Seven Review Papers by Professor Da-Wen Sun Published in Issue 5 of Critical Reviews in Food Science and Nutrition

Critical Reviews in Food Science and Nutrition has just published Volume 59 Issue 5. In this latest issue of the journal, 7 review papers (listed below) are included. These 7 papers are all authored by Professor Da-Wen Sun as their corresponding author, and cover a wide range of topics, presenting critical viewpoints and most recent developments of current relevant technologies. It is hoped that these papers can serve as comprehensive and authoritative information sources for further studies.

  1. K. Zhang, C. A. Perussello, V. Milosavljević, P. J. Cullen, Da-Wen Sun* and B. K. Tiwari, Diagnostics of plasma reactive species and induced chemistry of plasma treated foods, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 812-825.
  2. Y.-X. Han, J.-H. Cheng and Da-Wen Sun*, Activities and conformation changes of food enzymes induced by cold plasma: A review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 794-811.
  3. H. He, Da-Wen Sun*, H. Pu, L. Chen and L. Lin, Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 770-793.
  4. A. Hussain, H. Pu and Da-Wen Sun*, Measurements of lycopene contents in fruit: A review of recent developments in conventional and novel techniques, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 758-769.
  5. X. Zhan, Z. Zhu and Da-Wen Sun*, Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 743-757.
  6. Y. -M. Zhao, M. de Alba, Da-Wen Sun* and B. Tiwari, Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 728-742.
  7. Z. Zhu, Y. Li, Da-Wen Sun* and H.-W. Wang, Developments of mathematical models for simulating vacuum cooling processes for food products – a review, Critical Reviews in Food Science and Nutrition, 59 [5] (2019) 715-727.

Critical Reviews in Food Science and Nutrition is a top journal in food science and technology. It ranks the 4th position among 133 food science and technology journals in Web of Science, with an 2017 Impact Factor of 6.202.