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[HTML][HTML] E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin
The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal
for consumers and producers; however, due to the action of microorganisms, enzymes, and …
for consumers and producers; however, due to the action of microorganisms, enzymes, and …
Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application
In this study, a novel active packaging film based on gelatin and serum plasma (GT/SM) with
varying amounts of curcumin (CUR) was prepared. Curcumin, a strong antibacterial and …
varying amounts of curcumin (CUR) was prepared. Curcumin, a strong antibacterial and …
Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air …
Microbial contamination is a crucial problem that is difficult to solve for the meat industry.
Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against …
Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against …
Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the …
J Shen, M Zhang, C Yang - Food Chemistry, 2024 - Elsevier
Crab meatballs with more unsaturated fat tend to spoil. Ginger essential oil (GEO) with
oxidation resistance was encapsulated into microcapsules (GM) by complex cohesion of …
oxidation resistance was encapsulated into microcapsules (GM) by complex cohesion of …
Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition
Over the years, significant technological discoveries have facilitated the improvement of
meat-related research. Recent studies of complex and interactive factors contributing to …
meat-related research. Recent studies of complex and interactive factors contributing to …
Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation
P Yi, H Guo, Y Zhou, K Zhong, Y Wu, H Gao - International Journal of …, 2024 - Elsevier
Sustainable bio-based active films are promising alternative materials that can alleviate the
growing environmental problems. Apple processing generates a large number of by …
growing environmental problems. Apple processing generates a large number of by …
[HTML][HTML] Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric …
Abstract Sous vide (60° C/24 h) processed beef short ribs pre-treated with Pulsed Electric
Field (electric field strength: 0.65–0.80 kV/cm, specific energy: 87.00–102.39 kJ/kg) were …
Field (electric field strength: 0.65–0.80 kV/cm, specific energy: 87.00–102.39 kJ/kg) were …
New evidence for gut-muscle axis: lactic acid bacteria-induced gut microbiota regulates duck meat flavor
L Xu, T Mao, M **a, W Wu, J Chen, C Jiang, T Zeng… - Food Chemistry, 2024 - Elsevier
The interaction between gut microbiota and muscles through the gut-muscle axis has
received increasing attention. This study attempted to address existing research gaps by …
received increasing attention. This study attempted to address existing research gaps by …
Low-Density Polyethylene-Based Novel Active Packaging Film for Food Shelf-Life Extension via Thyme-Oil Control Release from SBA-15 Nanocarrier
The use of natural raw substances for food preservation could provide a great contribution to
food waste reduction, circular economy enhancement, and green process application …
food waste reduction, circular economy enhancement, and green process application …
The effect of superficial oregano essential oil application on the quality of modified atmosphere-packed pork loin
During meat storage, changes in the meat colour occur, making it less intensive and red.
The present study was aimed at investigating the effect of oregano EO applied directly on …
The present study was aimed at investigating the effect of oregano EO applied directly on …