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Critical Reviews in Food Science and Nutrition|August 8, 2019
Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive reviewLi-Zhen Deng, Arun S Mujumdar, Zhongli Pan, et al.Food Chemistry|June 2, 2018
Influence of infrared drying on storage characteristics of brown riceChao Ding, Ragab Khir, Zhongli Pan, et al.Journal of Food Science|October 14, 2016
Cholesterol-Lowering Effects and Mechanisms in View of Bile Acid Pathway of Resveratrol and Resveratrol GlucuronidesDongyan Shao, Yilin Wang, Qingsheng Huang, et al.Critical Reviews in Food Science and Nutrition|July 6, 2019
Potential effects of umami ingredients on human health: Pros and consYin Zhang, Longyi Zhang, Chandrasekar Venkitasamy, et al.Applied Microbiology and Biotechnology|April 26, 2021
Antifungal activity of silver nanoparticles synthesized by iturin against Candida albicans in vitro and in vivoLiangfu Zhou, Xixi Zhao, Meixuan Li, et al.Food Chemistry|December 13, 2021
Effect of nano-silica coating combined with pressurized Ar treatment on postharvest quality and reactive oxygen species metabolism in sweet cherry fruitXiangyong Meng, Chang Chen, Teng Song, et al.International Journal of Biological Macromolecules|April 23, 2021
Antibacterial and wound healing-promoting effect of sponge-like chitosan-loaded silver nanoparticles biosynthesized by iturinLiangfu Zhou, Xixi Zhao, Meixuan Li, et al.Annual Review of Food Science and Technology|December 15, 2020
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture FoodsLi-Zhen Deng, Parag Prakash Sutar, Arun S Mujumdar, et al.Journal of Food Science|May 5, 2021
Characterization of umami compounds in bone meal hydrolysateYin Zhang, Huan Ke, Ting Bai, et al.Comprehensive Reviews in Food Science and Food Safety|January 29, 2024
Research progress in the application of catalytic infrared technology in fruit and vegetable processingBengang Wu, Yuanjin Ma, Yiting Guo, et al.Pageof 7