Qinghua Yang

Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet ( Panicum miliaceum L.)

Qinghua Yang, Panpan Zhang, Yang Qu et al. · Food Chemistry · 2018 · 106 citations

Food Chemistry, Health Sciences, Food Physic +6

Isolation and characterization of starch from light yellow, orange, and purple sweet potatoes

Honglu Wang, Qinghua Yang, Ferdinand Uzizerimana et al. · International Journal of Biological Macromolecules · 2020 · 98 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +4

Functional and physicochemical properties of flours and starches from different tuber crops

Honglu Wang, Qinghua Yang, Licheng Gao et al. · International Journal of Biological Macromolecules · 2020 · 94 citations

Food Chemistry, Food Physic, Food Analysis +5

Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS

Jing Li, Pu Yang, Qinghua Yang et al. · Molecules · 2019 · 85 citations · Full text

Food Chemistry, Flavonoid Metabolites, Tartary Buckwheat +15

Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea

Qinghua Yang, Yan Luo, Honglu Wang et al. · Innovative Food Science & Emerging Technologies · 2020 · 66 citations

Food Chemistry, Nutrition, Common Buckwheat +7