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Hongfei Fu

Showing results (11-20 of 31) with videos related to

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Food Chemistry|August 14, 2022
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidaseYishun Yao, Bo Zhang, Huiyun Pang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2022
Pasteurization of <i>Salmonella</i> spp. in black fungus (<i>Auricularia auricula</i>) powder by radio frequency heatingZheng Geng, Pengfei Ye, Liangfu Zhou, 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.
Journal of Food Science|January 8, 2022
Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effectCaiyue Zhang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry|April 14, 2020
Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanismYishun Yao, Xunjiao Wei, Huiyun Pang, et al.
Molecular Nutrition & Food Research|October 15, 2013
β-Cryptoxanthin uptake in THP-1 macrophages upregulates the CYP27A1 signaling pathwayHongfei Fu, Canjie Wu, Hasan Riaz, et al.
Food Chemistry|December 10, 2020
Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructureCaiyue Zhang, Chenchen Hu, Yanan Sun, et al.
International Journal of Molecular Sciences|May 31, 2018
Candidate Genes for Yellow Leaf Color in Common Wheat (<i>Triticum aestivum</i> L.) and Major Related Metabolic Pathways according to Transcriptome ProfilingHuiyu Wu, Narong Shi, Xuyao An, et al.
Food Research International (Ottawa, Ont.)|April 12, 2024
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]Chao Mao, Yurui Chen, Tong Liu, et al.
Food Chemistry: X|July 18, 2025
Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavorRuitong Hou, Haonan Jiang, Xin Zhang, et al.
Pageof 4

Showing results (11-20 of 31) with videos related to

Sort By:
Pageof 4
Food Chemistry|August 14, 2022
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidaseYishun Yao, Bo Zhang, Huiyun Pang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2022
Pasteurization of <i>Salmonella</i> spp. in black fungus (<i>Auricularia auricula</i>) powder by radio frequency heatingZheng Geng, Pengfei Ye, Liangfu Zhou, 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.
Journal of Food Science|January 8, 2022
Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effectCaiyue Zhang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry|April 14, 2020
Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanismYishun Yao, Xunjiao Wei, Huiyun Pang, et al.
Molecular Nutrition & Food Research|October 15, 2013
β-Cryptoxanthin uptake in THP-1 macrophages upregulates the CYP27A1 signaling pathwayHongfei Fu, Canjie Wu, Hasan Riaz, et al.
Food Chemistry|December 10, 2020
Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructureCaiyue Zhang, Chenchen Hu, Yanan Sun, et al.
International Journal of Molecular Sciences|May 31, 2018
Candidate Genes for Yellow Leaf Color in Common Wheat (<i>Triticum aestivum</i> L.) and Major Related Metabolic Pathways according to Transcriptome ProfilingHuiyu Wu, Narong Shi, Xuyao An, et al.
Food Research International (Ottawa, Ont.)|April 12, 2024
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]Chao Mao, Yurui Chen, Tong Liu, et al.
Food Chemistry: X|July 18, 2025
Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavorRuitong Hou, Haonan Jiang, Xin Zhang, et al.
Pageof 4