Zobrazeno 1 - 10
of 573
pro vyhledávání: '"Dabbour M"'
Autor:
Liu J; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., Wang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, China., Shi W; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China.; College of Food Science and Engineering, Yangzhou University, Yangzhou, China., Meng X; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., Mintah BK; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology (CCST), CSIR - Food Research Institute, Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Benha, Egypt., Zhang Z; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Publikováno v:
Journal of food science [J Food Sci] 2024 Nov 06. Date of Electronic Publication: 2024 Nov 06.
Autor:
Li Y; College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu 223003, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov 02; Vol. 282 (Pt 4), pp. 137221. Date of Electronic Publication: 2024 Nov 02.
Autor:
Huang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Mintah BK; CSIR - Food Research Institute, Accra, Ghana.; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Egypt., Liu S; Xinxing Tuyuan Specialized Cooperatives of Huangtang Town, Danyang, China., Guo T; School of Pharmacy, Henan University of Traditional Chinese Medicine, Zhengzhou, China., Xu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Dai C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Chen X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Publikováno v:
Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6378-6393. Date of Electronic Publication: 2024 Sep 08.
Autor:
Betchem G; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Dabbour M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Egypt., Tuly JA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Lu F; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Liu D; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Monto AR; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Dusabe KD; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 May; Vol. 104 (7), pp. 3883-3893. Date of Electronic Publication: 2024 Jan 25.
Autor:
Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Ma C; Shandong Yuwang Ecological Food Industry, Yucheng 251200, China., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 2), pp. 141284. Date of Electronic Publication: 2024 Sep 13.
Autor:
Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 275 (Pt 2), pp. 133673. Date of Electronic Publication: 2024 Jul 06.
Autor:
Betchem G; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: garbabetchem1@gmail.com., Dabbour M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Akter Tuly J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Flavorta Billong L; School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: mhl@ujs.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Jul 15; Vol. 446, pp. 138858. Date of Electronic Publication: 2024 Feb 27.
Autor:
Yolandani; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China., Liu D; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China., Raynaldo FA; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; College of Biosystems Engineering and Food Sciences, Zhejiang University, Hangzhou, People's Republic of China., Dabbour M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Zhang X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China., Chen Z; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China., Ding Q; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China., Luo L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, People's Republic of China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, People's Republic of China. Electronic address: mhl@ujs.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Jun 01; Vol. 442, pp. 138428. Date of Electronic Publication: 2024 Jan 13.
Autor:
Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 1), pp. 132801. Date of Electronic Publication: 2024 May 31.
Autor:
Yang F; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Chen W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dabbour M; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Kumah Mintah B; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com.
Publikováno v:
Food chemistry [Food Chem] 2024 May 15; Vol. 440, pp. 138253. Date of Electronic Publication: 2023 Dec 22.