| Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry Z Cui, H Yan, T Manoli, H Mo, H Li, H Zhang Food Science & Nutrition 8 (10), 5748-5762, 2020 | 30 | 2020 |
| The effect of okara on the qualities of noodle and steamed bread F Lu, Z Cui, Y Liu, B Li Advance Journal of Food Science and Technology 5 (7), 960-968, 2013 | 26 | 2013 |
| Advantages and challenges of sous vide cooking ZK Cui, H Yan, T Manoli, HZ Mo, JC Bi, H Zhang Food Science and Technology Research 27 (1), 25-34, 2021 | 22 | 2021 |
| Co-production of chondroitin sulfate and peptide from liquefied chicken sternal cartilage by hot-pressure Q Shen, C Zhang, W Jia, X Qin, Z Cui, H Mo, A Richel Carbohydrate polymers 222, 115015, 2019 | 22 | 2019 |
| 玉米须多糖的制备方法及化学组成的研究 李波， 崔震昆， 赵永春 农产品加工: 下, 34-36, 2008 | 20 | 2008 |
| Effects of sous vide cooking on physicochemical properties of squid. Z Cui, H Dubova, H Mo | 14 | 2019 |
| 豆渣对面团和面包品质特性的影响研究 芦菲， 刘洋， 崔震昆， 李云波， 李勇超， 李波 中国粮油学报 29 (6), 11-16, 2014 | 8 | 2014 |
| Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus). X Zhao, Z Zhang, Z Cui, T Manoli, H Yan, H Zhang, G Shlapak, ... Slovak Journal of Food Sciences/Potravinarstvo 16 (1), 2022 | 7 | 2022 |
| The potential of uronide hydrocolloids for the formation of sensory characteristics of health products from hydrobionts. T Manoli, T Nikitchina, A Menchinska, Z Cui, Y Barysheva Food Science & Technology (2073-8684) 15 (2), 2021 | 7 | 2021 |
| Trends of processed products of squid Z Cui, T Manoli, T Nikitchina, H Mo | 7 | 2020 |
| 苦味传递机制与苦味肽研究进展 毕继才， 崔震昆， 张令文， 林泽源， 江海洋， 莫海珍 食品工业科技 39 (11), 333-338, 2018 | 6 | 2018 |
| Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination Y Zhao, X Kang, W Zhou, J Lee, S Wang, Z Cui, H Zhang, H Mo, L Hu International Journal of Food Microbiology 382, 109929, 2022 | 5 | 2022 |
| Application of sous vide cooking to aquatic food products: a review Z Cui, N Zhang, W Lou, T Manoli Food Science and Technology 42, e108021, 2022 | 5 | 2022 |
| Recent advances in non-thermal disinfection technologies in the food industry H Yan, ZK Cui, T Manoli, H Zhang Food Science and Technology Research 27 (5), 695-710, 2021 | 5 | 2021 |
| 木瓜蛋白酶对鸭腿肉致嫩工艺研究 朱琳， 张裕平， 崔震昆， 刘玲， 赵煜 河南科技学院学报: 自然科学版 43 (2), 33-37, 2015 | 4 | 2015 |
| 麻辣风味兔肉加工工艺的研究 崔震昆， 李双琦， 李海英， 朱琳 农产品加工: 下, 16-18, 2008 | 4 | 2008 |
| Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation X Zhu, H Yan, Z Cui, H Li, W Zhou, Z Liu, H Zhang, T Manoli, H Mo, L Hu Ultrasonics Sonochemistry 95, 106389, 2023 | 3 | 2023 |
| Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity S Wang, L Song, J Li, R Yang, J Zhai, H Zhang, Y Liang, W Zhou, Z Cui, ... Food Science and Technology 42, e77922, 2022 | 3 | 2022 |
| 热处理方式对鲈鱼游离氨基酸及品质影响 李双琦， 崔震昆 中国调味品 47 (1), 32-35, 2022 | 3 | 2022 |
| 两段式低温真空烹饪对牛肉品质的影响 闫寒， 崔震昆， 李阳阳， 赵岩岩， 周威， 张浩， 李岚轩 食品与发酵工业 47 (18), 231-236, 2021 | 3 | 2021 |
Татьяна Маноли (Tatiana Manoli)ОНТУ, кафедра технології вина та сенсорного аналізу, Department of Wine Technology andVerified email at ontu.edu.ua
