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Food Research International (Ottawa, Ont.)|November 4, 2025
Milkfat influences thermal tolerance and biofilm formation of Salmonella Typhimurium during pasteurizationZiqi Liu, Yuechong Liu, Jian He, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Effect of preliminary stresses on the resistance of Escherichia coli and Staphylococcus aureus toward non-thermal plasma (NTP) challengeXinyu Liao, Jiao Li, Yuanjie Suo, et al.
Nano Letters|October 20, 2022
Oral Metal-Organic Gel Protected Whole-Cell Biosensor for in Situ Monitoring Nitrosamines in the Gastrointestinal TractHuai-Song Wang, Xing-Yu Wang, Hao-Tian Ding, et al.
Carbohydrate Polymers|October 3, 2015
Identification of a highly sulfated fucoidan from sea cucumber Pearsonothuria graeffei with well-repeated tetrasaccharides unitsYaqin Hu, Shan Li, Junhui Li, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanismWenjun Wang, Xingzhu Wu, Thunthacha Chantapakul, et al.
Foods (Basel, Switzerland)|June 28, 2023
Advances in Starch Nanoparticle for Emulsion StabilizationJianwei Zhou, Meimei Guo, Yu Qin, et al.
Meat Science|September 10, 2022
Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshnessWeidong Xu, Yingchao He, Jiaheng Li, et al.
Biomedical Chromatography : BMC|June 27, 2006
Application of microdialysis to study the in vivo release of pingyangmycin from in situ gels in rabbitsZi-bin Gao, Ping-tian Ding, Li Zhang, et al.
International Journal of Biological Macromolecules|July 25, 2018
Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systemsDanli Wang, Lufeng Yan, Xiaobin Ma, et al.
Food Chemistry|October 31, 2018
What is new in lysozyme research and its application in food industry? A reviewTiantian Wu, Qingqing Jiang, Dan Wu, et al.
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