Sheng‐Ping Yang

Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold Storage

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next‐Generation Sequencing and Culture‐Dependent Method