Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Journal of Food Science|October 8, 2015
Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa PureeTrang Duong, Murat Balaban, Conrad Perera, et al.
Frontiers in Microbiology|January 30, 2018
iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon DioxideXiufang Bi, Yongtao Wang, Xiaosong Hu, et al.
International Journal of Food Microbiology|February 11, 2018
Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxideXiufang Bi, Yongtao Wang, Xiaosong Hu, et al.
Plos One|April 30, 2013
Induction of viable but nonculturable Escherichia coli O157:H7 by high pressure CO2 and its characteristicsFeng Zhao, Xiufang Bi, Yanling Hao, et al.
Ultrasonics Sonochemistry|April 23, 2015
The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado pureeXiufang Bi, Yacine Hemar, Murat O Balaban, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
Effects of high-pressure CO2 processing on flavor, texture, and color of foodsLinyan Zhou, Xiufang Bi, Zenghui Xu, et al.
Journal of the Science of Food and Agriculture|April 17, 2018
Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drinkLiyi Chen, Xiufang Bi, Xiamin Cao, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 31, 2019
The effect of high-power ultrasound on the quality of carrot juiceLiyi Chen, Xiufang Bi, Dandan Guo, et al.
Critical Reviews in Food Science and Nutrition|April 2, 2015
Effect of High-pressure CO2 Processing on Bacterial SporesLei Rao, Xiufang Bi, Feng Zhao, et al.
Food Research International (Ottawa, Ont.)|February 7, 2026
Nanostructural and lipidomic alterations induced by sterilization: the unforeseen stability of ultra-high temperature (UHT)-treated yak milk fat globulesYi Zhao, Xiufang Bi, Chunlei Ni, et al.
Pageof 4