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نمایش تعداد 1-10 از 19

Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

نوع: Journal Paper

نویسنده : Hong Zhuang

سال: 2011

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Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes

نوع: Journal Paper

نویسنده : Hong Zhuang; Brian Bowker

سال: 2016

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Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage

نوع: Journal Paper

نویسنده : M. Margaret Barth; Hong Zhuang

سال: 1996

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Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

نوع: Journal Paper

نویسنده : Hong Zhuang; Elizabeth M. Savage

ناشر: Elsevier Science

سال: 2011

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In vitro biodegradation and biocompatibility of gelatin/montmorillonite-chitosan intercalated nanocomposite

نوع: Journal Paper

نویسنده : Hong Zhuang; Jun Ping Zheng; Hong Gao; Kang De Yao

سال: 2007

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Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

نوع: Journal Paper

نویسنده : Jiamei Wang; Hong Zhuang; Arthur Hinton; Jianhao Zhang

سال: 2016

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Engineered “hot” core–shell nanostructures for patterned detection of chloramphenicol

نوع: Journal Paper

نویسنده : Wenjing Yan; Longping Yang; Hong Zhuang; Haizhou Wu; Jianhao Zhang

سال: 2016

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Progress in Modeling of Phase Transformation Kinetics

نوع: Journal Paper

نویسنده : Hong-zhuang ZHAO; Xiang-hua LIU; Guo-dong WANG

سال: 2006

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Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension

نوع: Journal Paper

نویسنده : Jiamei Wang; Can Li; Hong Zhuang; Jianhao Zhang

سال: 2013

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Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

نوع: Journal Paper

نویسنده : Jiamei Wang; Hong Zhuang; Arthur Hinton; Brian Bowker; Jianhao Zhang

سال: 2014

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes

Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

In vitro biodegradation and biocompatibility of gelatin/montmorillonite-chitosan intercalated nanocomposite

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

Engineered “hot” core–shell nanostructures for patterned detection of chloramphenicol

Progress in Modeling of Phase Transformation Kinetics

Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension

Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes

Packaging design affects antioxidant vitamin retention and quality of broccoli florets during postharvest storage

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

In vitro biodegradation and biocompatibility of gelatin/montmorillonite-chitosan intercalated nanocomposite

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

Engineered “hot” core–shell nanostructures for patterned detection of chloramphenicol

Progress in Modeling of Phase Transformation Kinetics

Photocatalytic degradation of methylene blue and inactivation of Gram-negative bacteria by TiO2 nanoparticles in aqueous suspension

Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2