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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

Food engineering reviews, 2020-12, Vol.12 (4), p.421-451

2020

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Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Food and bioprocess technology, 2011-08, Vol.4 (6), p.919-935

2011

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Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

Journal of food science, 2015-07, Vol.80 (7), p.E1498-E1505

2015

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Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Critical reviews in food science and nutrition, 2000-01, Vol.40 (1), p.43-81

2000

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Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5215-5221

2011

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Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy

Food control, 2016-07, Vol.65, p.99-105

2016

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Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

Applied and Environmental Microbiology, 2011-08, Vol.77 (15), p.5257-5269

2011

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Applications of Artificial Neural Networks (ANNs) in Food Science

Critical reviews in food science and nutrition, 2007-01, Vol.47 (2), p.113-126

2007

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Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Food Chemistry: X, 2022-10, Vol.15, p.100387-100387, Article 100387

2022

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Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.657-666

2000

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Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film

Journal of food science, 2016-06, Vol.81 (6), p.E1419-E1430

2016

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Smart traceability for food safety

Critical reviews in food science and nutrition, 2022, Vol.62 (4), p.905-916

2022

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Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6376-6382

2011

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Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Food chemistry, 2021-01, Vol.336, p.127706-127706, Article 127706

2021

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Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering

Food chemistry, 2015-02, Vol.169, p.80-84

2015

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Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms

Journal of antimicrobial chemotherapy, 2012-08, Vol.67 (8), p.1915-1926

2012

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Gold Nanorods as Surface-Enhanced Raman Spectroscopy Substrates for Rapid and Sensitive Analysis of Allura Red and Sunset Yellow in Beverages

Journal of agricultural and food chemistry, 2018-03, Vol.66 (11), p.2954-2961

2018

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Examination of nanoparticle inactivation of Campylobacter jejuni biofilms using infrared and Raman spectroscopies

Journal of applied microbiology, 2012-10, Vol.113 (4), p.952-963

2012

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Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

Food chemistry, 2015-04, Vol.172, p.802-807

2015

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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Meat science, 2016-06, Vol.116, p.1-7

2016

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Rapid and sensitive surface‐enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juice

Journal of the science of food and agriculture, 2018-08, Vol.98 (10), p.3892-3898

2018

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Detection of Prohibited Fish Drugs Using Silver Nanowires as Substrate for Surface-Enhanced Raman Scattering

Nanomaterials (Basel, Switzerland), 2016-09, Vol.6 (9), p.175

2016

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Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges

Comprehensive reviews in food science and food safety, 2020-03, Vol.19 (2), p.622-642

2020

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Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis

Food science & technology, 2015-01, Vol.60 (1), p.352-357

2015

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Comprehensive Detection and Discrimination of Campylobacter Species by Use of Confocal Micro-Raman Spectroscopy and Multilocus Sequence Typing

Journal of Clinical Microbiology, 2012-09, Vol.50 (9), p.2932-2946

2012

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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

Application of Mid-infrared and Raman Spectroscopy to the Study of Bacteria

Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle

Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance–Fourier Transformed Infrared Spectroscopy

Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy

Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

Applications of Artificial Neural Networks (ANNs) in Food Science

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases

Ultraviolet-C Light Sanitization of English Cucumber (Cucumis sativus) Packaged in Polyethylene Film

Smart traceability for food safety

Determination of Quercetins in Onion (Allium cepa) Using Infrared Spectroscopy

Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars

Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering

Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms

Gold Nanorods as Surface-Enhanced Raman Spectroscopy Substrates for Rapid and Sensitive Analysis of Allura Red and Sunset Yellow in Beverages

Examination of nanoparticle inactivation of Campylobacter jejuni biofilms using infrared and Raman spectroscopies

Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Rapid and sensitive surface‐enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juice

Detection of Prohibited Fish Drugs Using Silver Nanowires as Substrate for Surface-Enhanced Raman Scattering

Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges

Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis

Comprehensive Detection and Discrimination of Campylobacter Species by Use of Confocal Micro-Raman Spectroscopy and Multilocus Sequence Typing

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