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2011 2
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2018 6
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2020 8
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Did you mean ke xue zhi (1 results)?
Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components.
Yu K, Zhou HM, Zhu KX, Guo XN, Peng W. Yu K, et al. Among authors: zhu kx. Food Chem. 2019 Apr 25;278:333-341. doi: 10.1016/j.foodchem.2018.11.012. Epub 2018 Nov 2. Food Chem. 2019. PMID: 30583380
Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
Sulieman AA, Zhu KX, Peng W, Hassan HA, Obadi M, Siddeeg A, Zhou HM. Sulieman AA, et al. Among authors: zhu kx. Food Chem. 2019 Jan 15;271:193-203. doi: 10.1016/j.foodchem.2018.07.189. Epub 2018 Jul 26. Food Chem. 2019. PMID: 30236667
Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread.
Guo XN, Yang S, Zhu KX. Guo XN, et al. Among authors: zhu kx. Food Chem. 2019 Jun 15;283:52-58. doi: 10.1016/j.foodchem.2019.01.039. Epub 2019 Jan 16. Food Chem. 2019. PMID: 30722907
Effects of frozen storage on the quality characteristics of frozen cooked noodles.
Liu Q, Guo XN, Zhu KX. Liu Q, et al. Among authors: zhu kx. Food Chem. 2019 Jun 15;283:522-529. doi: 10.1016/j.foodchem.2019.01.068. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722908
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles.
Ma M, Han CW, Li M, Song XQ, Sun QJ, Zhu KX. Ma M, et al. Among authors: zhu kx. Food Chem. 2019 Jul 30;287:11-19. doi: 10.1016/j.foodchem.2019.02.084. Epub 2019 Feb 23. Food Chem. 2019. PMID: 30857679
Shelf life characteristics of bread produced from ozonated wheat flour.
Obadi M, Zhu KX, Peng W, Sulieman AA, Mahdi AA, Mohammed K, Zhou HM. Obadi M, et al. Among authors: zhu kx. J Texture Stud. 2018 Oct;49(5):492-502. doi: 10.1111/jtxs.12309. Epub 2017 Dec 20. J Texture Stud. 2018. PMID: 29131335
Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.
Li T, Guo XN, Zhu KX, Zhou HM. Li T, et al. Among authors: zhu kx. Food Chem. 2018 Jan 15;239:579-587. doi: 10.1016/j.foodchem.2017.06.155. Epub 2017 Jun 30. Food Chem. 2018. PMID: 28873608
Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
Liu BY, Zhu KX, Guo XN, Peng W, Zhou HM. Liu BY, et al. Among authors: zhu kx. J Sci Food Agric. 2017 Aug;97(10):3181-3188. doi: 10.1002/jsfa.8162. Epub 2017 Feb 13. J Sci Food Agric. 2017. PMID: 27885676
The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.
Tong DP, Zhu KX, Guo XN, Peng W, Zhou HM. Tong DP, et al. Among authors: zhu kx. Int J Biol Macromol. 2018 Feb;107(Pt A):129-136. doi: 10.1016/j.ijbiomac.2017.08.152. Epub 2017 Aug 31. Int J Biol Macromol. 2018. PMID: 28863898
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
Zhao HM, Guo XN, Zhu KX. Zhao HM, et al. Among authors: zhu kx. Food Chem. 2017 Feb 15;217:28-36. doi: 10.1016/j.foodchem.2016.08.062. Epub 2016 Aug 23. Food Chem. 2017. PMID: 27664604
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