Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Innovative Food Science & Emerging Technologies, Volume 109
Author(s): Zixiang Shen, Bolin Hou, Kaipeng Cai, Yuanyuan Shan
Publication date: May 2026Source: Innovative Food Science & Emerging Technologies, Volume 109Author(s): Zixiang Shen, Bolin Hou, Kaipeng Cai, Yuanyuan Shan Read More
Related posts:
Improving RF heating performance for granular products through vibration assistance
Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation
Improving the inactivation effect of lipoxygenase through a novel catalytic infrared system and exploring its inactivation mechanism
Multiobjective optimization of cyclodextrin-enhanced extraction of caffeoylquinic acids and trigonelline from Coffea arabica pulp via homogenate–ultrasound synergy and hybrid modeling
Numerical analysis of thermal behavior of CMC solutions in various S-shaped tubes during radio frequency pasteurization
Optimization of a combined plasma–ultrasound system for synergistic microbial inactivation and ROS-mediated mechanism on fresh produce