1.Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices

Guo, ZL, Feng, X, He     More...

Guo, ZL, Feng, X, He, GY, Yang, HQ, Zhong, T, Xiao, Y, Yu, X     Less

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY[1541-4337], Published 2024, Volume 23, Issue 5,

收錄情况： WOS SCOPUS

WOS核心合集引用: 3  2023影響因子:  12.0 

2.Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

Zhang, Yujia, Qiu, J     More...

Zhang, Yujia, Qiu, Jiafan, Yang, Kewen, Lu, Yuting, Xu, Zixian, Yang, Huanqi, Xu, Yuqing, Wang, Letao, Lin, Yu, Tong, Xinyang, He, Junge, Xiao, Ying, Sun, Xiuxiu, Huang, Ran, Yu, Xi, Zhong, Tian     Less

Comprehensive Reviews in Food Science and Food Safety[1541-4337], Published 2023, Volume 22, Issue 4, Pages 3105-3129

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WOS核心合集引用: 20  2023影響因子:  12.0  发表年影響因子:  12.0