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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 2 |
2022 | 1 |
2024 | 1 |
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1-MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage.
J Food Sci. 2024 Apr 2. doi: 10.1111/1750-3841.17049. Online ahead of print.
J Food Sci. 2024.
PMID: 38563098
High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.
Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R.
Chen F, et al.
J Food Sci. 2022 Jun;87(6):2427-2439. doi: 10.1111/1750-3841.16182. Epub 2022 May 19.
J Food Sci. 2022.
PMID: 35590481
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Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.
Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R.
Wang Y, et al.
J Food Sci. 2020 Sep;85(9):2803-2811. doi: 10.1111/1750-3841.15363. Epub 2020 Aug 13.
J Food Sci. 2020.
PMID: 32790194
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Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R.
Ge S, et al.
J Sci Food Agric. 2020 May;100(7):3087-3098. doi: 10.1002/jsfa.10341. Epub 2020 Mar 15.
J Sci Food Agric. 2020.
PMID: 32083310
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