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High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns Journal article
Frontiers in Nutrition, 2022,Volume: 9,Page: 878904
Authors:  Xia, Qiang;  Liu, Qianqian;  Denoya, Gabriela I.;  Yang, Caijiao;  Barba, Francisco J.;  Yu, Huaning;  Chen, Xiaojia
Favorite |  | TC[WOS]:0 TC[Scopus]:0 | Submit date:2022/08/02
Combined Techniques  High Hydrostatic Pressure  Inactivation Efficiencies  Plant-based Foods  Process Development And Integration  
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing Journal article
Trends in Food Science and Technology, 2020,Volume: 106,Page: 365-381
Authors:  Xia, Qiang;  Zheng, Yuanrong;  Liu, Zhenmin;  Cao, Jinxuan;  Chen, Xiaojia;  Liu, Lianliang;  Yu, Huaning;  Barba, Francisco J.;  Pan, Daodong
Favorite |  | TC[WOS]:10 TC[Scopus]:12 | Submit date:2021/03/02
Aromas Compounds  Fingerprint  Flavor Tailoring  High Hydrostatic Pressure  Nonthermal Effects  Volatile Organic Compounds