Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables

Published:2016-06-07 Issue:5 Volume:33 Page:538-559
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Li Linlin,Zhang Min,Adhikari Benu,Gao Zhongxue

Funder

Jiangsu Province (China) Key Project in Agriculture

hina National Natural Science Foundation

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program

Jiangsu Province (China) Infrastructure Project

Zhejiang Province (China) International Cooperation Project

Ningbo (China) International Cooperation Project

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129.2016.1196492

Reference122 articles.

1. Colour and texture of apples high pressure processed in pineapple juice

2. High Hydrostatic Pressure Processing of Fruit and Vegetable Products

3. Opportunities and Challenges in High Pressure Processing of Foods

4. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables;Frontiers in Nutrition;2024-09-09

2. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

3. Recent advances in light irradiation for improving the preservation of fruits and vegetables: A review;Food Bioscience;2023-12

4. Trends and COVID-19 Disruptions on Innovation Management Aspects in Fruits and Vegetables Preservation;2023-02-15

5. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique;Journal of Food Processing and Preservation;2022-05-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3