Degradation of Aflatoxin B₁ in Moldy Maize by <i>Pseudomonas aeruginosa</i> and Safety Evaluation of the Degradation Products Dahkki Yanhua Xu, Renyong Zhao, Chenxi Liu

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The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review Dahkki Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao

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A reliable method for predicting bioethanol yield of different varieties of sweet potato by dry matter content Dahkki Xinwei Wang, Shuangqi Tian, Haiwei Lou, Renyong Zhao

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Research Progress on the Extraction of Active Substances from New Resource Edible Microalgae and Its Application in Food Dahkki Haojie HU, Shuangqi TIAN, Renyong ZHAO, Pan ZHANG

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Bioavailability and Bioactivity of Alkylresorcinols from Different Cereal Products Dahkki Shuangqi Tian, Yue Sun, Zhicheng Chen, Renyong Zhao

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Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat Dahkki Xiangyu Wang, Mengyuan Zhao, Panpan Shang, Jing Liu, Renyong Zhao

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Effects of Superheated Steam on Flavonoids and Antioxidant Activity in Tartary Buckwheat Flour Dahkki Mengyuan ZHAO, Xiangyu WANG, Panpan SHANG, Haiqing LÜ, Renyong ZHAO

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Screening and Functional Verification of Selectable Marker Genes for Cordyceps militaris Dahkki Haiwei Lou, Yu Zhao, Renyong Zhao, Zhiwei Ye, Junfang Lin, Liqiong Guo

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Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice Dahkki Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang

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Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides Dahkki Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Wei Yang, Bo Li, Renyong Zhao

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Consumer acceptability and sensory profiling of sesame oils obtained from different processes Dahkki Wenting Yin, Maradza Washington, Xueting Ma, Xi Yang, Aliu Lu, Rui Shi, Renyong Zhao, Xuede Wang

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Immunoregulatory activity of an alkaline-precipitated polysaccharide CGP-AP produced by Chaetomium globosum CGMCC 6882 Dahkki Shuaiyang Wang, Na Li, Ye Zhang, Xueyan Zhou, Renyong Zhao, Minjie Gao, Zhitao Li, Lemei An, Zichao Wang, Shaobo Duan

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Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides Dahkki Jinchu Yang, Yi Zheng, Yongfeng Yang, Zhenzhen Huang, Gangchun Sun, Renyong Zhao, Wen-Wen Zhou, Kit-Leong Cheong, Zichao Wang, Shouai Feng, Qiuling Wang, Meng Li

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