1. Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice. (December 2022) Authors: Sun, Xun; Zhang, Yu; Li, Fei; Jiao, Xu; Ma, Donghui; Zhang, Luyao; Yang, Bingjie; Zhao, Jing; Han, Junhua; Li, Quanhong Journal: Food bioscience Issue: Volume 50:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Glass Forming Ability and Mechanical Properties of Cu-Zr-Al-Nb Amorphous Alloy. Issue 4 (April 2015) Authors: Yanchun, Zhao; Shengzhong, Kou; Xiaopeng, Yuan; Chunyan, Li; Peng, Yu; Yongliang, Pu; Jiao, Xu Journal: Xi you jin shu cai liao yu gong cheng Issue: Volume 44:Issue 4(2015) Page Start: 791 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. (January 2023) Authors: Jiao, Xu; Li, Fei; Zhao, Jing; Wei, Yunlu; Zhang, Luyao; Wang, Haojie; Yu, Wenjun; Li, Quanhong Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗