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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Jun-Hu Cheng

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Food Chemistry|May 2, 2021

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changesZhi-Wei Liu, Lian-Jie Liu, Ying-Xue Zhou, et al.

Food Research International (Ottawa, Ont.)|March 12, 2026

Inhibitory effect of pulsed electric field pretreatment on acrylamide formation in air-fried French fries and its mechanismJian Li, Yue-Wei Huang, Yi-Tong Li, et al.

Food Chemistry|February 20, 2025

Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methodsHeng-Yun Zhao, Si-Min Xu, Si-Nuo Xie, et al.

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Search research articles

Showing results (121-130 of 123) with videos related to

Sort By:

Pageof 13

You have reached the last page of results.This site can display upto 123 results.

Food Chemistry|May 2, 2021

Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changesZhi-Wei Liu, Lian-Jie Liu, Ying-Xue Zhou, et al.

Food Research International (Ottawa, Ont.)|March 12, 2026

Inhibitory effect of pulsed electric field pretreatment on acrylamide formation in air-fried French fries and its mechanismJian Li, Yue-Wei Huang, Yi-Tong Li, et al.

Food Chemistry|February 20, 2025

Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methodsHeng-Yun Zhao, Si-Min Xu, Si-Nuo Xie, et al.

Pageof 13