潘思轶

2026

果汁加工过程中生物活性成分的稳定性变化机制与生物利用度调控研究进展

《食品科学》

2026

低热量、高膳食纤维脐橙皮渣基料的开发及配方优化

《中国调味品》

2026

Effects of Representative Citrus Polyphenols on the Structural and Functional Properties of Yeast Protein via Non-Covalent Interactions

Food Biophysics

DOI

2026

Liquid nitrogen–assisted juicing coupled with high hydrostatic pressure: A non-thermal strategy to improve the quality of NFC mandarin juice

Innovative Food Science & Emerging Technologies

DOI

2026

Quantitative lipidomic analysis reveals glycine betaine-hot water treatments preserve banana peel integrity under chilling stress.

Food Chemistry

DOI

2026

Mechanisms of low-intensity hydrostatic pressure pretreatment on nutrition accumulation in fresh kiwifruit: Integrated physiological, widely targeted metabolomics, and transcriptomics analysis

Food Chemistry

DOI

2026

Solid-state debittering and fractionation of pomelo (Citrus maxima) Peel: Mechanistic constraints, technology readiness, and food valorization

Trends in Food Science & Technology

DOI

2026

Long-Term Bergamot Essential Oil Inhalation Alleviates Prolonged Exercise-Induced Fatigue in Rats Through the Modulation of Skeletal Muscle Inflammation, Oxidative Stress, and Regeneration-Related Signaling

International Journal of Molecular Sciences

DOI

2026

Effect of pectin on emulsifying properties of soy protein isolate: Tailoring emulsion gel inks for 3D printed food systems

Food Hydrocolloids

DOI

2026

Effect of different low-methoxyl pectin emulsion gel delivery system: In vitro bioaccessibility and bioactivity of encapsulated curcumin

Food Research International

DOI

2026

Combined analysis of glycosidically bound volatile compounds in different blueberry cultivars by GC-MS and UPLC-QTOF-MS

Journal of Food Composition and Analysis

DOI

2026

Non‐enzymatic browning kinetics and browning factor path analysis of navel orange peel fillings under different sterilization and storage conditions

Journal of the Science of Food and Agriculture

DOI

2026

Effects of Extraction Methods on the Structural Characteristics and Bioactivities of Houttuynia cordata Polysaccharides

Journal of Food Science

DOI

2026

Effect of mastication traits on carbohydrate degradation and gut microbiota composition during in vitro digestion and fermentation of citrus pulp

LWT

DOI

2026

Transepithelial Transport of Caffeoylquinic Acids in Caco-2 Cells: Structure Dependence and Modulation by Dietary Flavonoids

Foods

DOI

2025

基于HP-SPME-GC-MS法分析沙田柚中的挥发性成分

《现代食品科技》

DOI

2025

Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase

Food Hydrocolloids

DOI

2025

Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices

Food Science and Biotechnology

DOI

2025

Composite lemon/ginger essential oil emulsion based on pectin and sodium caseinate: Preparation, properties, and application in fresh-cut carrots preservation.

Food Chemistry

DOI

2025

Pectin emulsion gel: Effect of different low-methoxyl pectin on loading and colon-targeted release of curcumin

Food Hydrocolloids

DOI

2025

Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication

Food Hydrocolloids

DOI

2025

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage

Food Chemistry: X

DOI

2025

Heat shock and glycine betaine treatments partially alleviate chilling injury in banana by enhancing phenolic and sugar metabolism

Food Chemistry: X

DOI

2025

Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity.

Food Chemistry

DOI

2025

Comprehensive widely targeted metabolomics unveils the regulatory mechanisms of high-pressure CO2 in preserving fresh-cut water bamboo shoots (Zizania latifolia) quality

Postharvest Biology and Technology

DOI

2025

Polysaccharides from Citrus Fruit with Different Mastication Traits Ameliorate DSS-Induced Ulcerative Colitis by Restoring Intestinal Barrier Function and Microbiota Balance

Foods

DOI

2025

Comprehensive flavoromics and lipidomics analyses elucidate the mechanism of star anise in flavor improvement during braised duck leg processing

Food Chemistry

DOI

2025

Enzymatic Hydrolysis of Polysaccharide from Houttuynia cordata and Structure Characterization of the Degradation Products and Their α-Glucosidase Inhibitory Activity

Applied Sciences

DOI

2025

Multiscale comparative study of pectin extraction from broccoli stalk using alkaline and enzymatic modifications: Structural characterization and gelling properties

International Journal of Biological Macromolecules

DOI

2025

The key role of Cytochrome P450 and ALDH in citrus flavor (+)-valencene biotransformation to (+)-nootkatone with Yarrowia lipolytica D21173

Food and Bioproducts Processing

DOI

2025

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test

Foods

DOI

2025

In vitro bioaccessibility of carotenoids in satsuma mandarin juice: Effects of high hydrostatic pressure and it-mediated matrix changes

Food Research International

DOI

2025

Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu

Journal of Agricultural and Food Chemistry

DOI

2025

Extraction and Activity Mechanism of α‐Glucosidase Inhibitory Peptides From Seabuckthorn Seed Meal

Journal of Food Science

DOI

2025

Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GC×GC-TOFMS-O and UPLC-MS/MS

Food Chemistry

DOI

2025

A promising strategy for assessing the uricosuric effect of anti-hyperuricemia candidates: a case study of caffeoylquinic acids extract of Artemisia selengensis Turcz. leaves

Food, Nutrition and Health.

DOI

2025

Carbohydrate-based fat mimetics: A focus on fat-mimicking mechanisms and a tribology perspective

Trends in Food Science & Technology

DOI

2025

Nutritional compositions, phytochemical components, functional activities, and food applications of Lycium ruthenicum Murr.: A comprehensive review

Journal of Food Composition and Analysis

DOI

2025

Influence of allulose, xylitol, and mogroside on maillard-derived intermediates, aroma profile, and sensory perception in bread

Journal of Food Composition and Analysis

DOI

2024

不同解冻方法对3种速冻柑橘果肉品质特性的影响

《华中农业大学学报》

2024

不同部位鱼腥草多糖的结构表征与生物活性

《中国食品学报》

2024

干燥方式对铁棍山药片挥发性风味成分的影响

《中国食品学报》

2024

铁棍山药片热风干燥过程中传热传质规律

《食品与机械》

2024

米饭蒸煮技术与装备研究进展

《中国粮油学报》

2024

Study on the extraction of Phycocyanin and the impact of in vitro simulated digestion on its anti-diabetic ability

Food Bioscience

DOI

2024

Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein.

Food Research International

DOI

2024

Effects of aging on the fine structure, chain conformation, and morphology of Chenpi polysaccharides.

Carbohydrate Polymers

DOI

2024

Pectin based gels and their advanced application in food: from hydrogel to emulsion gel

Food Hydrocolloids

DOI

2024

Heat shock combined with chemical treatment partially recovered chilling injury and improved antioxidant capacity in banana

Postharvest Biology and Technology

DOI

2024

Cyclic variable temperature conditioning-maintained storage quality of sweet potatoes by enhancing antioxidant activity

Food Bioscience

DOI

2024

Regulations of Citrus Pectin Oligosaccharide on Cholesterol Metabolism: Insights from Integrative Analysis of Gut Microbiota and Metabolites

Nutrients

DOI

2024

Comparison of water mobility and distribution in Dioscorea opposita Thunb. cv. Tiegun during hot‐air and microwave drying processes

International Journal of Food Science & Technology

DOI

2024

Limonene alleviates hepatic lipid accumulation by regulating fatty acids metabolism: Insights from the transcriptome

Food Bioscience

DOI

2024

Effect of storage periods on flavonoid absorption and P-glycoprotein interaction in Pericarpium Citri Reticulatae ‘Chachi’ flavonoid extracts

Journal of Functional Foods

DOI

2024

Effect of H2O2/ascorbic acid degradation and gradient ethanol precipitation on the physicochemical properties and biological activities of pectin polysaccharides from Satsuma Mandarin

International Journal of Biological Macromolecules

DOI

2024

Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine

Food Chemistry X

DOI

2024

Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics

Food Chemistry

DOI

2024

Comparative Evaluation of Micellization and Cellular Uptake of β-Carotene Affected by Flavonoids

Journal of Agricultural and Food Chemistry

DOI

2024

Adaptation to appropriate sub-freezing temperatures through reduction of mycelial porosity and alteration of cell wall composition in Stropharia rugosoannulata

Postharvest Biology and Technology

DOI

2024

Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice

Talanta

DOI

2024

Purification and characterization of limonin D‐ring lactone hydrolase from sweet orange ( Citrus sinensis (L.) Osbeck) seeds

Journal of the Science of Food and Agriculture

DOI

2024

Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process

Journal of Food Composition and Analysis

DOI

2024

The effect of dual-frequency ultrasound on synergistic Sonochemical oxidation to degrade aflatoxin B1

Food Chemistry

DOI

2024

Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE -/- mice via modulations of liver metabolism through gut microbiota remodeling

Food Science and Human Wellness

DOI

2024

Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice

Journal of Food Composition and Analysis

DOI

2024

Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes

Critical Reviews in Food Science and Nutrition

DOI

2024

Effects of hypothermia–hypoxia pulping, high hydrostatic pressure processing, and repeat freeze–thaw cycles on the quality of raw kiwifruit puree

Journal of Food Process Engineering

DOI

2024

Regulation of lipid metabolism by the major components of orange essential oil in high-fat diet mice

Food Bioscience

DOI

2024

Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics

Food Research International

DOI

2024

Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing

Food Bioscience

DOI

2024

Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods

International Journal of Biological Macromolecules

DOI

2024

Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling

Foods

DOI

2024

Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage

Food and Bioprocess Technology

DOI

2024

Synthesis and evaluation of novel hesperidin selenium- enriched derivatives as potential anti-inflammatory and antioxidant agents

Food Bioscience

DOI

2024

Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions

LWT

DOI

2024

Anisotropic materials based on carbohydrate polymers: A review of fabrication strategies, properties, and applications

Carbohydrate Polymers

DOI

2023

真空浓缩和常压熬煮对柑橘酱品质及流变特性的影响

《华中农业大学学报》

2023

大学生科技创新基金对大学生创新能力的提升研究与思考——以华中农业大学食品科学技术学院为例

《农产品加工》

2023

顶空固相微萃取-气相色谱-质谱法分析脐橙中挥发性成分

《食品安全质量检测学报》

2023

Trends in valorization of citrus by-products from the net-zero perspective: Green processing innovation combined with applications in emission reduction

Trends in Food Science & Technology

DOI

2023

Mixed fermentation of navel orange peel by Trichoderma viride and Aspergillus niger: Effects on the structural and functional properties of soluble dietary fiber

Food Bioscience

DOI

2023

Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids

Trends in Food Science & Technology

DOI

2023

Inhibitory effects of Pericarpium Citri Reticulatae ‘Chachi’ flavonoid extracts during storage against NSCLC in vivo and in vitro

Journal of Functional Foods

DOI

2023

Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration

Food Chemistry X

DOI

2023

Select symbionts drive high IgA levels in the mouse intestine

Cell Host & Microbe

DOI

2023

Integrated metabolomics and network pharmacology to reveal antioxidant mechanisms and potential pharmacological ingredients of citrus herbs

Food Research International

DOI

2023

Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses

Food Chemistry X

DOI

2023

Stability of Blueberry Extracellular Vesicles and Their Gene Regulation Effects in Intestinal Caco-2 Cells

Biomolecules

DOI

2023

Cyclic variable temperature conditioning induces the rapid sweetening of sweet potato tuberous roots by regulating the sucrose metabolism

Food Chemistry

DOI

2023

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Food Hydrocolloids

DOI

2023

Vitexin and isovitexin delayed ageing and enhanced stress-resistance through the activation of the SKN-1/Nrf2 signaling pathway

International Journal of Food Sciences and Nutrition

DOI

2023

Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

Food Chemistry

DOI

2023

Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

Food Research International

DOI

2023

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

Foods

DOI

2023

Effect of pulp cell wall polysaccharides on citrus fruit with different mastication traits

Food Chemistry

DOI

2023

Artemisia selengensis Turcz. leaves extract ameliorates hyperuricemia in mice by inhibiting hepatic xanthine oxidase activity, modulating renal uric acid transporters, and improving metabolic disorders

Food Bioscience

DOI

2023

Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: Regulation of reactive oxygen species and membrane lipid metabolism

Food Chemistry

DOI

2023

Molecular dynamics simulation of interaction between high pressure carbon dioxide (HPCD) and phenylalanine ammonia-lyase (PAL)

Food Bioscience

DOI

2023

Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases

International Journal of Biological Macromolecules

DOI

2023

Protective Effects of Artemisia selengensis Turcz. Leaf Extract on Caenorhabditis elegans under High Glucose Diet

Journal of Food Biochemistry

DOI

2023

Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis

Food Research International

DOI

2023

Characterization of blueberry exosome-like nanoparticles and miRNAs with potential cross-kingdom human gene targets

Food Science and Human Wellness

DOI

2023

Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)‐valencene biotransformation to (+)‐nootkatone by Yarrowia lipolytica

Journal of the Science of Food and Agriculture

DOI

2023

Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Journal of Food Science

DOI

2023

Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop

Carbohydrate Polymers

DOI

2023

Ultrashort Peptides for the Self‐Assembly of an Antiviral Coating (Adv. Mater. Interfaces 6/2023)

Advanced Materials Interfaces

DOI

2023

Ultrashort Peptides for the Self‐Assembly of an Antiviral Coating

Advanced Materials Interfaces

DOI

2023

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Critical Reviews in Food Science and Nutrition

DOI

2023

Hypoglycemic effect of Lactobacillus plantarum -fermented mulberry pomace extract in vitro and in Caenorhabditis elegans

Food & Function

DOI

2022

非热加工技术对果蔬类胡萝卜素生物利用度的影响研究进展

《食品工业科技》

2022

环境因素对β-胡萝卜素复合纳米粒子稳定性的影响

《食品科学》

2022

柚皮苷二氢查尔酮的制备及其呈甜机理研究

《食品与发酵工业》

DOI

2022

雪腐镰刀菌和酱油曲霉转化橙皮苷生成橙皮素单葡萄糖苷效果

《食品科学》

2022

嗅闻佛手柑精油对阿尔兹海默症小鼠的神经保护作用研究

《华中农业大学学报》

2022

嗅闻佛手柑精油对阿尔兹海默症小鼠的神经行为的影响

《华中农业大学学报》

2022

基于单形重心设计优化柑橘皮渣馅料配方

《华中农业大学学报》

2022

广陈皮中黄酮类化合物提取物对t-BHP诱导HepG2细胞氧化损伤保护作用机制

《华中农业大学学报》

2022

基于胆固醇外排、摄取与合成的柑橘果胶寡糖调控胆固醇代谢机制

《华中农业大学学报》

2022

远红外辅助加热对米饭挥发性成分的影响

《中国食物与营养》

2022

指状青霉DSM62840生物转化柠檬烯生产α-松油醇过程中关键酶的分离纯化及质谱鉴定

《食品科学》

2022

Study on Rice Quality Evaluation Based on Multivariate Statistics

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

Food Chemistry

DOI

2022

Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers

Food Chemistry

DOI

2022

Effects and Mechanisms of Resveratrol on the Adhesion of Lactobacillus acidophilus NCFM

Probiotics and Antimicrobial Proteins

DOI

2022

Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Critical Reviews in Food Science and Nutrition

DOI

2022

Determination of Active Components in the First Physiological Fruit Drop of Citrus from Different Producing Areas by HPLC

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Identification of Crucial Polymethoxyflavones Tangeretin and 3,5,6,7,8,3′,4′-Heptamethoxyflavone and Evaluation of Their Contribution to Anticancer Effects of Pericarpium Citri Reticulatae ‘Chachi’ during Storage

Antioxidants

DOI

2022

A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition

Food Reviews International

DOI

2022

High-pressure carbon dioxide treatment and vacuum packaging alleviate the yellowing of peeled Chinese water chestnut (Eleocharis tuberosa)

Food Packaging and Shelf Life

DOI

2022

Co-assembled C13-dipeptide hydrogels by Gallic Acid (CA) and epigallocatechin gallate (EGCG) with antibacterial activity

Food Bioscience

DOI

2022

Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica

International Journal of Biological Macromolecules

DOI

2022

Application of Pectin-based Composite Packaging in the Preservation of Fruits and Vegetables

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Protective effects of di‐caffeoylquinic acids from Artemisia selengensis Turcz leaves against monosodium urate‐induced inflammation via the modulation of NLRP3 inflammasome and Nrf2 signaling pathway in THP‐1 macrophages

Journal of Food Biochemistry

DOI

2022

Effect of different ways of ingesting orange essential oil on blood immune index and intestinal microflora in mice

Journal of the Science of Food and Agriculture

DOI

2022

Anti-inflammation Activity Evaluation of Apigenin-O-Glycosides and Apigenin-C-Glycosides

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

The plasma membrane H+-ATPase is critical for cell growth and pathogenicity in Penicillium digitatum

Applied Microbiology and Biotechnology

DOI

2022

Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography

Journal of Food Science and Technology

DOI

2022

Lactobacillus casei-fermented blueberry pomace ameliorates colonic barrier function in high fat diet mice through MAPK-NF-κB-MLCK signaling pathway

Journal of Functional Foods

DOI

2022

Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam

Food and Bioprocess Technology

DOI

2022

Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids

Molecules

DOI

2022

Sequence-Selected C13-Dipeptide Self-Assembled Hydrogels for Encapsulation of Lemon Essential Oil with Antibacterial Activity

Journal of Agricultural and Food Chemistry

DOI

2022

A Comparative Study on Relieving Exercise-Induced Fatigue by Inhalation of Different Citrus Essential Oils

Molecules

DOI

2022

Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns

Foods

DOI

2022

Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method

Food Chemistry

DOI

2022

Research Progress on Biological Activity and Modification Technology of Hesperidin

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Advance on Extraction Technology, Functional Properties and Application of Flavonoids in Citrus

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Genomic and transcriptomic analysis screening key genes for (+)-valencene biotransformation to (+)-nootkatone in Yarrowia lipolytica

Microbiological Research

DOI

2022

Vitexin and Isovitexin Act through Inhibition of Insulin Receptor to Promote Longevity and Fitness in Caenorhabditis elegans

Molecular Nutrition & Food Research

DOI

2022

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Journal of Food Processing and Preservation

DOI

2022

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Food Chemistry X

DOI

2022

Review on the Effect of Non-thermal Processing Technologies on the Bioavailability of Carotenoids in Fruits and Vegetables

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

The effect of high pressure carbon dioxide on the inactivation kinetics and structural alteration of phenylalanine ammonia-lyase from Chinese water chestnut: An investigation using multi-spectroscopy and molecular docking methods

Innovative Food Science & Emerging Technologies

DOI

2022

Artemisia selengensis Turcz. leaf extract promotes longevity and stress resistance in Caenorhabditis elegans

Journal of the Science of Food and Agriculture

DOI

2022

Aged Pericarpium Citri Reticulatae ‘Chachi’ Attenuates Oxidative Damage Induced by tert-Butyl Hydroperoxide (t-BHP) in HepG2 Cells

Foods

DOI

2022

Potential low-calorie model that inhibits free fatty acid release and helps curcumin deliver in vitro: Ca2+-induced emulsion gels from low methyl-esterified pectin with the presence of erythritol

International Journal of Biological Macromolecules

DOI

2022

Effects of high hydrostatic pressure and thermal treatment on texture properties of pickled kohlrabi

LWT

DOI

2022

Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein

Journal of Food Engineering

DOI

2022

Longevity-promoting properties of ginger extract in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway

Food & Function

DOI

2022

Thermal conditions and active substance stability affect the isomerization and degradation of lycopene

Food Research International

DOI

2022

Comparative study on nutrient composition and antioxidant capacity of potato based on geographical and climatic factors

Food Bioscience

DOI

2021

衍生化-顶空固相微萃取-气相色谱法测定大鼠粪便中游离短链脂肪酸

《华中农业大学学报》

DOI

2021

Plackett-Burman联合效应面法优化超声辅助乙醇提取枳雀总酚工艺

《华中农业大学学报》

DOI

2021

广陈皮中多甲氧基黄酮提取物对脂多糖诱导小鼠急性肺损伤的保护作用

《华中农业大学学报》

DOI

2021

柚皮苷二氢查尔酮的抗氧化活性研究

《中国食品学报》

DOI

2021

超声波协同护色剂浸渍工艺对橘瓣干制品色泽的影响

《华中农业大学学报》

2021

脐橙皮渣的快速脱苦及其馅料制备

《华中农业大学学报》

DOI

2021

柑橘果汁中的苦味物质及脱苦技术研究进展

《华中农业大学学报》

DOI

2021

包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化

《食品科学》

2021

β-胡萝卜素微胶囊制备及理化特性分析

《食品研究与开发》

2021

川菜菜品味感感官分析研究

《中国调味品》

2021

High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce

Food Control

DOI

2021

Characterization of Citrus Pectin Oligosaccharides and Their Microbial Metabolites as Modulators of Immunometabolism on Macrophages

Journal of Agricultural and Food Chemistry

DOI

2021

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Postharvest Biology and Technology

DOI

2021

Protective effect of orange essential oil on the formation of non-alcoholic fatty liver disease caused by high-fat diet

Food & Function

DOI

2021

Small berries as health-promoting ingredients: a review on anti-aging effects and mechanisms in Caenorhabditis elegans

Food & Function

DOI

2021

Identification of functional genes associated with the biotransformation of limonene to trans‐dihydrocarvone in Klebsiella sp. O852

Journal of the Science of Food and Agriculture

DOI

2021

Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation

Antioxidants

DOI

2021

Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice

International Journal of Food Science & Technology

DOI

2021

Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin

Foods

DOI

2021

Ergosterol depletion under bifonazole treatment induces cell membrane damage and triggers a ROS-mediated mitochondrial apoptosis in Penicillium expansum

Fungal Biology

DOI

2021

Antiviral Activity of Peptide-Based Assemblies

ACS Applied Materials & Interfaces

DOI

2021

Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis

Ultrasonics Sonochemistry

DOI

2021

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

Postharvest Biology and Technology

DOI

2021

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

Food Hydrocolloids

DOI

2021

Advances on (+)-nootkatone microbial biosynthesis and its related enzymes

Journal of Industrial Microbiology & Biotechnology

DOI

2021

Structure-activity relationship and mechanism of flavonoids on the inhibitory activity of P-glycoprotein (P-gp)-mediated transport of rhodamine123 and daunorubicin in P-gp overexpressed human mouth epidermal carcinoma (KB/MDR) cells

Food and Chemical Toxicology

DOI

2021

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production

Molecules

DOI

2021

Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin

Food Hydrocolloids

DOI

2021

A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

LWT

DOI

2021

Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel

Journal of CO2 Utilization

DOI

2021

Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties

Food Chemistry

DOI

2021

Recent updates on bioactive properties of linalool

Food & Function

DOI

2021

Flavonoids from the mung bean coat promote longevity and fitness in Caenorhabditis elegans

Food & Function

DOI

2021

A promising strategy for investigating the anti-aging effect of natural compounds: a case study of caffeoylquinic acids

Food & Function

DOI

2021

Active compound identification by screening 33 essential oil monomers against Botryosphaeria dothidea from postharvest kiwifruit and its potential action mode

Pesticide Biochemistry and Physiology

DOI

2020

柚皮苷纳米乳液递送体系的消化特性

《食品科学》

2020

基于气质联用的不同产地温州蜜柑香气成分比较分析

《食品与发酵工业》

DOI

2020

国外保健食品类似产品原料管理的研究及启示

《中国食品学报》

2020

超高压和热处理酸辣藕丁菜肴品质变化及货架期预测

《食品与发酵工业》

DOI

2020

响应面优化设计饮料专用酵母抽提物多糖提取工艺

《食品科技》

DOI

2020

柠檬烯转化酶的提取条件优化及酶学性质研究

《华中农业大学学报》

DOI

2020

氯甲酸异丁酯二次衍生-气相色谱法检测柑橘中游离氨基酸

《华中农业大学学报》

DOI

2020

响应面优化‘不知火’柑橘果肉渣中结合酚的碱法提取工艺

《华中农业大学学报》

DOI

2020

体外消化对藜蒿叶多酚含量及抗氧化活性的影响

《现代食品科技》

DOI

2020

克雷伯杆菌O852产反式二氢香芹酮关键酶转化条件及超声提取工艺优化

《食品工业科技》

DOI

2020

基于未修饰的丝网印刷电极测定辣椒碱

《食品与发酵工业》

DOI

2020

基于主成分和聚类分析的油菜薹营养与感官品质评价

《食品与发酵工业》

DOI

2020

陈皮与普洱茶总黄酮的协同抗氧化作用研究

《食品研究与开发》

2020

藜蒿叶中1,4-双咖啡酰奎宁酸的鉴定及双咖啡酰奎宁酸类化合物体外抑制黄嘌呤氧化酶和抑制尿酸钠诱导IL-1β的构效关系

《中国食品学报》

DOI

2020

杀菌方式对胡柚百香果复合果汁挥发性成分的影响

《华中农业大学学报》

DOI

2020

葵花籽ACE抑制肽的微胶囊制备工艺研究

《粮食与油脂》

2020

Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism

LWT

DOI

2020

Coassembly of C13-Dipeptides: Gelations from Solutions and Precipitations

Biomacromolecules

DOI

2020

Catalytic condition optimization in the conversion of nootkatone from valencene byYarrowia lipolytica

Journal of Food Processing and Preservation

DOI

2020

Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions

Journal of Food Composition and Analysis

DOI

2020

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Trends in Food Science & Technology

DOI

2020

Effect and mechanism of high‐fat diet on the preference for sweeteners on mice

Journal of the Science of Food and Agriculture

DOI

2020

Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

International Journal of Food Science & Technology

DOI

2020

Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life

Foods

DOI

2020

Comparative transcriptome analysis of genes involved in volatile compound synthesis in blueberries (Vaccinium virgatum) during postharvest storage

Postharvest Biology and Technology

DOI

2020

Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

Food Bioscience

DOI

2020

Effect of short-term intake of four sweeteners on feed intake, solution consumption and neurotransmitters release on mice

Journal of Food Science and Technology

DOI

2020

Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols

Food Hydrocolloids

DOI

2020

Cardamine hupingshanensis aqueous extract improves intestinal redox status and gut microbiota in Se‐deficient rats

Journal of the Science of Food and Agriculture

DOI

2020

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Food Hydrocolloids

DOI

2020

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

Foods

DOI

2020

Insights from multispectral and molecular docking investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid

Journal of Molecular Structure

DOI

2020

Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties

LWT

DOI

2020

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

Food Hydrocolloids

DOI

2020

Genomic and Transcriptomic Study for Screening Genes Involved in the Limonene Biotransformation of Penicillium digitatum DSM 62840

Frontiers in Microbiology

DOI

2020

Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits

Chemistry & Biodiversity

DOI

2020

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Foods

DOI

2020

Fermented blueberry pomace ameliorates intestinal barrier function through the NF-κB-MLCK signaling pathway in high-fat diet mice

Food & Function

DOI

2020

Lactobacillus casei -fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota

Food & Function

DOI

2020

Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

Food & Function

DOI

2019

柚皮纳米微晶纤维素的制备及其用于改进羧甲基淀粉膜性能的研究

《现代食品科技》

DOI

2019

β-环糊精与香芹酮形成常数的测定及其包合物的制备及表征

《食品与发酵工业》

DOI

2019

基质相容性溶胶-凝胶固相微萃取涂层直接萃取柑橘中农药残留

《华中农业大学学报》

DOI

2019

柚皮苷纳米乳化体系的制备及其稳定性研究

《华中农业大学学报》

DOI

2019

柚皮素磷脂复合物的制备及其理化性质的研究

《华中农业大学学报》

DOI

2019

全麦酒酿关键加工工艺对淀粉的理化性质及体外消化性的影响

《食品与发酵工业》

DOI

2019

不同干燥方式的菜薹挥发性风味物质比较分析

《中国调味品》

2019

不同烹饪及储存条件对菜品感官品质的影响

《中国调味品》

2019

葵花籽ACE抑制肽的体内降压活性初步研究

《粮食与油脂》

2019

菜品烹饪及储存条件对其滋味物质含量的影响研究

《中国调味品》

2019

Role of the Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice

Journal of Agricultural and Food Chemistry

DOI

2019

Regulatory Roles of Pectin Oligosaccharides on Immunoglobulin Production in Healthy Mice Mediated by Gut Microbiota

Molecular Nutrition & Food Research

DOI

2019

In Situ Real-Time Tracing of Organophosphorus Pesticides in Apples by Solid-Phase Microextraction with Developed Sampling-Rate Calibration

Molecules

DOI

2019

A Comprehensive Study on Self-Assembly and Gelation of C13-DipeptidesFrom Design Strategies to Functionalities

Biomacromolecules

DOI

2019

Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins

Molecules

DOI

2019

Multifiber solid‐phase microextraction using different molecularly imprinted coatings for simultaneous selective extraction and sensitive determination of organophosphorus pesticides

Journal of Separation Science

DOI

2019

Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification

Carbohydrate Polymers

DOI

2019

Effects of different sweeteners on behavior and neurotransmitters release in mice

Journal of Food Science and Technology

DOI

2019

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Food Hydrocolloids

DOI

2019

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

Ultrasonics Sonochemistry

DOI

2019

Structure characteristics of flavonoids for cyclooxygenase-2 mRNA inhibition in lipopolysaccharide-induced inflammatory macrophages

European Journal of Pharmacology

DOI

2019

Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism

Journal of Agricultural and Food Chemistry

DOI

2019

Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis Osbeck)

Molecules

DOI

2019

Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

Food Chemistry X

DOI

2019

Quantitative Structure–Activity Relationships for the Flavonoid-Mediated Inhibition of P-Glycoprotein in KB/MDR1 Cells

Molecules

DOI

2019

Dietary essential oil from navel orange alleviates depression in reserpine‐treated mice by monoamine neurotransmitters

Flavour and Fragrance Journal

DOI

2019

Insights of Pressure‐induced Unfolding of β‐Lactoglobulin as Revealed by Steered Molecular Dynamics

Advanced Theory and Simulations

DOI

2019

Hierarchically Structured All-biomass Air Filters with High Filtration Efficiency and Low Air Pressure Drop Based on Pickering Emulsion

ACS Applied Materials & Interfaces

DOI

2019

Antidepressant-like Effect of Citrus sinensis (L.) Osbeck Essential Oil and Its Main Component Limonene on Mice

Journal of Agricultural and Food Chemistry

DOI

2019

Structure affinity relationship and docking studies of flavonoids as substrates of multidrug-resistant associated protein 2 (MRP2) in MDCK/MRP2 cells

Food Chemistry

DOI

2019

Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice

Innovative Food Science & Emerging Technologies

DOI

2019

Physiochemical, rheological and emulsifying properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, conventional enzymatic, and alkaline de-esterification: A comparison study

Food Hydrocolloids

DOI

2019

Effects of orange essential oil on intestinal microflora in mice

Journal of the Science of Food and Agriculture

DOI

2019

Unexpected gelation behavior of citrus pectin induced by monovalent cations under alkaline conditions

Carbohydrate Polymers

DOI

2019

Extraction of orange pectin based on the interaction between sodium caseinate and pectin

Food Chemistry

DOI

2019

Flavonoids derived from Exocarpium Citri Grandis inhibit LPS-induced inflammatory response via suppressing MAPK and NF-κB signalling pathways

Food and Agricultural Immunology

DOI

2019

Peel oils from three Citrus species: volatile constituents, antioxidant activities and related contributions of individual components

Journal of Food Science and Technology

DOI

2019

Anti-Oxidant and Anti-Melanogenic Properties of Essential Oil from Peel of Pomelo cv. Guan Xi

Molecules

DOI

2018

食品质量与安全专业的“食品工艺学实验”课程的教改探索

《科教文汇》

2018

柠檬果实不同发育时期柠檬苦素及主要类黄酮分析

《现代食品科技》

2018

两种柱前衍生RP-HPLC法测定酱腌菜中生物胺的比较

《现代食品科技》

2018

莲子心水提物中黄酮类化合物的结构及其对RAW264.7小鼠巨噬细胞NO生成的影响

《中国食品学报》

2018

瓯柑汁中2种乳酸菌发酵特性的比较研究

《食品科技》

DOI

2018

8种莲子心水提物中夏佛塔苷含量及其抗炎活性分析

《中国食品学报》

2018

水胺硫磷分子印迹固相微萃取涂层的制备及在果蔬水胺硫磷农药检测中的应用

《华中农业大学学报》

2018

探索“双一流”背景下实验技术队伍建设路径

《科教文汇》

2018

中国柠檬主要营养功效及产品开发研究进展

《包装与食品机械》

2018

柑橘降血脂活性成份及机理研究进展

《公共卫生与预防医学》

2018

Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods

Molecules

DOI

2018

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Journal of Food Science and Technology

DOI

2018

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

Journal of Food Science and Technology

DOI

2018

Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino)

Frontiers in Chemistry

DOI

2018

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Ultrasonics Sonochemistry

DOI

2018

A Nanoprotein-Functionalized Hierarchical Composite Air Filter

ACS Sustainable Chemistry & Engineering

DOI

2018

Effects of Selenium Supplementation on Glucosinolate Biosynthesis in Broccoli

Journal of Agricultural and Food Chemistry

DOI

2018

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)

Frontiers in Chemistry

DOI

2018

Untargeted metabolomics reveals predominant alterations in primary metabolites of broccoli sprouts in response to pre-harvest selenium treatment

Food Research International

DOI

2018

Study on the optimization of the decolorization of orange essential oil

Food Science and Biotechnology

DOI

2018

Influence of ethylene and ethephon treatments on the peel color and carotenoids of Gannan Newhall navel orange during postharvest storage

Journal of Food Biochemistry

DOI

2018

Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound

LWT

DOI

2018

Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

Food Chemistry

DOI

2018

Characterization of phenolics and antioxidant abilities of red navel orange “Cara Cara” harvested from five regions of China

International Journal of Food Properties

DOI

2017

新形势下我国农业高等院校食品科学与工程专业人才培养模式探讨

《科教文汇》

2017

固相微萃取-气相色谱法测定全麦酒酿中乙醇含量

《食品安全质量检测学报》

2017

膜组合方式对莲子心水提物中活性成分分离的影响

《中国食品学报》

2017

大米垩白度与米饭蒸煮品质的相关性研究

《现代食品科技》

2017

一种新的柱前衍生RP-HPLC法分析酱腌菜中的生物胺

《现代食品科技》

2017

基于成分敲出/敲入模式辨识藜蒿叶抗白色念珠菌的药效物质

《中国实验方剂学杂志》

2017

新形势下我国高等院校食品类专业人才培养模式的主要问题分析

《教育教学论坛》

2017

Effect of ohmic heating on fundamental properties of protein in soybean milk

Journal of Food Process Engineering

DOI

2017

Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin

Food Chemistry

DOI

2017

Kinetic and isotherm studies on the adsorption of tenuazonic acid from fruit juice using inactivated LAB

Journal of Food Engineering

DOI

2017

Structure characteristics for intestinal uptake of flavonoids in Caco-2 cells

Food Research International

DOI

2017

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin

Food Research International

DOI

2017

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

CyTA - Journal of Food

DOI

2017

Selenium-Induced Toxicity Is Counteracted by Sulfur in Broccoli (Brassica oleracea L. var. italica)

Frontiers in Plant Science

DOI

2017

Immobilization of inactivated microbial cells on magnetic Fe3O4@CTS nanoparticles for constructing a new biosorbent for removal of patulin in fruit juice

Food Control

DOI

2017

Carotenoid profiling of red navel orange “Cara Cara” harvested from five regions in China

Food Chemistry

DOI

2017

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Journal of Food Processing and Preservation

DOI

2016

四川冬菜品相变化

《现代食品科技》

2016

硼钨杂多酸盐催化合成柠檬烯-1,2-环氧化物的工艺优化

《食品科学》

2016

大学生通识课“食品添加剂”教学研究

《科教文汇》

2016

红肉桃皮中多酚氧化酶的酶学特性及结构表征

《华中农业大学学报》

2016

高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性

《农业工程学报》

2016

木聚糖酶对速冻馒头品质影响及其作用机理

《中国粮油学报》

2016

Evaluation of cooked rice texture using a novel sampling technique

Measurement

DOI

2016

Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days

Journal of Food Science and Technology

DOI

2016

The structure-antifungal activity relationship of 5,7-dihydroxyflavonoids against Penicillium italicum

Food Chemistry

DOI

2016

Textural properties and morphology of soy 7S globulin-corn starch (amylose, amylopectin)

International Journal of Food Properties

DOI

2016

Phytosterols in banana (Musa spp.) flower inhibit α‐glucosidase and α‐amylase hydrolysations and glycation reaction

International Journal of Food Science & Technology

DOI

2016

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

Journal of Food Engineering

DOI

2016

Influence of calcium lactate and pH on emulsification of low-methoxylated citrus pectin in a Pickering emulsion

Journal of Dispersion Science and Technology

DOI

2016

Physicochemical characterization of raw and modified banana pseudostem fibers and their adsorption capacities for heavy metal Pb2+ and Cd2+ in water

Polymer Composites

DOI

2016

Research on the Technology of Inhibiting Browning in Chestnut Paste Processing

Advance Journal of Food Science and Technology

DOI

2016

Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melo var. makuwa Makino)

Journal of the Science of Food and Agriculture

DOI

2016

Production of nano bacterial cellulose from beverage industrial waste of citrus peel and pomace using Komagataeibacter xylinus

Carbohydrate Polymers

DOI

2016

Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid

International Journal of Biological Macromolecules

DOI

2016

Enhanced anti-inflammatory effects of DHA and quercetin in lipopolysaccharide-induced RAW264.7 macrophages by inhibiting NF-κB and MAPK activation

Molecular Medicine Reports

DOI

2016

Effects of modified starches on the processing properties of heat-resistant blueberry jam

LWT

DOI

2016

Anti-diabetic effect of citrus pectin in diabetic rats and potential mechanism via PI3K/Akt signaling pathway

International Journal of Biological Macromolecules

DOI

2016

Growth and metabolic profiling of the novel thermophilic bacterium Thermoanaerobacter sp. strain YS13

Canadian Journal of Microbiology

DOI

2016

Effect of Food Emulsifiers on Aroma Release

Molecules

DOI

2016

3D-QSAR and docking studies of flavonoids as potent Escherichia coli inhibitors

Scientific Reports

DOI

2016

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

Innovative Food Science & Emerging Technologies

DOI

2016

Yield improvement of exopolysaccharides by screening of the Lactobacillus acidophilus ATCC and optimization of the fermentation and extraction conditions

EXCLI journal

DOI

2016

Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus

Food Chemistry

DOI

2016

Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

International Journal of Polymer Science

DOI

2015

电子鼻检测复合果汁饮料中的脂环酸芽孢杆菌

《中国食品学报》

2015

果汁型橙汁囊胞饮料的悬浮稳定性研究

《现代食品科技》

2015

壶瓶碎米荠中含硒蛋白结构特性及其缓解运动性疲劳的作用

《食品科学》

2015

类黄酮构效关系研究进展

《华中农业大学学报》

2015

还原氧化石墨烯/四氧化三铁纳米复合物的应用研究进展

《食品安全质量检测学报》

2015

树莓果酒中游离态和键合态香气物质的鉴定及GC-O分析

《现代食品科技》

2015

树莓汁中键合态香气物质提取方法及糖基组成的研究

《现代食品科技》

2015

蛋白及脂肪含量对腐竹差异成膜的影响

《现代食品科技》

2015

不同加工工艺对黑蒜产品品质的影响

《现代食品科技》

2015

柑橘果酒酿造过程中挥发性风味化合物的变化

《食品科学》

2015

响应面试验优化超声波辅助合成地奥司明工艺

《食品科学》

2015

柑橘中主要类胡萝卜素及其生物活性研究进展

《华中农业大学学报》

2015

“核桃蛋白饮料开发”创新性实验教学初探

《科教文汇》

2015

Saio法提取大豆7S球蛋白的纯化及鉴定

《中国油脂》

2015

香葱油的制作及货架期的分析研究

《中国调味品》

2015

亚临界水萃取常山胡柚皮中橙皮苷的工艺研究

《湖北农业科学》

2015

响应面法优化辣木叶总黄酮超声波辅助提取工艺

《热带农业科技》

2015

不同大豆品种对腐竹品质的影响

《中国粮油学报》

2015

Use of active extracts of poplar buds against Penicillium italicum and possible modes of action

Food Chemistry

DOI

2015

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

Ultrasonics Sonochemistry

DOI

2015

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

Journal of Functional Foods

DOI

2015

Electromagnetic radiation at 900 MHz induces sperm apoptosis through bcl-2, bax and caspase-3 signaling pathways in rats

Reproductive Health

DOI

2015

Synthesis, characterization and adsorption properties of magnetite/reduced graphene oxide nanocomposites

Talanta

DOI

2015

Antimicrobial application of nanofibrous mats self-assembled with quaternized chitosan and soy protein isolate

Carbohydrate Polymers

DOI

2015

Molecularly imprinted calixarene fiber for solid-phase microextraction of four organophosphorous pesticides in fruits

Food Chemistry

DOI

2015

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

Journal of Food Processing and Preservation

DOI

2015

Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels

Advance Journal of Food Science and Technology

DOI

2015

Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars

Food Chemistry

DOI

2015

Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

Food Chemistry

DOI

2015

Optimisation of α‐terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840

Journal of the Science of Food and Agriculture

DOI

2015

Effects of poplar buds as an alternative to propolis on postharvest diseases control of strawberry fruits

Journal of the Science of Food and Agriculture

DOI

2015

Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions

Food Bioscience

DOI

2014

(E)-2-辛烯醛对美拉德模型体系挥发性产物的影响

《食品科学》

2014

白云边年份酒香气成分分析

《食品安全质量检测学报》

2014

酸土脂环酸芽孢杆菌对玉米果汁饮料挥发性成分及色度的影响

《现代食品科技》

2014

水活度用于食品质量与安全控制的研究进展

《食品研究与开发》

2014

益生菌的功能活性及其分子机理探究的研究进展

《中国酿造》

2014

大蒜的功效及加工研究进展

《北京农业》

2014

电子鼻用于刺梨汁整体风味的分析与评价

《湖北民族大学学报(自然科学版)》

2014

香草兰豆荚不同干燥方法的比较研究

《热带农业科学》

2014

米发糕固体老酵制作工艺研究

《中国粮油学报》

2014

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Food Hydrocolloids

DOI

2014

Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology

Advance Journal of Food Science and Technology

DOI

2014

Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods

Advance Journal of Food Science and Technology

DOI

2014

Intraspecific protoplast fusion ofBrettanomyces anomalusfor improved production of an extracellular β-glucosidase

Biotechnology & Biotechnological Equipment

DOI

2014

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

Food Chemistry

DOI

2014

Isolation and Characterization of an α-Glucosidase Inhibitor from Musa spp. (Baxijiao) Flowers

Molecules

DOI

2014

Characterization of germin-like protein with polyphenol oxidase activity from Satsuma mandarine

Biochemical and Biophysical Research Communications

DOI

2014

Magnetic solid phase extraction based on magnetite/reduced graphene oxide nanoparticles for determination of trace isocarbophos residues in different matrices

Journal of Chromatography A

DOI

2014

Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study

Applied Surface Science

DOI

2014

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Food Science and Technology Research

DOI

2014

Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing

Biophysical Chemistry

DOI

2013

(E)-2-庚烯醛对半胱氨酸-木糖体系美拉德反应产物的影响

《食品与发酵工业》

2013

野生古树茶贮藏中的化学成分变化研究

《食品研究与开发》

2013

传统冲调型糯米粉加工工艺的研究

《食品工业科技》

2013

固相微萃取-气相色谱-质谱法分析不同口味精武鸭脖的香气成分

《食品科学》

2013

油炸马铃薯条的感官评价与仪器测定指标的相关分析

《食品科学》

2013

冻藏时间对猪肉糜功能特性的影响

《食品科技》

DOI

2013

食品学科专业学位研究生培养现状与对策——以华中农业大学为例

《高等农业教育》

2013

分子蒸馏分离浓缩甜橙精油及对赋香性能的影响

《黑龙江大学自然科学学报》

2013

Application of Vis/NIR Spectroscopy for Chinese Liquor Discrimination

Food Analytical Methods

DOI

2013

Optimal immobilization of β-glucosidase into chitosan beads using response surface methodology

Electronic Journal of Biotechnology

DOI

2013

A structure–activity relationship study of flavonoids as inhibitors of E. coli by membrane interaction effect

Biochimica et Biophysica Acta (BBA) - Biomembranes

DOI

2013

Antifungal action and inhibitory mechanism of polymethoxylated flavones from Citrus reticulata Blanco peel against Aspergillus niger

Food Control

DOI

2013

Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

Food and Chemical Toxicology

DOI

2013

Sol–gel molecularly imprinted polymer for selective solid phase microextraction of organophosphorous pesticides

Talanta

DOI

2013

Encapsulation of tomato oleoresin with zein prepared from corn gluten meal

Journal of Food Engineering

DOI

2013

Immobilization of β-glucosidase onto Magnetic Nanoparticles and Evaluation of the Enzymatic Properties

BioResources

DOI

2013

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Food Hydrocolloids

DOI

2013

Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

Food Research International

DOI

2013

Correlation Analysis between Sensory Evaluation and Instrumental Measurement of French Fried Potatoes

Food Science

2013

Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.)

Ultrasonics Sonochemistry

DOI

2013

In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens

Food & Function

DOI

2013

Study on processing technology for a kind of traditional instant rice powder

Science and Technology of Food Industry

2012

顶空固相微萃取和同时蒸馏萃取法分析猪肉汤的挥发性成分

《食品与发酵工业》

2012

果蔬渗透脱水技术研究进展

《食品研究与开发》

2012

红黑二丸中甾醇类物质的抑菌活性

《食品科学》

2012

喷雾冷冻干燥对葛仙米藻胆蛋白抗氧化特性的影响

《食品科学》

2012

草莓采后真菌病害控制研究进展

《华中农业大学学报》

2012

响应面法优化渗透脱水板栗工艺

《食品工业》

2012

固相微萃取结合GC-O分析两种葡萄柚汁香气成分

《食品科学》

2012

藻胆蛋白提取纯化及生理活性研究进展(英文)

《食品科学》

2012

野生古茶树茶与茶园茶的比较研究

《浙江农业学报》

2012

菠萝蛋白酶限制性酶解大豆7S球蛋白产物在猪肉肠中的应用

《中国油脂》

2012

限制性酶解对11S球蛋白结构的影响研究

《安徽农业科学》

2012

基于电子舌技术对不同年份的化橘红的识别

《宁波大学学报(理工版)》

2012

Antifungal activity and action mode of pinocembrin from propolis against Penicillium italicum

Food Science and Biotechnology

DOI

2012

Cytotoxicity and antibacterial ability of scaffolds immobilized by polysaccharide/layered silicate composites

Carbohydrate Polymers

DOI

2012

Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free‐solvent reaction

Starch - Stärke

DOI

2012

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Food Hydrocolloids

DOI

2012

Nanofibrous mats layer-by-layer assembled via electrospun cellulose acetate and electrosprayed chitosan for cell culture

European Polymer Journal

DOI

2012

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

Ultrasonics Sonochemistry

DOI

2012

Preparative separation of polymethoxylated flavones from Ponkan (Citrus reticulata Blanco cv. Ponkan) peel by high-speed countercurrent chromatography and their antifungal activities against Aspergillus niger

European Food Research and Technology

DOI

2012

Layer-by-layer immobilization of lysozyme–chitosan–organic rectorite composites on electrospun nanofibrous mats for pork preservation

Food Research International

DOI

2012

LBL fabricated biopolymer-layered silicate based nanofibrous mats and their cell compatibility studies

Carbohydrate Polymers

DOI

2012

Multiple headspace solid‐phase microextraction using a new fiber for avoiding matrix interferences in the quantitative determination of ethyl carbamate in pickles

Journal of Separation Science

DOI

2012

Structure–Activity Relationship of Citrus Polymethoxylated Flavones and Their Inhibitory Effects on Aspergillus niger

Journal of Agricultural and Food Chemistry

DOI

2012

Research Progress in Extraction,Purification and Physiological Activity of Phycobiliprotein

Food Science

2012

Research Progress of Soybean Protein Modification at Subunit Level

Food Science

2012

Purification and Enzymatic Properties of Alliinase from Chive (Allium schoenoprasum L.)

Food Science

2012

Influence of Different Production Lines on Quality of Orange Juice

Food Science

2012

Application in pork sausage of soybean conglycinin hydrolysates obtained by limited proteolysis with Bromelain

Zhongguo youzhi

2012

Preparation of Sweet Orange Peel Powder by Ultrafine Grinding

Food Science

2012

Effects of Different Heat Sterilization Treatments on Jincheng Orange Juice Quality and Its DNA Stability

Food Science

2011

锦橙机械榨汁和手工榨汁香气成分的比较

《食品科学技术学报》

2011

Thanh法提取7S、11S球蛋白功能特性的研究

《食品工业科技》

2011

反复冻融增强葛仙米藻胆蛋白抗氧化特性研究

《食品科学》

2011

嗜酸乳杆菌产β-半乳糖苷酶发酵条件的优化

《食品科学》

2011

食品风味的图形表达方法探讨

《食品科学》

2011

超声波辅助提取芦笋总皂苷的工艺

《食品科学》

2011

高效液相色谱法测定蛋鸭组织中的类胡萝卜素

《食品科学》

2011

锦橙果实发育过程中香气成分的变化

《果树学报》

2011

酱油等调味品中大肠杆菌存活与分析

《食品研究与开发》

2011

提倡探究性学习 构建立体知识网络——创新性实验教学的探索与实践

《中国现代教育装备》

2011

动物组织中类胡萝卜素分析、分布的研究进展

《中国粮油学报》

2011

饮料工艺学课程教学改革探讨

《农产品加工(学刊)》

2011

酶促高酸价米糠油制备富含甘二酯油脂

《中国粮油学报》

2011

米糠油酶法酯化脱酸的研究

《中国粮油学报》

2011

云南省野生蔬菜利用现状分析

《中国林副特产》

2011

ATP bioluminescence rapid detection of total viable count in soy sauce

Luminescence

DOI

2011

Graphic Expression Methods of Food Flavor

Food Science

2011

Antimicrobial activity of nobiletin and tangeretin against Pseudomonas

Food Chemistry

DOI

2011

Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

Agricultural Sciences in China

DOI

2011

Multiple headspace solid-phase microextraction after matrix modification for avoiding matrix effect in the determination of ethyl carbamate in bread

Analytica Chimica Acta

DOI

2011

Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China

Current Microbiology

DOI

2011

Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice

International Journal of Food Science & Technology

DOI

2011

Influence of different gel complexes on flavour and colour change in Chongcai paste during storage

Food Chemistry

DOI

2011

Multiple headspace solid-phase microextraction of ethyl carbamate from different alcoholic beverages employing drying agent based matrix modification

Journal of Chromatography A

DOI

2011

Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange

Agricultural Sciences in China

DOI

2011

Immobilization of Naringinase on PVA-Calcium Alginate Gel

Food Science

2011

Research Progress on Structures,Functional Characteristics of Steroidal Saponins in Asparagus officinalis L.

Food Science

2011

Effect of Irradiation on Functional Properties of Soybean Protein Isolate

Food Science

2011

Changes in Chemical Composition and Texture of Sufu (Fermented Tofu) during Processing

Food Science

2011

Use of Response Surface Methodology for Optimization of Ultrasound-assisted Extraction of Total Saponins from Asparagus officinalis L.

Food Science

2011

Study on functional properties of 7S and 11S globulin extracted by Thanh method

Science and Technology of Food Industry

2011

Influence of Different Processing Methods on Glucosinolates in Brassica juncea var. latipa

Food Science

2011

Optimization of Fermentation Conditions of Lactobacillus acidophilus for β-Galactosidase Production

Food Science

2011

Research Progresses on Proteinaceous α-Amylase Inhibitors

Food Science

2011

Analysis of Aroma Compounds of Mechanically Extracted Juice and Hand Extracted Juice From Jinchen

Journal of Beijing Technology and Business University

2011

Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil

Molecules

DOI

2011

Changes of flavor composition in Jinchen sweet orange fruit during fruit development

Guoshu xuebao

2011

Quality Changes of Blood Orange Juice during Storage

Food Science

2010

辐照对大豆分离蛋白功能特性影响

《食品科学》

2010

血橙花色苷稳定性研究

《食品科技》

2010

米发糕发酵米浆中脂肪酸成分的GC-MS分析

《食品科技》

DOI

2010

顶空固相微萃取-气质联用技术分析猪脂控制氧化挥发性成分

《食品工业科技》

2010

绿原酸酵母细胞微胶囊工艺研究

《食品科学》

2010

响应曲面法优化红葡萄柚番茄红素的提取工艺

《食品科学》

2010

芦笋中甾体皂苷结构和功能特性的研究进展

《食品科学》

2010

腐乳发酵过程中化学组分与质构的变化

《食品科学》

2010

乳酸乳杆菌胞外多糖的发酵条件优化

《食品与生物技术学报》

2010

水果中糖苷键合态香气物质的研究进展

《中国农业科学》

2010

高效液相色谱法测定罐装食品中双酚A

《中国卫生检验杂志》

2010

溶剂萃取法和固相微萃取法分析比较锦橙汁的香气成分

《农产品加工(创新版)》

2010

复合乳化剂、酶制剂和亲水胶体对米发糕品质的影响

《中国粮油学报》

2010

锦橙汁辐照和巴氏灭菌处理后相关品质的分析

《核农学报》

2010

大豆蛋白的结构特性研究

《粮食与饲料工业》

2010

大豆分离蛋白亚基及7S/11S比例对肉肠品质的影响

《中国粮油学报》

2010

浅议大学课堂教学——由《院士校长呼吁教师要上“激情课”》引发的思考

《新西部》

2010

Adsorption–desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate

Journal of Hazardous Materials

DOI

2010

Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum

Food Chemistry

DOI

2010

Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit

Applied Surface Science

DOI

2010

Control of citrus green and blue molds by Chinese propolis

Food Science and Biotechnology

DOI

2010

Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake

Journal of Food Science

DOI

2010

Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins

European Food Research and Technology

DOI

2010

Simultaneous Extraction of Flavonoids and Polysaccharides from Asparagus officinalis

Food Science

DOI

2010

Synthesis of cysteamine-coated CdTe quantum dots for the detection of bisphenol A

Microchimica Acta

DOI

2010

Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method

Food Chemistry

DOI

2010

Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography

Agricultural Sciences in China

DOI

2010

Optimization of Ultrasonic-assisted Extraction of Carotenoids from Sweet Orange Peel

Food Science

2010

Optimization of Lycopene Extraction from Red Grapefruit by Response Surface Methodology

Food Science

2010

Microencapsulation of Chlorogenic Acid in Yeast Cells

Food Science

2010

Optimization of Fermentation Conditions for Exopolysaccharid Production from Lactobacillus lactis

Journal of Food Science and Biotechnology

2010

The stability of anthocyanins obtained from blood orange

Food Science and Technology International

2010

Production Optimization of β-Sitosterol Microcapsules and Their Protective Effect against Lipid Oxidation

Food Science

2010

Comparison of Volatile Composition of Lards from Pig Fat Oil and Suet

Food Science

2010

Optimization of Conditions for Controlled Oxidation of Lard and Analysis of Volatile Oxidation Products

Food Science

2010

Change in Isoflavone Composition in Sufu during Post-fermentation Process

Food Science

2010

GC determination of fatty acids in fermented slurry from steamed sponge cake

Food Science and Technology International

2010

Purification and Structural Identification of Chlorogenic Acid from Eucommia ulmoides Leaves

Food Science

2010

Change of Isoflavone Contents in Sufu during Pre-fermentation and Salting

Food Science

2010

Research Progress in the Degradation of Glucosinolates

Food Science

2010

Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica)

Journal of Food Composition and Analysis

DOI

2009

棉籽蛋白提取工艺及其主要理化性质研究

《食品研究与开发》

2009

魔芋葡甘聚糖—丙烯腈接枝共聚反应条件的优化

《现代食品科技》

2009

金属离子对大豆蛋白凝胶形成的影响

《食品工业科技》

2009

柑橘加工制品中香气物质的研究进展

《中国农业科学》

2009

多甲氧基黄酮提取物对冷却肉保鲜效果的影响

《食品科学》

2009

荔枝中表儿茶素酶促氧化及其抑制的研究

《食品科学》

2009

大米发糕的抗老化技术研究

《中国食品学报》

2009

11S球蛋白酶解产物对猪肉肠品质的影响

《食品与发酵工业》

2009

食品包装材料聚碳酸酯中双酚A残留量的测定

《中国卫生检验杂志》

2009

大豆7S球蛋白碱性蛋白酶酶解产物的结构表征

《食品科学》

2009

化学改性对大豆分离蛋白表面疏水性的影响

《中国粮油学报》

2009

交联羧甲基魔芋葡甘聚糖微柱预富集-GFAAS测定痕量铅、镉、铜的研究

《光谱学与光谱分析》

2009

Study on the relativity between characteristics of rice and quality of cooked rice

Science and Technology of Food Industry

2009

Research progress of antifungal properties of propolis

Science and Technology of Food Industry

2009

Synthesis of a novel flocculant on the basis of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion

Carbohydrate Polymers

DOI

2009

Research on the interaction of lipid and protein in SPI gel

European Food Research and Technology

DOI

2009

Synthesis and properties of carboxymethyl kudzu root starch

Carbohydrate Polymers

DOI

2009

Determination of Hesperidin and Synephrine in Physiologically Fallen Fruits of Various Citrus Species

Food Science

DOI

2009

Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus Sinensis Osberk) with amino acids and organic acids using chemiluminescence

European Food Research and Technology

DOI

2009

Free and bound volatile compounds in juice and peel of Jincheng oranges

European Food Research and Technology

DOI

2009

Development and application of an SPME/GC method for the determination of trace phthalates in beer using a calix[6]arene fiber

Analytica Chimica Acta

DOI

2009

Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

European Food Research and Technology

DOI

2009

Study on the double-layer microencapsulation of vanillin by complex coacervation and edible oil

Science and Technology of Food Industry

2009

Antioxidant Activity and DNA Damage Prevention of Polymethoxylated Flavone Extracts from Peels of C. sinensis Osbeck

Food Science

2009

Structural Characterization of Alcalase Hydrolysates of Soybean 7S Globulin

Food Science

2009

Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Starter for Rice Steamed Sponge Cake Production

Food Science

2009

Optimization of Fermentation Conditions of Lactobacillus acidophilus for Extracellular Polysaccharide Production

Food Science

2009

Current Progress in Naringinase

Food Science

2009

Inhibition Studies on Enzymatic Oxidation of (-)-Epicatechin in Litchi Pericarp

Food Science

2009

Study on extraction process of flavonoids from sweet orange peels by enzyme-assisted technique

Cereals & Oils

2009

Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake

Food Science

2009

Determination of bisphenol A in polysacchairde for food packing materirals

Chinese Journal of Health Laboratory Technology

2009

Effect of fermentation on free and bound volatile compounds of orange juice

Flavour and Fragrance Journal

DOI

2009

Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

European Food Research and Technology

DOI

2008