Zobrazeno 1 - 10
of 22 474
pro vyhledávání: '"FOOD storage"'
Autor:
Zhou D; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Liu Q; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China., Zhu T; College of Food Science and Technology/Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China., Li T; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Fan G; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Wu C; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: Wucaie@njfu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139906. Date of Electronic Publication: 2024 May 29.
Autor:
Duan P; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China., Feng X; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China., Peng X; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China., Wang L; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China., Wang H; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China. Electronic address: wanghwscr@126.com., Kan J; College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China. Electronic address: kanjianquan@163.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139674. Date of Electronic Publication: 2024 May 20.
Autor:
Zhang J; Research Management Service, Wuyi University, Wuyishan 354300, China., Xin W; College of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, China; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: xinwei@wuyiu.edu.cn., Zou Y; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China., Yan J; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China., Tang W; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: wxtang@fafu.edu.cn., Ji Y; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: yanlingji@njau.edu.cn., Li W; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: t2021009@njau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139932. Date of Electronic Publication: 2024 May 31.
Autor:
Pan L; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Xu W; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Gao Y; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Ouyang H; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Liu X; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Wang P; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, 843300, China., Yu X; Wuhan Xudong Food Co., Ltd., Wuhan 430000, China., Xie T; Three Squirrel Co., Ltd., Wuhu 241000, China., Li S; Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: lishugang2020@hfut.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139808. Date of Electronic Publication: 2024 May 23.
Autor:
Tian F; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China. Electronic address: tianfajun@caas.cn., Lu J; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China., Qiao C; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China., Wang C; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China., Pang T; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China., Guo L; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China., Li J; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China., Pang R; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China., Xie H; Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China. Electronic address: xiehanzhong@caas.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139905. Date of Electronic Publication: 2024 May 29.
Autor:
Ahmed I; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan., Chatha SAS; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan., Iftikhar N; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan., Farooq MF; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan., Zulfiqar H; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan.; Department of Chemistry 'Giacomo Ciamician' University of Bologna, Bologna, Italy., Ali S; Department of Environmental Science, Government College University Faisalabad, Faisalabad, Pakistan.; Department of Biological Sciences and Technology, China Medical University, Taichung, Taiwan., Hussain SM; Department of Zoology, Government College University Faisalabad, Faisalabad, Pakistan., Alshehri MA; Faculty of Sciences, Department of Biology, University of Tabuk, Tabuk, Saudi Arabia., Al-Ghanim KA; Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia., Ijaz Hussain A; Department of Chemistry, Government College University Faisalabad, Faisalabad, Pakistan.
Publikováno v:
PloS one [PLoS One] 2024 Oct 04; Vol. 19 (10), pp. e0308117. Date of Electronic Publication: 2024 Oct 04 (Print Publication: 2024).
Autor:
Xie Y; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Wang M; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.; College of Life Science, Shanghai University, Shanghai 310000, China., Liu X; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Zhou K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Wang Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Xu F; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Zhou H; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China., Hu H; Changhong Meiling Co.,Ltd, Hefei 230601, China., Xu B; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.; Food Laboratory of Zhongyuan, Luohe 462000 Henan, China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Oct 02; Vol. 72 (39), pp. 21763-21771. Date of Electronic Publication: 2024 Sep 24.
Autor:
Isvand A; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran., Karimaei S; Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Electronic address: s-karimaei@alumnus.tums.ac.ir., Amini M; Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. Electronic address: amini.m@sina.tums.ac.ir.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2024 Oct 02; Vol. 423, pp. 110825. Date of Electronic Publication: 2024 Jul 11.
Autor:
Seididamyeh M; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia.; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia., Netzel ME; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia.; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia., Mereddy R; Department of Agriculture and Fisheries, Queensland Government, Coopers Plains, Queensland, Australia., Sultanbawa Y; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia.; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia.
Publikováno v:
Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6616-6627. Date of Electronic Publication: 2024 Sep 04.
Autor:
Hu Y; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China., Wan S; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China., Zhao R; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China., Cao L; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China., Fu C; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China., Ren DF; State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.
Publikováno v:
Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6539-6552. Date of Electronic Publication: 2024 Sep 01.