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Articles from other publishers (16)
Hao Zou, Jinlong Zhao, Zhihui Qin, Zhenxing Li, Ziye Zhang, Hong Lin & Hao Wang. (2023)
Influence of Fermentation by
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Kemal Aganovic, Christian Hertel, Rudi. F. Vogel, Reimar Johne, Oliver Schlüter, Uwe Schwarzenbolz, Henry Jäger, Thomas Holzhauser, Johannes Bergmair, Angelika Roth, Robert Sevenich, Niels Bandick, Sabine E. Kulling, Dietrich Knorr, Karl‐Heinz Engel & Volker Heinz. (2021) Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3225-3266.
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Yidan Zhu, Ling Gao, Guojin Xie, Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu & Wenshui Xia. (2020)
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Fangyu Long, Xin Yang, Rongrong Wang, Xiaosong Hu & Fang Chen. (2015) Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy. Innovative Food Science & Emerging Technologies 29, pages 119-124.
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Zhenxing Li, Zongchao Lu, Muhammad Naseem Khan, Hong Lin & Limin Zhang. (2014) Protein carbonylation during electron beam irradiation may be responsible for changes in IgE binding to turbot parvalbumin. Food and Chemical Toxicology 69, pages 32-37.
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