Xiao-Na Guo (Xiaona Guo)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Molecularly Imprinted

Magnetic Resonance Imaging

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

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

Publications

Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. Foods (Basel, Switzerland) 13 (6) (2024)
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. Foods (Basel, Switzerland) 13 (6) (2024)
Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Wen Yang, Ke-Xue Zhu, Xiao-Na Guo
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles. Foods (Basel, Switzerland) 11 (19) (2022)
Xue Lu, Xiao-Na Guo, Ke-Xue Zhu
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods (Basel, Switzerland) 11 (22) (2022)
Chaoqiang Xue, Xiao-Na Guo, Kexue Zhu
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles. Foods (Basel, Switzerland) 11 (22) (2022)
Xin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu
Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles. Foods (Basel, Switzerland) 10 (6) (2021)
Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles. Foods (Basel, Switzerland) 10 (11) (2021)
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods (Basel, Switzerland) 10 (6) (2021)