| index | Title |
| 1 | Optimization study of a PEM fuel cell performance using 3D multi-phase computational fluid dynamics model Author(s):AL-BAGHDADI Maher A.R. Sadiq, AL-JANABI Haroun A.K. Shahad Clicked:10204 Download:4726 Cited:2 <Full Text> Journal of Zhejiang University Science A 2007 Vol.8 No.2 P.285-300 DOI:10.1631/jzus.2007.A0285 |
| 2 | A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough Author(s):Guo-hua Zhang, Tao Wu, Faizan A. Sadiq, Huan-yi Yang, Tong-jie Liu, Hui Ruan, Guo-qing He Clicked:6047 Download:5308 Cited:3 <Full Text> <PPT> 3085 Journal of Zhejiang University Science B 2016 Vol.17 No.10 P.787-797 DOI:10.1631/jzus.B1600130 |
| 3 | Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches Author(s):Guo-qing He, Tong-jie Liu, Faizan A. Sadiq, Jing-si Gu, Guo-hua Zhang Clicked:7362 Download:24526 Cited:0 <Full Text> <PPT> 2562 Journal of Zhejiang University Science B 2017 Vol.18 No.4 P.289-302 DOI:10.1631/jzus.B1600148 |
| 4 | Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes Author(s):Lei Yuan, Faizan A. Sadiq, Tong-Jie Liu, Yang Li, Jing-Si Gu, Huan-Yi Yang, Guo-Qing He Clicked:6801 Download:5259 Cited:0 <Full Text> <PPT> 3056 Journal of Zhejiang University Science B 2018 Vol.19 No.8 P.630-642 DOI:10.1631/jzus.B1700352 |
