受强制性开放获取政策约束的文章 - Bo Wang了解详情
无法在其他位置公开访问的文章：19 篇
Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods
X Gao, C Li, R He, Y Zhang, B Wang, ZH Zhang, CT Ho
Food Chemistry 405, 134911, 2023
强制性开放获取政策： 国家自然科学基金委员会
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
X Gao, X Zhao, F Hu, J Fu, Z Zhang, Z Liu, B Wang, R He, H Ma, CT Ho
Food Research International, 113407, 2023
强制性开放获取政策： 国家自然科学基金委员会
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
X Gao, T Feng, M Sheng, B Wang, Z Wang, P Shan, Y Zhang, H Ma
Food Chemistry 364, 130334, 2021
强制性开放获取政策： 国家自然科学基金委员会
Preparation and study of digestion behavior of lactoferrin-sodium alginate complex coacervates
B Wang, E Blanch, CJ Barrow, B Adhikari
Journal of Functional Foods 37, 97-106, 2017
强制性开放获取政策： Australian Research Council
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
B Xu, M Feng, B Chitrakar, B Wei, B Wang, C Zhou, H Ma, B Wang, ...
Food Chemistry 385, 132539, 2022
强制性开放获取政策： 国家自然科学基金委员会
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
B Xu, M Feng, B Chitrakar, J Cheng, B Wei, B Wang, C Zhou, H Ma
Innovative Food Science & Emerging Technologies 84, 103295, 2023
强制性开放获取政策： 国家自然科学基金委员会
Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying
M Li, B Wang, W Lv, D Zhao
Food Chemistry 397, 133806, 2022
强制性开放获取政策： 国家自然科学基金委员会
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism
S Zeng, B Wang, D Zhao, W Lv
Food Chemistry 424, 136340, 2023
强制性开放获取政策： 国家自然科学基金委员会
Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing
B Xu, RSM Azam, B Wang, M Zhang, B Bhandari
International Journal of Refrigeration 108, 53-59, 2019
强制性开放获取政策： 国家自然科学基金委员会
Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation
P Shan, CT Ho, L Zhang, X Gao, H Lin, T Xu, B Wang, J Fu, R He, ...
Journal of agricultural and food chemistry 70 (19), 5869-5878, 2022
强制性开放获取政策： 国家自然科学基金委员会
Electromagnetic fields assisted blanching—Effect on the dielectric and physicochemical properties of cabbage
J Xu, B Wang, Y Wang
Journal of Food Process Engineering 42 (8), e13294, 2019
强制性开放获取政策： 国家自然科学基金委员会
Evaluation of the uniformity, quality and energy cost of four types of vegetables and fruits after pilot-scale pulse-spouted bed microwave (915 MHz) freeze-drying
M Li, B Wang, Y Wang, J Liu, M Zhang
Drying Technology 41 (2), 290-307, 2023
强制性开放获取政策： 国家自然科学基金委员会
High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate
Y Man, C Zhou, B Adhikari, Y Wang, T Xu, B Wang
Journal of Food Engineering 317, 110842, 2022
强制性开放获取政策： 国家自然科学基金委员会
Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying …
M Feng, B Chitrakar, C Zhou, B Xu, B Wei, B Wang, H Ma, L Chang, ...
Drying Technology 41 (4), 523-535, 2023
强制性开放获取政策： 国家自然科学基金委员会
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology
Y Wang, L Li, B Wang, J Xu
Innovative Food Science & Emerging Technologies 75, 102875, 2022
强制性开放获取政策： 国家自然科学基金委员会
Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk
J Zhang, B Chitrakar, Y Wang, B Adhikari, B Xu, X Gao, C Zhou, T Xu, ...
Journal of Food Engineering 342, 111372, 2023
强制性开放获取政策： 国家自然科学基金委员会
Effect of ultrasound pretreatment on physical, bioactive, and antioxidant properties of carrot cubes after centrifugal dewatering
B Liu, B Wang, Y Wang, B Chitrakar, M Zhang
Drying Technology 39 (9), 1219-1230, 2021
强制性开放获取政策： 国家自然科学基金委员会
Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine
Y Wang, Z Hu, B Wang, D Yang, J Liao, M Zhang
International Journal of Food Microbiology 388, 110060, 2023
强制性开放获取政策： 国家自然科学基金委员会
Non-thermal microbial inactivation of honey raspberry wine through the application of high-voltage electrospray technology
Y Wang, Z Hu, B Wang, J Liao, M Zhang
Food and Bioprocess Technology, 1-13, 2022
强制性开放获取政策： 国家自然科学基金委员会
可在其他位置公开访问的文章：13 篇
Iron supplementation and iron-fortified foods: a review
Y Man, T Xu, B Adhikari, C Zhou, Y Wang, B Wang
Critical Reviews in Food Science and Nutrition 62 (16), 4504-4525, 2022
强制性开放获取政策： 国家自然科学基金委员会
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