Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

by Xiaohuang Cao, Md. Nahidul Islam, Bimal Chitrakar, Zhenhua Duan, Wanxiu Xu, Saiyi Zhong
Published 2020-02-01

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

by Xiaohuang Cao, Md. Nahidul Islam, Zhenhua Duan, Xinxiang Pan, Wanxiu Xu, Xuefeng Wei, Saiyi Zhong
Published 2020-01-01

Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

by Wei Zhou, Xiaohuang Cao, Md. Nahidul Islam, Huiting Zheng, Jihua Li, Fei Liu, Yupo Cao, Yaping Dai
Published 2021-04-01

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

by Xiaohuang Cao, Md. Nahidul Islam, Wanxiu Xu, Jianping Chen, Bimal Chitrakar, Xuejing Jia, Xiaofei Liu, Saiyi Zhong
Published 2020-04-01

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

by Xin Ning, Yahan Zhou, Zhen Wang, Xiaodong Zheng, Xiaoli Pan, Zhilin Chen, Qiuping Liu, Wei Du, Xiaohuang Cao, Lei Wang
Published 2022-05-01