Zhilu Ai

Effects of wheat bran with different colors on the qualities of dry noodles

Xiaoyan Song, Wei Zhu, Yaqiong Pei et al. · Journal of Cereal Science · 2013 · 103 citations

Food Chemistry, Health Sciences, Different Colors +7

Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough

Yong Yang, Shuaishuai Zheng, Zhen Li et al. · Food Hydrocolloids · 2021 · 86 citations

Physicochemical Properties, Food Physic, Frozen Unfermented Dough +3

Light exposure during storage preserving soluble sugar and l-ascorbic acid content of minimally processed romaine lettuce (Lactuca sativa L.var. longifolia)

Lijuan Zhan, Jinqiang Hu, Zhilu Ai et al. · Food Chemistry · 2012 · 80 citations

Food Chemistry, Engineering, Botany +10

Effects of <scp>ZnO</scp> nanoparticle‐coated packaging film on pork meat quality during cold storage

Biao Suo, Huarong Li, Yuexia Wang et al. · Journal of the Science of Food and Agriculture · 2016 · 62 citations

Effect of alkaline salts on the quality characteristics of yellow alkaline noodles

Huiping Fan, Zhilu Ai, Yuehua Chen et al. · Journal of Cereal Science · 2018 · 56 citations

Food Chemistry, Quality Characteristics, Yellow Alkaline Noodles +5