Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.).
- DOI
- 10.1016/j.foodres.2026.120004
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120004,
title = {Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.).},
author = {Shi YS and Ding YT and Zhang J and Zhang JS and Yu SH and Yang F and Zhang WP and Xiong FK and Xu MQ and Shen G and Lv WQ and Xiao HW},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120004},
url = {https://doi.org/10.1016/j.foodres.2026.120004}
}RIS
TY - JOUR TI - Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.). AU - Shi YS AU - Ding YT AU - Zhang J AU - Zhang JS AU - Yu SH AU - Yang F AU - Zhang WP AU - Xiong FK AU - Xu MQ AU - Shen G AU - Lv WQ AU - Xiao HW PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120004 UR - https://doi.org/10.1016/j.foodres.2026.120004 ER -
APA
YS, S., YT, D., J, Z., JS, Z., SH, Y., F, Y., WP, Z., FK, X., MQ, X., G, S., WQ, L., & HW, X. (2026). Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.).. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120004
Source records
- pubmed · retrieved 2026-09-26T01:56:23.109Z
- europe-pmc · retrieved 2026-09-26T01:56:23.123Z