Author/Creator: Shi, Xianhe - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Shi, Xianhe

1. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume). (15th June 2016)

Authors:: Li, Qian; Shi, Xianhe; Zhao, Qiaojiao; Cui, Yahui; Ouyang, Jie; Xu, Fang
Journal:: Food chemistry
Issue:: Volume 201(2016)
Page Start:: 80
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity. Issue 6 (21st April 2016)

Authors:: Hou, Fan; Shi, Xianhe; Li, Qian; Xie, Shuangshuang; Wu, Yanwen; Ouyang, Jie
Journal:: Journal of food processing and preservation
Issue:: Volume 40:Issue 6(2016:Dec.)
Page Start:: 1383
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗