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Food Research International (Ottawa, Ont.)
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October 7, 2023
Enhanced heat tolerance of freeze-dried Enterococcus faecium NRRL B-2354 as valid Salmonella surrogate in low-moisture foods
Shuxiang Liu, Yan Qiu, Gehong Su, et al.
Food Chemistry
|
February 12, 2025
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
Zixi Xue, Yuhong Ge, Baiyu Wang, et al.
International Journal of Biological Macromolecules
|
November 19, 2025
The combination treatment of MeJA and pectin coating regulates ROS homeostasis in collision bruising tissues for pear fruit
Yiqin Zhang, Huanqi Wu, Wanli Zhang, et al.
Plant Physiology and Biochemistry : PPB
|
December 31, 2025
The AeMYBs responding to CMCS cooperatively regulate the phenylpropanoid pathway to participate in postharvest lignin biosynthesis of okra
Lijuan Wei, Yujie Shi, Shunjiao Gao, et al.
Journal of Food Science
|
February 20, 2014
Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatment
Ji Liu, Guoliang Sui, Yongzhou He, et al.
Food Chemistry
|
April 1, 2022
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study
Qing Zhang, Daize Wu, Wei Luo, et al.
Food Chemistry
|
December 29, 2024
Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process
Dongjie Liu, Haoyu Zhou, Hua Huang, et al.
Food Microbiology
|
April 25, 2023
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour
Shuxiang Liu, Yan Qiu, Kexin Ji, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation
Linli Dai, Xin Wang, Nurul Hawa Ahmad, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Enhanced inactivation of Aspergillus niger in low water activity raisins by microwave processing: evidence of non-thermal effects
Xiaoqiong Yao, Minmin Hu, Yifen Wang, et al.
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of 4
Search research articles
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Showing results (21-30 of 40) with videos related to
Sort By:
Page
of 4
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Enhanced heat tolerance of freeze-dried Enterococcus faecium NRRL B-2354 as valid Salmonella surrogate in low-moisture foods
Shuxiang Liu, Yan Qiu, Gehong Su, et al.
Food Chemistry
|
February 12, 2025
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
Zixi Xue, Yuhong Ge, Baiyu Wang, et al.
International Journal of Biological Macromolecules
|
November 19, 2025
The combination treatment of MeJA and pectin coating regulates ROS homeostasis in collision bruising tissues for pear fruit
Yiqin Zhang, Huanqi Wu, Wanli Zhang, et al.
Plant Physiology and Biochemistry : PPB
|
December 31, 2025
The AeMYBs responding to CMCS cooperatively regulate the phenylpropanoid pathway to participate in postharvest lignin biosynthesis of okra
Lijuan Wei, Yujie Shi, Shunjiao Gao, et al.
Journal of Food Science
|
February 20, 2014
Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatment
Ji Liu, Guoliang Sui, Yongzhou He, et al.
Food Chemistry
|
April 1, 2022
Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study
Qing Zhang, Daize Wu, Wei Luo, et al.
Food Chemistry
|
December 29, 2024
Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process
Dongjie Liu, Haoyu Zhou, Hua Huang, et al.
Food Microbiology
|
April 25, 2023
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour
Shuxiang Liu, Yan Qiu, Kexin Ji, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation
Linli Dai, Xin Wang, Nurul Hawa Ahmad, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Enhanced inactivation of Aspergillus niger in low water activity raisins by microwave processing: evidence of non-thermal effects
Xiaoqiong Yao, Minmin Hu, Yifen Wang, et al.
Page
of 4