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Publications by Qixing Jiang

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Production and Quality Evaluation of Biscuit Incorporated With Fish Fillet Protein Concentrate

Journal of Nutrition & Food Sciences

English

Related publications

Effect of Sprouting on Anthocyanin, Antioxidant Activity, Color Intensity and Color Attributes in Purple Sweet Potatoes

English

Antioxidant Compounds and Antioxidant Activities of Sweet Potatoes With Cultivated Conditions

Journal of the Korean Society of Food Science and Nutrition

English

Purple Sweet Potatoes and Bits as Dental Plaque Identification Agents

Jurnal Kesehatan Gigi

English

Effect of Incorporating Purple-Fleshed Sweet Potato in Biscuit on Antioxidant Content, Antioxidant Capacity and Colour Characteristics

Malaysian Journal of Analytical Sciences

Analytical Chemistry

English

Phytochemical Compounds and Antioxidant Activity of Coleus Tuberosus Flesh and Peel on Different Solvent

English

The Influence of Microwave Cooking on the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed [Pdf]

Acta Scientiarum Polonorum, Technologia Alimentaria

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 Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices

Food and Nutrition Sciences

English

Antioxidant Activity, Bioactive Compounds and Antimicrobial Effect of Mushrooms Extracts

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies

English