Zobrazeno 1 - 10
of 1 903
pro vyhledávání: '"Shiitake mushrooms"'
Autor:
Eliuz EE; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey. Electronic address: eliferdogan81@gmail.com., Ayas D; Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey.
Publikováno v:
Journal of microbiological methods [J Microbiol Methods] 2024 Sep; Vol. 224, pp. 107006. Date of Electronic Publication: 2024 Jul 26.
Autor:
Li Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Han J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Yarley OPN; Department of Science Laboratory Technology, Accra Technical University, Barnes Rd., Accra, Ghana., Wang Y; Zhejiang Wufeng Freezing Food Co., Ltd., Hangzhou 310018, China., Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Zhang A; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Fan X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: cunshanzhou@163.com., Lv W; College of Engineering, China Agricultural University, Beijing 100091, China.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139387. Date of Electronic Publication: 2024 Apr 17.
Autor:
Li JH; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong; Zhejiang University Shandong (Linyi) Institute of Modern Agriculture, Linyi, China., Gu FT; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Yang Y; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Zhao ZC; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Huang LX; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Zhu YY; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong., Chen S; Zhejiang University Shandong (Linyi) Institute of Modern Agriculture, Linyi, China. Electronic address: chenshiguo210@163.com., Wu JY; Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong. Electronic address: jian-yong.wu@polyu.edu.hk.
Publikováno v:
Carbohydrate polymers [Carbohydr Polym] 2024 Nov 01; Vol. 343, pp. 122478. Date of Electronic Publication: 2024 Jul 09.
Autor:
Kanter JP; Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany., Milke L; Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany., Metz JK; Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany., Biabani A; Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany., Schlüter H; Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany.; Institute of Biochemistry and Molecular Biology, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany., Gand M; Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany., Ley JP; Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany., Zorn H; Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.; Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394 Giessen, Germany.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 May 15; Vol. 72 (19), pp. 11002-11012. Date of Electronic Publication: 2024 May 03.
Autor:
Wen L; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China., Liu H; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China., Zheng Y; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China., Ou Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China., Guo Z; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China., Zeng H; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China., Zheng B; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China. Electronic address: zbdfst@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 279 (Pt 1), pp. 135115. Date of Electronic Publication: 2024 Aug 27.
Autor:
Majumdar S; Fruit and Vegetables Technology Department, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India., Negi PS; Fruit and Vegetables Technology Department, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India. Electronic address: psnegi@cftri.res.in.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jul; Vol. 273 (Pt 1), pp. 133046. Date of Electronic Publication: 2024 Jun 08.
Autor:
Sheng M; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China., Lin S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China., Ma T; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China., Qin L; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China., Chang Y; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China., Chen D; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China. Electronic address: chendong689689@126.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Jun 30; Vol. 444, pp. 138689. Date of Electronic Publication: 2024 Feb 09.
Autor:
Cheng R; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Niu B; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Fang X; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Chen H; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Chen H; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Wu W; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: wuweijie87@163.com., Gao H; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Fruit Processing, Key Laboratory of Post-Harvest Vegetable Preservation and Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: spsghy@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 270 (Pt 2), pp. 132189. Date of Electronic Publication: 2024 May 07.
Autor:
Cheng Y; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China., Gao X; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China., Li S; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China., Wang L; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China., Li W; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China., Cao X; School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China. Electronic address: caoxiangyu@lnu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 269 (Pt 2), pp. 132212. Date of Electronic Publication: 2024 May 08.
Autor:
Zhang J; Guangling College, Yangzhou University, Yangzhou, 225127, China.; College of Food Science and Engineering, Yangzhou University, Yang Zhou, 225127, China., Zeng X; College of Food Science and Engineering, Yangzhou University, Yang Zhou, 225127, China., Liu G; College of Food Science and Engineering, Yangzhou University, Yang Zhou, 225127, China., Wen C; College of Food Science and Engineering, Yangzhou University, Yang Zhou, 225127, China., Xu X; College of Food Science and Engineering, Yangzhou University, Yang Zhou, 225127, China.
Publikováno v:
Chemistry & biodiversity [Chem Biodivers] 2024 Jun; Vol. 21 (6), pp. e202400141. Date of Electronic Publication: 2024 Apr 24.