1. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. (15th July 2017) Authors: Zheng, Zi-Yi; Guo, Xiao-Na; Zhu, Ke-Xue; Peng, Wei; Zhou, Hui-Ming Journal: Food chemistry Issue: Volume 227(2017) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates. Issue 104 (27th October 2016) Authors: Liu, Bo-Ye; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming Journal: RSC advances Issue: Volume 6:Issue 104(2016) Page Start: 102249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of oil extracted from whole grain flour treated with ozone gas. (January 2018) Authors: Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Noman, Anwar; Mohammed, Khalid; Zhou, Hui-Ming Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 527 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to "Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components" [Food Chem. 278 (2019) 333–341]. (15th May 2019) Authors: Yu, Kun; Zhou, Hui-Ming; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei Journal: Food chemistry Issue: Volume 280(2019) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles. (1st February 2017) Authors: Li, Man; Ma, Meng; Zhu, Ke-Xue; Guo, Xiao-Na; Zhou, Hui-Ming Journal: Food chemistry Issue: Volume 216(2017) Page Start: 374 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment. (October 2017) Authors: Li, Man; Sun, Qing-Jie; Zhu, Ke-Xue Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 378 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives. (15th July 2020) Authors: Ma, Meng; Sun, Qing-Jie; Li, Man; Zhu, Ke-Xue Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles. (January 2022) Authors: Han, Tian-Yang; Yang, Zhen; Yu, Chen; Xing, Jun-Jie; Guo, Xiao-Na; Zhu, Ke-Xue Journal: Journal of cereal science Issue: Volume 103(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle. (March 2019) Authors: Shao, Li-Fang; Guo, Xiao-Na; Li, Man; Zhu, Ke-Xue Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 101(2019) Page Start: 583 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles. (June 2021) Authors: Xing, Jun-Jie; Jiang, Dong-Hui; Guo, Xiao-Na; Yang, Zhen; Zhu, Ke-Xue Journal: Food control Issue: Volume 124(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗