Freeze-thaw and ultrasound pretreatment before microwave combined drying affects drying kinetics, cell structure and quality parameters of Platycodon grandiflorum

Yuan-yuan Liu, Yong Wang, Weiqiao Lv +2

Industrial Crops and Products

Food Drying and Modeling

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2021Academic literature53 citations1 claim extractedDOI

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te</i>‐flavor <i>baijiu daqu</i> produced in different seasons

Guiming Fu, Mengfei Deng, Yan Chen +6

Journal of the Science of Food and Agriculture

Fermentation and Sensory Analysis

September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society...

Research Library

Freeze-thaw and ultrasound pretreatment before microwave combined drying affects drying kinetics, cell structure and quality parameters of Platycodon grandiflorum

Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te</i>‐flavor <i>baijiu daqu</i> produced in different seasons

Effects of vitamin and mineral supplementation during pregnancy on maternal, birth, child health and development outcomes in low‐ and middle‐income countries: A systematic review

Socioeconomic determinants that influence the agricultural practices of small farm families in northern Colombia

Chemical Profiling, Antioxidant, and Antimicrobial Activity against Drug-Resistant Microbes of Essential Oil from Withania frutescens L.

Adoption of ICTs in Agri-Food Logistics: Potential and Limitations for Supply Chain Sustainability

Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Quality retention in pumpkin powder dried by combined microwave-convective drying

Rosemary (Salvia rosmarinus): Health-Promoting Benefits and Food Preservative Properties

Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia

Potential and Prophylactic Use of Plants Containing Saponin-Type Compounds as Antibiofilm Agents against Respiratory Tract Infections

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Salmonella pathogenesis and host-adaptation in farmed animals

Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization

Hemp (Cannabis sativa L.) Seed and Co-Products Inclusion in Diets for Dairy Ruminants: A Review

The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion

Genetic variation for tolerance to the downy mildew pathogen Peronospora variabilis in genetic resources of quinoa (Chenopodium quinoa)

Antibacterial mechanisms of Aronia melanocarpa (Michx.), Chaenomeles superba Lindl. and Cornus mas L. leaf extracts

Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions

Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors

The p-Anisaldehyde/β-cyclodextrin inclusion complexes as a sustained release agent: Characterization, storage stability, antibacterial and antioxidant activity

Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility

<b>BFpack</b>: Flexible Bayes Factor Testing of Scientific Theories in <i>R</i>

Measurement Uncertainty and Conformity Assessment Applied to Drug and Medicine Analyses – A Review

Effect of selenium on mushroom growth and metabolism: A review

Implementation and scale-up of nutrition-sensitive agriculture in low- and middle-income countries: a systematic review of what works, what doesn't work and why

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Campylobacter jejuni genotypes are associated with post-infection irritable bowel syndrome in humans

Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018–2019

Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices

Dihydromyricetin incorporated active films based on konjac glucomannan and gellan gum

Bacillaene Mediates the Inhibitory Effect of Bacillus subtilis on Campylobacter jejuni Biofilms

Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids

Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch

Therapeutic Potential of Mitophagy-Inducing Microflora Metabolite, Urolithin A for Alzheimer’s Disease

The impact that cultural food security has on identity and well-being in the second-generation U.S. American minority college students

Extraction and Stabilization of Betalains from Beetroot (Beta vulgaris) Wastes Using Deep Eutectic Solvents

Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions

Characterization of konjac glucomannan-based active films loaded with thyme essential oil: Effects of loading approaches

Stanniocalcin-1 in the female reproductive system and pregnancy

Pomegranate: A promising avenue against the most common chronic diseases and their associated risk factors (Review)

Longitudinal Changes in the Concentration of Major Human Milk Proteins in the First Six Months of Lactation and Their Effects on Infant Growth

Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese

Safety assessment of the substance silver nanoparticles for use in food contact materials

Plant-based mucilage with healing and anti-inflammatory actions for topical application: A review

Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review