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Zhanqiang Hu

Rice University

11

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163

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Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy

2021 Sensors and Actuators B-chemical
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Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice

2019 Journal of Food Measurement and Characterization
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Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation

2019 Sensors and Actuators B-chemical
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Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

2018 RSC Advances
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Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

2018 Food Chemistry
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Determination of soluble sugar profile in rice B Analytical technologies in the biomedical and life sciences

2017 Journal of Chromatography A
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Variation of Phenolics, Tocols, Antioxidant Activities, and Soluble Sugar Compositions in Red and Black Rice (Oryza sativa L.) During Boiling

2017 Cereal Chemistry
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Citations (1)