1.Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing

作　　者：Catarina Marçal ;Carlos A. Pinto ;Artur M. S. Silva 等

出　　处：Foods. 2021 ;10(2):209.doi:10.3390/foods10020209

出版社：MDPI Publishing

文章 ID：258538699

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2.Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

作　　者：Jéssica Tavares ;Ana Martins ;Liliana G. Fidalgo 等

出　　处：Foods. 2021 ;10(4):780.doi:10.3390/foods10040780

出版社：MDPI Publishing

文章 ID：260757787

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3.Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity

作　　者：Elisabete M. C. Alexandre ;Marta C. Coelho ;Kardelen Ozcan 等

出　　处：Foods. 2021 ;10(3):570.doi:10.3390/foods10030570

出版社：MDPI Publishing

文章 ID：259604081

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4.Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

作　　者：Renata A. Amaral ;Carlos A. Pinto ;Vasco Lima 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102300

出版社：MDPI Publishing

文章 ID：1035664400

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5.Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

作　　者：António Panda ;Patrícia Coelho ;Nuno B. Alvarenga 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070970

出版社：MDPI Publishing

文章 ID：1037270497

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