457 results on '"Jin, Yamei"'
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2. Research Advances in the Effect of Dielectric Thawing on the Quality of Raw Meat
3. Progress in Application of Magnetic Field Technology in the Processing of Agricultural Products
4. Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle
5. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage
6. Rice starch properties affect the retention of 2-acetyl-1-pyrroline in raw rice during cooking and the release of 2-acetyl-1-pyrroline from cooked rice after cooking
7. Efficient delignification of wheat straw by induced electric field-assisted alkali pretreatment
8. Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice
9. Applying layer-by-layer deposition to enhance stability and rheological behavior of emulsions: A review
10. Effect of magnetic field treatment on the softening of green chilies (Capsicum annuum L.) during storage
11. Application of magnetic field to delay the quality changes by regulating the homeostasis of energy metabolism in green chili during storage
12. Inactivation of microorganisms in foods by electric field processing: A review
13. Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin
14. Induced electric field pasteurization of acidic fruit juices: Engineering characteristics, simulation model, microbiological analysis
15. Molecular and functional characterization of Schistosoma japonicum annexin A13
16. Effect of induced electric field on microorganism inactivation, nutrients and physicochemical properties of milk
17. Efficient hemicellulose removal from lignocellulose by induced electric field-aided dilute acid pretreatment
18. Physicochemical characterization of pectin extracted from mandarin peels using novel electromagnetic heat
19. Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage
20. Improving microbial production of value-added products through the intervention of magnetic fields
21. Dynamic behavior of zein-gluten interaction during extruded noodle processing
22. Green and sustainable biomaterials: Edible bioplastic films from mushroom mycelium
23. Recent Progress on Electric Field Technology in Food Sterilization
24. Insights into zein on rheological, structural, thermal properties of wheat dough under glutathione and azodicarbonamide, salt, or acidic conditions
25. Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure
26. Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust
27. Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage
28. Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage
29. Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
30. Magnetic field delays the senescence of strawberries by maintaining energy state and regulating respiratory metabolism
31. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods
32. Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions
33. P=raziquantel promotes protection against Schistosoma japonicum infection in mice
34. Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes
35. Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake
36. Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds
37. Comparative proteomic profiles of Schistosoma japonicum male worms derived from single-sex and bisexual infections
38. A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form
39. Schistosoma japonicum proteins that interact with the gynecophoral canal protein identified using a yeast two-hybrid system
40. Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
41. Schistosoma japonicum translationally controlled tumour protein, which is associated with the development of female worms, as a target for control of schistosomiasis
42. Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
43. Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics
44. Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China
45. Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice.
46. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
47. Water-in-oil soybean concentrated phospholipids hydrolysis based on the model of enzymatic deactivation and its application in bread
48. Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage
49. Sja-let-7 suppresses the development of liver fibrosis via Schistosoma japonicum extracellular vesicles
50. Novel Electromagnetic Heat Hydrodistillation for Extraction of Essential Oil from Tangerine Peel
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