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Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions

Food quality and safety, 2017-12, Vol.1 (4), p.289-301

2017

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Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

Molecules (Basel, Switzerland), 2018-07, Vol.23 (7), p.1685

2018

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Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Molecules (Basel, Switzerland), 2018-10, Vol.23 (10), p.2525

2018

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Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Molecules (Basel, Switzerland), 2018-10, Vol.23 (11), p.2808

2018

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Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris)

Food reviews international, 2009-01, Vol.25 (1), p.12-27

2009

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Separating tocotrienols from palm oil by molecular distillation

Food reviews international, 2008-09, Vol.24 (4), p.376-391

2008

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Characterization of slightly acidic electrolyzed water (SAEW) on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce

Food quality and safety, 2024-07, Vol.8

2024

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Solubility of carotenoids in supercritical CO2

Food reviews international, 2007-09, Vol.23 (4), p.341-371

2007

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Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin

Journal of the science of food and agriculture, 2013-06, Vol.93 (8), p.2028-2036

2013

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Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects

Food quality and safety, 2017-12, Vol.1 (4), p.227-252

2017

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Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification

Food quality and safety, 2017-05

2017

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Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties

Food quality and safety, 2018-12, Vol.2 (4), p.229-237

2018

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Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification

Food quality and safety, 2017-05, Vol.1 (2), p.153-160

2017

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Identification of Two Polyphenolic Compounds with Antioxidant Activities in Longan Pericarp Tissues

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5864-5868

2007

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Solubility of Carotenoids in Supercritical CO 2

Food reviews international, 2007-09, Vol.23 (4), p.341-371

2007

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Molecular Distillation of Palm Oil Distillates: Evaporation Rates, Relative Volatility, and Distribution Coefficients of Tocotrienols and other Minor Components

Separation science and technology, 2007-01, Vol.42 (14), p.3029-3048

2007

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Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction

Advances in Food Processing Technology, 2019, p.73-99

2019

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Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety

Advances in Food Processing Technology, 2019, p.189-207

2019

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Physical and Mechanical Pretreatment of the Raw Material for the Extraction of Health-Promoting Components

Advances in Food Processing Technology, 2019, p.209-230

2019

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Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction

Functional Food Ingredients and Nutraceuticals, 2016, p.179-196

Shi, John

2016

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Solubility of Food Components in the Supercritical-CO2 Fluid Process

Functional Food Ingredients and Nutraceuticals, 2016, p.73-124

Shi, John

2016

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Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process

Functional Food Ingredients and Nutraceuticals, 2016, p.23-72

Shi, John

2016

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Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing

Functional Food Ingredients and Nutraceuticals, 2016, p.629-658

Shi, John

2016

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Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction

Green Technologies in Food Production and Processing, p.273-294

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Separation Technology in Food Processing

Food Biochemistry and Food Processing, 2012, p.764-784

2012

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Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions

Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder

Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris)

Separating tocotrienols from palm oil by molecular distillation

Characterization of slightly acidic electrolyzed water (SAEW) on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce

Solubility of carotenoids in supercritical CO2

Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin

Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects

Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification

Red cabbage washing with acidic electrolysed water: effects on microbial quality and physicochemical properties

Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification

Identification of Two Polyphenolic Compounds with Antioxidant Activities in Longan Pericarp Tissues

Solubility of Carotenoids in Supercritical CO 2

Molecular Distillation of Palm Oil Distillates: Evaporation Rates, Relative Volatility, and Distribution Coefficients of Tocotrienols and other Minor Components

Green Separation Technology in Food Processing: Supercritical-CO2 Fluid Extraction

Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety

Physical and Mechanical Pretreatment of the Raw Material for the Extraction of Health-Promoting Components

Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction

Solubility of Food Components in the Supercritical-CO2 Fluid Process

Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process

Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing

Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction

Separation Technology in Food Processing

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