Detalhe da pesquisa
1.
Improving the microbiological safety and quality of aquatic products using nonthermal processing.
Compr Rev Food Sci Food Saf
; 23(3): e13368, 2024 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-38720574
2.
Improving the biological activities of astaxanthin using targeted delivery systems.
Crit Rev Food Sci Nutr
; : 1-22, 2023 Feb 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-36779336
3.
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems.
Crit Rev Food Sci Nutr
; : 1-19, 2023 Dec 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-38108638
4.
The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies.
Crit Rev Food Sci Nutr
; 63(23): 6547-6563, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-35114860
5.
Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
J Sci Food Agric
; 103(10): 5116-5125, 2023 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-37002807
6.
Structural analysis and in vitro antitumor effect of polysaccharides from Pholiota adiposa.
Glycoconj J
; 39(4): 513-523, 2022 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-35675021
7.
Advances in the application of chitosan as a sustainable bioactive material in food preservation.
Crit Rev Food Sci Nutr
; 62(14): 3782-3797, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-33401936
8.
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a review.
Crit Rev Food Sci Nutr
; 62(11): 2985-3001, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-33337242
9.
Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafood.
Crit Rev Food Sci Nutr
; 62(22): 6055-6068, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-33706613
10.
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies.
Crit Rev Food Sci Nutr
; 62(14): 3979-3989, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-33480266
11.
Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies.
Crit Rev Food Sci Nutr
; : 1-17, 2022 Aug 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-35950635
12.
The fourth industrial revolution in the food industry-part II: Emerging food trends.
Crit Rev Food Sci Nutr
; : 1-31, 2022 Aug 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-35930319
13.
Sparking Nano-Metals on a Surface of Polyethylene Terephthalate and Its Application: Anti-Coronavirus and Anti-Fogging Properties.
Int J Mol Sci
; 23(18)2022 Sep 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36142460
14.
Soy protein isolates: A review of their composition, aggregation, and gelation.
Compr Rev Food Sci Food Saf
; 21(2): 1940-1957, 2022 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-35182006
15.
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal.
J Food Sci Technol
; 59(8): 3180-3191, 2022 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-35872726
16.
Technological roles of microorganisms in fish fermentation: a review.
Crit Rev Food Sci Nutr
; 61(6): 1000-1012, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-32292041
17.
The roles of microRNA in human cervical cancer.
Arch Biochem Biophys
; 690: 108480, 2020 09 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-32681832
18.
Quality, functionality, and microbiology of fermented fish: a review.
Crit Rev Food Sci Nutr
; 60(7): 1228-1242, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-30676059
19.
Recent advances in quality retention of non-frozen fish and fishery products: A review.
Crit Rev Food Sci Nutr
; 60(10): 1747-1759, 2020.
Artigo
em Inglês
| MEDLINE | ID: mdl-30924360
20.
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.
Food Microbiol
; 90: 103487, 2020 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-32336353