This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 861915. Coordinated by George-John Nychas

Publications from CN Partners


  1. Wu H, Yu Z, Huang D, et al. Automated Enforcement of the Principle of Least Privilege over Data Source Access [C]//2020 IEEE 19th International Conference on Trust, Security and Privacy in Computing and Communications (TrustCom). IEEE, 2020: 510-517. DOI: 10.1109/TrustCom50675.2020.00075
  2. Ruan W, Xu M, Jia H, et al. Privacy Compliance: Can Technology Come to the Rescue? [J]. IEEE Security & Privacy, 2021. DOI: 10.1109/MSEC.2021.3078218
  3. Han W, Xu M, Zhang J, et al. TransPCFG: transferring the grammars from short passwords to guess long passwords effectively [J]. IEEE Transactions on Information Forensics and Security, 2020, 16: 451-465. DOI: 10.1109/TIFS.2020.3003696
  4. Weiwei Jiang, Jinghui Fang, Meirong Du, Yaping Gao, Jianguang Fang Zengjie Jiang a,b, (2021) Integrated transcriptomics and metabolomics analyses reveal benzo [a]pyrene enhances the toxicity of mercury to the Manila clam, Ruditapes philippinarum. Ecotoxicology and Envirn Saf. 213, 112038. DOI: 10.1016/j.ecoenv.2021.112038
  5. Zhao Y, Kang X, Ding H, et al. Bioaccumulation and biotransformation of inorganic arsenic in zhikong scallop (Chlamys farreri) after waterborne exposure. Chemosphere, 2021, 277, 130270. DOI: 10.1016/j.chemosphere.2021.130270
  6. Wang Y, Zhang W, Ma T, et al. Functional properties of basic amino acids modified whey protein-based gels. Fine Chemicals, 2020, 37(9): 1883-1889. DOI: 10.13550/j.jxhg.20200557
  7. Liu Y, Wang X, Liu B, et al. Microrisk Lab: an online freeware for predictive microbiology [J]. Foodborne Pathogens and Disease, 2021. DOI: 10.1089/fpd.2020.2919
  8. Liu Y, Dong Q, Wang X, et al. Analysis and probabilistic simulation of Listeria monocytogenes inactivation in cooked beef during unsteady heating [J]. International Journal of Food Science and Technology, 2021, 56(5): 2282-2290. DOI: 10.1111/IJFS.14849
  9. Wang X, Xie Y, Cai H, et al. Growth and survival characteristics of Salmonella enterica regarding antibiotic resistance phenotypes [J]. LWT, 2021, 149: 111872. DOI: 10.1016/J.LWT.2021.111872
  10. Wang Y, Sun L, Cheng Y, et al. Progress on the effect of food processing environmental stresses on the formation of Listeria monocytogenes biofilm [J]. Food Science, 2021 DOI: 10.7506/spkx1002-6630-20200702-034
  11. Dong X, Qin X, Liu Y, et al. Progress on tolerance and pathogenic mechanism of foodborne Salmonella spp. in the human gastrointestinal tract [J]. Food and Fermentation Industries, 2021. DOI: 10.13995/j.cnki.11-1802/ts.027513
  12. Lin Z, Fang T, Hu L, et al. Application of Chlorine Bactericide in Food Processing and Research Progress of Antibacterial Modeling [J]. Packaging Engineering. 2020, 41(21): 1-10. DOI: 10.19554/j.cnki.1001-3563.2020.21.001
  13. Feng L, Wu B, Zhu S, et al. Investigation on data fusion of multi-source spectral data for rice leaf diseases identification using machine learning methods [J]. Frontiers in Plant Science, 2020, 11: 577063. DOI: 10.3389/fpls.2020.577063
  14. He Y, Liu X, Fang H, et al. Real-time and in situ evaluation of phycocyanin concentration in Spirulina platensis cultivation system by using portable Raman spectroscopy [J]. Journal of Chemistry, 2021, 8857984. DOI: 10.1155/2021/8857984
  15. Gao F, Ben-Amotz D, Yang Z, et al. Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profiles [J]. Food Chemistry, 2021, 345: 128754. DOI: 10.1016/j.foodchem.2020.128754
  16. Gao B, Xu X, Han L, et al. A novel near infrared spectroscopy analytical strategy for meat and bone meal species discrimination based on the insight of fraction composition complexity [J]. Food Chemistry, 2021, 344: 128645. DOI: 10.1016/j.foodchem.2020.128645
  17. Gao B, Xu S, Han L, et al. FT-IR-based quantitative analysis strategy for target adulterant in fish oil multiply adulterated with terrestrial animal lipid [J]. Food Chemistry, 2021, 343: 128420. DOI: 10.1016/j.foodchem.2020.128420
  18. Gao F, Ben-Amotz D, Zhou S, et al. Comparison and chemical structure-related basis of species discrimination of animal fats by Raman spectroscopy using near-infrared and visible excitation lasers. LWT-Food Science and Technology, 2020, 134, 110105. DOI: 10.1016/j.lwt.2020.110105
  19. Nie P, Zhang H, Geng H, et al. Current situation and development trend of agricultural Internet of Things technology [J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(2): 135-146. DOI: 10.3785/j.issn.1008-9209.2020.08.171
  20. Gao H, Liang H, Zeng W, et al. Common Methods of Qualitative and Quantitative Analysis for Plant Polyphenols [J]. Packaging Engineering, 2021, 42(7): 1-11. DOI: 10.19554/j.cnki.1001-3563.2021.07.001
  21. Deng Y, Jiang M, Kwan P, et al. Integrated Whole-Genome Sequencing Infrastructure for Outbreak Detection and Source Tracing of Salmonella enterica Serotype Enteritidis [J]. Foodborne pathogens and disease, 2021, 18(8): DOI: 10.1089/FPD.2020.2856
  22. Lang C, Zhang Y, Mao Y, et al. Dong P, Zhu L. Acid tolerance response of Salmonella during simulated chilled beef storage and its regulatory mechanism based on the PhoP/Q system [J]. Food microbiology, 2021, 95: DOI: 10.1016/
  23. Liu Y, Wu L, Yan Y, et al. Lactic Acid and Peroxyacetic Acid Inhibit Biofilm of Escherichia coli O157: H7 Formed in Beef Extract [J]. Foodborne pathogens and disease, 2021: DOI: 10.1089/fpd.2021.0012
  24. Liu Y, Dong P, Zhu L, et al. Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China [J]. LWT, 2020, 133: DOI: 10.1016/j.lwt.2020.110020
  25. Guo X, Qiao M, Yang Y, et al. Bacillus amyloliquefaciens M73 reduces postharvest decay and promotes anthocyanin accumulation in Tarocco blood orange (Citrus sinensis (L.) Osbeck) during cold storage [J]. Postharvest Biology and Technology, 2021, 182: DOI: 10.1016/j.postharvbio.2021.111698
  26. Chen L, Li Z, He Q, et al. Effect of lotus (Nelumbo nucifera) petals extract on the quality of yogurt and its action mechanism [J]. Journal of Food Processing and Preservation, 2021, 45(5): DOI: 10.1111/jfpp.15396
  27. Liu Y, Dong Q, Wang X, et al. Analysis and probabilistic simulation of Listeria monocytogenes inactivation in cooked beef during unsteady heating [J]. International Journal of Food Science & Technology, 2020, 56(5): DOI: 10.1111/IJFS.14849
  28. Liu Y, Wu L, Han J, et al. Inhibition of Biofilm Formation and Related Gene Expression of Listeria monocytogenes in Response to Four Natural Antimicrobial Compounds and Sodium Hypochlorite [J]. Frontiers in Microbiology, 2021: DOI: 10.3389/fmicb.2020.617473
  29. Hong Z, Zhang C, Kong D, et al. Identification of storage years of black tea using near-infrared hyperspectral imaging with deep learning methods [J]. Infrared Physics and Technology, 2021, 114: DOI: 10.1016/j.infrared.2021.103666
  30. Wu W, Liang P, Luo D, et al. Spread of Mycobacterium tuberculosis lineage 4 in South China influenced by Maritime Silk Road and “Huguang Filling Sichuan” population migration [J]. 2021. DOI: 10.21203/
  31. Tian S, Wang X, Wu Y, et al. Strain variability in growth and thermal inactivation characteristics of Listeria monocytogenes strains after acid adaptation [J]. Journal of food protection, 2021: DOI: 10.4315/JFP-20-387
  32. Wang X, Yang H, Zhang Y, et al. Progress of rapid non-invasive meat quality analysis technology [J]. Food and Fermentation Industries, 2021, 47(11): 279-286. DOI: 10.13995/j.cnki.11-1802/ts.025687
  33. Sun D, Robbins K, Morales N, et al. Advances in optical phenotyping of cereal crops [J]. Trends in Plant Science, 2021. DOI: 10.1016/j.tplants.2021.07.015
  34. Chen L, Chen N, He Q, et al. Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism [J]. Journal of Food Science, 2021, 86(3): 1114-1123. DOI: 10.1111/1750-3841.15615
  35. 35. Zhao Y, Gouda M, Yu G, et al. Analyzing cadmium-phytochelatin2 complexes in plant using terahertz and circular dichroism information [J]. Ecotoxicology and Environmental Safety, 2021, 225: 112800. DOI: 10.1016/J.ECOENV.2021.112800
  36. Xu Q, Zhou Z, Jing Z, et al. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism [J]. Food Control, 2021: 108368. DOI: 10.1016/j.foodcont.2021.108368
  37. Yan G, Li H, Shi Z. Evaluation of Thermal Indices as the Indicators of Heat Stress in Dairy Cows in a Temperate Climate [J]. Animals, 2021, 11(8): 2459. DOI: 10.3390/ANI11082459
  38. Xu Q, Yu Z, Zeng W. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball [J]. Food Research International, 2021, 148: 110593. DOI: 10.1016/J.FOODRES.2021.110593
  39. Xu Q, Zhou Z, Yu J, et al. Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism [J]. Journal of Food Science, 2021. DOI: 10.1111/1750-3841.15801
  40. Jiang W, Wang X, Rastrick S, et al. Effects of elevated pCO2 on the physiological energetics of Pacific oyster, Crassostrea gigas [J]. ICES Journal of Marine Science, 2021. DOI: 10.1093/icesjms/fsab139
  41. Zhao Y, Kang X, Shang D, et al. Hyperaccumulation of cadmium by scallop Chlamys farreri revealed by comparative transcriptome analysis [J]. BioMetals, 2020, 33(6): 397-413. DOI: 10.1007/s10534-020-00257-x
  42. Chen L, Yi Z, Fang Y, et al. Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu [J]. Microbial cell factories, 2021, 20(1): 1-15. DOI: 10.1186/s12934-021-01571-w
  43. Feng L, Wu B, Zhu S, et al. Application of visible/infrared spectroscopy and hyperspectral imaging with machine learning techniques for identifying food varieties and geographical origins [J]. Frontiers in Nutrition, 2021, 8: 332. DOI: 10.3389/fnut.2021.680357
  44. Feng L, Wu B, Zhu S, et al. Investigation on data fusion of multi-source spectral data for rice leaf diseases identification using machine learning methods [J]. Frontiers in plant science, 2020, 11: 1664. DOI: 10.3389/fpls.2020.577063
  45. Zhang W, He Z, Ma T, et al. Extreme acid and alkaline pH-shifting processes improving the solubility and emulsifying properties of Ginkgo seed protein isolate [J]. Fine Chemicals, 2021, 38(06): 1204-1211. DOI: 10.13550/j.jxhg.20201155
  46. Bai Z, Wang W, Ji X, et al. Application of CRISPR in evolution analysis, detecting and typing, virulence and antibiotic resistance regulation in food-borne pathogens [J]. Chinese Journal of Biotechnology, 2021, 37(07): 2414-2424. DOI: 10.13345/j.cjb.200539
  47. Wu W, Tian Y, Bai Y, et al. Pathogen identification and symbiotic community analysis of Maize Ear Rot in Yunnan Province [J/OL]. China Measurement & Test, 1-12 [2021-10-09]. DOI: 10.11857/j.issn.1674-5124.2021050093
  48. Zhang H, Dong W, Chen N, et al. The Inhibition Effort and Molecular Mechanism of Tea Polyphenols on the α-amylase [J/OL]. Science and Technology of Food Industry: 1-15 [2021-10-09]. DOI: 10.13386/j.issn1002-0306.2021060152.
  49. Liang H, Gao H, He Q, et al. Inhibition effect of Ligustrum robustum (Rxob.) Blume extract on the oxidation of oil [J]. Journal of Food Safety & Quality, 2021, 12(15): 6139-6145. DOI: 10.19812/j.cnki.jfsq11-5956/ts.2021.15.034
  50. Zhao J, Dong Q, Chen P, et al. Application Progress of Hyperspectral Imaging Technology in Rapid Detection of Microbial Contamination in Animal Derived Food [J/OL]. Science and Technology of Food Industry: 1-9 [2021-10-09]. DOI: 10.13386/j.issn1002-0306.2021050236.
  51. Huang J, Dai H, Huang Z, et al. Progress on the Detection Methods of Aflatoxin in Food [J]. China Fruit & Vegetable, 2021, 41 (07): 20-28. DOI: 10.19590/j.cnki.10081038.2021.07.004
  52. Liu X. Research on Rapid Detection of Pesticide Residues on Tomato Based on Flexible Materials and SERS [D]. Zhejiang University, 2021. DOI: 10.27461/d.cnki.gzjdx.2021.001444
  53. Yang H, Luo X, Liang R, et al. A Review of Applying Lactic Acid Bacteria as Biological Antibacterial Agent on Meat and Meat Products [J/OL]. Food Science, 1-18 [2021-10-09]. DOI: 10.7506/spkx1002-6630-20201215-185
  54. Sun H, Dong P, Mao Y, et al. A Review on Stress Response and Underlying Mechanisms in Listeria monocytogenes during Food Processing [J]. Food Science, 2021, 42 (17): 317-324. DOI: 10.7506/spkx1002-6630-20200920-263
  55. Chen N, Chen L, He Q, et al. Effects of Tea Polyphenols on the Quality of the Steamed Bun and Its Mechanism [J/OL]. Science and Technology of Food Industry, 1-14 [2021-10-09]. DOI: 10.13386/j.issn1002-0306.2020080247
  56. Gao H, Chen N, Xu Q, et al. Effects of Tea Polyphenols on the Quality of Oil during Deep Frying [J]. Food Science, 2021, 42(04): 1-7. DOI: 10.7506/spkx1002-6630-20191010-075
  57. Ma T, Zhang W, He Z, et al. Recent advances on basic amino acids modifying functionalities of food proteins [J]. Fine Chemicals, 2021, 38(02): 294-305. DOI: 10.13550/j.jxhg.20200707
  58. Song, L., Wu, H., Ruan, W., Han, W. (2020) SoK: Training Machine Learning Models overMultiple Sources with Privacy Preservation.
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