Biblio
“The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.”, Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
, “Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration”, Journal of Food Engineering, vol. 123, pp. 23 - 31, 2014.
, “Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.”, J Food Sci, vol. 79, no. 10, pp. S2107-16, 2014.
, “Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules”, Journal of Cereal Science, vol. 60, no. 2, pp. 302 - 310, 2014.
, “Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts”, Food Control, vol. 38, pp. 184–191, 2014.
, “Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts”, Food Control, vol. 38, pp. 184 - 191, 2014.
, “Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese”, LWT - Food Science and Technology, vol. 56, no. 1, pp. 1 - 8, 2014.
, “Melatonin from different fruit sources, functional roles, and analytical methods”, Trends in Food Science & Technology, vol. 37, no. 1, pp. 21 - 31, 2014.
, “Optimization of the fermentation conditions of Rhizopus japonicus M193 for the production of chitin deacetylase and chitosan.”, Carbohydr Polym, vol. 101, pp. 57-67, 2014.
, “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.
, “Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods”, Journal of Food Science, vol. 79, no. 9, pp. S1811 - S1822, 2014.
, “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food control, vol. 36, pp. 102–110, 2014.
, “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food Control, vol. 36, no. 1, pp. 102 - 110, 2014.
, “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.
, “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.
, “Characterization of Volatile Compounds in Microfiltered Pasteurized Milk Using Solid-Phase Microextraction and GC×GC-TOFMS”, International Journal of Food Properties, vol. 1834, no. 10, pp. 2193 - 2212, 2015.
, “Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)”, Quality Assurance and Safety of Crops & Foods, vol. 713244817810162329723097412810548122439010884998215016183, no. 5, pp. 651 - 660, 2015.
, “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.
, “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
, “High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products”, LWT - Food Science and Technology, vol. 60, no. 1, pp. 253 - 262, 2015.
, “Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”, Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
, “Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans”, Journal of Food Science, vol. 8010224515146013818557192210797174813424247514884111078940690100912308519455660579456371, no. 12121214615146121366513913414101242345322924, pp. C2732 - C2739, 2015.
, “Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.”, J Food Sci Technol, vol. 52, no. 9, pp. 5568-78, 2015.
, “Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model”, Food Research International, vol. 71, pp. 41 - 49, 2015.
, “Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.”, J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
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