包怡红｜东北林业大学｜学者主页

2026

植物乳植杆菌杏脆制备工艺优化与品质分析

张执，吴海虹，戴竹青，马艳弘，李大婧，包怡红

《食品工业科技》

DOI

2026

双碳背景下科技小院碳中和浓缩蓝莓果汁的生产

高辰哲，马嘉慧，张琳，包怡红

《农产品加工》

2026

构建“三方共治导向”的食品质量与安全专业人才培养体系——基于政府—企业—消费者协同治理视角

韩赫，包怡红，焦岩

《黑龙江教育(高教研究与评估)》

2026

Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability.

Mingjie Jia, Min Shi, Zefu Chen, Yihong Bao

Food Chemistry

DOI

2026

Interaction mechanisms in cassava starch–hemicellulose–sinapic acid ternary complex

Guangjia Lv, De-Hai Li, Chengsen Hou, Mingsen Wang, Xuan Zhang, Wendi Zhang, Yihong Bao, Yu-Tong Zhang, Yan-Jun Zhang

Food Chemistry: X

DOI

2026

Impact of ripening on the distribution of jackfruit polyphenol fractions and their inhibitory activities against metabolic enzymes

Li-Ru Ma, Zhen Feng, Chao Zhang, Hao-De Chang, Wenjing Zhang, Quanmiao Zhang, Yihong Bao, Chun-He Gu

Food Chemistry: X

DOI

2026

Characterization of in vitro digestion and fermentation of Polygonatum sibiricum ethanol extract and implications for antioxidant and lipid‐lowering potential

Xuan Wang, Aixin Chang, Ling-Li Wei, Yuqing Zhang, Yu-Cui Qin, Fangfei Li, Yihong Bao, Yang-Yang Chai

The Journal of the Science of Food and Agriculture

DOI

2026

Generative AI-driven enzyme engineering unlocks sustainable valorization of broccoli waste into sulforaphane.

Hao Luo, Siyuan Guo, Yihong Bao, Shan Lu, Fengxia Lv, P. Zhu

Bioresource Technology

DOI

2026

Reshaping acidity and aroma in high-acid Haskap berry wine: role of an acid-adapted Meyerozyma guilliermondii

Pu Zhang, Jiayuan Luo, Shuang Liang, Min Shi, Yihong Bao, Junwei Huo

LWT

DOI

2026

Bifidobacterium longum Subspecies infantis M63 Enhances the Colitis-Alleviating Effect of 2′-Fucosyllactose by Restoring Intestinal Barrier Function and Microbial Metabolism

Hongwei Zhang, Xin Li, Muqiu Tan, Yihong Bao, Shilong Jiang

Foods

DOI

2026

Membrane-Disruption-Enhanced Synergistic Antimicrobial Action of Essential Oils and ε-Polylysine for Targeted Inhibition of Spoilage Yeasts in Blue Honeysuckle (Lonicera caerulea L.)

Yang Yu, Jiayuan Luo, Mingjie Jia, Yihong Bao

Foods

DOI

2026

Effects of pine needle ice structuring protein on the functional properties of myofibrillar proteins from pork patty subjected to freezing-thawing cycles

Yang Lu, Wenying Song, Zhenyu Zhao, Yihong Bao, Yangyang Chai, Fangfei Li

Food Research International

DOI

2026

Rapid Screening Method for High-Melanin Yielding Auricularia heimuer Strains, Melanin Structural Characterization, and In Vitro Antioxidant Activities

Yinpeng Ma, Xiaoyu Sun, Jinbo Gao, Liguo Wang, Jianzhao Qi, Likun Chen, Yihong Bao

Fermentation

DOI

2026

Phenolic compounds extracted by ultrasound-assisted SUPRAS from Solanum nigrum L. fruits – Evolutions and XOD inhibitions

Yufeng An, Ying Xu, Yixuan Yuan, Guodong Chen, Yating Ling, Yihong Bao, Zhuo Zhang

Journal of Cleaner Production

DOI

2026

Systematic in vitro screening and functional characterization of lipid-lowering lactic acid bacteria from traditional cheese: Potential candidates for health-promoting fermented foods

Zefu Chen, Jiayuan Luo, Min Shi, Aidila Jialehasibieke, Yihong Bao

Food Bioscience

DOI

2026

Ultrasound Pretreatment and Microwave‐Assisted Hydrodistillation for the Extraction of Pinus pumila Needle Essential Oil: Rich in Terpenoids and High Bioactivity

Shengcheng Mi, Zhi Wang, Wu Yan, Yihong Bao, Qi Lu, Minghua Zhu, Liqiang Mu

Chemistry & Biodiversity

DOI

2026

Fatty Acid Composition, Oxidative Stability, and Metabolomic Changes in Hickory Nut Oil During Accelerated Oxidation

Ziyi Li, Jiahui Liu, Qingqing Gao, Na Zhang, Songyu Geng, Yihong Bao, Qingqi Guo

Antioxidants

DOI

2026

Extraction of Phyllanthus emblica L. flavonoids by ultrasound-assisted enzymatic hydrolysis method and antioxidant stress effects

Xianghong Xiong, Shengcheng Mi, Xiaojie Xu, Dan Ge, Wu Yan, Qi Lü, Minghua Zhu, Yihong Bao

Natural Product Research

DOI

2025

东北9种浆果生物活性物质及抗氧化、抗炎活性比较

张雅男，包怡红，王金玲

《现代食品科技》

DOI

2025

农林院校食品加工与安全专业学位研究生培养模式及质量提升研究

高辰哲，杨光，包怡红

《农产品加工》

DOI

2025

食品安全学

包怡红

《中国林业出版社》

2025

Multi-perspective investigation of the effects and interaction mechanisms of three common dietary fiber on cassava starch properties.

Guangjia Lv, Yihong Bao, Shuxia Dai, Yajuan Qin, Bo Li, Xuan Zhang, De-Hai Li, Yan-Jun Zhang, Yu-Tong Zhang

Food Chemistry

DOI

2025

The Interplay between Gut Microbiota-Derived Metabolites and Ferroptosis: Implications for Intestinal Health and Disease.

Chen-Zhe Gao, Jia-Hui Ma, Yang Yu, Lin Zhang, Yue Pang, Haiyan Zhang, C. Xue, De-Hai Li, Xiaoyu Zhao, Munkh-Amgalan Gantumur, Mi-Zhou Hui, W. Hong, Yihong Bao, Bai-Liang Li, N. Dong

Journal of Agricultural and Food Chemistry

DOI

2025

The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles

Yuanlong Sun, Xiao-Ze Li, Huan-Huan Liu, Yangyang Chai, Yihong Bao, Fangfei Li

Food Chemistry: X

DOI

2025

Synergistic effects of compound plant extracts and Lactobacillus plantarum on osteogenesis: prebiotic potential and mechanistic insights from metabolomics and molecular docking

Mingjie Jia, Jia-Yuan Luo, Yihong Bao, Xu Zhang, Yang-Yang Chai, Fangfei Li, Shi-Long Jiang, Qinggang Xie

The Journal of the Science of Food and Agriculture

DOI

2025

Exogenous GABA increases the accumulation of bioactive compounds in broccoli sprouts under NaCl stress by modulating their biosynthesis and gene expression

Zi-Qi Wang, Zhi-Yi Zhou, Hao Xu, Wei-Wei He, Qun Fu, Yihong Bao, Da-Jing Li, Zhong-Yuan Zhang, Cun-Shan Zhou

Food Bioscience

DOI

2025

Comparison of Morphology, Components, and Activity of Four Species of Sanghuangporus Mushrooms (Agaricomycetes).

Xu Zhang, Si-Yu An, Lanying Zhou, Yihong Bao

International Journal of Medicinal Mushrooms

DOI

2025

Effects of methoxy groups and carbon-carbon double bonds in phenolic acids on the physicochemical characteristics and digestibility of cassava starch.

Guangjia Lv, De-Hai Li, Yihong Bao, Yajuan Qin, Xuan Zhang, Fei Xu, Kexue Zhu, Yu-Tong Zhang, Yan-Jun Zhang

Carbohydrate Polymers

DOI

2025

Exploring food-derived bioactive peptides: efficacy, mechanisms, and clinical implications in ferroptosis regulation

Chen-Zhe Gao, Lin Zhang, Jia-Hui Ma, Haiyan Zhang, Yue Pang, C. Xue, De-Hai Li, Xiaoyu Zhao, Munkh-Amgalan Gantumur, Mi-Zhou Hui, W. Hong, Yihong Bao, N. Dong

Trends in Food Science & Technology

DOI

2025

Porcine intestinal mucosa-derived alkaline phosphatase as a functional modulator of neutrophil inflammation via adenosine A2AR signaling.

Chen-Zhe Gao, Lin Zhang, Jia-Hui Ma, Qin-yun Liu, Haiyan Zhang, Yue Pang, De-Hai Li, C. Xue, W. Hong, Munkh-Amgalan Gantumur, Mi-Zhou Hui, Yihong Bao, Na Dong

Journal of Nutritional Biochemistry

DOI

2025

Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Lonicera caerulea L.) to against hyperlipidemia

Mingjie Jia, Jiayuan Luo, Zhuohao Zhao, Lu Jiang, Yihong Bao, Junwei Huo

Food Chemistry X

DOI

2025

Dynamic Changes in Jackfruit (Artocarpus heterophyllus Lam.) Polyphenols During Maturation and In Vitro Digestion and Their Effects on the Gut Microbiota

Liru Ma, Zhen Feng, Chao Zhang, Chunhe Gu, Yihong Bao

Antioxidants

DOI

2025

The Protective Effect of Boschnikia rossica Extract on Free Radical-Induced Oxidative Damage of Biomolecules and Establishment of a Method for Determining the Content of Oleanolic Acid

Zhuohao Zhao, Mingjie Jia, Yuning An, Yihong Bao, Yuncai Zhao

Foods

DOI

2025

Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli

Xin Tian Wen, Meimei Nie, Zhongyuan Zhang, Lingming Xiong, Jialin Feng, Zhi Zhang, Dajing Li, Yihong Bao, Haihong Wu

Foods

DOI

2025

Effect of bovine serum albumin and Copigments on the stability of Haskap berry anthocyanin extracts at neutral pH

Li Fang Wang, Jiayuan Luo, Xu Zhang, Yihong Bao, Junwei Huo

Food Research International

DOI

2025

Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing

Qihui Wu, Zhongyuan Zhang, Yihong Bao, Dajing Li, Xin Wen, Lei Feng, Meimei Nie, Zhuqing Dai, Yayuan Xu

Food Production Processing and Nutrition

DOI

2025

Effects of Ɛ-Polylysine Combined with Plant Extract on the Microbiological and Sensory Qualities of Grapes

Qixin Feng, Chengzhi Zhu, Peng Zhou, Jinlong Yao, Yihong Bao, Zhijun Zhao

Foods

DOI

2024

不同酚类与乳清蛋白共价交联对松仁油Pickering乳液的影响

赵鑫磊，包怡红，骆嘉原，高博，贾铭杰，蒋世龙

《中国食品学报》

2024

蒲公英多糖提取技术及生物活性的研究进展

牛亦婷，刘子彰，包怡红，李芳菲，于莹

《食品研究与开发》

2024

29个品种树莓茎活性物质测定及其抗氧化能力与抑菌活性

陆龙波，包怡红，王金玲

《精细化工》

2024

蓝靛果果酒降酸酵母菌的筛选鉴定及其发酵特性

包怡红，梁爽，骆嘉原

《现代食品科技》

2024

基于主成分分析的不同品种蓝莓脆粒品质综合评价

温欣，肖亚冬，聂梅梅，李大婧，刘春菊，牛丽影，包怡红，唐冬妹

《食品工业科技》

2024

物理技术对淀粉结构及OSA酯化淀粉的制备与功能特性影响的研究进展

李德海，王楠楠，杨帆，王泽童，包怡红，王鹏

《现代食品科技》

2024

Investigation of solid-state fermentation of red seaweed (Pyropia spp.) with lactic acid Bacteria: Effects on protein profile and in vitro digestibility

Jiayuan Luo, Caiyan Ye, Yuan Hua Wen, Yihong Bao, Siew Young Quek

Food Chemistry

DOI

2024

Interaction between lactic acid bacteria and Polygonatum sibiricum saponins and its application to microencapsulated co-delivery

Jiayuan Luo, Mingjie Jia, Xue Hong Yang, Yangyang Chai, Yihong Bao

Food Chemistry

DOI

2024

Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative

Xiaojie Xu, Zhiqiang He, Qingfen Zhang, Qi Lü, Minghua Zhu, Yuangang Zu, Yihong Bao, Chunxia Chen

Flavour and Fragrance Journal

DOI

2024

The construction of a double-layer colon-targeted delivery system based on zein-shellac complex and gelatin-isomaltooligosaccharide Maillard product: In vitro and in vivo evaluation

Mingjie Jia, Jiayuan Luo, Lianghao Wang, Xue Yang, Yihong Bao

Food Research International

DOI

2024

The Mechanism of Relieving Diarrheal Irritable Bowel Syndrome Using Polyphenols from Ribes nigrum L. Based on a Network Pharmacology Analysis and 16S rRNA Sequencing

Yu Xi, Xiaotian Wang, Xintong Liu, Fangfei Li, Yihong Bao, Yangyang Chai

Foods

DOI

2024

Protective effect of water-soluble nervonic acid micro-powder coated with chitosan oligosaccharide and silk fibroin on hippocampal neuronal HT22 cells

Xiaojie Xu, Dandan Zhao, Chenglin Li, Hui Ying Yang, Qi Lu, Minghua Zhu, Yihong Bao, Chunxia Chen

International Journal of Biological Macromolecules

DOI

2024

Influence of exogenous 24‐epibrassinolide on improving carotenoid content, antioxidant capacity and gene expression in germinated maize seeds

Wenying Yang, Hao Xu, F. Wang, Weiwei He, Dajing Li, Qingqi Guo, Yihong Bao, Zhongyuan Zhang

Journal of the Science of Food and Agriculture

DOI

2024

Investigation of the Lipid-Lowering Activity and Mechanism of Three Extracts from Astragalus membranaceus, Hippophae rhamnoides L., and Taraxacum mongolicum Hand. Mazz Based on Network Pharmacology and In Vitro and In Vivo Experiments

Xue Yang, Mingjie Jia, Jiayuan Luo, Yuning An, Zefu Chen, Yihong Bao

Foods

DOI

2024

Study on the colloidal and emulsifying properties of different whole-component plant-based particles

Chunxue Hao, Yayuan Xu, Zhuqing Dai, Zhongyuan Zhang, Lei Feng, Dajing Li, Yihong Bao

Food and Bioproducts Processing

DOI

2024

Polygonatum sibiricum saponin-lactic acid bacteria combination attenuate hyperglycemia in T2DM mice by modulating amino acid metabolism

Jiayuan Luo, Mingjie Jia, Shuang Liang, Yangyang Chai, Yihong Bao, Shilong Jiang

Food Science and Human Wellness

DOI

2024

Exogenous salicylic acid promotes carotenoid accumulation and antioxidant capacity in germinated maize kernels by regulating carotenoid biosynthetic pathway

Fanyu Wang, Hao Xu, Weiwei He, Yizhu Lu, Hao Luo, Qingqi Guo, Dajing Li, Yihong Bao, Zhongyuan Zhang

Food Bioscience

DOI

2024

Anti-osteoporosis effect of Mori Follum- Portulaca oleracea L.- Lycium barbarum L. extract based on network pharmacology and experimental validation and its utilization in functional yogurt

Mingjie Jia, Xue Yang, Yihong Bao, Junwei Huo

Food Bioscience

DOI

2024

Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice

Liping Gao, Yunhan Li, Shuo Yang, Yihong Bao, Ting F Luo, Jinling Wang

Journal of the Science of Food and Agriculture

DOI

2024

Effect of citric acid on cell membrane structure and function of Issatchenkia terricola WJL-G4

Xiangfeng Meng, Xinyi Liu, Yihong Bao, Ting F Luo, Jinling Wang

Journal of Applied Microbiology

DOI

2024

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

Miaojing Zhang, Yangyang Chai, Fangfei Li, Yihong Bao

Foods

DOI

2023

玉米番茄红素环化酶基因的克隆、表达及功能分析

王凡予，何伟伟，李大婧，郭庆启，罗浩，陆义珠，包怡红，张钟元

《食品科学》

2023

槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响

包怡红，赖章飞，马银鹏，贾雨彤，潘飞兵，匡凤娇

《食品与机械》

2023

知识体系构建对国际留学研究生能力培养的影响

赵玉红，包怡红，李德海

《黑龙江教育(高教研究与评估)》

2023

富集钙乳酸菌的筛选、鉴定及安全性评价

包怡红，高博，蒋士龙，张维

《中国酿造》

2023

奇亚籽多糖的提取及其在凝固型酸奶中的应用

秦驰，赵研，张栩瑕，赖章飞，包怡红

《中国林副特产》

2023

Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk.

Hao Luo, Yihong Bao, Ping Zhu

Food Chemistry

DOI

2023

High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility.

Zhehui Jiang, Hao Luo, Yunpeng Huangfu, Yuan Gao, Mei-Qi Zhang, Yihong Bao, Wei Ma

Food Chemistry

DOI

2023

Metabolic engineering of Escherichia coli for high-level production of violaxanthin

Xin-Rui Dong, Bo Liu, Yihong Bao, Wei-Feng Liu, Yong Tao

Microbial Cell Factories

DOI

2023

Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis

Hao Luo, Yihong Bao, Zhu Ping

Food Chemistry

DOI

2023

Extraction, physicochemical properties, and antioxidant activity of natural melanin from Auricularia heimuer fermentation

Yinpeng Ma, Piqi Zhang, Xiaodong Dai, Xiuge Yao, Shuyang Zhou, Qingfang Ma, Jianing Liu, Shuang Tian, Jianan Zhu, Jiechi Zhang, Xianghui Kong, Yihong Bao

Frontiers in Nutrition

DOI

2023

Fermentation of Lonicera caerulea by complex probiotics and its Effect on hypolipidemic

Jiayuan Luo, Lu Jiang, Shuang Liang, Bo Gao, Yihong Bao, Junwei Huo, Shilong Jiang

Food Bioscience

DOI

2023

Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties

Yizhu Lu, Fanyu Wang, Hao Luo, Weiwei He, Dajing Li, Yihong Bao, Zhongyuan Zhang, Cunshan Zhou

Food Bioscience

DOI

2023

Extraction and in vitro active evaluation of essential oil of Acorus tatarinowii Schott rhizome rich in β-asarone using enzymatic pretreatment and solvent-free microwave-assisted method

Duowen Pu, Lingge Wei, Liang Wei, Hui Li, Minghua Zhu, Qi Lü, Yihong Bao, Yuangang Zu

Journal of Essential Oil Bearing Plants

DOI

2023

Metabolomics analysis of the metabolic effects of citric acid on Issatchenkia terricola WJL-G4

Jiajia Mei, Xiaojie Liu, Xinyi Liu, Yihong Bao, Ting F Luo, Jinling Wang

Journal of Bioscience and Bioengineering

DOI

2023

Effect of cinnamon extract combined with Ɛ-polylysine infusion treatment on the sensory, physicochemical and biological quality of Brassica rapa L. (Chinensis Group)

Chengzhi Zhu, Yang Han, Yijun Zou, Li Li, Xinxin Ma, Zhijun Zhao, Yihong Bao

Scientia Horticulturae

DOI

2023

Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties

Yinan Cai, Qingquan Li, Dehai Li, Changyan Sun, Yihong Bao, Fangfei Li, Shilong Jiang

Journal of Cereal Science

DOI

2023

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Xiaoxiang Yue, Fang Zhou, Nan Pan, Yihong Bao, Fangfei Li, Xiufang Xia

Food Science of Animal Products

DOI

2023

Effects of saponins isolated from Polygonatum sibiricum on H2O2-induced oxidative damage in RIN-m5F cells and its protective effect on pancreas

Jiayuan Luo, Zefu Chen, Qingqi Guo, Yangyang Chai, Yihong Bao

Food and Chemical Toxicology

DOI

2023

Comparative study of the properties of lutein nanoliposomes coated with chitosan/(−)‐epigallocatechin‐ 3‐gallate ( EGCG ) complexes

Hongxu Yan, Yayuan Xu, Zhuqing Dai, Zhongyuan Zhang, Yihong Bao, Dajing Li

Journal of the Science of Food and Agriculture

DOI

2023

Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice

Mingjie Jia, Jiayuan Luo, Bo Gao, Yunpeng Huangfu, Yihong Bao, Dehai Li, Shilong Jiang

Food & Function

DOI

2022

ε-聚赖氨酸复合保鲜剂对鸡毛菜品质及微生物的影响

韩扬，朱成志，李沁雨，李立，马新新，赵志军，包怡红

《食品与发酵工业》

DOI

2022

肌少症现状及蛋白质对其预防作用的研究进展

裴泽华，蔡轶男，王乐兵，包怡红，李德海，蒋士龙

《食品工业科技》

2022

大豆分离蛋白-单宁酸-多糖三元复合物的功能特性及结构表征

皇甫云鹏，包怡红，赵鑫磊，骆嘉原，姜喆卉

《食品科学技术学报》

2022

婴幼儿配方奶粉在不同贮藏条件下维生素D3稳定性的研究

王芳，包怡红，兰慧娟

《中国乳业》

2022

蓝靛果米糠酵素发酵工艺优化及其代谢产物变化分析

包怡红，赵鑫磊，唐妍，张俊顺，卢卫红，马莺，于殿宇

《中南林业科技大学学报》

2022

基于文献检索对我国专业学位研究生培养的探讨

包怡红，罗浩，张国财

《黑龙江教育(理论与实践)》

2022

食品专业英语

包怡红

《科学出版社》

2022

超声辅助提取槟榔核多酚工艺优化及降糖活性研究

陈思卿，胡齐，潘飞兵，匡凤姣，包怡红

《中国林副特产》

2022

大孔树脂-磁场辅助溶剂结晶联合纯化红松籽油甾醇的研究

王莉莉，包怡红，赵庆佳，张娜，郭庆启

《中国粮油学报》

2022

松仁油微胶囊酸奶的研制

包洪涛，骆嘉原，彭新柔，包怡红，蒋士龙

《中国林副特产》

2022

后疫情时代食品安全与日常饮食课程在线教学实践路径

郭庆启，张娜，包怡红，柴洋洋，符群，李芳菲

《沈阳农业大学学报(社会科学版)》

2022

不同处理条件下婴幼儿配方奶粉中叶黄素含量的研究

王芳，包怡红，陈忱

《中国乳业》

2022

Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction

Zhehui Jiang, Yunpeng Huangfu, Lu Jiang, Tianhao Wang, Yihong Bao, Wei Ma

LWT

DOI

2022

Polygonatum sibiricum saponin Exerts Beneficial Hypoglycemic Effects in Type 2 Diabetes Mice by Improving Hepatic Insulin Resistance and Glycogen Synthesis-Related Proteins

Zefu Chen, Jiayuan Luo, Mingjie Jia, Yangyang Chai, Yihong Bao

Nutrients

DOI

2022

Development of a novel functional yogurt rich in lycopene by Bacillus subtilis

Hao Luo, Yihong Bao, Zhu Ping

Food Chemistry

DOI

2022

Comprehensive in silico analysis of the probiotics, and preparation of compound probiotics-Polygonatum sibiricum saponin with hypoglycemic properties

Jiayuan Luo, Lu Jiang, Bo Gao, Yangyang Chai, Yihong Bao

Food Chemistry

DOI

2022

Investigation of the in vitro digestion fate and oxidation of protein-based oleogels prepared by pine nut oil

Yang Guo, Xue Yan Yang, Yihong Bao, Xinlei Zhao, Li Huang, Zhongxiang Chen, Ying Ma, Weihong Lu

LWT

DOI

2022

Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage

Fangfei Li, Zhong Qiang, Baohua Kong, Nan Pan, Xiufang Xia, Yihong Bao

Food Chemistry

DOI

2022

Antibacterial activity and mechanism of phillyrin against selected four foodborne pathogens

Junshun Zhang, Mingkun Gao, Jiayuan Luo, Yang GUO, Yihong Bao, Tianzhi YANG

Food Science and Technology

DOI

2022

Construction of vitamin D delivery system based on pine nut oil Pickering emulsion: effect of phenols

Xin‐lei Zhao, Xue Yang, Yihong Bao, Yang Guo, Jiayuan Luo, Shilong Jiang, Wei Zhang

Journal of the Science of Food and Agriculture

DOI

2022

Research Progress of Current Situation of Sarcopenia and the Preventive Effect of Protein on It

Zehua PEI, Yinan CAI, Lebing WANG, Yihong Bao, Dehai Li, Shilong JIANG

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Amino Acid Composition, Antioxidant, α-Glucosidase and α-Amylase Inhibitory Activities of the Enzymic Polypeptide from Acer truncatum Seed Meal

Liang Wei, Hui Li, Xinxin Yu, Huiying Yang, Duowen Pu, Minghua Zhu, Qi Lü, Yihong Bao, Yuangang Zu

International Journal of Peptide Research and Therapeutics

DOI

2022

Concurrent Production of α- and β-Carotenes with Different Stoichiometries Displaying Diverse Antioxidative Activities via Lycopene Cyclases-Based Rational System

Hao Luo, Weiwei He, Zhuqing Dai, Zhongyuan Zhang, Yihong Bao, Dajing Li, Zhu Ping

Antioxidants

DOI

2022

Optimization of solvent-free microwave extraction of essential oil from the fresh peel of Citrus medica L. var. arcodactylis Swingle by response surface methodology, chemical composition and activity characterization

Liang Wei, Xinxin Yu, Hui Li, Minghua Zhu, Duowen Pu, Qi Lü, Yihong Bao, Yuangang Zu

Scientia Horticulturae

DOI

2022

Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste

Yiping Yu, Guang Yang, Lanying Sun, Xingshun Song, Yihong Bao, Ting F Luo, Jinling Wang

Foods

DOI

2022

Research Progress of Plant Active Compounds in Anti Osteoporosis

Mingjie Jia, Jiayuan Luo, Shilong JIANG, Yihong Bao

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Effects of Areca Nut Processing By-product Substitute Cultivation on Fruiting Body and Material Transformation of Pleurotus ostreatus

Yihong Bao, Yutong JIA, Zhangfei LAI, Feibing Pan, Fengjiao Kuang

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Antibacterial activity of phillyrin and its effect on the preservation of minced pork

Junshun Zhang, Mingkun Gao, Yihong Bao

Journal of Food Processing and Preservation

DOI

2022

Effect of Light Treatment on Chemical Composition of Andrographis paniculata Seedlings

Zhehui Jiang, Tianhao Wang, Kaixue Zhang, Meiqi Zhang, Ling Ma, Weichao Ren, Yihong Bao, Wei Ma

Frontiers in Chemistry

DOI

2022

Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice

Ying Jiang, Ting F Luo, Ying Tang, Sirui Chen, Hui Ni, Qihe Chen, Xingshun Song, Yihong Bao, Zeyuan Deng, Jinling Wang

Food Science and Human Wellness

DOI

2022

Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)

Fangfei Li, Bo Wang, Baohua Kong, Xiufang Xia, Yihong Bao

Ultrasonics Sonochemistry

DOI

2022

Responses of Issatchenkia terricola WJL-G4 upon Citric Acid Stress

Xinyi Liu, Ying Tang, Ning Weiyu, Yihong Bao, Ting F Luo, Jinling Wang

Molecules

DOI

2022

Effect of phenolic compounds and hydroxyl content on the physicochemical properties of pine nut oil Pickering emulsions

Xin‐lei Zhao, Yihong Bao, Yang Guo, Jiayuan Luo, Shilong Jiang, Xue Yan Yang

Journal of the Science of Food and Agriculture

DOI

2021

连翘苷与防腐剂协同抑菌及在肉糜保鲜中的应用

张俊顺，郭阳，杨雪，包怡红

《中国食品学报》

DOI

2021

传统酵素源高效降胆固醇菌株的筛选、鉴定及胆盐水解酶活性分析

玛丽娜·库尔曼，包怡红

《中国食品学报》

DOI

2021

细叶小檗碱的抑菌稳定性及其对细菌蛋白质的影响

张俊顺，高铭坤，郭阳，骆嘉原，包怡红，符群，张海婷

《中国食品学报》

DOI

2021

黑木耳发酵产物对HepG2细胞脂质代谢及糖代谢的影响

孙凯峰，包怡红

《中国食品学报》

DOI

2021

食物基质及脂质分子结构对体内消化吸收的影响机制

郭阳，高明坤，包怡红，卢卫红，马莺

《中国食品学报》

DOI

2021

黄精多糖体外消化特性及对Ⅱ型糖尿病小鼠肠道菌群的调节作用

杨明琛，袁梦欣，陆维，包怡红，柴洋洋

《现代食品科技》

2021

均质技术制备黑木耳多糖的研究

梁爱梅，蒋士龙，李德海，包怡红，刘浩帆

《中国林副特产》

DOI

2021

Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber

Meixuan Li, Yixiao Liu, Guang Yang, Lanying Sun, Xingshun Song, Qihe Chen, Yihong Bao, Ting F Luo, Jinling Wang

LWT

DOI

2021

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

Jiayuan Luo, Ziluan Fan, Xue Yan Yang, Yihong Bao, Min Liang, Yang Guo

Food Science and Technology

DOI

2021

Effect of exogenous methyl jasmonate on physiological and carotenoid composition of yellow maize sprouts under NaCl stress

Weiwei He, Hao Luo, Hao Xu, Zhiyi Zhou, Dajing Li, Yihong Bao, Qun Fu, Jiangfeng Song, Yan Li Jiao, Zhongyuan Zhang

Food Chemistry

DOI

2021

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

Fangfei Li, Xin Chen Du, Bo Wang, Nan Pan, Xiufang Xia, Yihong Bao

Food Chemistry

DOI

2021

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

Hongying He, Yuchen Yan, Dong Dan, Yihong Bao, Ting F Luo, Qihe Chen, Jinling Wang

Journal of Fungi

DOI

2021

Genomic Insights into the Adaptability of the Spoilage Bacterium Lactobacillus acetotolerans CN247 to the Beer Microenvironment

Chunguang Luan, Weihua Cao, Na Luo, Jingxia Tu, Jianqin Hao, Yihong Bao, Feike Hao, Deliang Wang, Xin Jiang

Journal of the American Society of Brewing Chemists

DOI

2021

Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

Biao Liu, Dongxia Yuan, Qiaoyue Li, Xin Zhou, Hao Wu, Yihong Bao, Hongyun Lu, Ting F Luo, Jinling Wang

Molecules

DOI

2021

Effects of Polygonatum sibiricum saponin on hyperglycemia, gut microbiota composition and metabolic profiles in type 2 diabetes mice

Yangyang Chai, Jiayuan Luo, Yihong Bao

Biomedicine & Pharmacotherapy

DOI

2021

Safety assessment of two strains and anti-obese effects on mice fed a high-cholesterol diet

Malina Kuerman, Yihong Bao, Mingruo Guo, Shilong Jiang

Biochemical and Biophysical Research Communications

DOI

2021

Accumulation of lutein in broccoli sprouts based on the cultivation conditions of GABA combined with NaCl optimized by response surface methodology

Zhiyi Zhou, Weiwei He, Dajing Li, Qun Fu, Yadong Xiao, Yihong Bao, Zhongyuan Zhang, Jiangfeng Song, Chunquan Liu

Journal of Food Processing and Preservation

DOI

2021

Efficient bioconversion of raspberry ketone in Escherichia coli using fatty acids feedstocks

Chang Chen, Bo Liu, Yihong Bao, Yong Tao, Weifeng Liu

Microbial Cell Factories

DOI

2021

Hypoglycemic effect of Taraxacum officinale root extract and its synergism with Radix Astragali extract

Jingwen Li, Jiayuan Luo, Yangyang Chai, Yang Guo, Yang Tianzhi, Yihong Bao

Food Science & Nutrition

DOI

2021

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

Fangfei Li, Xin Chen Du, Yanming Ren, Baohua Kong, Bo Wang, Xiufang Xia, Yihong Bao

International Journal of Biological Macromolecules

DOI

2020

榛仁内酯豆腐的制作工艺

万宇榕，郭阳，麦心念，刘雪妍，邱宇欣，包怡红

《现代食品科技》

DOI

2020

细叶小檗总生物碱的抑菌活性及热降解动力学

包怡红，曹伟华，符群，张海婷，卢卫红，马莺

《现代食品科技》

DOI

2020

不同浓度茉莉酸甲酯对玉米籽粒萌发及抗氧化酶活性的影响

何伟伟，罗浩，周芷亦，李大婧，包怡红，符群，宋江峰，张钟元

《江苏农业科学》

DOI

2020

在线自由基清除法引导具有抗氧化活力蛋白组分分离纯化

张宏伟，郭阳，孙义玄，包怡红

《东北农业大学学报》

DOI

2020

连翘苷的提取工艺优化及其抑菌活性

张俊顺，骆嘉原，姜喆卉，包怡红，包洪涛

《现代食品科技》

2020

玉米籽粒发芽过程中不同部位类胡萝卜素合成动态及抗氧化活性

包怡红，罗浩，何伟伟，汪雨茜，周芷亦，李大婧

《现代食品科技》

DOI

2020

不同溶剂的蒲公英根提取物的抗氧化活性及降糖能力比较分析

李婧雯，包怡红

《现代食品科技》

DOI

2020

降胆固醇乳酸菌的筛选及其益生元干预生长作用分析

玛丽娜·库尔曼，巩燕妮，包洪涛，包怡红

《现代食品科技》

DOI

2020

响应面法优化富锌酵母培养条件

黄章娆，王昱，崔沛杰，玛丽娜·库尔曼，包怡红

《中国酿造》

2020

松针精油的协同抑菌效应及机制

刘文丽，包怡红

《南京林业大学学报(自然科学版)》

2020

Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant

Yihong Bao, Kai-Feng SUN, Yang Guo

Food Science and Technology

DOI

2020

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

Yang Guo, Yihong Bao, Kai-feng Sun, Chen Chang, Weifeng Liu

Food Hydrocolloids

DOI

2020

Homogenate Extraction of Polysaccharides from Pine Nut Meal: Optimization and Comparison with Other Extraction Methods by Characterizing Their Extracts

Hongwei Zhang, Yi Zhang, Yihong Bao, Dianyu Yu, Lianzhou Jiang

Journal of Food Quality

DOI

2020

Enzymic polypeptide antioxidant activity and inhibitory activity on α-glucosidase and α-amylase from Paeonia ostii cake

Huiru Qiao, Xiaojuan Bi, Yuanyuan Zhang, Mengran Liu, Shuchong Zu, Nan Jia, Shougang Jiang, Qi Lü, Yuangang Zu, Yihong Bao

Industrial Crops and Products

DOI

2020

Hypoglycemic effects and modulation of gut microbiota of diabetic mice by saponin from Polygonatum sibiricum

Jiayuan Luo, Yangyang Chai, Min Zhao, Qingqi Guo, Yihong Bao

Food & Function

DOI

2019

啤酒腐败菌耐乙酸乳杆菌种特异性检测体系的建立与应用

曹伟华，罗娜，孙义玄，涂京霞，刘静，王德良，郝建秦，栾春光，包怡红

《食品与发酵工业》

DOI

2019

加工条件对红松种鳞多酚稳定性的影响

岳鑫，包怡红

《东北林业大学学报》

DOI

2019

人参总黄酮的提取工艺优化及其质量分数测定

姜喆卉，刘振鹏，徐姣，刘秀波，包怡红

《东北林业大学学报》

DOI

2019

基于荧光及紫外光谱法对红松种鳞多酚与乳清蛋白相互作用的研究

岳鑫，包怡红

《现代食品科技》

DOI

2019

黑龙江东宁境内栽培黑木耳菌株区别性鉴定

马银鹏，包怡红，张丕奇，韩增华，马庆芳，张先成

《食用菌》

2019

高膳食纤维食用菌营养工程米的工艺优化

祁湛瑶，管立军，高扬，卢淑雯，包怡红，李家磊，王崑仑，严松，张志宏，江园园

《食品工业科技》

DOI

2019

不同后熟和储藏时间菌包对黑木耳品质的影响

马银鹏，孔祥辉，张丕奇，娄延申，张介驰，包怡红

《食品工业》

2019

不同浓度NaCl处理对发芽玉米中类胡萝卜素富集的影响

汪雨茜，何伟伟，李大婧，包怡红，刘春泉，宋江峰

《现代食品科技》

DOI

2019

仙人掌多酚超声辅助醇提工艺优化及抗氧化、降脂能力分析

王婧，郭阳，包怡红，田雪，李欢，邱隽蒙

《食品与机械》

DOI

2019

Effects of prebiotic carbohydrates on the growth promotion and cholesterol-lowering abilities of compound probiotics in vitro

Malina Kuerman, Yihong Bao, Yang Guo, Mingruo Guo

LWT

DOI

2019

Effect of methyl jasmonate on carotenoids biosynthesis in germinated maize kernels

Hao Luo, Weiwei He, Dajing Li, Yihong Bao, Asad Riaz, Yadong Xiao, Jiangfeng Song, Chunquan Liu

Food Chemistry

DOI

2019

Response surface optimization of culture conditions for improving lutein content in NaCl‐stressed germinated corn kernels

Yuxi Wang, Weiwei He, Dajing Li, Yihong Bao, Chunquan Liu, Jiangfeng Song, Yadong Xiao

Journal of Food Processing and Preservation

DOI

2019

Nutritional Properties of Whey Proteins

Kelsey McKee Mangano, Yihong Bao, Changhui Zhao

DOI

2018

不同产地的黑果腺肋花楸抗氧化活性比较

徐福成，李静雯，玛丽娜·库尔曼，孙凯峰，朱力国，包怡红

《中国林副特产》

2018

响应面法优化酶解红松松仁粕制备抗氧化肽

包怡红，王銮，李倩，蒋士龙

《中国酿造》

2018

蓝靛果酒化学降酸工艺及对花色苷组成的影响

梁敏，包怡红，徐福成

《现代食品科技》

2018

黑皮油松松针精油的超声波辅助-盐析-水蒸气蒸馏法提取及其抑菌效果和稳定性

包怡红，刘文丽

《东北林业大学学报》

2018

食用菌发酵液中功能性成分研究及应用

许莹莹，廖烨，李德海，孙月，包怡红

《包装与食品机械》

2018

固态发酵法制备榛仁肽工艺优化及其生物活性

王銮，包怡红，张宇，刘冬蕾

《经济林研究》

2018

不同品种蓝靛果化学成分及抗氧化活性比较

朱力国，郭阳，唐思媛，徐福成，包怡红

《中国酿造》

2018

混菌固态发酵榛仁粕制备降血压肽工艺优化研究

王銮，包怡红，康宁

《中国粮油学报》

2018

食品工程原理课程成果导向教育(OBE)理念的教学实践

郭庆启，赵玉红，包怡红，张娜，孟琳，张玥

《沈阳农业大学学报(社会科学版)》

2018

基于RSM和MLP-ANN的草莓果浆超声酶解参数优化

丛嘉昕，宋江峰，李大婧，刘春泉，包怡红

《江苏农业学报》

2018

Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction

Yang Guo, Yihong Bao, Yangyang Chai

Journal of the Science of Food and Agriculture

DOI

2018

Optimization of Melanin Extraction from the Wood Ear Medicinal Mushroom, Auricularia auricula-judae (Agaricomycetes), by Response Surface Methodology and Its Antioxidant Activities In Vitro

Yinpeng Ma, Yihong Bao, Xianghui Kong, Jiao-Jiao Tian, Bing Han, Jiechi Zhang, Xijun Chen, Piqi Zhang, Hui Wang, Xiaodong Dai, Jianing Liu, Zeng-Hua Han, Qingfang Ma

International journal of medicinal mushrooms

DOI

2017

橡子壳色素抗氧化活性研究

张亚亭，李德海，包怡红

《北京林业大学学报》

2017

大球盖菇保健功能与保鲜加工研究进展

高欢，包怡红

《食品与发酵工业》

DOI

2017

五种松针多酚的提取优化及抗氧化活性研究

樊梓鸾，陈凯莉，高芯，包怡红

《现代食品科技》

2017

不同山体红松松籽油脂肪酸组成及抗氧化活性

常晨，阮青俊，包怡红，郭阳，沈海龙

《东北林业大学学报》

2017

俄罗斯野生蓝莓引种前后营养成分含量及抗氧化活性的比较分析

包怡红，梁敏，赵行，常晨，徐福成

《中国酿造》

2017

花色苷生物学功能的研究进展

梁敏，包怡红

《天然产物研究与开发》

2017

复凝聚法制备松籽油微胶囊工艺优化及其氧化稳定性分析

郭阳，包怡红，赵楠

《食品科学》

2017

红松松针精油抗氧化和抑菌活性研究

樊梓鸾，张艳东，张华，王振宇，包怡红

《北京林业大学学报》

2017

超高效液相色谱法检测香菇菌多糖片单糖组分

赵行，刘永成，马娇颖，王常禹，包怡红

《食品安全质量检测学报》

2017

松仁粕中清蛋白的提取工艺及功能性质研究

赵楠，阮俊青，包怡红

《湖南农业大学学报(自然科学版)》

DOI

2017

漆酶及其在酿酒工业中的应用研究进展

常晨，梁敏，包怡红

《中国酿造》

2017

红松种鳞多酚泡腾颗粒的研制

林蓉，赵鑫，包怡红

《中国酿造》

2017

轮叶党参糯米酒发酵特性的研究

刘艳秋，孙广仁，杨奇，包怡红

《中国酿造》

2017

香菇可溶性膳食纤维饮品的研制

骆嘉原，常晨，孙瑶，姜璐，党俊亭，吕星毅，包怡红

《中国酿造》

2017

艾蒿多糖抑菌活性及稳定性

孙义玄，包怡红

《食品与生物技术学报》

2017

复合黑木耳粉的研制及其体外降脂功效分析

包怡红，高培栋

《东北农业大学学报》

DOI

2017

桦褐孔菌多糖的研究进展

常晨，包怡红

《食品与机械》

2017

提取方法对脱脂松仁粕蛋白性质的影响

赵楠，包怡红，郭阳

《中国油料作物学报》

2017

香菇膳食纤维营养强化曲奇饼干的研制

姜璐，常晨，骆嘉原，孙瑶，党俊亭，吕星毅，包怡红

《中国林副特产》

2017

Codonopsis lanceolata polysaccharide CLPS inhibits melanoma metastasis via regulating integrin signaling

Yanqiu Liu, Xiangming Zou, Guangren Sun, Yihong Bao

International Journal of Biological Macromolecules

DOI

2016

响应面法优化复合澄清剂对蓝莓果酒的澄清效果

王芳，邓启，段伟丽，孙义玄，包怡红

《中国食品学报》

2016

苹果酸对黑加仑果汁中花色苷稳定性的影响

赵玉红，贾琳娜，包怡红，张立钢

《现代食品科技》

2016

胡桃楸种仁壳黄酮二次纯化及体外抗氧化作用研究

徐红艳，包怡红

《湖北农业科学》

2016

低醇苹果梨酒护色及发酵工艺条件优化

刘艳秋，包怡红，刘榅博，闫运开

《北华大学学报(自然科学版)》

2016

盐析辅助水蒸气蒸馏法制备红松壳挥发油研究

宗芳芳，包怡红，李德海，郭宏鑫，徐颖，顾嘉林

《南京林业大学学报(自然科学版)》

2016

脱脂松仁粕中球蛋白的提取工艺及其SDS–PAGE分析

包怡红，赵楠

《湖南农业大学学报(自然科学版)》

2016

响应面法优化亚临界水萃取黑木耳多糖工艺

包怡红，邓启

《食品与生物技术学报》

2016

一种特殊用途婴幼儿配方奶粉的理化性及蛋白质功效比分析

孙义玄，邓杰，郭明若，王利，王青云，包怡红

《中国乳品工业》

2016

长白山区林下轮叶党参丰产关键栽培技术

刘艳秋，耿业业，孙宏，孙广仁，包怡红

《北方园艺》

2016

食品工程原理课程参观型教学实践与思考

郭庆启，符群，张智，郭敏，包怡红

《沈阳农业大学学报(社会科学版)》

2015

胡桃楸种仁壳黄酮的急性毒性和Ames试验的结果分析

徐红艳，包怡红

《食品工业》

2015

以创新能力培养为目的的教学方法改革

樊梓鸾，张华，包怡红

《森林工程》

2015

林业院校食品科学与工程专业本科生创新人才培养模式探索

赵玉红，张智，包怡红

《黑龙江教育(高教研究与评估)》

2015

艾蒿精油的抑菌活性和稳定性

段伟丽，刘艳秋，包怡红

《食品与生物技术学报》

2015

高等学校实验室开放研究与探索

郭庆启，张娜，包怡红

《沈阳农业大学学报(社会科学版)》

2015

黑木耳凝固型酸奶的研制

田宇，郭阳，袁俊芳，孙凯峰，张旭斌，包怡红

《中国乳品工业》

2015

高校实验室开放教学模式在学生创新能力培养中的应用

李德海，徐颖，郭敏，包怡红

《高师理科学刊》

2015

复合解酒颗粒冲剂制备工艺优化

杨添植，丁方莉，冯雁波，王慧，宋畅，张智，包怡红

《食品安全质量检测学报》

2015

植物精油在食品保鲜中的应用研究

段伟丽，包怡红

《中国林副特产》

2015

低脂松仁蛋白饮料的研制

周煜，赵楠，王靖翔，杜琪琪，包怡红

《中国林副特产》

2014

榛子甜菊糖的生产工艺

李倩，刘瑞颖，贾秋燕，冯晨，莫迟，包怡红

《食品研究与开发》

2014

黑木耳多糖——大豆蛋白复合物的制备及其功能物性研究

包怡红，邓启，伊文慧

《食品与机械》

2014

功能性活性肽解酒作用研究进展

包怡红，冯雁波

《酿酒》

2014

Response Surface Optimization of Extraction and Antioxidant Activity of Total Flavonoids from Seed Shell of Juglans mandshurica

Hongyan Xu, Yihong Bao

Food Science and Technology Research

DOI

2013

胡桃楸种仁壳黄酮对小鼠骨髓细胞微核影响的试验研究

黄秀丽，包怡红，徐红艳

《食品科技》

DOI

2013

复凝聚法制备山核桃油微胶囊的研究

王文琼，包怡红，王芳，王硕

《食品工业科技》

2013

超声波酶法提取红松树皮中多酚类化合物的研究

包怡红，王硕，王文琼，王振宇

《食品工业科技》

2013

大豆多肽硒螯合物的制备及抗氧化活性分析

包怡红，王芳，王文琼

《食品科学》

2013

松多酚生物活性研究进展

李波，包怡红，王振宇

《黑龙江农业科学》

2013

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

Wen-Qiong Wang, Yihong Bao, Ying Chen

Food Chemistry

DOI

2012

东方伊萨酵母胞外多糖的单糖组成及抗氧化活性分析

包怡红，梁雪，秦蕾，李锐达，王文琼

《食品与发酵工业》

2012

改性乳清蛋白体外抗氧化特性

王文琼，包怡红，陈颖

《食品与发酵工业》

2012

响应面法优化胡桃楸种仁壳总黄酮提取工艺

徐红艳，包怡红

《食品科技》

2012

碱溶性东北山核桃蛋白的提取及SDS-PAGE分析

于阳阳，包怡红

《食品科学》

2012

大孔树脂纯化红松松球鳞片多酚及其抗氧化活性研究

李波，包怡红，高锋，王振宇

《食品工业科技》

2012

胡桃楸种仁壳黄酮的纯化及抗氧化性研究

徐红艳，褚凤艳，包怡红

《食品工业科技》

2012

Extraction and SDS-PAGE Analysis of Alkali-Soluble Proteins from Juglans mandshurica Maxim Kernels

Yihong Bao

Food Science

2011

pH值对乳清蛋白糖基化产物体外抗氧化特性的影响

包怡红，王文琼，陈颖

《食品与发酵工业》

2011

蓝靛果花色苷诱导人结肠癌细胞HT29凋亡的实验研究

李文星，包怡红，王振宇

《营养学报》

2011

乳清多肽的分离纯化及体外抗氧化活性研究

包怡红，李锐达

《中国乳品工业》

2011

提取条件对蓝靛果花色苷抑菌作用的影响

包怡红，于阳阳，彭冬香，谢丽娜，高原，王振宇

《食品科技》

DOI

2011

Consistency, microstructure and probiotic survivability of goats’ milk yoghurt using polymerized whey protein as a co-thickening agent

Wenbo Wang, Yihong Bao, Gregory M. Hendricks, Mingruo Guo

International Dairy Journal

DOI

2010

沙棘叶多糖的超声波辅助提取及抑菌作用研究

包怡红，秦蕾

《食品与发酵工业》

2010

天然产物中二氢槲皮素分离纯化及发展趋势

徐红艳，包怡红

《食品与机械》

2010

发酵法制备乳清抗氧化活性肽的研究

包怡红，李锐达

《中国食品学报》

2010

乳清蛋白肽对衰老小鼠抗氧化能力的影响

包怡红，李锐达，梁雪，秦蕾，李文星

《营养学报》

2010

提取条件对蓝靛果花色苷抗氧化活性的影响

包怡红，李文星，齐君君，王振宇

《食品科学》

2010

[Screening and identification of exopolysaccharide-producing yeasts].

Yihong Bao, Xue Liang, Ruida Li, Lei Qin

PubMed

2010

EFFECT OF WHEY PROTEIN PEPTIDES ON ANTIOXIDANT ABILITIES IN AGED MICE

Yihong Bao, Ruida Li, Liang Xue, Qin Lei, LI Wen-xing

Acta Nutrimenta Sinica

2009

反相高效液相色谱法检测婴幼儿配方乳粉中叶酸的含量

石丹，包怡红，贾云虹，生庆海

《食品工业科技》

2009

固相萃取-反相高效液相色谱法检测婴幼儿配方乳粉中叶酸的含量

包怡红，石丹，贾云虹，生庆海

《营养学报》

2009

微生物发酵法制备乳清抗氧化肽的研究

包怡红，李锐达，王戈，梁雪，秦蕾

《中国乳品工业》

2008

木聚糖酶产生菌——类芽孢杆菌的筛选及其酶学性质研究

包怡红，李雪龙

《中国食品学报》

2008

类芽孢杆菌木聚糖酶产生菌株的筛选及其产酶条件优化

包怡红，李雪龙，杨传平

《东北林业大学学报》

2008

耐碱性木聚糖酶在短小芽孢杆菌中高效分泌表达的研究

包怡红，刘伟丰，董志扬

《中国食品学报》

2008

Biocontrol of Alternaria alternata on cherry tomato fruit by use of marine yeast Rhodosporidium paludigenum Fell & Tallman

Yifei Wang, Yihong Bao, Danhong Shen, Feng Wu, Ting Yu, Jia Zhang, Xiao Zheng

International Journal of Food Microbiology

DOI

2006

发酵型乳清沙棘饮料的研制

包怡红，李雪龙，张佳慧

《食品科技》

DOI

2004

植物纤维素微生物降解条件

金钟跃，包怡红，王振宇，杨谦

《东北林业大学学报》

2004

超声波提取对芦荟凝胶活性因子的影响

王振宇，包怡红，赵鑫

《中国食品学报》

2004

东北山葡萄品种特性比较

王军，葛玉香，包怡红

《东北林业大学学报》

2003

乳清多肽乳酸菌饮料的研制

包怡红

《食品与发酵工业》

2003

山葡萄种质RAPD研究

王军，葛玉香，包怡红，陈晓强，贺普超

《东北林业大学学报》

2001

脂肪替代物的应用

包怡红，生庆海

《世界农业》，No. 2

下载原文

2001

双歧因子的研究开发

包怡红，生庆海

《世界农业》，No. 4

下载原文

2000

乳清综合利用现状及发展趋势

包怡红，张兰威，郭清泉

《食品工业科技》

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期刊论文

植物乳植杆菌杏脆制备工艺优化与品质分析

双碳背景下科技小院碳中和浓缩蓝莓果汁的生产

构建“三方共治导向”的食品质量与安全专业人才培养体系——基于政府—企业—消费者协同治理视角

Gelatin-Isomaltooligosaccharide conjugates for co-encapsulation of Lactobacillus plantarum JJBYG12 and plant extract: characterization, release characteristics, and storage stability.

Interaction mechanisms in cassava starch–hemicellulose–sinapic acid ternary complex

Impact of ripening on the distribution of jackfruit polyphenol fractions and their inhibitory activities against metabolic enzymes

Characterization of in vitro digestion and fermentation of Polygonatum sibiricum ethanol extract and implications for antioxidant and lipid‐lowering potential

Generative AI-driven enzyme engineering unlocks sustainable valorization of broccoli waste into sulforaphane.

Reshaping acidity and aroma in high-acid Haskap berry wine: role of an acid-adapted Meyerozyma guilliermondii

Bifidobacterium longum Subspecies infantis M63 Enhances the Colitis-Alleviating Effect of 2′-Fucosyllactose by Restoring Intestinal Barrier Function and Microbial Metabolism

Membrane-Disruption-Enhanced Synergistic Antimicrobial Action of Essential Oils and ε-Polylysine for Targeted Inhibition of Spoilage Yeasts in Blue Honeysuckle (Lonicera caerulea L.)

Effects of pine needle ice structuring protein on the functional properties of myofibrillar proteins from pork patty subjected to freezing-thawing cycles

Rapid Screening Method for High-Melanin Yielding Auricularia heimuer Strains, Melanin Structural Characterization, and In Vitro Antioxidant Activities

Phenolic compounds extracted by ultrasound-assisted SUPRAS from Solanum nigrum L. fruits – Evolutions and XOD inhibitions

Systematic in vitro screening and functional characterization of lipid-lowering lactic acid bacteria from traditional cheese: Potential candidates for health-promoting fermented foods

Ultrasound Pretreatment and Microwave‐Assisted Hydrodistillation for the Extraction of Pinus pumila Needle Essential Oil: Rich in Terpenoids and High Bioactivity

Fatty Acid Composition, Oxidative Stability, and Metabolomic Changes in Hickory Nut Oil During Accelerated Oxidation

Extraction of Phyllanthus emblica L. flavonoids by ultrasound-assisted enzymatic hydrolysis method and antioxidant stress effects

东北9种浆果生物活性物质及抗氧化、抗炎活性比较

农林院校食品加工与安全专业学位研究生培养模式及质量提升研究

食品安全学

Multi-perspective investigation of the effects and interaction mechanisms of three common dietary fiber on cassava starch properties.

The Interplay between Gut Microbiota-Derived Metabolites and Ferroptosis: Implications for Intestinal Health and Disease.

The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles

Synergistic effects of compound plant extracts and Lactobacillus plantarum on osteogenesis: prebiotic potential and mechanistic insights from metabolomics and molecular docking

Exogenous GABA increases the accumulation of bioactive compounds in broccoli sprouts under NaCl stress by modulating their biosynthesis and gene expression

Comparison of Morphology, Components, and Activity of Four Species of Sanghuangporus Mushrooms (Agaricomycetes).

Effects of methoxy groups and carbon-carbon double bonds in phenolic acids on the physicochemical characteristics and digestibility of cassava starch.

Exploring food-derived bioactive peptides: efficacy, mechanisms, and clinical implications in ferroptosis regulation

Porcine intestinal mucosa-derived alkaline phosphatase as a functional modulator of neutrophil inflammation via adenosine A2AR signaling.

Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Lonicera caerulea L.) to against hyperlipidemia

Dynamic Changes in Jackfruit (Artocarpus heterophyllus Lam.) Polyphenols During Maturation and In Vitro Digestion and Their Effects on the Gut Microbiota

The Protective Effect of Boschnikia rossica Extract on Free Radical-Induced Oxidative Damage of Biomolecules and Establishment of a Method for Determining the Content of Oleanolic Acid

Effect of Ultrasound Combined with Plasma-Activated Water on Lethal and Sublethal Injury Against Escherichia coli

Effect of bovine serum albumin and Copigments on the stability of Haskap berry anthocyanin extracts at neutral pH

Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing

Effects of Ɛ-Polylysine Combined with Plant Extract on the Microbiological and Sensory Qualities of Grapes

不同酚类与乳清蛋白共价交联对松仁油Pickering乳液的影响

蒲公英多糖提取技术及生物活性的研究进展

29个品种树莓茎活性物质测定及其抗氧化能力与抑菌活性

蓝靛果果酒降酸酵母菌的筛选鉴定及其发酵特性

基于主成分分析的不同品种蓝莓脆粒品质综合评价

物理技术对淀粉结构及OSA酯化淀粉的制备与功能特性影响的研究进展

Investigation of solid-state fermentation of red seaweed (Pyropia spp.) with lactic acid Bacteria: Effects on protein profile and in vitro digestibility

Interaction between lactic acid bacteria and Polygonatum sibiricum saponins and its application to microencapsulated co-delivery

Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative

The construction of a double-layer colon-targeted delivery system based on zein-shellac complex and gelatin-isomaltooligosaccharide Maillard product: In vitro and in vivo evaluation

The Mechanism of Relieving Diarrheal Irritable Bowel Syndrome Using Polyphenols from Ribes nigrum L. Based on a Network Pharmacology Analysis and 16S rRNA Sequencing

Protective effect of water-soluble nervonic acid micro-powder coated with chitosan oligosaccharide and silk fibroin on hippocampal neuronal HT22 cells

Influence of exogenous 24‐epibrassinolide on improving carotenoid content, antioxidant capacity and gene expression in germinated maize seeds

Investigation of the Lipid-Lowering Activity and Mechanism of Three Extracts from Astragalus membranaceus, Hippophae rhamnoides L., and Taraxacum mongolicum Hand. Mazz Based on Network Pharmacology and In Vitro and In Vivo Experiments

Study on the colloidal and emulsifying properties of different whole-component plant-based particles

Polygonatum sibiricum saponin-lactic acid bacteria combination attenuate hyperglycemia in T2DM mice by modulating amino acid metabolism

Exogenous salicylic acid promotes carotenoid accumulation and antioxidant capacity in germinated maize kernels by regulating carotenoid biosynthetic pathway

Anti-osteoporosis effect of Mori Follum- Portulaca oleracea L.- Lycium barbarum L. extract based on network pharmacology and experimental validation and its utilization in functional yogurt

Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice

Effect of citric acid on cell membrane structure and function of Issatchenkia terricola WJL-G4

Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles

玉米番茄红素环化酶基因的克隆、表达及功能分析

槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响

知识体系构建对国际留学研究生能力培养的影响

富集钙乳酸菌的筛选、鉴定及安全性评价

奇亚籽多糖的提取及其在凝固型酸奶中的应用

Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk.

High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility.

Metabolic engineering of Escherichia coli for high-level production of violaxanthin

Nutritional and functional insight into novel probiotic lycopene-soy milk by genome edited Bacillus subtilis

Extraction, physicochemical properties, and antioxidant activity of natural melanin from Auricularia heimuer fermentation

Fermentation of Lonicera caerulea by complex probiotics and its Effect on hypolipidemic

Changes in phytochemical profiles, relevant enzyme activity and antioxidant capacity of different germinated maize varieties

Extraction and in vitro active evaluation of essential oil of Acorus tatarinowii Schott rhizome rich in β-asarone using enzymatic pretreatment and solvent-free microwave-assisted method

Metabolomics analysis of the metabolic effects of citric acid on Issatchenkia terricola WJL-G4

Effect of cinnamon extract combined with Ɛ-polylysine infusion treatment on the sensory, physicochemical and biological quality of Brassica rapa L. (Chinensis Group)

Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties

Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles

Effects of saponins isolated from Polygonatum sibiricum on H2O2-induced oxidative damage in RIN-m5F cells and its protective effect on pancreas

Comparative study of the properties of lutein nanoliposomes coated with chitosan/(−)‐epigallocatechin‐ 3‐gallate ( EGCG ) complexes

Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice