科研产出
- 时间
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11The effect of potato (Solanum tuberosumL.) cultivars on the sensory, nutritional, functional, and safety properties of French fries
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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
12Valorization of the green waste parts from sweet potato (Impaea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation
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来源：FOOD SCIENCE & NUTRITION
关键词： antioxidant activity; chemical/nutritional characterization; correlation analysis; gray relational analysis; sunscreen activity; sweet potato leaves
年份：2020
13Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels
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来源：STARCH-STARKE
关键词： Composite Gel Network structure Potato protein Potato starch
14Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato
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来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Acidification; fermentation; growth; indigenous; micro-organisms; potato
年份：2020
15Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch-Gluten Model Doughs
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来源：STARCH-STARKE
关键词： fermentation properties; gelatinization properties; non-freezable water content; starch-gluten model doughs; ultrastructure
年份：2019
16Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars
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来源：INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
关键词： Potato flour steamed and baked breads antioxidant activity in vitro starch digestibility nutritional quality gray relation analysis
17Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology
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来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2019
18Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology
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来源：FOOD CHEMISTRY
关键词： Anthocyanins Purple sweet potato Aqueous two-phase Response surface methodology
19Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
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来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
关键词： Bread making; Food physical properties; Coeliac; Food process modeling; Texture
年份：2019
20Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems
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来源：FOOD RESEARCH INTERNATIONAL
关键词： High hydrostatic pressure; Thermo-mechanical properties; Fermentation properties; Rheological properties; Water mobility
年份：2019
