Zobrazeno 1 - 10
of 51 693
pro vyhledávání: '"Food preservation"'
Autor:
Zou J; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Zhong H; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Jiang C; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Zhu G; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Lin X; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Huang Y; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: huangyanyan0819@njfu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 30; Vol. 459, pp. 140443. Date of Electronic Publication: 2024 Jul 14.
Autor:
Sun L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China., Sun DW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie., Xu L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China., Tian Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China., Zhu Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139962. Date of Electronic Publication: 2024 Jun 04.
Autor:
Xue J; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China., Ma C; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China., Yang S; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China., Guo S; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China., Yin X; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China., Fan J; College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China. Electronic address: fanjunfeng@bjfu.edu.cn., Li X; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China. Electronic address: lixt@btbu.edu.cn., Wang M; Horticulture Technology Extension Center of Ningxia, Yinchuan, China., Teng G; Shanghai Milkground Food Tech Co., Ltd., Shanghai, China.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140271. Date of Electronic Publication: 2024 Jun 28.
Autor:
Darshan D; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Gill KBS; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Gill PS; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Boora RS; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Bajaj K; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Gill MS; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India., Singh H; Department of Fruit Science, Punjab Agricultural University, Ludhiana, India.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 8684-8692. Date of Electronic Publication: 2024 Jun 22.
Autor:
Wang X; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China., Xue Z; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China., Sun Y; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China., Peng B; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China., Wu C; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Kou X; School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China. Electronic address: kouxiaohong@tju.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 280 (Pt 2), pp. 135791. Date of Electronic Publication: 2024 Sep 19.
Autor:
Shen H; College of Materials and Chemical Engineering, Minjiang University, Fuzhou 350108, China; Fujian Engineering and Research Center of New Chinese Lacquer Materials, Fuzhou 350108, China. Electronic address: hang.shen@mju.edu.cn., Chen J; College of Food Engineering, Zhangzhou Institute of Technology, Zhangzhou 363000, China., Tan KB; College of Chemical Engineering, Integrated Nanocatalysts Institute, Huaqiao University, Xiamen 361021, China. Electronic address: dr.tankokbing@outlook.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 279 (Pt 2), pp. 135183. Date of Electronic Publication: 2024 Aug 29.
Autor:
Rashid A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Qayum A; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Bacha SAS; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liang Q; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Liu Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Kang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Chi Z; Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, China., Chi R; Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, China., Han X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ekumah JN; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Virk MSU; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ren X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: renxiaofeng@ujs.edu.cn., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140048. Date of Electronic Publication: 2024 Jun 13.
Autor:
Ferreira I; Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, León, Spain., Caro I; Area of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, Valladolid, Spain., Mateo J; Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, León, Spain., Kasaiyan A; Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, León, Spain., Leite A; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.; Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal., Vasconcelos L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.; Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal., Rodrigues S; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.; Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal.; Escola Superior Agrária, Instituto Politécnico de Bragança, Bragança, Portugal., Teixeira A; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.; Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal.; Escola Superior Agrária, Instituto Politécnico de Bragança, Bragança, Portugal.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 8748-8755. Date of Electronic Publication: 2024 Jun 28.
Autor:
Camiletti OF; Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.; Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina., Prieto MC; Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina.; Instituto de Botánica del Nordeste (IBONE - UNNE), CONICET, Corrientes, Argentina., Bergesse AE; Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.; Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina., Vera LG; Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina., Grosso NR; Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.; Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 8887-8896. Date of Electronic Publication: 2024 Jul 03.
Autor:
Song Q; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Lu Q; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Zhang S; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Zhang Z; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Huang J; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Li X; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Song D; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Pu J; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Yang Z; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Fang Z; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Liu Y; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China., Hu B; College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Yaan 625014, Sichuan, China. Electronic address: hubin1118@126.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139887. Date of Electronic Publication: 2024 May 29.