1. Biological Activities and Chemical Compositions of Volatile Oil and Essential Oil from the Leaves of Blumea balsamifera. Issue 6 (2nd November 2018) Authors: Wang, Yuan-Hui; Yu, Xiao-Yu Journal: Journal of essential oil-bearing plants Issue: Volume 21:Issue 6(2018) Page Start: 1511 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. (December 2021) Authors: Wang, Yuan-Hui; Yang, Yue-Ying; Li, Hao-Qi; Zhang, Qi-Dong; Xu, Fei; Li, Zhi-Jian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of volatiles and aroma in Chinese steamed bread during elaboration. (September 2021) Authors: Wang, Yuan-Hui; Yang, Yue-Ying; Zhang, Jing-Yu; Zhang, Qi-Dong; Xu, Fei; Li, Zhi-Jian Journal: Journal of cereal science Issue: Volume 101(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of boiling and steaming on the surface tackiness of frozen cooked noodles. (August 2020) Authors: Wang, Yuan-Hui; Zhang, Ya-Ru; Xu, Fei; Zhang, Yi-Lin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles. (1st May 2022) Authors: Wang, Yuan-Hui; Zhang, Ya-Ru; Yang, Yue-Ying; Shen, Jin-Qi; Zhang, Qiu-Mei; Zhang, Guo-Zhi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 161(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles. (November 2021) Authors: Wang, Yuan-Hui; Li, Hao-Qi; Zhang, Qi-Dong; Zhang, Qiong-Qiong; Zhang, Qiu-Mei; Wang, Xi Journal: Journal of cereal science Issue: Volume 102(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten. (1st April 2023) Authors: Wang, Yuan-Hui; Zhang, Ya-Ru; Wang, Xi; Yang, Yue-Ying; Guo, Wei-Min; Fei, Ying-Xiang; Qiao, Lin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 179(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗