Hang Xiao to Hot Temperature
This is a "connection" page, showing publications Hang Xiao has written about Hot Temperature.
Connection Strength
0.077
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Zhang H, Cui J, Tian G, DiMarco-Crook C, Gao W, Zhao C, Li G, Lian Y, Xiao H, Zheng J. Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel. Food Chem. 2019 Aug 15; 289:340-350.
Score: 0.037
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Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. J Agric Food Chem. 2015 Sep 30; 63(38):8534-43.
Score: 0.029
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Shen C, Xiao H, Parkin KL. In vitro stability and chemical reactivity of thiosulfinates. J Agric Food Chem. 2002 Apr 24; 50(9):2644-51.
Score: 0.011