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Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

Zhang, Ning et al.

Food research international. Volume 121 (2019); pp 296-306 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Catalytic hydrothermal liquefaction of Spirulina platensis: Focusing on aqueous phase characterization

Zhang, Bo

International journal of energy research. Volume 43:Number 13 (2019); pp 7135-7145 -- John Wiley & Sons

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Bio-oil production from hydrothermal liquefaction of ultrasonic pre-treated Spirulina platensis

Zhang, Bo et al.

Energy conversion and management. Volume 159 (2018); pp 204-212 -- Elsevier

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Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

Pu, Dandan et al.

Food chemistry. Volume 298 (2019) -- Elsevier Science

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Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Pu, Dandan et al.

Journal of food processing and preservation. Volume 43:Issue 5 (2019); pp n/a-n/a -- Wiley Periodicals, Inc

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Synthesis and properties of Ag/ZnO/g-C3N4 ternary micro/nano composites by microwave-assisted method

Zhang, Zijie et al.

Materials research express. Volume 5:Number 1 (2018) -- IOP Publishing Ltd

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A high strength low alloy steel fabricated by direct laser deposition

Wang, Qiang et al.

Vacuum. Volume 161 (2019, March); pp 225-231 -- Elsevier

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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 experiments

Zhang, Huiying et al.

Food chemistry. Volume 258 (2018); pp 260-268 -- Elsevier Science

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Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Pu, Dandan et al.

Food research international. Volume 123 (2019); pp 612-622 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Preparation and properties of ZTA ceramics using blast furnace slag as sintering additives

Ma, Decao et al.

Materials research express. Volume 6:Number 6 (2019) -- IOP Publishing Ltd

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by this Author/Contributor:

  1. Chen, Haitao
  2. Sun, Baoguo
  3. Zhang, Yuyu
  4. He, Zhixia
  5. Zhang, Bo

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