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Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness 会议论文
FOOD CHEMISTRY, 2019-01-30
作者:  Zhang, Junjun[1];  Zou, Xiaobo[2];  Zhai, Xiaodong[3];  Huang, XiaoWei[4];  Jiang, Caiping[5]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 272, 页码: 306-312
作者:  Zhang, Junjun[1];  Zou, Xiaobo[2];  Zhai, Xiaodong[3];  Huang, XiaoWei[4];  Jiang, Caiping[5]
收藏  |  浏览/下载：13/0  |  提交时间：2019/12/24
Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 卷号: 66, 期号: 48, 页码: 12836-12846
作者:  Zhai, Xiaodong[1];  Li, Zhihua[2];  Zhang, Junjun[3];  Shi, Jiyong[4];  Zou, Xiaobo[5]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice 期刊论文
FOOD BIOSCIENCE, 2018, 卷号: 24, 页码: 17-25
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Sackey, Augustina Sackle[4];  Apaliya, Maurice Tibiru[5]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24
Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction: A comparison study 期刊论文
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2017, 卷号: 29, 期号: 10, 页码: 815-819
作者:  Zhang, Haining[1];  Tchabo, William[2];  Ma, Yongkun[3]
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/24
Optimisation of High Hydrostatic Pressure Assisted Extraction of Anthocyanins from Rabbiteye Blueberry Pomace 期刊论文
CZECH JOURNAL OF FOOD SCIENCES, 2017, 卷号: 35, 期号: 2, 页码: 180-187
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收藏  |  浏览/下载：1/0  |  提交时间：2019/12/24
Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring 期刊论文
FOOD HYDROCOLLOIDS, 2017, 卷号: 69, 页码: 308-317
作者:  Zhai, Xiaodong[1];  Shi, Jiyong[2];  Zou, Xiaobo[3];  Wang, Sheng[4];  Jiang, Caiping[5]
收藏  |  浏览/下载：5/0  |  提交时间：2019/12/24
Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry 期刊论文
FOOD CHEMISTRY, 2016, 卷号: 194, 页码: 712-722
作者:  Chen, Yao[1];  Zhang, Weijie[2];  Zhao, Ting[3];  Li, Fang[4];  Zhang, Min[5]
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/24
Monitoring the biogenic amines in Chinese traditional salted pork in jelly (Yao-meat) by colorimetric sensor array based on nine natural pigments 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 卷号: 50, 期号: 1, 页码: 203-209
作者:  Huang Xiaowei[1];  Zou Xiaobo[2];  Zhao Jiewen[3];  Shi Jiyong[4];  Li Zhihua[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24
ULTRASONICATION TREATMENT EFFECT ON ANTHOCYANINS, COLOR, MICROORGANISMS AND ENZYME INACTIVATION OF MULBERRY (MORACEAE NIGRA) JUICE 期刊论文
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2015, 卷号: 39, 期号: 6, 页码: 854-862
作者:  Engmann, Felix N.[1];  Ma, Yongkun[2];  Tchabo, William[3];  Ma, Hui[4]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24

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