Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
2024 · Food Research International · 26 citations
https://doi.org/10.1016/j.foodres.2024.114546
Q
Qingchao Gao
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13
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13
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Qingchao Gao is an academic researcher from Qinghai University. The author has contributed to research in topics: Phytochemicals and Antioxidant Activities & Fermentation and Sensory Analysis & Plant Pathogens and Fungal Diseases. The author has an h-index of 13, co-authored 23 publications.
ORCID: 0000-0002-1166-4705Papers by this author
worksHierarchically porous N-doped carbon framework with enlarged interlayer spacing as dual-carbon electrodes for potassium ion hybrid capacitors
2023 · Carbon Neutrality · 13 citations
https://doi.org/10.1007/s43979-023-00057-5
Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour
2022 · Food Production Processing and Nutrition · 8 citations
https://doi.org/10.1186/s43014-022-00092-2
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