1. Correlation analysis on sensory characteristics and physicochemical indices of bone broth under different processing methods. (October 2022) Authors: Li, Xiangyuan; Meng, Hengli; Zhu, Yiwen; Shu, Shumin; Bao, Yugang; Jiang, Shui; Liu, Yuan Journal: Food Chemistry Advances Issue: Volume 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure. (3rd February 2023) Authors: Qing, Shuting; Long, Yangyang; Wu, Yiwen; Shu, Shumin; Zhang, Fei; Zhang, Yan; Yue, Jin Journal: Journal of the science of food and agriculture Issue: Volume 103:Number 5(2023) Page Start: 2664 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗