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• Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

  作者：Xianqiao Hu *; Lin Lu ; Zhenling Guo ; Zhiwei Zhu *

  关键词：Rice Aroma; Volatile Compounds; 2-Acetyl-1-Pyrroline; Evaluation Methods; Affecting Factors

• Differences in starch structure, physicochemical properties and texture characteristics in superior and inferior grains of rice varieties with different amylose contents

  作者：Dawei Zhu ; Changyun Fang ; Zihui Qian ; Baowei Guo ; Zhongyang Huo *

  关键词：

• A visualization and quantification method to evaluate the water-absorbing characteristics of rice

  作者：Zhanqiang Hu (2); Hua Yang ; Mamoun Chaima ; Changyun Fang ; Lin Lu ; Xianqiao Hu ; Bai Du ; Zhiwei Zhu ; Jianying Huang *

  关键词：Rice; Image Analysis; Soaking; Expansion; Water Absorption

• One-component Model Approach for Sensing the Sweetness, Sourness and Astringency of Rice

  作者：Lin Lu ; Xianqiao Hu ; Zhiwei Zhu ; Shiyi Tian *; Zhongxiu Chen *

  关键词：

• Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation

  作者：Lin Lu ; Changyun Fang ; Zhanqiang Hu ; Xianqiao Hu *; Zhiwei Zhu *

  关键词：

• Isoelectric focusing on microfluidic paper-based chips

  作者：Siyang Yu ; Chunfang Yan ; Xianqiao Hu ; Baoqi He ; Yan Jiang *; Qiaohong He

  关键词：

• Joint Voltammetry Technology with a Multi-electrode Array for Four Basic Tastes

  作者：Lin Lu ; Xianqiao Hu ; Zhiwei Zhu *

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