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Publications by Shuxiao Zheng
Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)
International Journal of Food Properties
Food Science
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Effect of Soil Application of AG3 Phosphonate on the Severity of Clubroot of Bok Choy and Cabbage Caused byPlasmodiophora Brassicae
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Quality Evaluation of Rapeseed Oil in Chinese Traditional Stir‐frying
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Effect of Biofield Treatment on Growth and Physiology of Hydroponically-Grown Lettuce and Bok Choy Plants
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Differences in Acquisition of Organic Nitrogen in Soils Between Bok Choy and Tomato
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Bioactive Compounds, Pigment Content and Antioxidant Capacity of Selected Cabbage Cultivars
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Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice
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The Effects of Boiling, Stir-Frying and Microwave Cooking on the Antioxidant Potential of Local Brinjal Variety (Solanum Melongena) Available in Jaffna District
Antioxidant Activities of Volatile Aroma Components From Cudrania Tricuspidata (Carr.) Bureau Extracts
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