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Publications by Yaqian Meng
Physicochemical and Antioxidative Properties of Superfine-Ground Oat Bran Polysaccharides
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
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Nutritive Value of Oat Flour and Oat Bran.
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Physicochemical Properties and Anthocyanin Bioaccessibility of Downy Rose-Myrtle Powder Prepared by Superfine Grinding
International Journal of Food Properties
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Isolation and Antioxidative Properties of Phenolics-Saponins Rich Fraction From Defatted Rice Bran
Journal of Cereal Science
Biochemistry
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Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends
IOSR Journal of Nursing and Health Science
Effects of Particle Size on Physicochemical and Functional Properties of Superfine Black Kidney Bean (Phaseolus Vulgaris L.) Powder
PeerJ
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Neuroscience
Antioxidant and Antiapoptotic Properties of Oat Bran Protein Hydrolysates in AAPH-Induced Oxidative Stress Hepatocarcinoma HepG2
Discussion on the Application of LS-DYNA in Superfine Grinding of Wheat Bran
Grain & Oil Science and Technology
Effect of Superfine Grinding on the Physicochemical Properties of Bulbs of Fritillaria Unibracteata Hsiao Et K.C. Hsia Powder
Food Science and Nutrition
Food Science
Nutritional Properties of Various Oat and Naked Oat Cultivars
Bodenkultur
Animal Science
Zoology
Agronomy
Soil Science
Crop Science
