Fei Que - Concepedia

Author

Fei Que

Zhejiang University

Also Known As

Fei Que

Publications

922

Citations

H-Index

Concepts

All Affiliations

Zhejiang University ZheJiang Economic and Trade Polytechnic

About

Fei Que is an author at Zhejiang University specializing in food chemistry, health sciences, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	723
2	Engineering	1	1	60
3	Medicine	1	1	45
4	Biochemistry	1	1	60
5	Pharmacology	1	1	45

Fei Que

Publications

922

Citations

H-Index

Page 1

	Year	Citations
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, International Journal of Food Science & Technology Food ChemistryFood Bioactive CompoundHealth SciencesWater SolubilityFood Analysis	2008	276
Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds Fei Que, Linchun Mao, Xin Pan Food Research International Food ChemistryPhenolic CompoundsChinese Rice WinesFood Bioactive CompoundWine Perception	2006	175
Antioxidant properties of Chinese yellow wine, its concentrate and volatiles Fei Que, Linchun Mao, Guangfa Xie LWT Food ChemistryFood Bioactive CompoundChinese Yellow WineWine PerceptionPhytochemistry	2005	133
Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers Linchun Mao, Xin Pan, Fei Que, European Food Research and Technology Food ChemistryBotanyEthanol ExtractsFreeze-dried Daylily FlowersAntioxidant Properties	2005	116
Maintaining the quality of sugarcane juice with blanching and ascorbic acid Lin Mao, Yong Xu, Fei Que Food Chemistry Food ChemistryAscorbic AcidBiomanufacturingBiochemical EngineeringSugarcane Juice	2007	94
Sugar metabolism and involvement of enzymes in sugarcane (Saccharum officinarum L.) stems during storage Linchun Mao, Fei Que, Guoze Wang Food Chemistry BiosynthesisEngineeringBioenergyBiochemistrySaccharum Officinarum L.	2005	60
In vitro and vivo antioxidant activities of daylily flowers and the involvement of phenolic compounds. Fei Que, Linchun Mao, Xiaojie Zheng PubMed Food ChemistryPhenolic CompoundsVivo Antioxidant ActivitiesFood Bioactive CompoundBotany	2007	45
Sediments in concentrated green tea during low-temperature storage Yong‐Quan Xu, Gensheng Chen, Qizhen Du, Food Chemistry Sediment-water InteractionEnvironmental ChemistrySediment QualityConcentrated Green Tea	2013	23

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