Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai

Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi

(2022) Zhixuan Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of two edible isothiocyanates: sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals

(2021) Jakub Cedrowski et al.   FOOD CHEMISTRY

Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change

(2021) Yingjie Tang et al.   Innovative Food Science & Emerging Technologies

Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai

(2021) Yan-yan Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

(2021) Mengzhou Zhou et al.   FOOD CHEMISTRY

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

(2021) Lihong Ge et al.   FOOD CHEMISTRY

Supercritical CO2 extraction method of aromatic compounds from truffles

(2021) Eva Tejedor-Calvo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

(2021) Zebin Weng et al.   Food Chemistry-X

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

(2020) Nan Zhao et al.   Innovative Food Science & Emerging Technologies

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

(2020) Sudhanshu S. Behera et al.   Journal of Functional Foods

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

(2020) Yuanli Luo et al.   Food Science & Nutrition

Supercritical Carbon Dioxide Applications in Food Processing

(2020) Wenxin Wang et al.   Food Engineering Reviews

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

(2019) Aamir Iqbal et al.   FOOD AND BIOPRODUCTS PROCESSING

Quality and microbial flora changes of radish paocai during multiple fermentation rounds

(2019) An-jun Chen et al.   FOOD CONTROL

Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

(2018) Gabriela V. Amaral et al.   FOOD CHEMISTRY

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

(2018) Luke Bell et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dense phase carbon dioxide treatment of tomato juice: effect on physico-chemical properties, phenolic composition, lycopene isomerisation and in vitro bioaccessibility

(2018) Wenting Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

(2018) Yan H. Li et al.   Food Science & Nutrition

Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

(2017) Yongjun Xia et al.   FOOD CONTROL

Assessment of high pressure processed mandarin juice in the headspace by using electronic nose and chemometric analysis

(2017) Shanshan Qiu et al.   Innovative Food Science & Emerging Technologies

Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

(2017) Aiping Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nonthermal Inactivation of Escherichia coli K-12 on Spinach Leaves, Using Dense Phase Carbon Dioxide

(2016) QIXIN ZHONG et al.   JOURNAL OF FOOD PROTECTION

Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai

(2015) Wenli Liu et al.   FOOD CONTROL

Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure

(2015) E. Juarez-Enriquez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

(2012) Wanfeng Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market

(2010) Simona Fabroni et al.   Innovative Food Science & Emerging Technologies

Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

(2010) M.T. Valverde et al.   JOURNAL OF FOOD ENGINEERING

Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide

(2009) Giovanna Ferrentino et al.   Journal of Biological Engineering

Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice

(2008) Flavia Gasperi et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

(2007) Y.M. Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Does high pressure processing influence nutritional aspects of plant based food systems?

(2007) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY