Jiangang Ling

Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

The Combined Efficacy of Superchilling and High CO₂ Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus)