研究论文

Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions

Yonggan Zhao, Min Zhang, Bhesh Bhandari, Luming Rui

Jiangnan University　State Key Laboratory of Food Science and Technology　The University of Queensland　Agriculture and Food

来源Food and Bioprocess Technology

年份2025

DOI10.1007/s11947-025-04135-7

原文https://doi.org/10.1007/s11947-025-04135-7

阅读操作

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摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

1.70

领域内被引倍数
同类平均 = 1

前 15%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Food Drying and Modeling

Meat and Animal Product Quality · Microbial Inactivation Methods

参考文献 42

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz, José Sánchez del Pulgar · Meat Science · 2014

被引 91

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Line Bach Christensen, Per Ertbjerg, Hanne Løje · Meat Science · 2012

被引 117

Influence of cooking method on the nutrient composition of Spanish light lamb

M.M. Campo, E. Muela, J.L. Olleta · Journal of Food Composition and Analysis · 2013

被引 68

此处列出前 3 条

引用本文 3

Graphene-assisted infrared freeze-drying of blue honeysuckle (Lonicera caerulea L.): Effects of tray material on drying characteristics and product quality

Yonggan Zhao, Min Zhang, Xianlong Wang · Journal of Food Engineering · 2026

被引 0

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network

Qing Guo, Min Zhang, Bhesh Bhandari · Food Chemistry · 2026

被引 0

Next-generation intelligent prepared aquatic dishes: research progress in digital heat control and quality evaluation empowered by industry 4.0

Ying Xie, Min Zhang, Qi Yu · Food Research International · 2026

被引 0

按被引量排序，此处列出前 3 条

研究论文

Impact of Ultrasound-Assisted Low-Temperature Braising Technology on the Quality of Pig Trotters Products: ANN-GA Optimizing Conditions

Yonggan Zhao, Min Zhang, Bhesh Bhandari, Luming Rui

Jiangnan University　State Key Laboratory of Food Science and Technology　The University of Queensland　Agriculture and Food

来源Food and Bioprocess Technology

年份2025

DOI10.1007/s11947-025-04135-7

原文https://doi.org/10.1007/s11947-025-04135-7

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

320

326

关键指标

被引次数 · OpenAlex

1.70

领域内被引倍数
同类平均 = 1

前 15%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

生物医学

Food Drying and Modeling

Meat and Animal Product Quality · Microbial Inactivation Methods

参考文献 42

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz, José Sánchez del Pulgar · Meat Science · 2014

被引 91

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Line Bach Christensen, Per Ertbjerg, Hanne Løje · Meat Science · 2012

被引 117

Influence of cooking method on the nutrient composition of Spanish light lamb

M.M. Campo, E. Muela, J.L. Olleta · Journal of Food Composition and Analysis · 2013

被引 68

此处列出前 3 条

引用本文 3

Graphene-assisted infrared freeze-drying of blue honeysuckle (Lonicera caerulea L.): Effects of tray material on drying characteristics and product quality

Yonggan Zhao, Min Zhang, Xianlong Wang · Journal of Food Engineering · 2026

被引 0

Ultrasound/electrostatic field combined with ε-polylysine for improving the quality of ready-to-eat pork jelly and freshness classification based on convolutional neural network

Qing Guo, Min Zhang, Bhesh Bhandari · Food Chemistry · 2026

被引 0

Next-generation intelligent prepared aquatic dishes: research progress in digital heat control and quality evaluation empowered by industry 4.0

Ying Xie, Min Zhang, Qi Yu · Food Research International · 2026

被引 0

按被引量排序，此处列出前 3 条