Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles

Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival

(2019) Lihui Zhang et al.   FOOD CONTROL

Application of Reinforced ZnO Nanoparticle-Incorporated Gelatin Bionanocomposite Film with Chitosan Nanofiber for Packaging of Chicken Fillet and Cheese as Food Models

(2019) Sajed Amjadi et al.   Food and Bioprocess Technology

Meat quality evaluation based on computer vision technique: A review

(2019) Amin Taheri-Garavand et al.   MEAT SCIENCE

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

(2019) Rkia Moutiq et al.   MEAT SCIENCE

Evaluation of strawberries dried by radio frequency energy

(2018) Hao Jiang et al.   DRYING TECHNOLOGY

Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

(2018) Sizhuo Hu et al.   FOOD CONTROL

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

(2018) L. Kuuliala et al.   FOOD CONTROL

Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction

(2018) David J. Geveke et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

(2018) Yuanfeng Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels

(2018) Meiji Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inactivation of Listeria innocua by a combined treatment of low-frequency ultrasound and zinc oxide

(2018) Heather L. Dolan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

(2018) Fábio A.P. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cuisine of the Chinese at Market Street Chinatown (San Jose, California): using cookbooks to interpret archaeological plant and animal remains

(2018) Virginia S. Popper   VEGETATION HISTORY AND ARCHAEOBOTANY

Radio-Frequency Applications for Food Processing and Safety

(2018) Yang Jiao et al.   Annual Review of Food Science and Technology

Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

(2018) Orhan Özünlü et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial communities in prepared foods available at supermarkets in Beijing, China

(2018) Ping Wang et al.   FOOD RESEARCH INTERNATIONAL

Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango

(2018) Bayu Meindrawan et al.   Food Packaging and Shelf Life

Investigating the synergistic antimicrobial effect of carvacrol and zinc oxide nanoparticles against Campylobacter jejuni

(2018) Gracia Windiasti et al.   FOOD CONTROL

Predictive modeling of survival/death of Listeria monocytogenes in liquid media: Bacterial responses to cinnamon essential oil, ZnO nanoparticles, and strain

(2017) Esmail Abdollahzadeh et al.   FOOD CONTROL

Improvement of radio frequency (RF) heating uniformity for peanuts with a new strategy using computational modeling

(2017) Shuang Zhang et al.   Innovative Food Science & Emerging Technologies

Relationship between hardness and myowater properties in Wooden Breast affected chicken meat: A nuclear magnetic resonance study

(2017) Giulia Tasoniero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Muscle structure, sarcomere length and influences on meat quality: A review

(2017) Per Ertbjerg et al.   MEAT SCIENCE

The Influence of Accelerated UV-A and Q-SUN Irradiation on the Antimicrobial Properties of Coatings Containing ZnO Nanoparticles

(2017) et al.   MOLECULES

Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

(2017) Liang Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

(2016) Su-Yeon Kim et al.   FOOD CHEMISTRY

A review on recent development in non-conventional food sterilization technologies

(2016) Xiang Li et al.   JOURNAL OF FOOD ENGINEERING

Association between Maternal Zinc Status, Dietary Zinc Intake and Pregnancy Complications: A Systematic Review

(2016) Rebecca Wilson et al.   Nutrients

The nutrient composition of European ready meals: Protein, fat, total carbohydrates and energy

(2015) Sonja Kanzler et al.   FOOD CHEMISTRY

The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses

(2015) Anu Nuora et al.   FOOD CHEMISTRY

Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocks

(2015) Yang Jiao et al.   FOOD RESEARCH INTERNATIONAL

Combined sterilizing effects of nano-ZnO and ultraviolet on convenient vegetable dishes

(2015) Ning Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

ZnO nanoparticle suspensions containing citric acid as antimicrobial to control Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus in mango juice

(2014) Fatemeh Barzegari Firouzabadi et al.   FOOD CONTROL

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

(2014) C.N. Horita et al.   FOOD RESEARCH INTERNATIONAL

Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin

(2014) Qian Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

(2014) Gustavo V. Barbosa-Cánovas et al.   MEAT SCIENCE

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat

(2013) Ali Akbar et al.   FOOD CONTROL

Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy

(2012) Dov B. Schlisselberg et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Antibacterial activities of zinc oxide nanoparticles against Escherichia coli O157:H7

(2009) Y. Liu et al.   JOURNAL OF APPLIED MICROBIOLOGY