Optimization of the Vacuum Frying Process of Pork Belly Slices by Response Surface Methodology and Principal Component Analysis by Ruihan HUANG, Hongjie PAN, Shuang YANG, Qinglian XU, Yage XING

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Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple by Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu, Xiaocui Liu

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Color-protected Agents Formulation Optimization and Influence on Quality of Microwave Vacuum-Dried Lemon Slices by Qinglian XU, Yuru SHUI, Ye QIU, Bo HUANG, Xingmei LIAO, Yage XING, Zhenming CHE

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Physical and chemical properties of purple cabbage as affected by drying conditions by Tianyi Yue, Yage Xing, Qinglian Xu, Shuang Yang, Lin Xu, Xiaomin Wang, Ping Yang

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Optimization of Preparation Process and E-nose Analysis of New-Paocai Non-thermal Osmosis Special Broth by Shuai DONG, Tianyi YUE, Rumeng YI, Qinglian XU, Qiaoli ZHOU, Yage XING, Yu RAO

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Comparison of Different Varieties on Quality Characteristics and Microbial Activity of Fresh-Cut Pineapple during Storage by Yage Xing, Xingmei Liao, Haijun Wu, Jiamin Qiu, Rufeng Wan, Xiaomin Wang, Rumeng Yi, Qinglian Xu, Xiaocui Liu

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Characterization and Antimicrobial Activity of Silver Nanoparticles Synthesized with the Peel Extract of Mango by Yage Xing, Xingmei Liao, Xiaocui Liu, Wenxiu Li, Ruihan Huang, Jing Tang, Qinglian Xu, Xuanlin Li, Jinze Yu

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Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data by Yage Xing, Qinglian Xu, Simon X. Yang, Cunkun Chen, Yong Tang, Shumin Sun, Liang Zhang, Zhenming Che, Xihong Li

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Ultra-restrictive red blood cell transfusion strategies in extensively burned patients by Yiran Wang, Zhikang Zhu, Deqing Duan, Wanting Xu, Zexin Chen, Tao Shen, Xingang Wang, Qinglian Xu, Hongyan Zhang, Chunmao Han

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Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder by Qinglian Xu, Faying Zheng, Xiaotong Cao, Ping Yang, Yage Xing, Ping Zhang, Hong Liu, Guangchao Zhou, Xiaocui Liu, Xiufang Bi

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Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment by Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi, Zhenming Che

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Effects of Different TiO₂ Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film by Yage Xing, Xuanlin Li, Xunlian Guo, Wenxiu Li, Jianwen Chen, Qian Liu, Qinglian Xu, Qin Wang, Hua Yang, Yuru Shui, Xiufang Bi

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Quality of fresh cut lemon during different temperature as affected by chitosan coating with clove oil by He Li, Yuru Shui, Shaohua Li, Yage Xing, Qinglian Xu, Xuanlin Li, Hongbin Lin, Qin Wang, Hua Yang, Wenxiu Li, Zhenming Che

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Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables by Yage Xing, Wenxiu Li, Qin Wang, Xuanlin Li, Qinglian Xu, Xunlian Guo, Xiufang Bi, Xiaocui Liu, Yuru Shui, Hongbin Lin, Hua Yang

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Antifungal Effect of Chitosan/Nano-TiO₂ Composite Coatings against <i>Colletotrichum gloeosporioides</i>, <i>Cladosporium oxysporum</i> and <i>Penicillium steckii</i> by Yage Xing, Rumeng Yi, Hua Yang, Qinglian Xu, Ruihan Huang, Jing Tang, Xuanlin Li, Xiaocui Liu, Lin Wu, Xingmei Liao, Xiufang Bi, Jinze Yu

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