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نمایش تعداد 1-10 از 13

Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

نوع: Journal Paper

نویسنده : Xiang Yu; Haizhou Wu; Jianhao Zhang

سال: 2015

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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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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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Social Network Recommendation Based on Hybrid Suffix Tree Clustering

نوع: Journal Paper

نویسنده : Jianhao Zhang; Xun Ma; Weimin Li; Qun Jin

سال: 2015

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Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening

نوع: Journal Paper

نویسنده : Guofeng Jin; Lichao He; Chengliang Li; Yuhua Zhao; Cheng Chen; Yuehan Zhang; Jianhao Zhang; Meihu Ma

سال: 2015

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Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan

نوع: Journal Paper

نویسنده : Xuefan Liu; Chunbo Tang; Wei Han; Hongyun Xuan; Jiaoyu Ren; Jianhao Zhang; Liqin Ge

سال: 2017

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Multilayer Edible Fresh-keeping Films’ Characterization and Their Preservation Effect

نوع: Journal Paper

نویسنده : Xuefan Liu; Yanxi Zhu; Jiaoyu Ren; Hongyun Xuan; Jianhao Zhang; Liqin Ge

سال: 2016

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Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

نوع: Journal Paper

نویسنده : Yongli Wang; Feng Li; Hong Zhuang; Lianghao Li; Xiao Chen; Jianhao Zhang

سال: 2015

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Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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

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

Social Network Recommendation Based on Hybrid Suffix Tree Clustering

Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening

Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan

Multilayer Edible Fresh-keeping Films’ Characterization and Their Preservation Effect

Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

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Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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

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

Social Network Recommendation Based on Hybrid Suffix Tree Clustering

Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening

Characterization and preservation effect of polyelectrolyte multilayer coating fabricated by carboxymethyl cellulose and chitosan

Multilayer Edible Fresh-keeping Films’ Characterization and Their Preservation Effect

Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons