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Non‐thermal technologies and its current and future application in the food industry: a review

International journal of food science & technology, 2019-01, Vol.54 (1), p.1-13

2019

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A review of bacterial biofilm control by physical strategies

Critical reviews in food science and nutrition, 2022, Vol.62 (13), p.3453-3470

2022

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Effects of ultrasound treatments on quality of grapefruit juice

Food chemistry, 2013-12, Vol.141 (3), p.3201-3206

2013

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Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

Food and bioprocess technology, 2014-02, Vol.7 (2), p.307-323

2014

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Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Journal of food engineering, 2019-01, Vol.240, p.1-8

2019

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Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Journal of food biochemistry, 2019-09, Vol.43 (9), p.e12974-n/a

2019

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Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Journal of food science, 2020-11, Vol.85 (11), p.3823-3832

2020

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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

International journal of food science & technology, 2019-08, Vol.54 (8), p.2563-2569

2019

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Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

International journal of food science & technology, 2022-08, Vol.57 (8), p.5132-5143

2022

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Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

International journal of food science & technology, 2022-02, Vol.57 (2), p.801-815

2022

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Research advances and application of pulsed electric field on proteins and peptides in food

Food research international, 2021-01, Vol.139, p.109914-109914, Article 109914

2021

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High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

International journal of food science & technology, 2022-02, Vol.57 (2), p.816-826

2022

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Review of the application of pulsed electric fields (PEF) technology for food processing in China

Food research international, 2020-11, Vol.137, p.109715-109715, Article 109715

2020

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Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

Comprehensive reviews in food science and food safety, 2014-01, Vol.13 (1), p.52-61

2014

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A newly isolated bacterium Comamonas sp. XL8 alleviates the toxicity of cadmium exposure in rice seedlings by accumulating cadmium

Journal of hazardous materials, 2021-02, Vol.403, p.123824, Article 123824

2021

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Novel processing techniques and spinach juice: Quality and safety improvements

Journal of food science, 2020-04, Vol.85 (4), p.1018-1026

2020

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Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract

Journal of food science and technology, 2019-05, Vol.56 (5), p.2355-2364

2019

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High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3297-3325

2022

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Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Journal of food processing and preservation, 2018-09, Vol.42 (9), p.e13755-n/a

2018

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Ultrasound based modification and structural-functional analysis of corn and cassava starch

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105795-105795, Article 105795

2021

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Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

International journal of food science & technology, 2020-03, Vol.55 (3), p.1343-1350

2020

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The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

International journal of food science & technology, 2018-09, Vol.53 (9), p.2212-2219

2018

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Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Critical reviews in food science and nutrition, 2015-01, Vol.55 (7), p.1012-1225

2015

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Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules

Journal of food engineering, 2019-03, Vol.245, p.149-156

2019

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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13507-n/a

2018

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Non‐thermal technologies and its current and future application in the food industry: a review

A review of bacterial biofilm control by physical strategies

Effects of ultrasound treatments on quality of grapefruit juice

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

Research advances and application of pulsed electric field on proteins and peptides in food

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Review of the application of pulsed electric fields (PEF) technology for food processing in China

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

A newly isolated bacterium Comamonas sp. XL8 alleviates the toxicity of cadmium exposure in rice seedlings by accumulating cadmium

Novel processing techniques and spinach juice: Quality and safety improvements

Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF)

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Comparison of litchi polysaccharides extracted by four methods: composition, structure and in vitro antioxidant activity

The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

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