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Publications by Zhigang Xiao
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies
Comprehensive Reviews in Food Science and Food Safety
Food Science
Enhanced Silver Nanoparticle Synthesis by Escherichia Coli Transformed With Candida Albicans Metallothionein Gene
Materials
Materials Science
Condensed Matter Physics
Related publications
Changes in Nutritional Components Throughout Germination in Paddy Rice and Brown Rice
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Glassy State Transition and Rice Drying: Development of a Brown Rice State Diagram
Cereal Chemistry
Organic Chemistry
Food Science
Nutritional Properties of Rice
Journal of Nutrition Education
Advanced Food Preservation Technologies
Microbiology Australia
Applied Microbiology
Public Health
Microbiology
Environmental
Biotechnology
Occupational Health
Effects of Fumigation With Phosphine Generated From Aluminum Phosphide on Quality of Brown Rice and Palatability of Cooked Rice
Journal of Food Science and Engineering
Effect of Shading and High-Temperature Treatments on Thickness and Appearance Quality of Brown Rice and Palatability of Cooked Rice
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation
Cereal Chemistry
Organic Chemistry
Food Science
Brown Bread Versus White
BMJ
Nutritional Disorders and Food Development: Problems and Potential Solutions
Journal of Nutritional Disorders & Therapy
