Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic-Reference-Cited by-同舟云学术

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Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

Published:2021-07 Issue: Volume:125 Page:108010
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Chitrakar Bimal,Zhang Min,Bhandari Bhesh

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference176 articles.

1. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation;Aboubakr;Food Microbiology,2020

2. Impact of COVID-19 on the food supply chain;Aday;Food Quality and Safety,2020

3. Computer vision technology for real-time food quality assurance during drying process;Aghbashlo;Trends in Food Science & Technology,2014

4. Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat;Akbar;Food Control,2014

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