| 1 |
Biomass-derived nitrogen-doped porous carbon with superior capacitive performance and high CO2 capture capacity
Wei HM, Chen J, Fu N, Chen HJ, Lin HL, Han S
Electrochimica Acta, 266, 161, 2018 |
| 2 |
Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperature
Singh GD, Sharma R, Bawa AS, Saxena DC
Journal of Food Engineering, 87(2), 213, 2008 |
| 3 |
A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels
Wang L, Yin Z, Wu J, Sun Z, Xie B
Journal of Food Engineering, 88(2), 186, 2008 |
| 4 |
Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature
Sarang S, Sastry SK
Journal of Food Engineering, 82(3), 377, 2007 |
| 5 |
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang YM, Pen LT, Li JR
Journal of Food Engineering, 63(3), 325, 2004 |
| 6 |
Activity of peroxidase during blanching of peaches, carrots and potatoes
Tijskens LMM, Rodis PS, Hertog MLATM, Waldron KW, Ingham L, Proxenia N, van Dijk C
Journal of Food Engineering, 34(4), 355, 1997 |
