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Molecules (Basel, Switzerland)|December 23, 2022
Non-Destructive Hyperspectral Imaging for Rapid Determination of Catalase Activity and Ageing Visualization of Wheat Stored for Different DurationsYurong Zhang, Guanqiang Lu, Xianqing Zhou, et al.
Critical Reviews in Food Science and Nutrition|September 3, 2020
Chemical, physical and physiological quality attributes of fruit and vegetables induced by cold plasma treatment: Mechanisms and application advancesYa-Qi Chen, Jun-Hu Cheng, Da-Wen Sun
Applied Microbiology and Biotechnology|October 8, 2020
Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Food Chemistry|March 17, 2021
Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobinJun-Hu Cheng, Ya-Qi Chen, Da-Wen Sun
Food Chemistry|December 18, 2023
Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approachesEdidiong Joseph Bassey, Jun-Hu Cheng, Da-Wen Sun
Food Chemistry|January 3, 2026
Effects of cold plasma on volatile organic compounds in foods: fundamentals, mechanisms, and applicationsJun-Hu Cheng, Jin Li, Xiao Yang, et al.
Critical Reviews in Food Science and Nutrition|January 23, 2023
Toxic reactive oxygen species stresses for reconfiguring central carbon metabolic fluxes in foodborne bacteria: Sources, mechanisms and pathwaysJun-Hu Cheng, Sang Zou, Ji Ma, et al.
Zhong Yao Cai = Zhongyaocai = Journal of Chinese Medicinal Materials|January 21, 2012
[Study on the chemical constituents of Phryma leptostachya]Chun-Mei Chen, Hu-Cheng Zhu, De Zhao, et al.
Meat Science|October 6, 2014
Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysisHongbin Pu, Da-Wen Sun, Ji Ma, et al.
Critical Reviews in Food Science and Nutrition|January 9, 2016
Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developmentsLu Wang, Da-Wen Sun, Hongbin Pu, et al.
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