Zobrazeno 1 - 10
of 71 372
pro vyhledávání: '"Hydrostatic pressure"'
Autor:
Zhu H; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Li J; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Yuan X; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Zhao J; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Ma L; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Chen F; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Hu X; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China., Ji J; College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: junfu.ji@cau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139574. Date of Electronic Publication: 2024 May 08.
Autor:
Wang W; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Yang P; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Wang Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China., Xu Z; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China., Liao X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: liaoxjun@cau.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114823. Date of Electronic Publication: 2024 Jul 23.
Autor:
Yang J; Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China; School of Food Nutrition and Health (Hot Pot) Modern Industry, Chongqing Technology and Business University, Chongqing 400067, China. Electronic address: jyang@ctbu.edu.cn., Kuang H; Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China., Kumar N; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA., Song J; College of Food Science, Southwest University, Chongqing 400715, China., Li Y; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA. Electronic address: yonghui@ksu.edu.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114658. Date of Electronic Publication: 2024 Jun 16.
Autor:
Deng BL; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Lin DX; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Li ZP; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Li K; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Wei PY; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Luo CC; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Zhang MY; Department of Rehabilitation, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China., Zhou Q; School of Mechanical Science and Engineering, Huazhong University of Science and Technology, Wuhan, 430074, China., Yang ZL; School of Mechanical Science and Engineering, Huazhong University of Science and Technology, Wuhan, 430074, China., Chen Z; Department and Institute of Urology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China. chenzhongtj@126.com.
Publikováno v:
Current medical science [Curr Med Sci] 2024 Aug; Vol. 44 (4), pp. 718-725. Date of Electronic Publication: 2024 Jun 27.
Autor:
Varadaraj K; Physiology and Biophysics, Renaissance School of Medicine, Stony Brook University, Stony Brook, NY, USA. Electronic address: kulandaiappan.varadaraj@stonybrook.edu., Gao J; Physiology and Biophysics, Renaissance School of Medicine, Stony Brook University, Stony Brook, NY, USA., Mathias RT; Physiology and Biophysics, Renaissance School of Medicine, Stony Brook University, Stony Brook, NY, USA., Kumari S; Physiology and Biophysics, Renaissance School of Medicine, Stony Brook University, Stony Brook, NY, USA.
Publikováno v:
Experimental eye research [Exp Eye Res] 2024 Aug; Vol. 245, pp. 109957. Date of Electronic Publication: 2024 Jun 04.
Autor:
Uemura S; Division of Medical Biochemistry, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, 1-15-1 Fukumuro, Miyagino-ku, Sendai, 983-8536, Japan., Mochizuki T; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Kato Y; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Mioka T; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Watanabe R; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Fuchita M; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Yamada M; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan., Noda Y; Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo,113-8657, Japan.; Collaborative Research Institute for Innovative Microbiology, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo,113-8657, Japan., Moriguchi T; Division of Medical Biochemistry, Faculty of Medicine, Tohoku Medical and Pharmaceutical University, 1-15-1 Fukumuro, Miyagino-ku, Sendai, 983-8536, Japan., Abe F; Department of Chemistry and Biological Science, College of Science and Engineering, Aoyama Gakuin University, 5-10-1 Fuchinobe, Chuo-ku, Sagamihara, 252-5258, Japan.
Publikováno v:
Journal of biochemistry [J Biochem] 2024 Jul 31; Vol. 176 (2), pp. 155-166.
Autor:
Kang MJ; Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA., Reyes-De-Corcuera JI; Department of Agricultural and Biological Engineering, University of Florida, Gainesville, Florida, USA.
Publikováno v:
Biotechnology and bioengineering [Biotechnol Bioeng] 2024 Jul; Vol. 121 (7), pp. 2057-2066. Date of Electronic Publication: 2024 Apr 22.
Autor:
Yang P; Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: ypq12138@cau.edu.cn., Wang W; Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: wenxin_wang@cau.edu.cn., Hu Y; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China. Electronic address: huyichen@cdu.edu.cn., Wang Y; Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: wangyongtao102@cau.edu.cn., Xu Z; Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China. Electronic address: xuzhenzhen@caas.cn., Liao X; Beijing Key Laboratory for Food Non-thermal processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, National Engineering Research Center for Fruit & Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: liaoxjun@cau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139544. Date of Electronic Publication: 2024 May 04.
Autor:
Hilal A; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Florowska A; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Florowski T; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Rybak K; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Domian E; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Szymański M; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Wroniak M; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland.
Publikováno v:
International journal of molecular sciences [Int J Mol Sci] 2024 Aug 20; Vol. 25 (16). Date of Electronic Publication: 2024 Aug 20.
Autor:
Al-Nuaimi DA; ETH Zürich, DMAVT, Experimental Continuum Mechanics, Zürich, 8092, Switzerland., Rütsche D; Empa, Swiss Federal Laboratories for Materials Science and Technology, Experimental Continuum Mechanics, Dübendorf, 8600, Switzerland., Abukar A; ETH Zürich, DMAVT, Experimental Continuum Mechanics, Zürich, 8092, Switzerland., Hiebert P; Department of Biology, ETH Zürich, Institute of Molecular Health Sciences, 8093, Zürich, Switzerland.; Centre for Biomedicine, Hull York Medical School, The University of Hull, Hull, HU6 7RX, UK., Zanetti D; Department of Biology, ETH Zürich, Institute of Molecular Health Sciences, 8093, Zürich, Switzerland., Cesarovic N; Department of Cardiothoracic and Vascular Surgery, German Heart Center Berlin, 13353, Berlin, Germany.; Department of Health Sciences and Technology, ETH Zürich, 8093, Zürich, Switzerland., Falk V; Department of Cardiothoracic and Vascular Surgery, German Heart Center Berlin, 13353, Berlin, Germany.; Department of Health Sciences and Technology, ETH Zürich, 8093, Zürich, Switzerland., Werner S; Department of Biology, ETH Zürich, Institute of Molecular Health Sciences, 8093, Zürich, Switzerland., Mazza E; ETH Zürich, DMAVT, Experimental Continuum Mechanics, Zürich, 8092, Switzerland. mazza@imes.mavt.ethz.ch.; Empa, Swiss Federal Laboratories for Materials Science and Technology, Experimental Continuum Mechanics, Dübendorf, 8600, Switzerland. mazza@imes.mavt.ethz.ch., Giampietro C; ETH Zürich, DMAVT, Experimental Continuum Mechanics, Zürich, 8092, Switzerland. costanza.giampietro@empa.ch.; Empa, Swiss Federal Laboratories for Materials Science and Technology, Experimental Continuum Mechanics, Dübendorf, 8600, Switzerland. costanza.giampietro@empa.ch.
Publikováno v:
Communications biology [Commun Biol] 2024 Aug 03; Vol. 7 (1), pp. 940. Date of Electronic Publication: 2024 Aug 03.