Shunshan Jiao
800 Dongchuang Road
Shanghai, 200240, China
Shanghai, 200240, China
Last Updated: 09/26/2026
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Found 9 publications
Application of radio frequency energy in processing of fruit and vegetable products.
Journal: Comprehensive reviews in food science and food safety
Published: September 11, 2023
Anti-senescence effects of Rhodiola crenulate extracts on LO2 cells and bioactive compounds.
Journal: Journal of ethnopharmacology
Published: October 20, 2022
Improvement effects of micronization on morphology, functional and nutritional attributes of stabilized rice bran.
Journal: Food research international (Ottawa, Ont.)
Published: January 21, 2022
Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans.
Journal: Antioxidants (Basel, Switzerland)
Published: May 07, 2021
Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress.
Journal: Food research international (Ottawa, Ont.)
Published: May 06, 2021
Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity.
Journal: Journal of food science
Published: December 24, 2020
Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms.
Journal: Comprehensive reviews in food science and food safety
Published: October 04, 2020
Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
Journal: Journal of food science
Published: November 11, 2014
Showing 1-9 of 9
Last Updated: 09/26/2026