Concepedia
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Publications
3
Citations
54
H-Index
Active since
2012
Affiliations
Shanghai Ocean University(Current)
Washington State University
Zhuqing Xiao is an author at Shanghai Ocean University specializing in food technology, food safety, and food chemistry.
Top concepts
HealthNutritionFood SafetyFood QualityFood ScienceFood TextureSpectroscopyBiostatisticsPublic HealthFood Chemistry
Publications per year
2012–2014
Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near‐infrared and Mid‐infrared Spectroscop
Rui Du, Keqiang Lai, Zhuqing Xiao et al. · Journal of Food Science · 2012 · 25 citations
Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy
Yungang Shen, Shunsheng Chen, Rui Du et al. · Journal of Food Measurement & Characterization · 2014 · 19 citations
Fourier Transform, Deep Frying Oils, Infrared Spectroscopy +3
Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development
Zhuqing Xiao, Keqiang Lai, Rui Du et al. · Journal of Spectroscopy · 2013 · 10 citations · Full text
Food Chemistry, Nutrition, Ground Fbs Samples +14
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