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3 results for Yan-Feng Wang.

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Analysis of Physicochemical, Antioxidant Properties and Sensory Characteristic of Shiitake Mushroom Pickles
by Ashfaque Ahmed Khaskheli, Shahzor Gul Khaskheli, Ying Liu, Saghir Ahmed Sheikh, Yan-Feng Wang, Aijaz Hussain Soomro, Dong Xiaobo, Mamoun A. Homaida, Xiaojiu Tian and Wen Huang
Journal of Food and Nutrition Research. 2017, 5(8), 562-568. DOI: 10.12691/jfnr-5-8-5
Pub. Date: July 27, 2017Views: 13930Downloads: 11787
shiitake mushroom antioxidant activity pickle organic acid
Abstract Full Text PDF (240 KB) Full Text HTML Full Text ePUB (220 KB)
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Effects of Rehydration Ratio on the Quality of Auricularia auricula-judae Mushroom
by Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ying Liu, Yan-Feng Wang, Ashfaque Ahmed Khaskheli and Wen Huang
Journal of Food and Nutrition Research. 2014, 2(8), 469-475. DOI: 10.12691/jfnr-2-8-7
Pub. Date: August 15, 2014Views: 25619Downloads: 19305
rehydration ratio polysaccharides content monosaccharide bacterial count quality storage
Abstract Full Text PDF (199 KB) Full Text HTML Full Text ePUB (116 KB)
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Effect of Processing Techniques on the Quality and Acceptability of Auricularia auricula Mushroom Pickle
by Shahzor Gul Khaskheli, Wen Zheng, Saghir Ahmed sheikh, Ashfaque Ahmed Khaskheli, Ying Liu, Yan-Feng Wang and Wen Huang
Journal of Food and Nutrition Research. 2015, 3(1), 46-51. DOI: 10.12691/jfnr-3-1-8
Pub. Date: January 29, 2015Views: 27339Downloads: 22540
sensory storage quality pickle microbial
Abstract Full Text PDF (265 KB) Full Text HTML Full Text ePUB (426 KB)
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