Yu-Peng Pei

AI-driven deep learning framework for shelf life prediction of edible mushrooms

Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review

Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper