154 results on '"Sun, Da-Wen"'
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2. Enhancing infrared drying of red dragon fruit by novel and innovative thermoultrasound and microwave-mediated freeze-thaw pretreatments
3. Cactus-inspired bilayer cooler for high-performance and long-term daytime passive cooling
4. Comparative studies on enhancing pea protein extraction recovery rates and structural integrity using ultrasonic and hydrodynamic cavitation technologies
5. Dual-bioinspired and ultra-flexible photothermal eutectogels for highly efficient passive anti-freezing
6. Effects of high voltage electrostatic field assisted freezing enhanced with ultrahigh permittivity ceramic on quality attributes of grass carp (Ctenopharyngodon idella) fillets during frozen storage
7. Multiphysics modelling of constant power microwave heating of model juice
8. Detection of 17β-Estradiol in Foods by a Fluorescence Aptasensor Based on Gold Nanoparticles
9. Self-rehydrating and highly entangled hydrogel for sustainable daytime passive cooling
10. Surface-enhanced Raman Scattering Detection of Triazophos Based on Fe3O4@MIL-100(Fe)@Ag NPs
11. Nano light conversion agents: recent advances, future prospects and challenges in enhancing plant green cultivation
12. A Fluorescent Aptasensor Based on Fe3+ Doped Polydopamine Nanospheres for Detection of Deoxynivalenol in Wheat
13. Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat
14. Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat
15. Isoreticular chemistry guided enzymodynamic domino effect for biofilm microenvironment-responsive disinfection
16. Quality attributes of pork tenderloin frozen under different high voltage electric fields with ultrahigh permittivity ceramic-enhanced electrodes
17. Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods
18. Effects of isochoric freezing on myofibrillar protein conformational structures of chicken breasts
19. Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis
20. Nanocomposite hydrogel for daytime passive cooling enabled by combined effects of radiative and evaporative cooling
21. Effects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus)
22. Effects of extremely low frequency electromagnetic field at 50 Hz on myofibrillar protein from grass carp (Ctenopharyngodon idellus) during chilled storage at 4 °C
23. Bio-interface engineering of MXene nanosheets with immobilized lysozyme for light-enhanced enzymatic inactivation of methicillin-resistant Staphylococcus aureus
24. Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage
25. Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer
26. Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types
27. Quantification of hydrogen bonding strength of water in saccharide aqueous solutions by confocal Raman microscopy
28. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes
29. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer
30. Applications of ultrasound to enhance fluidized bed drying of Ascophyllum Nodosum: Drying kinetics and product quality assessment
31. Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes
32. Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes
33. Self-rehydrating and highly entangled hydrogel for sustainable daytime passive cooling
34. Plasma‐activated liquids for mitigating biofilms on food and food contact surfaces
35. Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking
36. Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY
37. Numerical modeling of particle to fluid heat transfer during ultrasound assisted immersion cooling
38. Impact of high pressure treatment on shelf life and microbial profile of wild harvested Ascophyllum nodosum and aquacultured Alaria esculenta during storage
39. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices
40. Corrigendum to “Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and ultrasound: Effects on bacterial inactivation and quality attributes” [Ultrason. Sonochem. 76 (2021) 1–14]
41. Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques
42. A terahertz time-domain super-resolution imaging method using a local-pixel graph neural network for biological products
43. Modern Techniques for Food Authentication Ed. 2
44. Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging:effect of ice crystal growth and distribution
45. A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA)
46. Chemometric methods applied in the image plane to correct striping noise in hyperspectral chemical images of biomaterials
47. Emerging Technologies for Food Processing Ed. 2
48. Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging
49. Infrared Spectroscopy for Food Quality Analysis and Control
50. Experimental analysis and modeling of ultrasound assisted freezing of potato spheres
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