Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Effect of Gas Components and Particulate Matter on the Conversion of Nitric Oxide by Dielectric Barrier Discharge

(2021) Cong Wan et al.   ENERGY & FUELS

Cold plasma for the preservation of aquatic food products: An overview

(2021) Nikheel Bhojraj Rathod et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

(2020) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators

(2020) Lukai Ma et al.   FOOD CHEMISTRY

Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging

(2020) Oladipupo Odunayo Olatunde et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

(2020) Jiapeng Chen et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far‐North of Cameroon

(2020) Noël Tenyang et al.   GLOBAL CHALLENGES

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Understanding the role of Atmospheric Cold Plasma (ACP) in maintaining the quality of Hairtail (Trichiurus Lepturus)

(2020) John Kilian Koddy et al.   FOOD CHEMISTRY

Measurement of nitrogen dioxide and nitric oxide densities by using CEAS (cavity‐enhanced absorption spectroscopy) in nonthermal atmospheric pressure air plasma

(2020) Young J. Hong et al.   Plasma Processes and Polymers

Development of a 443 nm diode laser-based differential photoacoustic spectrometer for simultaneous measurements of aerosol absorption and NO2

(2020) Yuan Cao et al.   Photoacoustics

Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal

(2020) B. Pretorius et al.   FOOD CHEMISTRY

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

(2020) Qi Zhang et al.   FOOD MICROBIOLOGY

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

(2019) Dong Han et al.   FOOD RESEARCH INTERNATIONAL

Interplay among ozone and nitrogen oxides in air plasmas: Rapid change in plasma chemistry

(2018) Sanghoo Park et al.   CHEMICAL ENGINEERING JOURNAL

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nitric Oxide Oxidation and Its Removal in Mist by Nonthermal Plasma: Effects of Discharge Conditions

(2017) Deyuan Xie et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

(2016) Grete Lorentzen et al.   FOOD CONTROL

Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation

(2016) M. Abbas Ali et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Zanthoxylum bungeanum Maxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing

(2016) Jinjie Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics

(2016) Soee Choi et al.   JOURNAL OF FOOD SCIENCE

Reactive species in non-equilibrium atmospheric-pressure plasmas: Generation, transport, and biological effects

(2016) X. Lu et al.   PHYSICS REPORTS-REVIEW SECTION OF PHYSICS LETTERS

Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium

(2014) Antonios Papastergiadis et al.   FOOD AND CHEMICAL TOXICOLOGY

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

(2010) B. Giménez et al.   FOOD CHEMISTRY

Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

(2010) Marina Czerner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE