المؤلفون: Pan, Siyi, Chen, Baoliang, Huang, Danni, Zhu, Hanwei, Zhu, Lingyu, Sui, Xiangjie, Wang, Shiqi

مصطلحات موضوعية: Computer Science - Computer Vision and Pattern Recognition, Electrical Engineering and Systems Science - Image and Video Processing

URL الوصول: http://arxiv.org/abs/2411.12791

المؤلفون: ZHANG Hongyan, SHI Kaixin, PAN Siyi

المصدر: Shipin Kexue, Vol 44, Iss 19, Pp 330-349 (2023)

مصطلحات موضوعية: lycopene, cis-isomers, isomerization, function, mechanism, stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-19-037.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/a7618935f73540428d4650b329802031

المؤلفون: CHEN Guiting, SHI Kaixin, ZHANG Peipei, XU Yang, PAN Siyi

المصدر: Shipin Kexue, Vol 44, Iss 17, Pp 20-28 (2023)

مصطلحات موضوعية: citrus peel and pomace, dietary fiber, structure, physicochemical properties, functional characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-17-003.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/98e03b6c938c4155ba5dc04421047122

المؤلفون: Pang, Lingyun, Guo, Shuihuan, Zhan, Lijuan, Zhu, Chaozhi, Qu, Shanshan, Pan, Siyi

المساهمون: Key Scientific Research Project of Colleges and Universities in Henan Province

المصدر: International Journal of Food Science & Technology ; volume 59, issue 4, page 2558-2569 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.16993

المؤلفون: Wang, Yihong, Zhu, Hangxin, Pan, Siyi, Xu, Xiaoyun, Yuan, Fang

المساهمون: National Natural Science Foundation of China

المصدر: Food Chemistry: X ; volume 24, page 101793 ; ISSN 2590-1575

الاتاحة: https://doi.org/10.1016/j.fochx.2024.101793
https://api.elsevier.com/content/article/PII:S2590157524006813?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2590157524006813?httpAccept=text/plain

المؤلفون: Taha, Ahmed, Mehany, Taha, Pandiselvam, Ravi, Siddiqui, Shahida Anusha, Mir, Nisar A., Malik, Mudasir Ahmad, Sujayasree, O. J., Alamuru, Krishna Chaitnaya, Khanashyam, Anandu Chandra, Casanova, Federico, Xu, Xiaoyun, Pan, Siyi, Hu, Hao

المصدر: Taha , A , Mehany , T , Pandiselvam , R , Siddiqui , S A , Mir , N A , Malik , M A , Sujayasree , O J , Alamuru , K C , Khanashyam , A C , Casanova , F , Xu , X , Pan , S & Hu , H 2024 , ' Sonoprocessing : mechanisms and recent applications of power ultrasound in food ' , Critical Reviews in Food Science and Nutrition , vol. 64 , no. 17 , pp. 6016-6054 . https://doi.org/10.1080/10408398.2022.2161464

مصطلحات موضوعية: Acoustic cavitation, Food processing, Sonoprocessing, Sonochemistry, Ultrasound, Ultrasonic

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/e2d50c47-989c-4069-9b7f-e55caeebb23b

الاتاحة: https://orbit.dtu.dk/en/publications/e2d50c47-989c-4069-9b7f-e55caeebb23b
https://doi.org/10.1080/10408398.2022.2161464
https://backend.orbit.dtu.dk/ws/files/367861489/Sonoprocessing_mechanisms_and_recent_applications_of_power_ultrasound_in_food_1_.pdf

المؤلفون: Pan, Siyi, Tong, Jianhao, Luo, Yating, Pang, Jingli, Zhang, Haonan, Wang, Jing, Shi, Jiyan

المساهمون: National Key Research and Development Program of China, National Natural Science Foundation of China

المصدر: Frontiers in Environmental Science ; volume 12 ; ISSN 2296-665X

الاتاحة: http://dx.doi.org/10.3389/fenvs.2024.1393609
https://www.frontiersin.org/articles/10.3389/fenvs.2024.1393609/full

المؤلفون: Li, Yifan, Li, Ruoxuan, Han, Guoliang, Li, Bowen, Xu, Zhenzhen, Pan, Siyi, Liu, Fengxia

المساهمون: National Natural Science Foundation of China, National Key Research and Development Program of China

المصدر: LWT ; volume 194, page 115799 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2024.115799
https://api.elsevier.com/content/article/PII:S0023643824000781?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643824000781?httpAccept=text/plain

المؤلفون: WU Siyu, XU Yang, XIONG Sihui, PAN Siyi

المصدر: Shipin Kexue, Vol 44, Iss 7, Pp 89-95 (2023)

مصطلحات موضوعية: high hydrostatic pressure, heat treatment, low-sugar citrus jam, rheological properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-011.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/deb2077024c64d7f9fe05370ce23df87

المؤلفون: LI Mengjie, PAN Siyi

المصدر: Shipin Kexue, Vol 44, Iss 1, Pp 38-45 (2023)

مصطلحات موضوعية: citrus, carotenoids, simulated in vitro digestion, bioavailability, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-005.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/69febd8ce4734d69bbf56234e9eaa0e0

المؤلفون: Liu, Ruiting, Tao, Yexing, Xu, Tingting, Wu, Ting, Yu, Qian, Pan, Siyi, Xu, Xiaoyun

المساهمون: National Natural Science Foundation of China

المصدر: International Journal of Food Science & Technology ; volume 58, issue 6, page 3329-3336 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.16239
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16239
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.16239

المؤلفون: Hu, Tan, Kaganovich, Michaela, Shpilt, Zohar, Pramanik, Apurba, Agazani, Omer, Pan, Siyi, Tshuva, Edit, Reches, Meital

المصدر: Advanced Materials Interfaces ; volume 10, issue 6 ; ISSN 2196-7350 2196-7350

الاتاحة: http://dx.doi.org/10.1002/admi.202370021
https://onlinelibrary.wiley.com/doi/pdf/10.1002/admi.202370021

المؤلفون: Yang, Jinyan, Fan, Hekai, Jiang, Bing, Li, Ruoxuan, Fan, Jiangtao, Li, Bowen, Ge, Jinjiang, Pan, Siyi, Liu, Fengxia

المساهمون: National Key Research and Development Program of China, National Natural Science Foundation of China, Beijing Postdoctoral Science Foundation

المصدر: Food Chemistry: X ; volume 20, page 100909 ; ISSN 2590-1575

الاتاحة: http://dx.doi.org/10.1016/j.fochx.2023.100909
https://api.elsevier.com/content/article/PII:S2590157523003528?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2590157523003528?httpAccept=text/plain

المؤلفون: Huang, Yuting, Tao, Mingfang, Li, Rong, Liang, Fuqiang, Xu, Tingting, Zhong, Qiang, Yuan, Yanan, Wu, Ting, Pan, Siyi, Xu, Xiaoyun

المساهمون: National Natural Science Foundation of China, Huazhong Agricultural University

المصدر: Food Chemistry: X ; volume 20, page 100897 ; ISSN 2590-1575

الاتاحة: http://dx.doi.org/10.1016/j.fochx.2023.100897
https://api.elsevier.com/content/article/PII:S2590157523003401?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2590157523003401?httpAccept=text/plain

المؤلفون: Tao, Yexing, Li, Rong, Xiang, Lin, Zhang, Xiwen, Liu, Ruiting, Wu, Ting, Pan, Siyi, Xu, Xiaoyun

المساهمون: National Natural Science Foundation of China, Key Research and Development Project of Hainan Province

المصدر: Journal of Functional Foods ; volume 110, page 105840 ; ISSN 1756-4646

الاتاحة: http://dx.doi.org/10.1016/j.jff.2023.105840
https://api.elsevier.com/content/article/PII:S1756464623004401?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S1756464623004401?httpAccept=text/plain

المؤلفون: Wang, Haopeng, Zhou, Xuan, Hu, Wanfeng, Hu, Xian, Murtaza, Ayesha, Wang, Lufeng, Xu, Xiaoyun, Pan, Siyi

المصدر: Food & Bioprocess Technology; Nov2024, Vol. 17 Issue 11, p3577-3587, 11p

مصطلحات موضوعية: LIPID peroxidation (Biology), STARCH metabolism, HIGH temperatures, BANANAS, HUMIDITY

المؤلفون: Zhang, Nawei, Xu, Yang, Jia, Xiao, Li, Xiao, Ren, Jingnan, Pan, Siyi, Fan, Gang, Yang, Jinchu

المصدر: Journal of the Science of Food & Agriculture; Oct2024, Vol. 104 Issue 13, p8181-8189, 9p

مصطلحات موضوعية: ORANGES, CALCIUM ions, SODIUM dodecyl sulfate, MOLECULAR weights, ZINC ions, POLYACRYLAMIDE gel electrophoresis

المؤلفون: Xu, Yang, Zhang, Nawei, Shi, Kaixin, Zhang, PeiPei, Xiong, Sihui, Xu, Gang, Pan, Siyi

المصدر: Journal of Agricultural & Food Chemistry; 9/4/2024, Vol. 72 Issue 35, p19353-19365, 13p

المؤلفون: Wang, Haopeng, Iqbal, Aamir, Murtaza, Ayesha, Xu, Xiaoyun, Pan, Siyi, Hu, Wanfeng

المساهمون: the Fundamental Research Funds for the Central Universities, the National Natural Science Foundation of China

المصدر: Food Reviews International ; volume 39, issue 9, page 6478-6499 ; ISSN 8755-9129 1525-6103

الاتاحة: https://doi.org/10.1080/87559129.2022.2119997
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2119997

المؤلفون: Zhu, Lijuan, Hu, Wanfeng, Murtaza, Ayesha, Iqbal, Aamir, Li, Jiaxing, Zhang, Jiao, Li, Junjie, Kong, Mengjie, Xu, Xiaoyun, Pan, Siyi

المصدر: Food Chemistry: X ; volume 14, page 100307 ; ISSN 2590-1575

الاتاحة: http://dx.doi.org/10.1016/j.fochx.2022.100307
https://api.elsevier.com/content/article/PII:S2590157522001055?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2590157522001055?httpAccept=text/plain