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Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: Application to flavonoids extraction from jujube peels

Food chemistry, 2022-11, Vol.395, p.133530-133530, Article 133530

2022

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Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages

Foods, 2022-09, Vol.11 (18), p.2902

2022

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Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity

Food Science and Biotechnology, 2022, 31(6), , pp.721-730

2022

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Advances and application of efficient physical fields in extrusion based 3D food printing technology

Trends in food science & technology, 2023-01, Vol.131, p.104-117

2023

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Ultrasound-assisted adsorption/desorption of jujube peel flavonoids using macroporous resins

Food chemistry, 2022-01, Vol.368, p.130800-130800, Article 130800

2022

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A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent

Food research international, 2024-07, Vol.188, p.114479, Article 114479

2024

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Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments

Food chemistry, 2021-09, Vol.357, p.129747-129747, Article 129747

2021

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High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper

Innovative food science & emerging technologies, 2024-06, Vol.94, p.103680, Article 103680

2024

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Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction

Food and bioprocess technology, 2024-10, Vol.17 (10), p.2998-3016

2024

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Insight into the self-assembly behavior of α-zein by multi-spectroscopic and molecular simulations: An example of combination with the main component of jujube peel pigments – Rutin

Food chemistry, 2023-03, Vol.404, p.134684-134684, Article 134684

2023

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Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

Journal of food science, 2020-12, Vol.85 (12), p.4351-4358

2020

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Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain

Critical reviews in food science and nutrition, 2024-08, Vol.64 (22), p.8114-8132

2024

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Intestinal Barrier Protective Study of Jujube Peel Polyphenols/Zein Complexes by a Combined Caco‑2 Cell and Caenorhabditis elegans Model: A Perspective of Proteomics

Journal of agricultural and food chemistry, 2023-07, Vol.71 (26), p.10097-10106

2023

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Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects

Critical reviews in food science and nutrition, 2023-07, Vol.ahead-of-print (ahead-of-print), p.1-21

2023

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Jujube peel polyphenols synergistically inhibit lipopolysaccharide-induced inflammation through multiple signaling pathways in RAW 264.7 cells

Food and chemical toxicology, 2022-06, Vol.164, p.113062-113062, Article 113062

2022

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New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality

Food bioscience, 2024-06, Vol.59, p.104124, Article 104124

2024

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Melatonin and 1‐methylcyclopropene treatments on delay senescence of apricots during postharvest cold storage by enhancing antioxidant system activity

Journal of food processing and preservation, 2021-10, Vol.45 (10), p.n/a

2021

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Structural Analysis and Antimicrobial Mechanism of a Protein GBSPI-A from Ginkgo Biloba Seed

Journal of food biochemistry, 2023-02, Vol.2023, p.1-14

2023

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Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Food bioscience, 2021-12, Vol.44, p.101459, Article 101459

2021

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Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgobiloba seeds

Journal of food measurement & characterization, 2022-12, Vol.16 (6), p.4630-4640

2022

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Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgo biloba seeds

Journal of food measurement & characterization, 2022-12, Vol.16 (6), p.4630-4640

2022

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Effect of vacuum combined with ultrasound on color protection of pomegranate juice

Journal of food process engineering, 2024-09, Vol.47 (9), p.n/a

2024

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Transcriptional Factors Regulate Plant Stress Responses through Mediating Secondary Metabolism

Genes, 2020-03, Vol.11 (4), p.346

2020

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In Situ Fabrication of Benzoquinone Crystal Layer on the Surface of Nest‐Structural Ionohydrogel for Flexible “All‐in‐One” Supercapattery

Advanced materials (Weinheim), 2023-03, Vol.35 (12), p.e2208443-n/a

2023

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RNA Editing and Its Roles in Plant Organelles

Frontiers in genetics, 2021-09, Vol.12, p.757109-757109

2021

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Enhanced extraction of bioactive natural products using ultrasound-assisted aqueous two-phase system: Application to flavonoids extraction from jujube peels

Composition and Antioxidant Activity of Anthocyanins and Non-Anthocyanin Flavonoids in Blackberry from Different Growth Stages

Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity

Advances and application of efficient physical fields in extrusion based 3D food printing technology

Ultrasound-assisted adsorption/desorption of jujube peel flavonoids using macroporous resins

A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent

Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments

High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper

Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction

Insight into the self-assembly behavior of α-zein by multi-spectroscopic and molecular simulations: An example of combination with the main component of jujube peel pigments – Rutin

Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain

Intestinal Barrier Protective Study of Jujube Peel Polyphenols/Zein Complexes by a Combined Caco‑2 Cell and Caenorhabditis elegans Model: A Perspective of Proteomics

Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects

Jujube peel polyphenols synergistically inhibit lipopolysaccharide-induced inflammation through multiple signaling pathways in RAW 264.7 cells

New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality

Melatonin and 1‐methylcyclopropene treatments on delay senescence of apricots during postharvest cold storage by enhancing antioxidant system activity

Structural Analysis and Antimicrobial Mechanism of a Protein GBSPI-A from Ginkgo Biloba Seed

Preparation and aroma analysis of flavonoid-rich ginkgo seeds fermented using rice wine starter

Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgobiloba seeds

Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgo biloba seeds

Effect of vacuum combined with ultrasound on color protection of pomegranate juice

Transcriptional Factors Regulate Plant Stress Responses through Mediating Secondary Metabolism

In Situ Fabrication of Benzoquinone Crystal Layer on the Surface of Nest‐Structural Ionohydrogel for Flexible “All‐in‐One” Supercapattery

RNA Editing and Its Roles in Plant Organelles

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