中文

谢翀

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:University of Helsinki

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Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive

Release time:2024-12-26Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Bilal Muhammad, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Xu Xueming, Wang Pei
Document Code:

2c9e868c930971ea0193154c521b1253
Translation or Not:

no
Date of Publication:

2025-01-01

Pre One:Transcriptomic and biochemical insights into isoflavone and GABA phasic variation in germinated soybean under NaCl coupled UV-B stress

Next One:Revealing the Cryoprotective Mechanism of Wheat Bran Antifreeze Arabinoxylan on Yeast Viability by Metabolite Profiling and Comparative Transcriptome Analysis