21 results on '"Hou, Chih‐Yao"'
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2. Investigating the effects of thermal processing on bitter substances in atemoya (Annona cherimola × Annona squamosa) through sensory-guided separation
3. Antioxidant activity and mechanism of melanin from cuttlefish (Sepia pharaonis) ink on Clone-9 cells
4. Investigation of different nanoemulsion coatings to prevent anthracnose and maintain quality parameters during storage of Irwin mango
5. The monomer of resveratrol butyrate ester ameliorates obesity and gut microbiota in high-fat diet rats
6. Active packaging incorporating chitosan, casein phosphopeptide, and plasmonic modification to maintain quality and regulate the respiration rate of fresh-cut Pyrus serotina Rehder during storage
7. Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
8. Coupling ozone with microbubbles (OMB) water for food disinfection: Effects on microbiological safety, physicochemical quality, and reducing pink discoloration of jumbo squid (Dosidicus gigas)
9. Prolonging the shelf-life of atemoya (Annona cherimola × Annona squamosa) using pulsed electric field treatments
10. Effect of polysaccharide derived from dehulled adlay on regulating gut microbiota and inhibiting Clostridioides difficile in an in vitro colonic fermentation model
11. Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production
12. Nano magnetite assisted flocculation for efficient harvesting of lutein and lipid producing microalgae biomass
13. The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts
14. Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature
15. Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making
16. The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei)
17. Antibacterial activity and the physicochemical characteristics of plasma activated water on tomato surfaces
18. Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation
19. Applying a large-scale device using non-thermal plasma for microbial decontamination on shell eggs and its effects on the sensory characteristics
20. Preparation of antimicrobial active packaging film by capacitively coupled plasma treatment
21. Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production.
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