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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.
Food Chemistry|February 16, 2013
Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imagingDouglas F Barbin, Gamal ElMasry, Da-Wen Sun, 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.
Analytica Chimica Acta|February 21, 2012
Predicting quality and sensory attributes of pork using near-infrared hyperspectral imagingDouglas F Barbin, Gamal ElMasry, Da-Wen Sun, et al.
Meat Science|November 9, 2011
Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hamsNektarios A Valous, Fernando Mendoza, Da-Wen Sun, 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.
Microbiological Research|November 6, 2025
Ferroptosis for food safety: An innovative and sustainable strategy in pathogenic bacteria inactivation and antimicrobial resistance modulationXinyu Zhou, Jun-Hu Cheng, Xiao Yang, et al.
Food Chemistry|January 14, 2024
Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulationFengli Lian, Jun-Hu Cheng, Ji Ma, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|September 15, 2023
Fluorescent polythymidine-templated copper nanoclusters aptasensor for sensitive detection of tropomyosin in processed shrimp productsJun-Hu Cheng, Xinxue Zhang, Ji Ma, et al.
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