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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

• Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice

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

  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：

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

  作者：Lin Lu ; Xianqiao Hu ; Zhiwei Zhu *

  关键词：

• Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

  作者：Yafang Shao ; Zhanqiang Hu ; Yonghong Yu ; Renxiang Mou ; Zhiwei Zhu *; Trust Beta *

  关键词：

• Synchronous Sensing Analysis Based on Nonmodified Multi-Metal Sensor for Five Tastes

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

  关键词：

• Variation of Phenolics, Tocols, Antioxidant Activities and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

  作者：Yafang Shao *; Changyun Fang ; Huali Zhang ; Yuping Shi ; Zhanqiang Hu ; Zhiwei Zhu *

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