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Journal of Food Science
|
May 3, 2022
Radio frequency pasteurization and heating uniformity of canned pineapple
Yequn Wang, Quan Hou, Erpan Zhang, et al.
Food Chemistry
|
December 4, 2025
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
Xiangwei Chen, Yuhui Wu, Bingjie Xue, et al.
Food Chemistry
|
August 14, 2022
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase
Yishun Yao, Bo Zhang, Huiyun Pang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
September 6, 2022
Pasteurization of <i>Salmonella</i> spp. in black fungus (<i>Auricularia auricula</i>) powder by radio frequency heating
Zheng Geng, Pengfei Ye, Liangfu Zhou, et al.
Journal of Food Science
|
January 8, 2022
Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect
Caiyue Zhang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry
|
April 14, 2020
Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism
Yishun Yao, Xunjiao Wei, Huiyun Pang, et al.
Food Chemistry
|
December 10, 2020
Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure
Caiyue Zhang, Chenchen Hu, Yanan Sun, et al.
Foods (Basel, Switzerland)
|
September 23, 2022
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water
Ke Wang, Chuanyang Ran, Baozhong Cui, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
Chao Mao, Yurui Chen, Tong Liu, et al.
Food Chemistry
|
November 8, 2023
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
Pengfei Ye, Baozhong Cui, Chao Mao, et al.
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of 4
Search research articles
Search
Showing results (11-20 of 37) with videos related to
Sort By:
Page
of 4
Journal of Food Science
|
May 3, 2022
Radio frequency pasteurization and heating uniformity of canned pineapple
Yequn Wang, Quan Hou, Erpan Zhang, et al.
Food Chemistry
|
December 4, 2025
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
Xiangwei Chen, Yuhui Wu, Bingjie Xue, et al.
Food Chemistry
|
August 14, 2022
The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase
Yishun Yao, Bo Zhang, Huiyun Pang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
September 6, 2022
Pasteurization of <i>Salmonella</i> spp. in black fungus (<i>Auricularia auricula</i>) powder by radio frequency heating
Zheng Geng, Pengfei Ye, Liangfu Zhou, et al.
Journal of Food Science
|
January 8, 2022
Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect
Caiyue Zhang, Yuehan Dong, Yanan Sun, et al.
Food Chemistry
|
April 14, 2020
Effects of radio-frequency energy on peroxidase inactivation and physiochemical properties of stem lettuce and the underlying cell-morphology mechanism
Yishun Yao, Xunjiao Wei, Huiyun Pang, et al.
Food Chemistry
|
December 10, 2020
Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure
Caiyue Zhang, Chenchen Hu, Yanan Sun, et al.
Foods (Basel, Switzerland)
|
September 23, 2022
Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water
Ke Wang, Chuanyang Ran, Baozhong Cui, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]
Chao Mao, Yurui Chen, Tong Liu, et al.
Food Chemistry
|
November 8, 2023
Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour
Pengfei Ye, Baozhong Cui, Chao Mao, et al.
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of 4