Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles by Xin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu

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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread by Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo

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Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates by Ke-Xue Zhu, Xiao-Ping Wang, Xiao-Na Guo

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Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage by Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu

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Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles by Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu

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Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders by Kun Yu, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng

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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles by Jun-Jie Xing, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu

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Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement by Jun-jie Xing, Ling-ling Cheng, Shuai Feng, Xiao-na Guo, Ke-xue Zhu

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Carbon peak and carbon neutrality in China: Goals, implementation path and prospects by Yao Wang, Chi-hui Guo, Xi-jie Chen, Li-qiong Jia, Xiao-na Guo, Rui-shan Chen, Mao-sheng Zhang, Ze-yu Chen, Hao-dong Wang

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