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Current Research in Food Science
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March 17, 2023
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation
Baozhong 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 morphology
Yanan 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 Process
Ke Wang, Lisong Huang, Yangting Xu, et al.
Journal of Food Science
|
November 24, 2024
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam
Huiyun Pang, Yingman Xie, Xue Wang, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures
Chao Mao, Zhi Chang, Shijing Zhang, et al.
Food Chemistry
|
November 4, 2025
Effect of Chinese traditional spices on the flavor compounds of stewed goat meat
Huiyun Pang, Qingli Shi, Yijia Huang, et al.
International Journal of Biological Macromolecules
|
January 8, 2025
Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour
Chao Mao, Yurui Chen, Pengfei Ye, et al.
Food Chemistry
|
October 9, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressures
Chao Mao, Li Zhang, Shijing Zhang, et al.
Nutrition and Cancer
|
July 17, 2020
Polyphenol-Enriched Extracts from <i>Trapa acornis</i> Husks Inhibit Her2-Positive SK-BR-3 Breast Cancer Cell Proliferation and In Vivo Tumor Angiogenesis
Xuan Huang, Jun Li, Mingjuan Li, 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 energy
Yanan Sun, Yiming Jia, Ke Wang, et al.
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of 4
Search research articles
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Showing results (21-30 of 31) with videos related to
Sort By:
Page
of 4
Current Research in Food Science
|
March 17, 2023
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation
Baozhong 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 morphology
Yanan 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 Process
Ke Wang, Lisong Huang, Yangting Xu, et al.
Journal of Food Science
|
November 24, 2024
Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam
Huiyun Pang, Yingman Xie, Xue Wang, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures
Chao Mao, Zhi Chang, Shijing Zhang, et al.
Food Chemistry
|
November 4, 2025
Effect of Chinese traditional spices on the flavor compounds of stewed goat meat
Huiyun Pang, Qingli Shi, Yijia Huang, et al.
International Journal of Biological Macromolecules
|
January 8, 2025
Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour
Chao Mao, Yurui Chen, Pengfei Ye, et al.
Food Chemistry
|
October 9, 2025
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressures
Chao Mao, Li Zhang, Shijing Zhang, et al.
Nutrition and Cancer
|
July 17, 2020
Polyphenol-Enriched Extracts from <i>Trapa acornis</i> Husks Inhibit Her2-Positive SK-BR-3 Breast Cancer Cell Proliferation and In Vivo Tumor Angiogenesis
Xuan Huang, Jun Li, Mingjuan Li, 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 energy
Yanan Sun, Yiming Jia, Ke Wang, et al.
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of 4