Zobrazeno 1 - 10
of 22 997
pro vyhledávání: '"PATULIN"'
Autor:
Xi, Huijuan1,2 (AUTHOR) xihuijuan@snnu.edu.cn, Wang, Yebo1 (AUTHOR) wangyebo0525@163.com, Ni, Xulei1 (AUTHOR) nixulei@snnu.edu.cn, Zhang, Minjie1 (AUTHOR) 2023301355@snnu.edu.cn, Luo, Ying1,3 (AUTHOR) luoying@snnu.edu.cn
Publikováno v:
Toxins. Apr2024, Vol. 16 Issue 4, p177. 14p.
Publikováno v:
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Dec2023, Vol. 34 Issue 2, p127-141. 15p.
Autor:
Du T; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Northwest A&F University Shenzhen Research Institute, Shenzhen, Guangdong 518000, PR China., Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., Guo Z; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., He Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., Wang S; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., Li X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., Qiu N; NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science (2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100021, PR China., Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China., Zhang W; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Northwest A&F University Shenzhen Research Institute, Shenzhen, Guangdong 518000, PR China. Electronic address: zhangwt@nwsuaf.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141332. Date of Electronic Publication: 2024 Sep 18.
Autor:
Niu J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhu H; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Shen J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Ma B; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Chi H; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Lu Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Lu F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhu P; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Nov 20; Vol. 72 (46), pp. 25801-25810. Date of Electronic Publication: 2024 Nov 05.
Autor:
Jiang Y; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Wu Y; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Zheng X; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Yu T; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Yan F; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e70044.
Autor:
Ma, Kun1,2 (AUTHOR), Zhang, Hui1 (AUTHOR) zhanghui@sdau.edu.cn, Diao, Enjie2,3 (AUTHOR) 8201611006@hytc.edu.cn, Qian, Shiquan2,3 (AUTHOR), Xie, Peng2,3 (AUTHOR), Mao, Ruifeng2,3 (AUTHOR), Song, Huwei2,3 (AUTHOR), Zhang, Liming4 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-9. 9p.
Autor:
Zhang T; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Chang M; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Hou X; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Yan M; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Zhang S; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Song W; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Sheng Q; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Yuan Y; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China. Electronic address: yyh@nwu.edu.cn., Yue T; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China. Electronic address: yuetl421@nwu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 141049. Date of Electronic Publication: 2024 Aug 30.
Autor:
Al Riachy, Reem1 (AUTHOR) riachy.reem@gmail.com, Strub, Caroline1 (AUTHOR) caroline.strub@umontpellier.fr, Durand, Noël1,2 (AUTHOR) noel.durand@cirad.fr, Chochois, Vincent1,2 (AUTHOR) vincent.chochois@cirad.fr, Lopez-Lauri, Félicie1 (AUTHOR) felicie.lauri@univ-avignon.fr, Fontana, Angélique1 (AUTHOR) angelique.fontana@umontpellier.fr, Schorr-Galindo, Sabine1 (AUTHOR) sabine.galindo@umontpellier.fr
Publikováno v:
Toxins. Feb2024, Vol. 16 Issue 2, p102. 28p.
Autor:
Yao M; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Zhan H; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Liu L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Gai T; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Zhao D; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Wei W; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China; Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, 266109, China. Electronic address: wuweiouc@126.com.
Publikováno v:
Analytica chimica acta [Anal Chim Acta] 2024 Nov 22; Vol. 1330, pp. 343279. Date of Electronic Publication: 2024 Sep 25.
Autor:
Qin M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Li S; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Ma P; Textile Industrial Products Testing Center of Nanjing Customs District, Wuxi Customs District PR China, Wuxi, 214100, China., Lin X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Khan IM; Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, 315100, China., Ding N; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Zhang Y; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China., Wang Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China. Electronic address: wangzp@jiangnan.edu.cn.
Publikováno v:
Talanta [Talanta] 2024 Nov 01; Vol. 279, pp. 126653. Date of Electronic Publication: 2024 Jul 31.