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Publications by Qinshuai Zeng

Comparative Study on Phenolic Profiles and Antioxidant Activity of Litchi Juice Treated by High Pressure Carbon Dioxide and Thermal Processing

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Related publications

Effect of High Pressure Carbon Dioxide Processing on Pectin Methylesterase Activity and Other Orange Juice Properties

LWT - Food Science and Technology

English

Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice

ETP International Journal of Food Engineering

English

Evaluation of Microbial Activity in Soil Profiles by Carbon Dioxide Evolution and Thermal Procedures

English

Extraction and Antioxidant Activity of Phenolic Compounds From Wheat Bran Treated by Steam Explosion

Tropical Journal of Pharmaceutical Research

Pharmaceutical Science

English

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – A Review

Polish Journal of Food and Nutrition Sciences

English

High-Pressure Polymeric Phases of Carbon Dioxide

Proceedings of the National Academy of Sciences of the United States of America

Multidisciplinary

English

Physicochemical Properties, Total Phenolic and Antioxidant Activity of Mixed Tropical Fruit Juice, TP 3 in 1TM

Journal of Agricultural Science

English

Antioxidant Activity of Pomegranate Juice and Punicalagin

Natural Science

English

Defining a Performance Map of Porous Carbon Sorbents for High-Pressure Carbon Dioxide Uptake and Carbon Dioxide–methane Selectivity

Journal of Materials Chemistry A

Materials Science

the Environment

Renewable Energy

English