1. An electrochemical immunosensor based on prussian blue@zeolitic imidazolate framework-8 nanocomposites probe for the detection of deoxynivalenol in grain products. (30th March 2023) Authors: Yuan, Zhenhong; Dai, Huang; Liu, Xiaodan; Duan, Shuo; Shen, Yafang; Zhang, Qi; Shu, Zaixi; Xiao, Anhong; Wang, Jiahua Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of the structural and functional properties of starches in rice from main and ratoon crops. (May 2021) Authors: Zhang, Wei; Luo, Xianli; Zhan, Zhan; Shu, Zaixi; Wang, Pingping; Ding, Wenping; Zeng, Xuefeng; Shi, Yong-Cheng Journal: Journal of cereal science Issue: Volume 99(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Determination of aflatoxin B1 in rice flour based on an enzyme-catalyzed Prussian blue probe. (1st June 2022) Authors: Huang, Zhoumei; Shu, Zaixi; Xiao, Anhong; Pi, Fuwei; Li, Yanbin; Dai, Huang; Wang, Jiahua Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 162(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour. (23rd August 2022) Authors: Zhang, Wei; Wang, Haoxuan; Li, Liuyan; Zeng, Xuefeng; Shu, Zaixi; Wang, Pingping Other Names: Jouki Mohammad Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Properties of flour from pearled wheat kernels as affected by ozone treatment. (30th March 2021) Authors: Zhang, Wei; Li, Liuyan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng; Shen, Wangyang; Ding, Wenping; Shi, Yong-Cheng Journal: Food chemistry Issue: Volume 341(2021)Part 2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Selected quality attributes of paddy rice as affected by storage temperature history. Issue 1 (1st January 2021) Authors: Shu, Zaixi; Jia, Wenqian; Zhang, Wei; Wang, Pingping Journal: International journal of food properties Issue: Volume 24:Issue 1(2021) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour. (12th June 2021) Authors: Zhang, Wei; Luo, Xianli; Li, Liuyan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng Other Names: Zhang Yan Academic Editor. Journal: Journal of food quality Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Sesame cake hydrolysates improved spatial learning and memory of mice. (October 2019) Authors: Shu, Zaixi; Liu, Lingyi; Geng, Pengfei; Liu, Jiawei; Shen, Wangyang; Tu, Mengjie Journal: Food bioscience Issue: Volume 31(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Structural and functional characteristics of Japonica rice starches with different amylose contents. Issue 1 (1st January 2021) Authors: Luo, Xianli; Cheng, Bei; Zhang, Wei; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng Journal: CyTA: journal of food Issue: Volume 19:Issue 1(2021) Page Start: 532 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Structural, pasting and sensory properties of rice from main and ratoon crops. Issue 1 (1st January 2021) Authors: Zhang, Wei; Zhan, Zhan; Wang, Haoxuan; Shu, Zaixi; Wang, Pingping; Zeng, Xuefeng Journal: International journal of food properties Issue: Volume 24:Issue 1(2021) Page Start: 965 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗