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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Effects of cell lysis treatments on the yield of coenzyme Q10 following Agrobacterium tumefaciens fermentationYuting Tian, Tianli Yue, Jinjin Pei, et al.Carbohydrate Polymers|February 13, 2013
Effects of oat β-glucan on endurance exercise and its anti-fatigue properties in trained ratsChao Xu, Junli Lv, Y Martin Lo, et al.International Journal of Food Microbiology|December 4, 2013
Dual-species biofilm formation by Escherichia coli O157:H7 and environmental bacteria isolated from fresh-cut processing facilitiesNancy T Liu, Xiangwu Nou, Alan M Lefcourt, et al.Journal of Food Science|March 16, 2012
Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopyPatrick D Williams, Mecit Halil Oztop, Michael J McCarthy, et al.Journal of Agricultural and Food Chemistry|July 30, 2013
Effect of silver nanomaterials on the activity of thiol-containing antioxidantsYu-Ting Zhou, Weiwei He, Y Martin Lo, et al.Nanoscale|February 17, 2015
Size-dependent tuning of horseradish peroxidase bioreactivity by gold nanoparticlesHaohao Wu, Yi Liu, Meng Li, et al.Journal of Food Protection|May 7, 2013
Native microflora in fresh-cut produce processing plants and their potentials for biofilm formationNancy T Liu, Alan M Lefcourt, Xiangwu Nou, et al.Journal of Agricultural and Food Chemistry|November 14, 2014
FD&C Yellow No. 5 (tartrazine) degradation via reactive oxygen species triggered by TiO2 and Au/TiO2 nanoparticles exposed to simulated sunlightMeng Li, Weiwei He, Yi Liu, et al.Journal of Food Science|January 26, 2021
Evaluation of the chemical qualities and microstructural changes of Lentinula edodes caused by airborne ultrasonic treatment combined with microwave vacuum dryingYanping Lei, Weiwei Wang, Chong Zhang, et al.Journal of Agricultural and Food Chemistry|July 31, 2014
Enhancement of non-heme iron absorption by anchovy (Engraulis japonicus) muscle protein hydrolysate involves a nanoparticle-mediated mechanismHaohao Wu, Suqin Zhu, Mingyong Zeng, et al.Pageof 4