Skip to main navigation
Skip to search
Skip to main content
Hanze University of Applied Sciences Home
English
Nederlands
Search content at Hanze University of Applied Sciences
Home
Profiles
Research units
Projects
Research output
Datasets
Activities
Press/Media
Prizes
Miao Yu
Plant production and processing
Research Centre Biobased Economy
D1.25 Zernikeplein 11
,
Van DoorenVeste
9747 AS
Groningen
Netherlands
2018
2024
Research activity per year
Overview
Fingerprint
Network
Research output
(7)
Activities
(2)
Similar Profiles
(1)
Fingerprint
Dive into the research topics where Miao Yu is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Lupin Beans
100%
Supercritical Carbon Dioxide Extraction
50%
Oil Extraction
50%
Lupin
50%
Process Scale-up
50%
Oil Yield
50%
Andean Lupin
50%
Economic Evaluation
50%
Oil Quality
50%
Quinolizidine Alkaloids
50%
SC-CO2 Extraction
33%
Tocopherol Content
33%
Supercritical CO2 (SC-CO2)
33%
Extraction Methods
25%
Europe
25%
Cold Region
25%
Alkaloid Content
25%
High Protein
25%
High-fat Diet
25%
Marginal Land
25%
Nutritional Value
25%
FAT1
25%
Direct Competition
25%
Fat Content
25%
Supercritical Carbon Dioxide
16%
Lupinus mutabilis
16%
Fatty Acid Composition
16%
Unsaturated Fatty Acids
16%
Vitamin E
16%
Soxhlet Extraction
16%
Hexane
16%
Extraction Pressure
16%
Extract Quality
16%
Pressure Effect
16%
Composition Content
16%
Solvent to Feed Ratio
16%
Optimum Settings
16%
Manufacturing Cost
16%
Extraction Conditions
16%
Sample Particle Size
16%
Particle Temperature
16%
Oil Extract
16%
Production Cost
16%
Sweet
16%
Temperature Rise
16%
Commercial Production
16%
Lupin Oil
16%
Low Pressure
16%
Wet Samples
12%
Modern Food Industry
12%
Chemical Engineering
Carbon Dioxide
100%
Fatty Acids
75%
Unsaturated Fatty Acid
50%
Saturated Fatty Acid
50%
Hexane
50%
Stearic Acid
25%
Linoleic Acid
25%
Carbohydrates
25%
Food Science
Tocopherol Content
50%
Alkaloid
50%
Saturated Fatty Acids
50%
Unsaturated Fatty Acid
25%
Protein Content
25%
Nutritive Value
25%
Tocopherol
25%
Fat Content
25%
Extraction Conditions
25%
Public Health
25%
Linoleic Acid
25%
Response Surface Methodology
25%
Food Processing
12%