相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets
Liumin Fan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing
Elsebaie Essam Mohamed et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Ultrasound-assisted fermentation: Mechanisms, technologies, and challenges
Ekene Christopher Umego et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Preservation of strawberry fruit with an Aloe vera gel and basil (Ocimum basilicum) essential oil coating at ambient temperature
Leila Mohammadi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Quality attributes of horse mackerel (Trachurus japonicus) during frozen storage as affected by double-glazing combined with theaflavins
XueSong Wang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)
A superchilling storage-ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)
Qi He et al.
AQUACULTURE (2020)
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
Fangfei Li et al.
FOOD RESEARCH INTERNATIONAL (2020)
Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products
Nan Zhao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effects of the magnetic field on the freezing process of blueberry
Junyan Tang et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2020)
Effects of alginate coating enriched with tannins on shelf life of cultured rainbow trout (Oncorhynchus mykiss) fillets
M. I. Saez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
Zhen He et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat
Naho Nakazawa et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2020)
Characterization of the microbial communities and their correlations with chemical profiles in assorted vegetable Sichuan pickles
Yu Rao et al.
FOOD CONTROL (2020)
Effects of different magnetic fields on the freezing parameters of cherry
Junyan Tang et al.
JOURNAL OF FOOD ENGINEERING (2020)
Sub-zero temperature preservation of fruits and vegetables: A review
De-Kun Liu et al.
JOURNAL OF FOOD ENGINEERING (2020)
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Sebastian Torres et al.
FOOD SCIENCE AND HUMAN WELLNESS (2020)
Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
Sudhanshu S. Behera et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb
Xiong Xiao et al.
MEAT SCIENCE (2020)
Quantifying the potential to improve on food waste, freshness and sales for perishables in supermarkets
Rob A. C. M. Broekmeulen et al.
INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS (2019)
Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration
Tanzeela Nisar et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts
Li Huang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Zhiwei Zhu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Effects of the magnetic field on the freezing parameters of the pork
Junyan Tang et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2019)
Review on identification, underlying mechanisms and evaluation of freezing damage
Mohsen Dalvi-Isfahan et al.
JOURNAL OF FOOD ENGINEERING (2019)
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review
Swati Mahato et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu)
Rajib L. Poudyal et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2019)
Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers
M. M. Farouk et al.
JOURNAL OF FOOD QUALITY (2019)
Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough
Ting-wei Zhu et al.
FOOD CHEMISTRY (2019)
Effects of frozen storage on the quality characteristics of frozen cooked noodles
Qian Liu et al.
FOOD CHEMISTRY (2019)
Development of PLA-PBSA based biodegradable active film and its application to salmon slices
Chunxiang Yang et al.
FOOD PACKAGING AND SHELF LIFE (2019)
Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets
Ignacio Echeverria et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
An overview of current status of cold chain in China
Hongxia Zhao et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2018)
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
Yue Li et al.
JOURNAL OF CEREAL SCIENCE (2018)
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
Wenhuang Luo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Effects of freezing on cell structure of fresh cellular food materials: A review
Dongmei Li et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Effects of different fermentation temperatures on metabolites of Kimchi
Seong-Eun Park et al.
FOOD BIOSCIENCE (2018)
Evaluation of the static electric field effects on freezing parameters of some food systems
Saideh Fallah-Joshaqani et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2018)
Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo solar) and food contact surface materials
S. Pedros-Garrido et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light
Askild Holck et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Recent developments in novel freezing and thawing technologies applied to foods
Xiao-Fei Wu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets
H. W. Kim et al.
LETTERS IN APPLIED MICROBIOLOGY (2017)
Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin
Anita L. Sikes et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
Shinji Kono et al.
JOURNAL OF FOOD ENGINEERING (2017)
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts
Jin Hong Mok et al.
JOURNAL OF FOOD ENGINEERING (2017)
The effect of temperature in the range of-0.8 to 4 °C on lamb meat color stability
Xin Li et al.
MEAT SCIENCE (2017)
Effects of high pressure processing on the quality of pickled radish during refrigerated storage
Rui Bao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish
I. Tolstorebrov et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2016)
Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage
Li Huang et al.
FOOD CHEMISTRY (2015)
Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis
Robyn D. Warner et al.
MEAT SCIENCE (2015)
Optimal temperature control for quality of perishable foods
Musen Xue et al.
ISA TRANSACTIONS (2014)
Techniques to reduce the temperature of beef muscle early in the post mortem period - a review
Robin H. Jacob et al.
ANIMAL PRODUCTION SCIENCE (2014)
Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler
Li Huang et al.
MEAT SCIENCE (2013)
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures
Robin Jacob et al.
MEAT SCIENCE (2012)
Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum
Ke Li et al.
MEAT SCIENCE (2012)
Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bulls
Lixian Zhu et al.
MEAT SCIENCE (2011)
Meat products and consumption culture in the East
Ki-Chang Nam et al.
MEAT SCIENCE (2010)
Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets
L. Gallart-Jornet et al.
FOOD CHEMISTRY (2007)
分享论文
