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Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout ( Oncorhynchus mykiss ) Using Designed Heating Processing

Foods, 2024-08, Vol.13 (17), p.2727

2024

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Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury ( Cololabis saira )

Foods, 2023-05, Vol.12 (10), p.2000

2023

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Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.1016942-1016942

2022

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Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Foods, 2023-12, Vol.12 (24), p.4412

2023

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Changes in biogenic amines and total volatile base nitrogen in Gonatopsis borealis muscle during storage

Journal of food measurement & characterization, 2020-02, Vol.14 (1), p.106-113

2020

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Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets

Food science & technology, 2020-11, Vol.133, p.109861, Article 109861

2020

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Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process

Food science & technology, 2021-12, Vol.152, p.112280, Article 112280

2021

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Rapid, sensitive and label-free detection of pathogenic bacteria using a bacteria-imprinted conducting polymer film-based electrochemical sensor

Talanta (Oxford), 2021-05, Vol.226, p.122135, Article 122135

2021

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Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level

Journal of food engineering, 2025-02, Vol.387, p.112337, Article 112337

2025

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Studying the non-thermal effects of microwave on amino acids in sterilized rainbow trout (Oncorhynchus mykiss) fillets using a double side approximating method

Food research international, 2023-11, Vol.173, p.113352-113352, Article 113352

2023

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Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Food science & technology, 2021-07, Vol.147, p.111585, Article 111585

2021

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Dual Synthetic Receptor-Based Sandwich Electrochemical Sensor for Highly Selective and Ultrasensitive Detection of Pathogenic Bacteria at the Single-Cell Level

Analytical chemistry (Washington), 2023-04, Vol.95 (13), p.5561-5567

2023

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Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern

Journal of food science, 2017-02, Vol.82 (2), p.429-436

2017

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Fishing unfunctionalized SERS tags with DNA hydrogel network generated by ligation-rolling circle amplification for simple and ultrasensitive detection of kanamycin

Biosensors & bioelectronics, 2022-07, Vol.207, p.114187, Article 114187

2022

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Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system

Food control, 2019-10, Vol.104, p.105-114

2019

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Ultrasensitive and Highly Selective Detection of Staphylococcus aureus at the Single-Cell Level Using Bacteria-Imprinted Polymer and Vancomycin-Conjugated MnO2 Nanozyme

Analytical chemistry (Washington), 2024-05, Vol.96 (21), p.8641-8647

2024

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Ultrasensitive and Highly Selective Detection of Staphylococcus aureus at the Single-Cell Level Using Bacteria-Imprinted Polymer and Vancomycin-Conjugated MnO 2 Nanozyme

Analytical chemistry (Washington), 2024-05, Vol.96 (21), p.8641-8647

2024

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Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing

Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1940-1952

2023

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Microwave pasteurization of pre-packaged carrots

Journal of food engineering, 2017-06, Vol.202, p.56-64

2017

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Colloidal SERS measurement of enrofloxacin with petaloid nanostructure clusters formed by terminal deoxynucleotidyl transferase catalyzed cytosine-constituted ssDNA

Food chemistry, 2023-12, Vol.429, p.136954-136954, Article 136954

2023

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Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator

Food science & nutrition, 2023-01, Vol.11 (1), p.157-167

2023

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Reusable and universal impedimetric sensing platform for the rapid and sensitive detection of pathogenic bacteria based on bacteria-imprinted polythiophene film

Analyst (London), 2022-10, Vol.147 (2), p.4433-4441

2022

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Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing

Innovative food science & emerging technologies, 2024-10, Vol.97, p.103841, Article 103841

2024

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Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

Food science & technology, 2021-07, Vol.146, p.111466, Article 111466

2021

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Analysis of electric field distribution within a microwave assisted thermal sterilization (MATS) system by computer simulation

Journal of food engineering, 2016-11, Vol.188, p.87-97

2016

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Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout ( Oncorhynchus mykiss ) Using Designed Heating Processing

Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury ( Cololabis saira )

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

Changes in biogenic amines and total volatile base nitrogen in Gonatopsis borealis muscle during storage

Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets

Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process

Rapid, sensitive and label-free detection of pathogenic bacteria using a bacteria-imprinted conducting polymer film-based electrochemical sensor

Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level

Studying the non-thermal effects of microwave on amino acids in sterilized rainbow trout (Oncorhynchus mykiss) fillets using a double side approximating method

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Dual Synthetic Receptor-Based Sandwich Electrochemical Sensor for Highly Selective and Ultrasensitive Detection of Pathogenic Bacteria at the Single-Cell Level

Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern

Fishing unfunctionalized SERS tags with DNA hydrogel network generated by ligation-rolling circle amplification for simple and ultrasensitive detection of kanamycin

Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system

Ultrasensitive and Highly Selective Detection of Staphylococcus aureus at the Single-Cell Level Using Bacteria-Imprinted Polymer and Vancomycin-Conjugated MnO2 Nanozyme

Ultrasensitive and Highly Selective Detection of Staphylococcus aureus at the Single-Cell Level Using Bacteria-Imprinted Polymer and Vancomycin-Conjugated MnO 2 Nanozyme

Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing

Microwave pasteurization of pre-packaged carrots

Colloidal SERS measurement of enrofloxacin with petaloid nanostructure clusters formed by terminal deoxynucleotidyl transferase catalyzed cytosine-constituted ssDNA

Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator

Reusable and universal impedimetric sensing platform for the rapid and sensitive detection of pathogenic bacteria based on bacteria-imprinted polythiophene film

Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing

Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave

Analysis of electric field distribution within a microwave assisted thermal sterilization (MATS) system by computer simulation

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