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M Regenstein

Showing results (101-110 of 160) with videos related to

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Food Chemistry|May 13, 2018
Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °CDawei Yu, Joe M Regenstein, Jinhong Zang, et al.
International Journal of Biological Macromolecules|January 13, 2022
Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal propertiesLiming Zhang, Kangning Li, Dawei Yu, et al.
NPJ Science of Food|May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chainsLi Zheng, Anhui Ren, Yue San, et al.
Glycoconjugate Journal|June 8, 2022
Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposaJiao Zhou, Jinhua Gong, Yangyang Chai, et al.
Food Chemistry|October 18, 2017
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storageDawei Yu, Yanshun Xu, Joe M Regenstein, et al.
Fish & Shellfish Immunology|November 15, 2017
The oxidative stress and antioxidant responses of Litopenaeus vannamei to low temperature and air exposureZihan Xu, Joe M Regenstein, Dandan Xie, et al.
Environmental Monitoring and Assessment|December 13, 2012
Analysis of mercury, selenium, and tin concentrations in canned fish marketed in IranS V Hosseini, F Aflaki, S Sobhanardakani, et al.
Critical Reviews in Food Science and Nutrition|March 30, 2019
Recent advances in quality retention of non-frozen fish and fishery products: A reviewDawei Yu, Liying Wu, Joe M Regenstein, et al.
Journal of Food Science|July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and ChallengesYuejiao Xing, Hongjuan Teng, Yue San, et al.
Food Microbiology|April 28, 2020
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter culturesJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Pageof 16

Showing results (101-110 of 160) with videos related to

Sort By:
Pageof 16
Food Chemistry|May 13, 2018
Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °CDawei Yu, Joe M Regenstein, Jinhong Zang, et al.
International Journal of Biological Macromolecules|January 13, 2022
Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal propertiesLiming Zhang, Kangning Li, Dawei Yu, et al.
NPJ Science of Food|May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chainsLi Zheng, Anhui Ren, Yue San, et al.
Glycoconjugate Journal|June 8, 2022
Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposaJiao Zhou, Jinhua Gong, Yangyang Chai, et al.
Food Chemistry|October 18, 2017
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storageDawei Yu, Yanshun Xu, Joe M Regenstein, et al.
Fish & Shellfish Immunology|November 15, 2017
The oxidative stress and antioxidant responses of Litopenaeus vannamei to low temperature and air exposureZihan Xu, Joe M Regenstein, Dandan Xie, et al.
Environmental Monitoring and Assessment|December 13, 2012
Analysis of mercury, selenium, and tin concentrations in canned fish marketed in IranS V Hosseini, F Aflaki, S Sobhanardakani, et al.
Critical Reviews in Food Science and Nutrition|March 30, 2019
Recent advances in quality retention of non-frozen fish and fishery products: A reviewDawei Yu, Liying Wu, Joe M Regenstein, et al.
Journal of Food Science|July 21, 2025
Flavor Substances of Plant Foods: A Review of Structural Properties, Biogenic Flavor Mechanisms, and ChallengesYuejiao Xing, Hongjuan Teng, Yue San, et al.
Food Microbiology|April 28, 2020
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter culturesJinhong Zang, Yanshun Xu, Wenshui Xia, et al.
Pageof 16