Contamination of Food
COAL
Shanghai Jiao Tong University
Shangai, ChinaPublications in collaboration with researchers from Shanghai Jiao Tong University (4)
2020
-
Characterizing physicochemical, nutritional and quality attributes of wholegrain Oryza sativa L. subjected to high intensity ultrasound-stimulated pre-germination
Food Control, Vol. 108
-
Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 129-140
-
Health promoting benefits of PEF: Bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 51-64
2019
-
Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes
Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 20, pp. 3349-3370