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3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects.
Compr Rev Food Sci Food Saf. 2024 Mar;23(2):e13310. doi: 10.1111/1541-4337.13310.
Compr Rev Food Sci Food Saf. 2024.
PMID: 38369929
Review.
LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities.
Yang C, Zhang S, Shi R, Yu J, Li S, Tao G, Tsao R, Zhang J, Zhang L.
Yang C, et al.
J Food Sci. 2020 Apr;85(4):1007-1017. doi: 10.1111/1750-3841.14979. Epub 2020 Mar 13.
J Food Sci. 2020.
PMID: 32167581
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Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
Liu Y, Yang C, Wang Q, Zhang J, Zhang L.
Liu Y, et al.
J Food Sci. 2022 Jun;87(6):2515-2526. doi: 10.1111/1750-3841.16168. Epub 2022 May 19.
J Food Sci. 2022.
PMID: 35590478
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Effect of radio-frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris.
Ma L, Zhang M, Zhao S.
Ma L, et al.
J Sci Food Agric. 2019 Jan 15;99(1):136-142. doi: 10.1002/jsfa.9154. Epub 2018 Jul 16.
J Sci Food Agric. 2019.
PMID: 29797728
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