Food is closely related to human life. With the development of the times, the human demand
for food has changed dramatically. People pay closer attention to the safety, health …

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 …

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 …

Multi-sensor data fusion aims to integrate information about an object from various sources
to make more effective decisions. In this study, the feasibility of combining fluorescence …

To scientifically and objectively monitor the fermentation quality of black tea, a computer
vision system (CVS) and electronic nose (e-nose) were employed to analyze the black tea …

In this study, potassium-doped carbon dots (K-CDs) were added to sodium alginate (NaAlg)
hydrogel to yield high-strength, antibacterial, antioxidant NaAlg hydrogel absorbent pads …

The spoilage of refrigerated pork involves nutrient depletion and the production of spoilage
metabolites by spoilage bacteria, yet the microbe-metabolite interactions during this process …

This study assessed the physicochemical, microbiological, and sensory profiles of vacuum-
packed cooked low-salt pork belly at 4° C (Group A) and 25° C (Group B) for 50 d and 25 d …

Damascus rose (DR) is an important economic crop. In recent years, DR has been widely
planted and utilized in China. In order to improve its aroma quality, the volatile releasing …

This work compared the flavor evolution of normal-fat (NF) with that of low-fat (LF) Chinese
sausage during natural fermentation. Higher degree of lipid oxidation occurred in NF …