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论文数1368
被引数4
期刊论文 1368
发表时间
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Residue Dynamics, Processing Factors, and Dietary Risk Assessment of Nine Pesticides in Cowpeas (Vigna unguiculata L. Walp): Tracing Transformations from Raw to Pickled Product九种农药在豇豆（Vigna unguiculata L. Walp）中的残留动态、加工因素及膳食风险评估：从原料到腌制产品的转化追踪
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deleteHaiguang Tan; Shengfan Chen; Jinhua Han; Yilin Zhang; Bei Li; Qianqian Li; Jianxun Li
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Germination as a cost-effective processing strategy for enhancing industrial value of legume proteins萌发作为一种经济有效的加工策略，用于提升豆类蛋白的工业价值
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deleteYingjinzhu Wu; Weon-Sun Shin
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Valorization of Carbon Dots from Cashew (Anacardium occidentale) and Jik (Barringtonia acutangula) Leaves: Multifunctional Preservatives for Extending Shelf Life of Precooked Baby Clam Meat从腰果（Anacardium occidentale）和苦树（Barringtonia acutangula）叶片中制备碳点：用于延长预烹饪婴儿蛤肉货架期的多功能防腐剂
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deleteGokulprasanth Murugan; Abhishek Bisht; Krisana Nilsuwan; Jun Tae Kim; Jong-Whan Rhim; Fu Yu; Bin Zhang; Soottawat Benjakul
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ABA treatment mitigates chilling injury in cucumber fruit by modulating purine metabolismABA处理通过调控嘌呤代谢缓解黄瓜果实冷害
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deleteXiao Yuan; Jun Li; Shilu Zhang; Huimin Feng; Zhicheng Wu; Yuanyuan Jiang; Bin Wang
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Pressure-Insensitive Flexible Bending Sensor-Enabled Soft Gripper for Machine Learning-Based Tomato Size-Sorting压力不敏感型柔性弯曲传感器赋能的基于机器学习的番茄尺寸分拣软夹持器
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deleteTianyun Dong; Chengjun Zhang; Hongwei Li; Chaoyue Han; Jianfeng Ping
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p-CA treatment influences the accumulation of anthocyanin and flavonoids and enhances the fruit quality and storage characteristics of blood orange during storagep-CA处理影响血橙贮藏期间花青素和黄酮的积累，并提高其果实品质和贮藏特性
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deleteLing Sheng; Huimin Zhang; Mingyue Wu; Haojie Yin; Xiangmin Cao; Jian Han; Ling Zhang; Junfeng Yang; Yuewen Chen; Na Li; Xiaopeng Lu; Yan Jin; Dazhi Li
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Effect of pre-gelatinization on the qualities of extruded whole Tartary buckwheat noodles预糊化对挤压全苦荞面条品质的影响
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deleteShuping Zou; Yue Sun; Zaigui Li; Ju Qiu; Lijuan Wang
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An open-source Python workflow to characterize food samples and food processes by hyperspectral image analysis coupled with machine learning.开源Python工作流程：利用高光谱图像分析与机器学习表征食品样品和食品过程
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deleteYendoubouam Lalle; Yuri Kominami; Arno Germond
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Supercritical CO2 extraction of turnip seed oil: Optimizing the process for enhanced oil yield, chemical composition, and volatile compounds超临界CO2萃取芜菁籽油：优化工艺以提高油产量、化学组成和挥发性化合物
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deletenull Li; Tingting Zhang; Jiamin Wang; Maimaiti Zulipiya; Yueren Xu; Ming Yu; Hongyan Mao
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Tailored Impacts of Quercetin Derivatives on Highland Barley Starch: The Role of Phenolic Hydroxyl Groups in Digestion, Fermentation, and Prebiotic Function槲皮素衍生物对高海拔大麦淀粉的定制化影响：酚羟基在消化、发酵及益生元功能中的作用
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deleteJinjin Xing; Zhaomin Li; Jing Gan; Wenhui Zhang
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Improving the Shelf Life of Tomatoes Using a Nanoemulsion Coating Based on Persian Gum/Sesame Protein Isolate Containing Tomato Pomace Extract利用基于波斯胶/芝麻蛋白分离物的含有番茄渣提取物的纳米乳液涂层来提高番茄的货架期
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deleteYashar Karbini; Arkan Mohammed Hassan; Hakimeh Rezaei jafarloo; Taraneh Abyar Azimi; Shahin Gavanji; Razie Razavi; Bahram Hasani
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Multifunctional roles of basic amino acids in mitigating thermally induced food toxicants: Mechanisms and future perspectives热诱导食品毒素缓解中碱性氨基酸的多功能作用：机制与未来展望
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deleteYi Zhao; Pinghua Deng; Wanhong He; Liang Ma; Zengqi Peng; Jian Sun; Yawei Zhang
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Utilization of Cider By-Products for Microbial Fermentation: Optimization of Low-Cost Culture Media for Mannitol Production利用苹果酒副产品进行微生物发酵：优化低成本的培养基以生产甘露醇
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deleteRosa Pando Bedriñana; María José Antón-Díaz; Anna Picinelli Lobo
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Linoleic acid-driven enhancement of beef tallow aroma in hotpot base via oil blending亚油酸驱动的通过油 blending 增强火锅底料中牛脂香气
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deleteBingyan Yang; Qiaojun Wang; Lijin Wang; Lixue Yang; Cong Wang; Yanbo Wang
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Corrigendum to “Gamma radiation-induced structural modifications in millet β-glucan: structure-function relationship and rheological behaviour” [Lebensmittel-Wissenschaft & Technologie 248 (2026) 119403]勘误：“Gamma radiation-induced structural modifications in millet β-glucan: structure-function relationship and rheological behaviour” [Lebensmittel-Wissenschaft & Technologie 248 (2026) 119403]
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deleteMuskan Kumari; Sachin N. Hajare; Satyendra Gautam; Digvir S. Jayas; Pralay Maiti; Anil Kumar Chauhan
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Formation of bigels as solid fat replacers: Impact of oleogel/hydrogel ratio and cassava starch content on the structure and physicochemical properties凝胶的形成作为固体脂肪替代品：油凝胶/水凝胶比例和木薯淀粉含量对结构和理化性质的影响
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deleteTong Zou; Siqi Yang; Shuyi You; Jinmei Wang; Mei Kying Ong; Yi Zhang; Hongliang Zeng
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Spray-drying pretreatment enabled low-alkaline, highly transparent egg white gels: pH-dependent dual mechanisms in aggregation behavior and gel network formation喷雾干燥预处理制备的低碱性、高透明度蛋清凝胶：pH依赖性聚集行为和凝胶网络形成的双机制
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deleteXin Shi; Tao Huang; Yan Hu; Yuying Hu; Bing Cui; Can Wu; Bin Li; Bin Zhou
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GlutoPeak as a tool in the quality assessment of soft wheat flourGlutoPeak作为软质小麦面粉质量评估的工具
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deleteSylwia Mildner-Szkudlarz; Karolina Łuczko; Maria Barbara Różańska; Bartosz Zimnicki; Mateusz Gutsche
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Modelling of spatial heterogeneity during solid-state fermentation固态发酵过程中空间异质性的建模
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deleteGuangyuan Jin; Jiahe Mao; Shuhan Xin; Yang Zhu; Bowen Wang; Yan Xu
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Preparation and characterization of nano-selenium stabilized with starch nanocrystals and ferulic acid and its application in the preservation of zaosu pear淀粉纳米晶体和香草酸稳定纳米硒的制备与表征及其在早酥梨保鲜中的应用
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deleteYanxia Li; Li Li; Rong Li; Yi Wang; Haitao Long; Xiaojin Wang; Yongcai Li
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