Qin Zhou

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 7

Top Topics

Quality Improvement

Binding Protein

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Yunlin Song, Zhuangzhuang Sun, Ruinan Zhang, Haijiang Min, Qing Li, Jian Cai, Xiao Wang, Qin Zhou, Dong Jiang
Comparison of Different Machine Learning Algorithms for the Prediction of the Wheat Grain Filling Stage Using RGB Images. Plants (Basel, Switzerland) 12 (23) (2023)
Maguje Masa Malko, Xinyue Peng, Xing Gao, Jian Cai, Qin Zhou, Xiao Wang, Dong Jiang
Effect of Exogenous Calcium on Tolerance of Winter Wheat to Cold Stress during Stem Elongation Stage. Plants (Basel, Switzerland) 12 (21) (2023)
Yingxin Zhong, Yuhua Chen, Mingsheng Pan, Hengtong Wang, Jiayu Sun, Yang Chen, Jian Cai, Qin Zhou, Xiao Wang, Dong Jiang
Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation. Plants (Basel, Switzerland) 12 (11) (2023)
Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods (Basel, Switzerland) 11 (23) (2022)
Jian Cai, Fujuan Zang, Liang Xin, Qin Zhou, Xiao Wang, Yingxin Zhong, Mei Huang, Tingbo Dai, Dong Jiang
Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat. Foods (Basel, Switzerland) 11 (20) (2022)
Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods (Basel, Switzerland) 11 (23) (2022)
Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods (Basel, Switzerland) 11 (23) (2022)