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Publications by Wanxiu Xu
Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Chlorogenic Acid Osmosis of Snakehead Fish: A Novel Approach to Maintain Quality and Suppress Deterioration During Storage
International Journal of Food Properties
Food Science
Related publications
III-2. Improvement in Heating Processing for Dried Sea Cucumber Production by Using Ohmic Heating
Nippon Suisan Gakkaishi
Aquatic Science
The Effect of Natural Antioxidants on the Colour of Dried/Cooked Sausages
Czech Journal of Food Sciences
Food Science
Analysis of Taste Qualities and Ingredients of Beer by Taste Sensing System
IEEJ Transactions on Sensors and Micromachines
Electronic Engineering
Electrical
Mechanical Engineering
Ohmic Heating of the polarFregion by HF Pulses
Journal of Geophysical Research
Geochemistry
Space
Planetary Sciences
Oceanography
Paleontology
Petrology
Soil Science
Forestry
Atmospheric Science
Ecology
Geophysics
Aquatic Science
Earth
Earth-Surface Processes
Planetary Science
Technology
Water Science
On the Influence of Colour on Heat and Odours.
Abstracts of the Papers Printed in the Philosophical Transactions of the Royal Society of London
Enzymatic Clarification and Preservation of Aloe Vera Juice by Ohmic Heating
Current Journal of Applied Science and Technology
The Effect of Drying Methods on the Energy Consumption, Bioactive Potential and Colour of Dried Leaves of Pink Rock Rose (Cistus Creticus)
Journal of Food Science and Technology
Food Science
Economic Aspects of Dried Fruit Production by Combined Technology
Ekonomika poljoprivrede
Experiments in Colour Texture Analysis
Pattern Recognition Letters
Signal Processing
Computer Vision
Pattern Recognition
Artificial Intelligence
Software
