Søgeresultater - Zhenming Che

Quality Change of Spicy Diced Chicken during Storage af Yao WANG, Ying WANG, Ping WANG, Min XU, Zhenming CHE, Ping LIU

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Inactivation of Staphylococcus aureus by the Combined Treatments of Ultrasound and Nisin in Nutrient Broth and Milk af Yongcheng Song, Yushuang Lu, Xiufang Bi, Liyi Chen, Lei Liu, Zhenming Che

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Consumer preference of Chinese traditional fermented fava pastes af Ping Liu, Qin Xiang, Gong Chen, Yan Liu, Gang Zhai, Shixu Lu, Zhenming Che

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Color-protected Agents Formulation Optimization and Influence on Quality of Microwave Vacuum-Dried Lemon Slices af Qinglian XU, Yuru SHUI, Ye QIU, Bo HUANG, Xingmei LIAO, Yage XING, Zhenming CHE

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Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization af Jie Zhao, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che, Wenwu Ding

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Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables af Yage Xing, Qinglian Xu, Xingchen Li, Cunkun Chen, Li Ma, Shaohua Li, Zhenming Che, Hongbin Lin

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Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids af Hongbin Lin, Xiaoyu Yu, Jiaxing Fang, Yunhao Lu, Ping Liu, Yage Xing, Qin Wang, Zhenming Che, Qiang He

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HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste af Shiqi Liao, Jinlin Han, Chunyan Jiang, Binbin Zhou, Zhenju Jiang, Jie Tang, Wenwu Ding, Zhenming Che, Hongbin Lin

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Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment af Yuan Ma, Xiaocui Yin, Xiufang Bi, Fan Su, Zhilin Liang, Ming Luo, Dongxu Fu, Yage Xing, Zhenming Che

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Recognition mechanism and sequence optimization of organophosphorus pesticides aptamers for better monitoring contaminations in food af Pengfei Chen, Chaoqiong Hu, Xuan Tao, Zheng Zhou, Lijun Wang, Xiao Yang, Zhenming Che, Xianggui Chen, Yukun Huang

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Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data af Yage Xing, Qinglian Xu, Simon X. Yang, Cunkun Chen, Yong Tang, Shumin Sun, Liang Zhang, Zhenming Che, Xihong Li

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Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment af Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi, Zhenming Che

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Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil af He Li, Yuru Shui, Shaohua Li, Yage Xing, Qinglian Xu, Xuanlin Li, Hongbin Lin, Qin Wang, Hua Yang, Wenxiu Li, Zhenming Che

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Quality of fresh-cut purple cabbage stored at modified atmosphere packaging and cold-chain transportation af He Li, Xuanlin Li, Ranran Wang, Yage Xing, Qinglian Xu, Yuru Shui, Xunlian Guo, Wenxiu Li, Hua Yang, Xiufang Bi, Zhenming Che

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