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Selectlon of Technology for Processing Steamed Garcinia hunforyi with High Pressure by Using Orthogonal Experiment Design
Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles
 Comparison of active components in two processed products of Polygonum multiflorum Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat Simultaneous determination of ten active ginsenosides in steamed notoginseng by UPLC Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread. Influence of Puroindoline Gene on Milling Performance, Steamed Bread and Noodle Qualities in Spring Wheat Relationship between HMW-GS and Making Quality of Northern Style Hand-made Steamed Bread Studies on the changes of 5-hydroxymethyl furfuraldehyde content in Radix Rehmanniae steamed for different time Content changes of chemical components and their effect of adjuvants during the process of Rehmanniae Radix Praeparata(steamed for nine times and shined for nine times) Effect of Water Addition on Northern Style Chinese Steamed Bread Processing Quality Optimization of processing technology for vinegar-steamed Cyperi Rhizoma