All Stories

  1. Fatty acids, volatile compounds and microbial quality preservation with an oregano nanoemulsion to extend the shelf life of hake (Merluccius hubbsi ) burgers

    Article • International Journal of Food Science & Technology, August 2018, Wiley

    Qingrong Huang

  2. Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

    Article • Journal of Food Processing and Preservation, June 2017, Wiley

    Qingrong Huang

  3. electrospun fibers

    Article • Polymer Composites, August 2016, Wiley

    Qingrong Huang

  4. Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticals

    Article • Journal of Functional Foods, March 2014, Elsevier

    Qingrong Huang

  5. Cellular antioxidant activities of polyphenols isolated from Eucalyptus leaves (Eucalyptus grandis×Eucalyptus urophylla GL9)

    Article • Journal of Functional Foods, March 2014, Elsevier

    Qingrong Huang