Biblio

Y. Deng, Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., and Zhao, Y., “Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats”, Food Science and Biotechnology, vol. 231572522832711510512660599927878820122236011978342155349312125149362423913383101, no. 2, pp. 439 - 444, 2014.

G. Yang, Yue, J., Gong, X., Qian, B., Wang, H., Deng, Y., and Zhao, Y., “Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries”, Postharvest Biology and Technology, vol. 92, pp. 46 - 53, 2014.

Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., “Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts”, Food Control, vol. 38, pp. 184 - 191, 2014.

Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., “Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts”, Food Control, vol. 38, pp. 184–191, 2014.

Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y., “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food control, vol. 36, pp. 102–110, 2014.

Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y., “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food Control, vol. 36, no. 1, pp. 102 - 110, 2014.

Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.

Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.