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A review of encapsulation of carotenoids using spray drying and freeze drying

Critical reviews in food science and nutrition, 2020-11, Vol.60 (21), p.3547-3572

2020

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Effects of superfine grinding using ball‐milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders

Journal of the science of food and agriculture, 2021-06, Vol.101 (8), p.3123-3131

2021

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Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.7897

2022

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Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Frontiers in nutrition (Lausanne), 2022-01, Vol.8, p.815640-815640

2022

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Structure-function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics

Scientific reports, 2021-04, Vol.11 (1), p.7401-7401, Article 7401

2021

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Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

Food Science and Biotechnology, 2024, 33(6), , pp.1273-1293

2024

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Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark

European journal of lipid science and technology, 2013-03, Vol.115 (3), p.348-355

2013

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Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Journal of food science and technology, 2020-06, Vol.57 (6), p.2190-2197

2020

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Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus

Food Science and Biotechnology, 2022, 31(8), , pp.999-1008

2022

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Onsite/on‐field analysis of pesticide and veterinary drug residues by a state‐of‐art technology: A review

Journal of separation science, 2021-06, Vol.44 (11), p.2310-2327

2021

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Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment

Journal of food science, 2020-12, Vol.85 (12), p.4161-4169

2020

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Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory

Journal of food processing and preservation, 2022-01, Vol.46 (1), p.n/a

2022

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Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

Food chemistry, 2021-07, Vol.350, p.129274-129274, Article 129274

2021

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Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments

Journal of food science and technology, 2021-08, Vol.58 (8), p.3154-3163

2021

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Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

Journal of food science, 2023-04, Vol.88 (4), p.1610-1622

2023

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Gamma irradiation delays tomato (Solanum lycopersicum) ripening by inducing transcriptional changes

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6640-6653

2023

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Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation

International journal of food science & technology, 2024-06, Vol.59 (6), p.3689-3700

2024

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Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Food science & nutrition, 2023-04, Vol.11 (4), p.1770-1784

2023

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Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review

Critical reviews in food science and nutrition, 2018-12, Vol.58 (18), p.3159-3188

2018

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A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract

Food chemistry, 2018-07, Vol.253, p.22-29

2018

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Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate

Journal of food science and technology, 2020-12, Vol.57 (12), p.4551-4561

2020

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Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Food research international, 2011-08, Vol.44 (7), p.1728-1732

2011

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Development of a Sequential Injection Analysis System for the Determination of Saccharin

Sensors (Basel, Switzerland), 2017-12, Vol.17 (12), p.2891

2017

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A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract

Food chemistry, 2022-01, Vol.366, p.130689-130689, Article 130689

2022

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Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

Food chemistry, 2010-07, Vol.121 (1), p.112-118

2010

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A review of encapsulation of carotenoids using spray drying and freeze drying

Effects of superfine grinding using ball‐milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders

Influence of Enzymatic Hydrolysis and Molecular Weight Fractionation on the Antioxidant and Lipase / α-Amylase Inhibitory Activities In Vitro of Watermelon Seed Protein Hydrolysates

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

Structure-function engineering of novel fish gelatin-derived multifunctional peptides using high-resolution peptidomics and bioinformatics

Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review

Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus

Onsite/on‐field analysis of pesticide and veterinary drug residues by a state‐of‐art technology: A review

Influence of different temperatures on brining kinetics, salt concentration and texture properties of Chinese cabbage (Brassica rapa L. ssp. pekinensis) during brining with ultrasonic treatment

Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory

Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

Gamma irradiation delays tomato (Solanum lycopersicum) ripening by inducing transcriptional changes

Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation

Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review

A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract

Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate

Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

Development of a Sequential Injection Analysis System for the Determination of Saccharin

A hybrid RSM-ANN-GA approach on optimisation of extraction conditions for bioactive component-rich laver (Porphyra dentata) extract

Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

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