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Baozhong Cui

Showing results (1-10 of 9) with videos related to

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International Journal of Biological Macromolecules|February 19, 2025
A lignin/castor oil-based polyamide autonomous self-healing composite materialsMang Wu, Baozhong Cui, Huaizhi Liu, et al.
Food Chemistry|October 31, 2020
Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphologyYishun Yao, Yanan Sun, Baozhong Cui, et al.
Foods (Basel, Switzerland)|September 23, 2022
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated WaterKe Wang, Chuanyang Ran, Baozhong Cui, et al.
Food Chemistry|November 8, 2023
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flourPengfei Ye, Baozhong Cui, Chao Mao, et al.
Foodborne Pathogens and Disease|July 28, 2020
Characterization of Oxacillin-Susceptible <i>mecA</i>-Positive <i>Staphylococcus aureus</i> from Food Poisoning Outbreaks and Retail Foods in ChinaPengfei Zhang, Xin Miao, Luhong Zhou, et al.
Current Research in Food Science|March 17, 2023
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulationBaozhong Cui, Pengfei Ye, Ke Wang, et al.
Food Chemistry|June 21, 2022
Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphologyYanan Sun, Ke Wang, Yuehan Dong, et al.
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization ProcessKe Wang, Lisong Huang, Yangting Xu, et al.
International Journal of Food Microbiology|September 25, 2024
The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energyYanan Sun, Yiming Jia, Ke Wang, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
International Journal of Biological Macromolecules|February 19, 2025
A lignin/castor oil-based polyamide autonomous self-healing composite materialsMang Wu, Baozhong Cui, Huaizhi Liu, et al.
Food Chemistry|October 31, 2020
Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphologyYishun Yao, Yanan Sun, Baozhong Cui, et al.
Foods (Basel, Switzerland)|September 23, 2022
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated WaterKe Wang, Chuanyang Ran, Baozhong Cui, et al.
Food Chemistry|November 8, 2023
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flourPengfei Ye, Baozhong Cui, Chao Mao, et al.
Foodborne Pathogens and Disease|July 28, 2020
Characterization of Oxacillin-Susceptible <i>mecA</i>-Positive <i>Staphylococcus aureus</i> from Food Poisoning Outbreaks and Retail Foods in ChinaPengfei Zhang, Xin Miao, Luhong Zhou, et al.
Current Research in Food Science|March 17, 2023
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulationBaozhong Cui, Pengfei Ye, Ke Wang, et al.
Food Chemistry|June 21, 2022
Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphologyYanan Sun, Ke Wang, Yuehan Dong, et al.
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization ProcessKe Wang, Lisong Huang, Yangting Xu, et al.
International Journal of Food Microbiology|September 25, 2024
The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energyYanan Sun, Yiming Jia, Ke Wang, et al.
Pageof 1