For the recuperation of the process of change for the people and with the people : Reform and revolution in South America: a forum on Bolivia and Venezuela = Pour la récupération du processus de changement, pour les gens et avec les gens : La réforme et la révolution en Amérique du Sud : un forum sur la Bolivie et le VenezuelaDialectical anthropology. 2011, Vol 35, Num 3, pp 285-293, issn 0304-4092, 9 p.Article

DNA sequence and comparative analysis of chimpanzee chromosome 22Nature (London). 2004, Vol 429, Num 6990, pp 382-388, issn 0028-0836, 7 p.Article

Stability of tea catechins in the breadmaking processWANG, Rong; ZHOU, Weibiao.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 26, pp 8224-8229, issn 0021-8561, 6 p.Article

Artificial neural network modelling of the electrical conductivity property of recombined milkTHERDTHAI, Nantawan; WEIBIAO ZHOU.Journal of food engineering. 2001, Vol 50, Num 2, pp 107-111, issn 0260-8774Article

Applications de l'analyse de propagation d'erreur aux calculs géochimiquesXU WEIBIAO; RAO JILONG.Dìzhì kexué. 1990, Num 2, pp 187-193, issn 0563-5020Article

A stability study of green tea catechins during the biscuit making processSHARMA, Amber; WEIBIAO ZHOU.Food chemistry. 2011, Vol 126, Num 2, pp 568-573, issn 0308-8146, 6 p.Article

Cyclic Behavior of Asphalt Concrete Used as Impervious Core in Embankment DamsWEIBIAO WANG; HÖEG, Kaare.Journal of geotechnical and geoenvironmental engineering. 2011, Vol 137, Num 5, pp 536-544, issn 1090-0241, 9 p.Article

Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacitiesXIAONAN SUI; WEIBIAO ZHOU.Food chemistry. 2014, Vol 148, pp 342-350, issn 0308-8146, 9 p.Article

Characterization of spray-dried soy sauce powders using maltodextrins as carrierWEI WANG; WEIBIAO ZHOU.Journal of food engineering. 2012, Vol 109, Num 3, pp 399-405, issn 0260-8774, 7 p.Article

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)THERDTHAI, Nantawan; WEIBIAO ZHOU.Journal of food engineering. 2009, Vol 91, Num 3, pp 482-489, issn 0260-8774, 8 p.Article

Applications of error propagation analyses to geochemical calculationXU WEIBIAO; RAO JILONG.Chinese journal of geochemistry. 1991, Vol 10, Num 2, pp 166-173, issn 1000-9426, 8 p.Article

Dix ans de quotas laitiers dans les Côtes-d'ArmorTrajectoires Bretagne. 1993, Num 8, pp 5-8, issn 1167-4563Article

Modeling of baking of thin layer of cake using the lumped reaction engineering approach (L-REA)PUTRANTO, Aditya; XIAO DONG CHEN; WEIBIAO ZHOU et al.Journal of food engineering. 2011, Vol 105, Num 2, pp 306-311, issn 0260-8774, 6 p.Article

Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part II: Mathematical ModelingBIN JIANG; YETING LIU; BHANDARI, Bhesh et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5148-5152, issn 0021-8561, 5 p.Article

Designing process controller for a continuous bread baking process based on CFD modellingWONG, Shin-Yee; WEIBIAO ZHOU; JINSONG HUA et al.Journal of food engineering. 2007, Vol 81, Num 3, pp 523-534, issn 0260-8774, 12 p.Article

Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural propertiesMYA MYA KHIN; WEIBIAO ZHOU; SHI YUN YEO et al.Journal of food engineering. 2007, Vol 81, Num 3, pp 514-522, issn 0260-8774, 9 p.Article

Glass transition and enthalpy relaxation of amorphous food saccharides : A reviewYETING LIU; BHANDARI, Bhesh; WEIBIAO ZHOU et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 16, pp 5701-5717, issn 0021-8561, 17 p.Article

Production of IL-1β, hydrogen peroxide, and nitric oxide by colonic mucosa decreases sigmoid smooth muscle contractility in ulcerative colitisWEIBIAO CAO; FIOCCHI, Claudio; PRICOLO, Victor E et al.American journal of physiology. Cell physiology. 2005, Vol 58, Num 6, pp C1408-C1416, issn 0363-6143Article

Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solutionXIAONAN SUI; XIN DONG; WEIBIAO ZHOU et al.Food chemistry. 2014, Vol 163, pp 163-170, issn 0308-8146, 8 p.Article

Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung)NANTAWAN THERDTHAI; WEIBIAO ZHOU; KANITTA PATTANAPA et al.International journal of food science & technology. 2011, Vol 46, Num 11, pp 2401-2407, issn 0950-5423, 7 p.Article

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread bakingRONG WANG; WEIBIAO ZHOU; XIAOHUI JIANG et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 505-513, issn 0260-8774, 9 p.Article

Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature RangeRONG WANG; WEIBIAO ZHOU; XIAOHUI JIANG et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 8, pp 2694-2701, issn 0021-8561, 8 p.Article

Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)YETING LIU; BHANDARI, Bhesh; WEIBIAO ZHOU et al.Journal of food engineering. 2007, Vol 81, Num 3, pp 599-610, issn 0260-8774, 12 p.Article

Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking processTHERDTHAI, Nantawan; WEIBIAO ZHOU; ADAMCZAK, Thomas et al.Journal of food engineering. 2004, Vol 65, Num 4, pp 599-608, issn 0260-8774, 10 p.Article

A general model of pulverized coal devolatilizationWEIBIAO FU; YANPING ZHANG; HONGQIAO HAN et al.Fuel (Guildford). 1989, Vol 68, Num 4, pp 505-510, issn 0016-2361Article