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Chen, Haitao
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 11 |
Material Type: Article
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Process and forming performance of ploughing extrusion cutting for recycling of metal chipsZhang, Jiayang et al.Journal of materials processing technology. Volume 274: (2019, December) -- Elsevier ScienceOnline access |
| 12 |
Material Type: Article
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Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white breadPu, Dandan et al.Food chemistry. Volume 298 (2019) -- Elsevier ScienceOnline access |
| 13 |
Material Type: Article
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Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experimentsPu, Dandan et al.Journal of food processing and preservation. Volume 43:Issue 5 (2019); pp n/a-n/a -- Wiley Periodicals, IncOnline access |
| 14 |
Material Type: Article
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A high strength low alloy steel fabricated by direct laser depositionWang, Qiang et al.Vacuum. Volume 161: (2019, March); pp 225-231 -- ElsevierOnline access |
| 15 |
Material Type: Article
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Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experimentsPu, Dandan et al.Journal of food processing and preservation. Volume 43:Number 5 (2019, May); pp n/a-n/a -- Wiley Periodicals, IncOnline access |
| 16 |
Material Type: Article
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Synthesis and properties of Ag/ZnO/g-C3N4 ternary micro/nano composites by microwave-assisted methodZhang, Zijie et al.Materials research express. Volume 5:Number 1 (2018) -- IOP Publishing LtdOnline access |
| 17 |
Material Type: Article
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A high strength low alloy steel fabricated by direct laser depositionWang, Qiang et al.Vacuum. Volume 161 (2019, March); pp 225-231 -- ElsevierOnline access |
| 18 |
Material Type: Article
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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experimentsZhang, Huiying et al.Food chemistry. Volume 258 (2018); pp 260-268 -- Elsevier ScienceOnline access |
| 19 |
Material Type: Article
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Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white breadPu, Dandan et al.Food chemistry. Volume 298: (2019, November 15th) -- Elsevier ScienceOnline access |
| 20 |
Material Type: Article
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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experimentsZhang, Huiying et al.Food chemistry. Volume 258:(2018):no.; 20180830; 260-268 -- Elsevier ScienceOnline access |
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