Yafang Shao

Dr. Yafang Shao


Research Focus & Metrics

Academic Career Length

12Years (2015-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 February 2018 in Food Chemistry
Verified
Journal Article
Closed access
YPYuehan Pang
Yuehan Pang
Sulaiman AhmedSulaiman Ahmed
Sulaiman Ahmed
YXYanjie Xu
Yanjie Xu
TBTrust Beta
Trust Beta
ZZZhiwei Zhu
Zhiwei Zhu
Jinsong BaoJinsong Bao
Jinsong Bao

1 August 2015 in Food Chemistry
Verified
Journal Article
Closed access
YSYafang Shao
Yafang Shao
Jinsong BaoJinsong Bao
Jinsong Bao

1 January 2017 in Food Chemistry
Verified
Journal Article
Closed access
ZHZhanqiang Hu
Zhanqiang Hu
XTXiaozhi Tang
Xiaozhi Tang
JLJunfei Liu
Junfei Liu
ZZZhiwei Zhu
Zhiwei Zhu
YSYafang Shao
Yafang Shao

28 October 2022 in Carbohydrate Polymers
Verified
Journal Article
Closed access
DZDawei Zhu
Dawei Zhu
MLMin Li
Min Li
CFChangyun Fang
Changyun Fang
JYJing Yu
Jing Yu
ZZZhiwei Zhu
Zhiwei Zhu
YSYafang Shao
Yafang Shao

14 February 2018 in RSC Advances
Verified
Journal Article
Open access
PDF file
HZHu Zhanqiang
Hu Zhanqiang
XTXiaozhi Tang
Xiaozhi Tang
MZMing Zhang
Ming Zhang
XHXianqiao Hu
Xianqiao Hu
CYChen Yu
Chen Yu
YSYafang Shao
Yafang Shao
Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice.