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Frontiers in Microbiology|June 7, 2021
Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate <i>Bacillus subtilis</i> SporesJingyu Li, Yaxin Sun, Fang Chen, et al.International Journal of Biological Macromolecules|October 30, 2024
Impact of salting-in/out assisted extraction on rheological, biological, and digestive, and proteomic properties of Tenebrio molitor larvae protein isolatesYongli Jiang, Qi Tian, Chongyang Chen, et al.Food Chemistry: X|June 16, 2022
Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetinMengqi Mao, Dandan Ni, Lingjun Ma, et al.Nature Communications|November 24, 2023
Identification of peptides from honeybee gut symbionts as potential antimicrobial agents against Melissococcus plutoniusHaoyu Lang, Yuwen Liu, Huijuan Duan, et al.Food Chemistry|March 9, 2020
Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processingFangwei Li, Jiarui Cao, Qi Liu, et al.Journal of Agricultural and Food Chemistry|April 14, 2012
Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculationXueli Pang, Xingfeng Guo, Zihan Qin, et al.Talanta|November 16, 2017
Nitrone formation: A new strategy for the derivatization of aldehydes and its application on the determination of furfurals in foods by high performance liquid chromatography with fluorescence detectionAo Zhang, Zhaobing Guan, Hongwei Cai, et al.Food Chemistry|December 16, 2017
Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared SpectroscopyQing Zhang, Cheng Liu, Zhijian Sun, et al.Analytica Chimica Acta|September 17, 2017
Highly sensitive method for aldehydes detection: Application to furfurals analysis in raisin and bovine milk powderYao Sun, Zhaobing Guan, Hongwei Cai, et al.Journal of Agricultural and Food Chemistry|September 1, 2005
Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food productBing Bai, Fang Chen, Zhengfu Wang, et al.Pageof 32