oleo science
| 2024
von
Wu, Z.
|
Huang, H.
|
Liao, S.
| +4
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9
Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS
enthalten in:
Food chemistry: X
| 2024
von
Wang, R.
|
Wu, L.
|
Guo, B.
| +5
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10
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
enthalten in:
Food chemistry: X
| 2023
von
Yin, W.
|
Yang, C.
|
He, X.
| +4
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117
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International journal of biological macromolecules
7
Carbohydrate polymers
6
Food chemistry
5
Biomedical and environmental sciences : BES
5
Bioresource technology
5
Frontiers in nutrition
4
Food chemistry: X
4
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Journal of the science of food and agriculture
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3
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3
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Food research international (Ottawa, Ont.)
3
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3
International urology and nephrology
3
Journal of oleo science
3
ResearchSquare.com
2
BMC plant biology
2
British journal of anaesthesia
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Thema
76
Journal Article
15
Lignin
14
Research Support, Non-U.S. Gov't
13
Chinese quince
12
9005-53-2
9
Antioxidants
9
Polysaccharides
8
059QF0KO0R
8
Plant Oils
8
Water
5
Carbohydrates
5
Characterization
5
Structure
5
response surface methodology
4
8024-50-8
4
89NA02M4RX
4
9005-25-8
4
Chili seed oil
4
Chinese quince fruit
4
Flavor
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Erscheinungszeitraum
69
2020-
46
2010-2019
2
2000-2009
Erscheinungsjahr(e)
Von:
Bis:
Sprache
104
Englisch
5
Chinesisch
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