Fei Que

Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (<i>Cucurbita moschata</i> Duch.) flours

Fei Que, Linchun Mao, Xuehua Fang et al. · International Journal of Food Science & Technology · 2008 · 276 citations

Food Chemistry, Food Bioactive Compound, Health Sciences +9

Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds

Fei Que, Linchun Mao, Xin Pan · Food Research International · 2006 · 175 citations

Food Chemistry, Phenolic Compounds, Chinese Rice Wines +8

Antioxidant properties of Chinese yellow wine, its concentrate and volatiles

Fei Que, Linchun Mao, Guangfa Xie · LWT · 2005 · 133 citations

Food Chemistry, Food Bioactive Compound, Chinese Yellow Wine +4

Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers

Linchun Mao, Xin Pan, Fei Que et al. · European Food Research and Technology · 2005 · 116 citations

Food Chemistry, Botany, Ethanol Extracts +5

Maintaining the quality of sugarcane juice with blanching and ascorbic acid

Lin Mao, Yong Xu, Fei Que · Food Chemistry · 2007 · 94 citations

Food Chemistry, Ascorbic Acid, Biomanufacturing +7