科研产出
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101Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices
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机构：
来源：FOOD CHEMISTRY
关键词： Fresh-cut potato; Low frequency ultrasound; Ascorbic acid; Browning; Low-field NMR
年份：2022
102Effects of hydroxyl radical on Listeria monocytogenes in fresh-cut iceberg lettuce ( Lactuca sativa var. iceberg): Survival, membrane permeability, microstructure and virulence gene expression
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Fresh-cut lettuce; Listeria monocytogenes; Hydroxyl radicals; Inhibitory mechanism
年份：2024
103New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Low temperature; Garlic greening; S-1-propenyl; L -cysteine sulfoxide; Glutathione metabolism; Energy cycle
年份：2023
104Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage
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机构：
来源：FOODS
关键词： high-oxygen MAP packaging; shelf-life; nutritional compounds; antioxidant capacity
年份：2023
105Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
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机构：
来源：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
关键词： Plant-based proteins; protein sources; in vitro digestion; processing; health benefits
年份：2024
106Effect of inlet temperature on the physicochemical properties of spray-dried seed-watermelon seed protein powder
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机构：
来源：JOURNAL OF FOOD SCIENCE
关键词： antioxidant activity; inlet temperature; physicochemical properties; seed-watermelon seed; spray drying
年份：2020
107Dietary Tomato Pectin Attenuates Hepatic Insulin Resistance and Inflammation in High-Fat-Diet Mice by Regulating the PI3K/AKT Pathway
作者：
机构：
来源：FOODS
关键词： tomato pectin; insulin resistance; PI3K/AKT pathway
年份：2024
108Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Green peppers; Disinfection; Bacteria; Texture; Color; Flavor
年份：2024
109DNA Binding Characteristics and Protective Effects of Yellow Pigment from Freshly Cut Yam (Dioscorea opposita)
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机构：
来源：MOLECULES
关键词： freshly cut yam; yellow pigment; calf thymus DNA; protection; DNA damage
年份：2020
110Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Fresh-cut yam; Volatile compounds; spectrometry (HS-GC-IMS); Yellowing; Principal component analysis (PCA)
年份：2022
