Enhanced acarbose production by Streptomyces M37 using a two-stage fermentation strategy. by Fei Ren, Long Chen, Shuangli Xiong, Qunyi Tong

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Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method by Anlin LI, Lu LI, Lidan SU, Shuangli XIONG

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Effect of Ultra-high Pressure Curing on the Quality of Roasted Pork by Lin WANG, Peiling RAN, Shuangli XIONG, Anlin LI

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Effect of Different Hydrophilic Polysaccharide Colloids on the Oil of Fried Chicken Nuggets Influence of Permeation by Xiaoping FENG, Yumei LIU, Tianyou WU, Shuangli XIONG

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Optimization of Roasted Pork Curing Agent Formulation Based on Principal Component Analysis and Response Surface Methodology by Anlin LI, Lin WANG, Chengjian XU, Yu ZHOU, Shuangli XIONG

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Regulatory effect of lactulose on intestinal flora and serum metabolites in colitis mice: In vitro and in vivo evaluation by Junying Bai, Botao Wang, Xiang Tan, Linhua Huang, Shuangli Xiong

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Quality Analysis of Infrared and Microwave Roast Pork by Lin WANG, Anlin LI, Shuangli XIONG, Dequan XIONG, Dan TANG

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The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles by Mengdi Cai, Chunxia Shen, Yuhui Li, Shuangli Xiong, Feng Li

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Optimization of Small Crispy Meat Paste Formulation by Response Surface-Principal Component Analysis by Lu ZHANG, Shuangli XIONG, Anlin LI, Dequan XIONG, Dan TANG

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Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles by Mengdi CAI, Chunxia SHEN, Yuhui LI, Shuangli XIONG, Feng LI

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Effect of Frying Temperature and Time on the Quality of Small Crispy Meat by Lu ZHANG, Shuangli XIONG, Anlin LI, Dequan XIONG, Dan TANG

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Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread by Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG

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Effect of Konjac Powder on the Quality of Deep-fried Battered Yam Strips by Yi ZHANG, Shuangli XIONG, Feng LI, Xiaoping FENG, Yuwen YI, Yiqin PENG

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Research Progress on the Effect of Rapeseed Oil Preparation Technology on Polyphenols by Lu ZHANG, Feng LI, Jiejia ZHENG, Shuangli XIONG, Chengjian XU, Anlin LI, Dequan XIONG, Dan TANG

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