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نمایش تعداد 1-10 از 35

Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

نوع: Journal Paper

نویسنده : Zhenzhen Xu; Tiantian Lin; Yongtao Wang; Xiaojun Liao

سال: 2015

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Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

نوع: Journal Paper

نویسنده : Wanfeng Hu; Linyan Zhou; Zhenzhen Xu; Yan Zhang; Xiaojun Liao

سال: 2013

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Effect of high pressure carbon dioxide on the quality of carrot juice

نوع: Journal Paper

نویسنده : Linyan Zhou; Yuanyuan Wang; Xiaosong Hu; Jihong Wu; Xiaojun Liao

سال: 2009

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Changes of tomato powder qualities during storage

نوع: Journal Paper

نویسنده : Fengxia Liu; Xiamin Cao; Houyin Wang; Xiaojun Liao

ناشر: Elsevier Science

سال: 2010

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Role of peach proteins in juice precipitation induced by high pressure CO2

نوع: Journal Paper

نویسنده : Feng Zhao; Linyan Zhou; Yongtao Wang; Xiaojun Liao

سال: 2016

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Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

نوع: Journal Paper

نویسنده : Xiaojun Liao; Yan Zhang; Jun Bei; Xiaosong Hu; Jihong Wu

ناشر: Elsevier Science

سال: 2009

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Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

نوع: Journal Paper

نویسنده : Liao Hongmei; Kui Zhong; Xiaojun Liao; Xiaosong Hu

سال: 2014

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Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

نوع: Journal Paper

نویسنده : Zhengfu Wang; Junhong Sun; Fang Chen; Xiaojun Liao; Xiaosong Hu

ناشر: Elsevier Science

سال: 2007

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Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

نوع: Journal Paper

نویسنده : Qinqin Chen; Yun Wang; Fang Chen; Yuanyuan Zhang; Xiaojun Liao

سال: 2014

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The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

نوع: Journal Paper

نویسنده : Xiufang Bi; Yacine Hemar; Murat O. Balaban; Xiaojun Liao

سال: 2015

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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Effect of high pressure carbon dioxide on the quality of carrot juice

Changes of tomato powder qualities during storage

Role of peach proteins in juice precipitation induced by high pressure CO2

Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

Effect of high pressure carbon dioxide on the quality of carrot juice

Changes of tomato powder qualities during storage

Role of peach proteins in juice precipitation induced by high pressure CO2

Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide

Inactivation of microorganisms naturally present in raw bovine milk by high-pressure carbon dioxide

Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

Chlorine dioxide treatment for the removal of pesticide residues on fresh lettuce and in aqueous solution

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree