Hasil Pencarian - Yuanshan Yu

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  1. 1
    Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

    Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables oleh Yangyang Yu, Yuanshan Yu, Zhenlin Xu

    Diterbitkan 2021-12-01
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  2. 2
    Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage

    Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage oleh Yangyang Yu, Yujuan Xu, Jing Wen, Yuanshan Yu

    Diterbitkan 2021-01-01
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  3. 3
    Induced Expression of the <i>Acinetobacter sp.</i> Oxa Gene in <i>Lactobacillus acidophilus</i> and Its Increased ZEN Degradation Stability by Immobilization

    Induced Expression of the <i>Acinetobacter sp.</i> Oxa Gene in <i>Lactobacillus acidophilus</i> and Its Increased ZEN Degradation Stability by Immobilization oleh Yuqun Zhou, An Wang, Qingzi Yu, Yuqian Tang, Yuanshan Yu

    Diterbitkan 2023-06-01
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  4. 4
    Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava

    Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava oleh Xiaowei Chen, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou, Lu Li

    Diterbitkan 2023-01-01
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  5. 5
    Research Progress in the Application of Radio Frequency Technology in Fruit and Vegetable Drying

    Research Progress in the Application of Radio Frequency Technology in Fruit and Vegetable Drying oleh Jingnan ZHU, Jian PENG, Qingqing GU, Yuanshan YU, Jijun WU, Yujuan XU

    Diterbitkan 2022-08-01
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  6. 6
    High Hydrostatic Pressure and Co-Fermentation by <i>Lactobacillus rhamnosus</i> and <i>Gluconacetobacter xylinus</i> Improve Flavor of Yacon-Litchi-Longan Juice

    High Hydrostatic Pressure and Co-Fermentation by <i>Lactobacillus rhamnosus</i> and <i>Gluconacetobacter xylinus</i> Improve Flavor of Yacon-Litchi-Longan Juice oleh Huali Chen, Gengsheng Xiao, Yujuan Xu, Yuanshan Yu, Jijun Wu, Bo Zou

    Diterbitkan 2019-08-01
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  7. 7
    Aromatic Characterization of Mangoes (<i>Mangifera indica</i> L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

    Aromatic Characterization of Mangoes (<i>Mangifera indica</i> L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analys... oleh Haocheng Liu, Kejing An, Siqi Su, Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu

    Diterbitkan 2020-01-01
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  8. 8
    Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard

    Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard oleh Yangyang Yu, Lu Li, Yujuan Xu, Kejing An, Qiao Shi, Yuanshan Yu, Zhenlin Xu

    Diterbitkan 2021-10-01
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  9. 9
    Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel

    Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel oleh Shupeng CHEN, Haocheng LIU, Wanyuan YANG, Yuanshan YU, Manqin FU, Zhibin BU, Chuxuan LIANG

    Diterbitkan 2022-01-01
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  10. 10
    Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices

    Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices oleh Jiajia Chen, Wenshan Luo, Lina Cheng, Jijun Wu, Yuanshan Yu, Lu Li, Yujuan Xu

    Diterbitkan 2023-02-01
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  11. 11
    Research Progress in Biological Activity and Processing of Phyllanthus emblica

    Research Progress in Biological Activity and Processing of Phyllanthus emblica oleh Wanyuan YANG, Xiaowei CHEN, Dujuan LIU, Yuanshan YU, Shupeng CHEN, Dongling GUO, Zhibin PU

    Diterbitkan 2022-07-01
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  12. 12
    Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Brassica juncea (L.)] Fermentation

    Metagenomics Reveals the Microbial Community Responsible for Producing Biogenic Amines During Mustard [Brassica juncea (L.)] Fermentation oleh Yangyang Yu, Yangyang Yu, Lu Li, Yujuan Xu, Hong Li, Yuanshan Yu, Zhenlin Xu

    Diterbitkan 2022-04-01
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  13. 13
    Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp

    Effect of Different Beating and Sterilization Treatments on the Quality of Litchi Pulp oleh Lijuan ZHANG, Bo ZOU, Gengsheng XIAO, Yujuan XU, Yuanshan YU, Jijun WU, Lu LI

    Diterbitkan 2023-04-01
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  14. 14
    Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification

    Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification oleh Yina Li, Yuanshan Yu, Jijun Wu, Yujuan Xu, Gengsheng Xiao, Lu Li, Haoran Liu

    Diterbitkan 2022-01-01
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  15. 15
    Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids

    Effect of Polyphenols on Antioxidant Properties and Stabilities of Carotenoids oleh Yuqing HU, Yuanshan YU, Xianliang SONG, Bo ZOU, Jijun WU, Yujuan XU, Gengsheng XIAO, Tenggen HU

    Diterbitkan 2023-10-01
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  16. 16
    Impacts of Thermal Processing, High Pressure, and CO<sub>2</sub>-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

    Impacts of Thermal Processing, High Pressure, and CO<sub>2</sub>-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree oleh Zhibin Bu, Wenshan Luo, Jiayin Wei, Jian Peng, Jijun Wu, Yujuan Xu, Yuanshan Yu, Lu Li

    Diterbitkan 2022-09-01
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  17. 17
    Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (<i>Hylocereus polyrhizus</i>)

    Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (<i>Hylocereus polyrhizus</i>) oleh Xian Lin, Bozhe Li, Jing Wen, Jijun Wu, Daobang Tang, Yuanshan Yu, Yujuan Xu, Baojun Xu

    Diterbitkan 2022-02-01
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  18. 18
    Structural Properties of Cassava Starches and Modified Starches and Their Correlation with Fenyuan Quality

    Structural Properties of Cassava Starches and Modified Starches and Their Correlation with Fenyuan Quality oleh Zhouyang SHENG, Bo ZOU, Jijun WU, Gengsheng XIAO, Yujuan XU, Yuanshan YU, Xiaowei CHEN, Siyan ZHONG

    Diterbitkan 2024-01-01
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  19. 19
    Effects of Different Probiotics on the Quality and in Vitro Digestion Characteristics of Fermented Sanhua Plum Juice

    Effects of Different Probiotics on the Quality and in Vitro Digestion Characteristics of Fermented Sanhua Plum Juice oleh Xiaoyi DU, Jiguo YANG, Yujuan XU, Jijun WU, Yuanshan YU, Bo ZOU, Jian PENG, Lu LI

    Diterbitkan 2024-01-01
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  20. 20
    Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

    Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry oleh Manqin Fu, Yuehan Wang, Yuanshan Yu, Jing Wen, Meng Sam Cheong, Wai San Cheang, Jijun Wu

    Diterbitkan 2022-08-01
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