South China University of Technology-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2023

  1. A review of recent innovative strategies for controlling mycotoxins in foods

    Food Control, Vol. 144

  2. Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

    Food Chemistry, Vol. 425

2021

  1. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  2. Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

    Trends in Food Science and Technology, Vol. 111, pp. 12-26

2020

  1. The algal polysaccharide ulvan suppresses growth of hepatoma cells

    Food Frontiers, Vol. 1, Núm. 1, pp. 83-101