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Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.

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Title: Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.
Authors: Chen Q; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Chen S; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Tong J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Wang Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Zeng M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., He Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China., Chen J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
Source: Molecules (Basel, Switzerland) [Molecules] 2026 Jul 01; Vol. 31 (13). Date of Electronic Publication: 2026 Jul 01.
Publication Type: Journal Article
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens.
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  Data: <searchLink fieldCode="AU" term="%22Chen+Q%22">Chen Q</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Chen+S%22">Chen S</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Tong+J%22">Tong J</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Wang+Z%22">Wang Z</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Zeng+M%22">Zeng M</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22He+Z%22">He Z</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Chen+J%22">Chen J</searchLink>; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
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  Data: <searchLink fieldCode="JN" term="%22100964009%22">Molecules (Basel, Switzerland)</searchLink> [Molecules] 2026 Jul 01; Vol. 31 (13). <i>Date of Electronic Publication: </i>2026 Jul 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI%22">MDPI </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>100964009 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1420-3049 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2214203049%22">14203049 </searchLink><i>NLM ISO Abbreviation: </i>Molecules <i>Subsets: </i>MEDLINE
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        Value: 10.3390/molecules31132289
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              Text: 2026 Jul 01
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              Y: 2026
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