Zobrazeno 1 - 10
of 171
pro vyhledávání: '"Ismail BB"'
Autor:
Shuaibu NS; Zhejiang University College of Information Science and Electronic Engineering Hangzhou 310027 Zhejiang Province China xw224@zju.edu.cn., Zhao G; Shanghai University School of Environmental and Chemical Engineering Shanghai 200444 China zgs571@shu.edu.cn., Chu F; Zhejiang University College of Information Science and Electronic Engineering Hangzhou 310027 Zhejiang Province China xw224@zju.edu.cn., Ismail BB; Department of Food Science and Technology, Faculty of Agriculture, Bayero University Kano PMB 3011 Kano Nigeria., Shateri AAA; Zhejiang University College of Information Science and Electronic Engineering Hangzhou 310027 Zhejiang Province China xw224@zju.edu.cn., Muhammad AA; Department of Welding and Fabrication, Kano State Polytechnic Kano Kano State Nigeria., Ibrahim AM; Department of Electrical Engineering, Aliko Dangote University of Science and Technology Wudil Kano State 713101 Nigeria., Indabawa MG; Department of Electrical Engineering, Aliko Dangote University of Science and Technology Wudil Kano State 713101 Nigeria., Wang X; Zhejiang University College of Information Science and Electronic Engineering Hangzhou 310027 Zhejiang Province China xw224@zju.edu.cn.
Publikováno v:
RSC advances [RSC Adv] 2024 Dec 06; Vol. 14 (52), pp. 38634-38644. Date of Electronic Publication: 2024 Dec 06 (Print Publication: 2024).
Autor:
Zou Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Purnawan MA; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Wang Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China., Zhang X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Yang Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: mingguo@zju.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 2), pp. 141261. Date of Electronic Publication: 2024 Sep 24.
Autor:
Suphavilai C; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore., Ko KKK; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore; Yong Loo Lin School of Medicine, National University of Singapore, Singapore. Electronic address: karrie.ko.k.k@singhealth.com.sg., Lim KM; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore., Tan MG; Department of Microbiology, Singapore General Hospital, Singapore., Boonsimma P; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore., Chu JJK; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore., Goh SS; Department of Microbiology, Singapore General Hospital, Singapore., Rajandran P; Department of Microbiology, Singapore General Hospital, Singapore., Lee LC; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore., Tan KY; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore., Shaik Ismail BB; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore., Aung MK; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore., Yang Y; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore., Sim JXY; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore; Department of Infectious Diseases, Singapore General Hospital, Singapore., Venkatachalam I; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore; Department of Infectious Diseases, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Cherng BPZ; Department of Infectious Diseases, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Spruijtenburg B; Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, Nijmegen, Netherlands; Center of Expertise in Mycology of Radboud University Medical Center, Nijmegen, Netherlands., Chan KS; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Oon LLE; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Tan AL; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Tan YE; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Wijaya L; Department of Infectious Diseases, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Tan BH; Department of Infectious Diseases, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Ling ML; Department of Infection Prevention and Epidemiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Koh TH; Department of Microbiology, Singapore General Hospital, Singapore; Duke-NUS Medical School, Singapore., Meis JF; Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, Nijmegen, Netherlands; Center of Expertise in Mycology of Radboud University Medical Center, Nijmegen, Netherlands; Institute of Translational Research, Cologne Excellence Cluster on Cellular Stress Responses in Aging-Associated Diseases, Excellence Center for Medical Mycology, University of Cologne, Cologne, Germany., Tsui CKM; Infectious Diseases Research Laboratory, National Centre for Infectious Diseases, Tan Tock Seng Hospital, Singapore; Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore; Faculty of Medicine, University of British Columbia, Vancouver, BC, Canada., Nagarajan N; Genome Institute of Singapore, Agency for Science, Technology and Research, Singapore; Yong Loo Lin School of Medicine, National University of Singapore, Singapore.
Publikováno v:
The Lancet. Microbe [Lancet Microbe] 2024 Sep; Vol. 5 (9), pp. 100878. Date of Electronic Publication: 2024 Jul 13.
Autor:
Zhang X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Ma P; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Yang Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Zou Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Suo Y; Laboratory of Quality and Safety Risk Assessment for Agro-products of Ministry of Agriculture and Rural Affairs, Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China., Ye X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Feb 07; Vol. 72 (5), pp. 2727-2740. Date of Electronic Publication: 2024 Jan 30.
Autor:
Fan L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Shaanxi, China.; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China., Zhang Y; School of Food Science and Engineering, Shaanxi University of Science and Technology, Shaanxi, China., Ismail BB; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.; Department of Food Science and Technology, Faculty of Agriculture, Bayero University, Kano, Nigeria., Muhammad AI; Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria., Li G; School of Food Science and Engineering, Shaanxi University of Science and Technology, Shaanxi, China., Liu D; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (30), pp. 11146-11160. Date of Electronic Publication: 2023 Jul 28.
Autor:
Zhang X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Qiu H; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., He Q; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Yang Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Zou Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Xiao G; College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Xu Y; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Ye X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China., Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang University, Hangzhou 310058, China. Electronic address: mingguo@zju.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 255, pp. 128217. Date of Electronic Publication: 2023 Nov 21.
Autor:
Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China., Zhang X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., He Q; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Yang Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China., Xianyu Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China., Liu W; School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China., Zhou J; School of Mechatronics and Energy Engineering, NingboTech University, Ningbo 315100, China., Ye X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Publikováno v:
ACS applied materials & interfaces [ACS Appl Mater Interfaces] 2023 Aug 16; Vol. 15 (32), pp. 38910-38929. Date of Electronic Publication: 2023 Aug 07.
Autor:
Lv JM; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano, PMB 3011, Kano, Nigeria. Electronic address: bbismail@zju.edu.cn., Ye XQ; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China., Zhang XY; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China., Gu Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China., Chen JC; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China. Electronic address: jc@zju.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Aug 01; Vol. 416, pp. 135794. Date of Electronic Publication: 2023 Feb 28.
Autor:
Qian M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Department of Food Science and Technology, Bayero University Kano, Kano, Nigeria., He Q; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Zhang X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Yang Z; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China., Ding T; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.; Ningbo Research Institute, Zhejiang University, Ningbo, China., Ye X; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.; Ningbo Research Institute, Zhejiang University, Ningbo, China., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.; Ningbo Research Institute, Zhejiang University, Ningbo, China., Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.; Ningbo Research Institute, Zhejiang University, Ningbo, China.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Jul; Vol. 22 (4), pp. 2523-2590. Date of Electronic Publication: 2023 Apr 17.
Autor:
Sani SN; College of Information Science & Electronic Engineering, Zhejiang University, Hangzhou 310027, China., Zhou W; Biochemical Analysis Laboratory, Breath (Hangzhou) Technology Co., Ltd., Hangzhou 310000, China., Ismail BB; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China., Zhang Y; Zhejiang Zhoushan Hospital, Zhoushan 316021, China., Chen Z; Zhejiang Zhoushan Hospital, Zhoushan 316021, China., Zhang B; Zhejiang Zhoushan Hospital, Zhoushan 316021, China., Bao C; Department of Hematology, The Second Affiliated Hospital, College of Medicine Zhejiang University, Hangzhou 310009, China., Zhang H; Department Gastroenterology, Nanshan Hospital, Guandong Medical University, Shenzhen 518052, China., Wang X; College of Information Science & Electronic Engineering, Zhejiang University, Hangzhou 310027, China.
Publikováno v:
Cancers [Cancers (Basel)] 2023 Feb 13; Vol. 15 (4). Date of Electronic Publication: 2023 Feb 13.