Bookmark (0)
Please login to bookmark
Close
Publication date: January 2026
Source: Innovative Food Science & Emerging Technologies, Volume 107
Author(s): Mohamad Mehdi Heydari, Mina Movasaghi, Federica Higa, Michael Nickerson, Venkatesh Meda, Lifeng Zhang
Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Mohamad Mehdi Heydari, Mina Movasaghi, Federica Higa, Michael Nickerson, Venkatesh Meda, Lifeng Zhang Read More
Related posts:
Blue light-assisted chlorine dioxide treatment: An innovative technology for enhancing the shelf-life and quality of large yellow croaker (Larimichthys crocea)
Photolysis of reactive species in plasma-activated water through combination treatment with ultraviolet light led to synergistic inactivation of foodborne pathogens
Electron beam irradiation-assisted enzymatic modification: an efficient strategy for fabricating porous starch
The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability
Peptide nanoparticles formed by shear depolymerisation and recombination of insoluble soy aggregates: Structural characterisation and interfacial properties
Enhanced classification of unsound sorghum kernels based on decision-level fusion of hyperspectral and imaging textural features