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Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles

Food chemistry, 2020-09, Vol.323, p.126818-126818, Article 126818

2020

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Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Ultrasonics sonochemistry, 2021-08, Vol.76, p.105613, Article 105613

2021

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Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Food chemistry, 2017-03, Vol.218, p.207-215

2017

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Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

Ultrasonics sonochemistry, 2017-05, Vol.36, p.191-197

2017

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Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice

Food control, 2019-01, Vol.95, p.150-156

2019

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Ultrasonic degradation, purification and analysis of structure and antioxidant activity of polysaccharide from Porphyra yezoensis Udea

Carbohydrate polymers, 2012-02, Vol.87 (3), p.2046-2051

2012

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The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Food chemistry, 2010-03, Vol.119 (1), p.336-342

2010

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Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure

Ultrasonics sonochemistry, 2023-01, Vol.92, p.106267-106267, Article 106267

2023

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Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates

Ultrasonics sonochemistry, 2023-03, Vol.94, p.106336-106336, Article 106336

2023

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Enhancing the growth of thermophilic Bacillus licheniformis YYC4 by low-intensity fixed-frequency continuous ultrasound

Ultrasonics sonochemistry, 2023-11, Vol.100, p.106611-106611, Article 106611

2023

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Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis

Ultrasonics sonochemistry, 2021-08, Vol.76, p.105624, Article 105624

2021

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Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Ultrasonics sonochemistry, 2023-08, Vol.98, p.106489-106489, Article 106489

2023

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Effect of energy-gathered ultrasound on Alcalase

Ultrasonics sonochemistry, 2011, Vol.18 (1), p.419-424

2011

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Incorporating Transcriptomic-Metabolomic analysis reveal the effect of ultrasound on ethanol production in Saccharomyces Cerevisiae

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105791-105791, Article 105791

2021

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Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Foods, 2022-07, Vol.11 (15), p.2190

2022

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Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing

Ultrasonics sonochemistry, 2012-09, Vol.19 (5), p.1021-1026

2012

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Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation

Journal of agricultural and food chemistry, 2022-05, Vol.70 (19), p.5869-5878

2022

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Influence of pyrolysis condition on switchgrass bio-oil yield and physicochemical properties

Bioresource technology, 2009-11, Vol.100 (21), p.5305-5311

2009

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Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

Ultrasonics sonochemistry, 2013-11, Vol.20 (6), p.1408-1413

2013

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Preparation and antihypertensive activity of peptides from Porphyra yezoensis

Food chemistry, 2010-11, Vol.123 (1), p.14-20

2010

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Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications

Foods, 2022-09, Vol.11 (19), p.2931

2022

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Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

Frontiers in nutrition (Lausanne), 2022-08, Vol.9, p.970206-970206

2022

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Investigation of rapid conversion of switchgrass in subcritical water

Fuel processing technology, 2009-02, Vol.90 (2), p.301-311

2009

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Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication

Foods, 2023-12, Vol.12 (24), p.4460

2023

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Enhancement of Polypeptide Yield Derived from Rapeseed Meal with Low-Intensity Alternating Magnetic Field

Foods, 2022-09, Vol.11 (19), p.2952

2022

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Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles

Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae

Action mechanism of pulsed magnetic field against E. coli O157:H7 and its application in vegetable juice

Ultrasonic degradation, purification and analysis of structure and antioxidant activity of polysaccharide from Porphyra yezoensis Udea

The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure

Effects of ultrasonic-assisted pH shift treatment on physicochemical properties of electrospinning nanofibers made from rapeseed protein isolates

Enhancing the growth of thermophilic Bacillus licheniformis YYC4 by low-intensity fixed-frequency continuous ultrasound

Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis

Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure

Effect of energy-gathered ultrasound on Alcalase

Incorporating Transcriptomic-Metabolomic analysis reveal the effect of ultrasound on ethanol production in Saccharomyces Cerevisiae

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing

Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation

Influence of pyrolysis condition on switchgrass bio-oil yield and physicochemical properties

Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment

Preparation and antihypertensive activity of peptides from Porphyra yezoensis

Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

Investigation of rapid conversion of switchgrass in subcritical water

Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication

Enhancement of Polypeptide Yield Derived from Rapeseed Meal with Low-Intensity Alternating Magnetic Field

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