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Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Food chemistry, 2013-05, Vol.138 (1), p.356-365

2013

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Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

Food chemistry, 2015-03, Vol.171, p.168-176

2015

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Meta-analysis of the effect and safety of berberine in the treatment of type 2 diabetes mellitus, hyperlipemia and hypertension

Journal of ethnopharmacology, 2015-02, Vol.161, p.69-81

2015

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Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage

Food hydrocolloids, 2018-11, Vol.84, p.229-237

2018

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Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Food research international, 2011-11, Vol.44 (9), p.2712-2720

2011

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Quality enhancement in fresh and frozen lingcod ( Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

Food chemistry, 2010-03, Vol.119 (2), p.524-532

2010

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Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

Food chemistry, 2019-11, Vol.297, p.124902-124902, Article 124902

2019

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Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

Journal of food science, 2012-09, Vol.77 (9), p.H192-H201

2012

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Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Comprehensive reviews in food science and food safety, 2007-06, Vol.6 (3), p.60-75

2007

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Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Food chemistry, 2016-03, Vol.194, p.12-19

2016

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Mechanisms and performance of cellulose nanocrystals Pickering emulsion chitosan coatings for reducing ethylene production and physiological disorders in postharvest ‘Bartlett’ pears (Pyrus communis L.) during cold storage

Food chemistry, 2020-03, Vol.309, p.125693-125693, Article 125693

2020

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Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices

Food research international, 2018-03, Vol.105, p.121-128

2018

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Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)

Food science & technology, 2008-11, Vol.41 (9), p.1575-1585

2008

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Study on preparation and properties of environmentally-friendly dust suppressant with semi-interpenetrating network structure

Journal of cleaner production, 2020-06, Vol.259, p.120870, Article 120870

2020

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Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application

Food chemistry, 2021-11, Vol.361, p.130111-130111, Article 130111

2021

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Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

Food science & technology, 2014-04, Vol.56 (1), p.1-8

2014

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Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration

Bioorganic & medicinal chemistry, 2012-05, Vol.20 (9), p.2905-2911

2012

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Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions

Postharvest biology and technology, 2011, Vol.59 (1), p.71-79

2011

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Hypoxia-mediated cancer stem cell resistance and targeted therapy

Biomedicine & pharmacotherapy, 2020-10, Vol.130, p.110623-110623, Article 110623

2020

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The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate

International journal of biological macromolecules, 2017-03, Vol.96, p.334-339

2017

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Study on China's Industrial Competitiveness

1, 2023

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Impact of the Structural Differences between α- and β‑Chitosan on Their Depolymerizing Reaction and Antibacterial Activity

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8783-8789

2013

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lncRNA-Xist/miR-101-3p/KLF6/C/EBPα axis promotes TAM polarization to regulate cancer cell proliferation and migration

Molecular therapy. Nucleic acids, 2021-03, Vol.23, p.536-551

2021

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Melatonin from different fruit sources, functional roles, and analytical methods

Trends in food science & technology, 2014-05, Vol.37 (1), p.21-31

2014

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Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries

Postharvest biology and technology, 2014-06, Vol.92, p.46-53

2014

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Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

Meta-analysis of the effect and safety of berberine in the treatment of type 2 diabetes mellitus, hyperlipemia and hypertension

Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Quality enhancement in fresh and frozen lingcod ( Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Mechanisms and performance of cellulose nanocrystals Pickering emulsion chitosan coatings for reducing ethylene production and physiological disorders in postharvest ‘Bartlett’ pears (Pyrus communis L.) during cold storage

Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices

Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)

Study on preparation and properties of environmentally-friendly dust suppressant with semi-interpenetrating network structure

Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application

Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

Comparison in antioxidant action between α-chitosan and β-chitosan at a wide range of molecular weight and chitosan concentration

Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions

Hypoxia-mediated cancer stem cell resistance and targeted therapy

The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate

Study on China's Industrial Competitiveness

Impact of the Structural Differences between α- and β‑Chitosan on Their Depolymerizing Reaction and Antibacterial Activity

lncRNA-Xist/miR-101-3p/KLF6/C/EBPα axis promotes TAM polarization to regulate cancer cell proliferation and migration

Melatonin from different fruit sources, functional roles, and analytical methods

Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries

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