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Hengxun Lin, Ying Xu, Wenqiang Guan, Songsong Zhao, Xia Li, Chunhui Zhang, Christophe Blecker & Jiqian Liu. (2023) The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Yueyue Liu, Yuqing Tan, Yongkang Luo, Xingmin Li & Hui Hong. (2024) Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets. Food Chemistry 434, pages 137396.
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Shan Gao, Xiaoshuai Zhao, Yan Leng & Zhongyuan Xia. (2024) Dietary supplementation with inulin improves burn-induced skeletal muscle atrophy by regulating gut microbiota disorders. Scientific Reports 14:1.
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Ganapaty Manickavasagam, Mardiana Saaid & Vuanghao Lim. (2024) Impact of prolonged storage on quality assessment properties and constituents of honey: A systematic review. Journal of Food Science.
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Minjin Oh, Ana Cevallos-Urena & Byoung Sik Kim. (2024) Bacteriophages PECP14, PECP20, and their endolysins as effective biocontrol agents for Escherichia coli O157:H7 and other foodborne pathogens. International Journal of Food Microbiology 409, pages 110460.
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Mahshid Badakhshan Boroujeni, Samane Mohebi, Azam Malekian, Seyed Sadegh Shahraeini, Zahra Gharagheizi, Shaghayegh Shahkolahi, Rezvaneh Vahedian Sadeghi, Mahin Naderifar, Majid Reza Akbarizadeh, Simin Soltaninejad, Zahra Taati Moghadam, Majid Taati Moghadam & Farzane Mirzadeh. (2023) The therapeutic effect of engineered phage, derived protein and enzymes against superbug bacteria. Biotechnology and Bioengineering 121:1, pages 82-99.
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Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert & Małgorzata Nowacka. (2023) Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods. Molecules 28:24, pages 8121.
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Sunjie Yan, Zhiyin Du, Ruonan Feng, Jun Li, Dawei Yu, Wenshui Xia & Yanshun Xu. (2023) Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process. International Journal of Food Science & Technology.
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Willams Barbosa, Paulo Correia, Jaqueline Vieira, Ingrid Leal, Letícia Rodrigues, Tatiana Nery, Josiane Barbosa & Milena Soares. (2023) Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection. Applied Sciences 13:22, pages 12158.
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Aneela Nawaz, Sabeena Zafar, Muqaddas Shahzadi, Sayed Muhammad Ata Ullah Shah Bukhari, Nasir Khan, Aamer Ali Shah, Malik Badshah & Samiullah Khan. (2023) Bacteriophages: an overview of the control strategies against phytopathogens. Egyptian Journal of Biological Pest Control 33:1.
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In-sun Yu, Jungseok Choi, Mina K. Kim & Min Jung Kim. (2023) The Comparison of Commercial Serum-Free Media for Hanwoo Satellite
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Yea‐Ji Kim, Yun Jeong Kim, Tae‐Kyung Kim, Dong‐Min Shin, Jae‐Hoon Lee, Yoo‐Jung Choi, Samooel Jung & Yun‐Sang Choi. (2023) Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat. International Journal of Food Science & Technology 58:11, pages 6036-6048.
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Fazal Mehmood Khan, Jie-Hua Chen, Rui Zhang & Bin Liu. (2023) A comprehensive review of the applications of bacteriophage-derived endolysins for foodborne bacterial pathogens and food safety: recent advances, challenges, and future perspective. Frontiers in Microbiology 14.
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Lanzhen Xu, Kaiqing Mo, Danlu Ran, Juanjuan Ma, Lehuan Zhang, Yijia Sun, Qin Long, Guojin Jiang, Xiaochun Zhao & Xiuping Zou. (2023)
An endolysin gene from
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Amina Nazir, Xiaohui Xu, Yuqing Liu & Yibao Chen. (2023) Phage Endolysins: Advances in the World of Food Safety. Cells 12:17, pages 2169.
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Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis & Carmine Summo. (2023) Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods 12:16, pages 3050.
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Yuemei Zhang, Genpeng Bai, Jinpeng Wang, Ying Wang, Guofeng Jin, Wendi Teng, Fang Geng & Jinxuan Cao. (2023) Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies. Trends in Food Science & Technology 138, pages 655-670.
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Yadong Zhao, Xinyue Piao, Bin Zheng, Pingping Gao, Wenhua Miao, Zhengshun Wen, Xiaojun Zhang, Guangming Mei, Rusen Zhou & Shanggui Deng. (2023) Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocolloids 140, pages 108626.
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Delia Pei Shan Lee, Alicia Xinli Gan, Xue Juan Xia, Kate Qi Xuan Toh, Gregory Chan, Sangyong Jung & Jung Eun Kim. (2023) Regular Consumption of Biovalorized Okara‐Containing Biscuit Improves Circulating Short‐Chain Fatty Acids and Fecal Bile Acids Concentrations by Modulating the Gut Microbiome: A Randomized Controlled Crossover Trial. Molecular Nutrition & Food Research 67:13.
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Yeweon Choi, Eunsu Ha, Minsuk Kong & Sangryeol Ryu. (2023) A novel chimeric endolysin with enhanced lytic and binding activity against Clostridium perfringens. LWT 181, pages 114776.
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Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi & Samooel Jung. (2023) Changes in beef protein digestibility in an in vitro infant digestion model with prefreezing temperatures and aging periods. Heliyon 9:5, pages e15611.
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Lutz Grossmann & David Julian McClements. (2023) Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocolloids 137, pages 108416.
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Mariyana Strateva, Deyan Stratev & Georgi Zhelyazkov. (2023) Freezing influence on the histological structure of Mediterranean mussel (<i>Mytilus galloprovincialis</i>). AIMS Agriculture and Food 8:2, pages 278-291.
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So-Hee Kim, Chan-Jin Kim, Eun-Yeong Lee, Yu-Min Son, Young-Hwa Hwang & Seon-Tea Joo. (2022) Optimal Pre-Plating Method of Chicken Satellite Cells for Cultured Meat Production. Food Science of Animal Resources 42:6, pages 942-952.
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