1Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria

作者： Wu, Baimin; Liu, Jiechao; Yang, Wenbo; Zhang, Qiang; Liu, Hui; Lv, Zhenzhen; Zhang, Chunling; Jiao, Zhonggao; Yang, Zhengyan; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Dept Fruit Proc & Preservat, Zhengzhou, Peoples R China; Henan Univ, Sch Basic Med Sci, Joint Natl Lab Antibody Drug Engn, Kaifeng, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Phenolic compound; lactobacillus; volatile compound; grape; antioxidant; flavor; bacteria; aroma

年份：2021

2Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties

作者： Liu, Hui; Liu, Jiechao; Lv, Zhenzhen; Yang, Wenbo; Zhang, Chunling; Chen, Dalei; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

关键词： Hawthorn slices; Drying methods; Antioxidant compounds; Antioxidant activities

年份：2019

3Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure-Activity Relationship, Kinetics and Interaction Mechanism

作者： Pan, Junkun; Zhang, Qiang; Zhang, Chunling; Yang, Wenbo; Liu, Hui; Lv, Zhenzhen; Liu, Jiechao; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou, Peoples R China;

来源：FRONTIERS IN NUTRITION

关键词： flavonoid; dipeptidyl peptidase-4; inhibition; structure-activity relationship; kinetics; binding; interaction; molecular docking

年份：2022

4Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus

作者： Yang, Wenbo; Liu, Jiechao; Zhang, Qiang; Liu, Hui; Lv, Zhenzhen; Zhang, Chunling; Jiao, Zhonggao; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China; 28 Gangwan Rd, Zhengzhou 450009, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Peach pulp; Lactobacillus fermentation; Polyphenols; Antioxidant activity; Volatile organic compounds

年份：2022

5Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship

作者： Zhang, Qiang; Yang, Wenbo; Liu, Jiechao; Liu, Hui; Lv, Zhenzhen; Zhang, Chunling; Chen, Dalei; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China;

来源：OXIDATIVE MEDICINE AND CELLULAR LONGEVITY

年份：2020

6Effects of different drying methods on phenolic contents, antioxidant, and tyrosinase inhibitory activity of peach blossoms

作者： Liu, Jiechao; Jiao, Zhonggao; Zhang, Chunling; Yang, Wenbo; Liu, Hui; Lv, Zhenzhen; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Peach blossom; Drying; Phenolic; Flavonoid; Antioxidant activity; Tyrosinase inhibitory activity

年份：2018

7Postharvest UV-C irradiation increased the flavonoids and anthocyanins accumulation, phenylpropanoid pathway gene expression, and antioxidant activity in sweet cherries (Prunus avium L.)

作者： Zhang, Qiang; Yang, Wenbo; Liu, Jiechao; Liu, Hui; Lv, Zhenzhen; Zhang, Chunling; Chen, Dalei; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Henan, Peoples R China;

来源：POSTHARVEST BIOLOGY AND TECHNOLOGY

关键词： UV-C irradiation; Sweet cherry; Flavonoids; Enzyme activity; Gene expression; Antioxidant activity

年份：2021

8Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine

作者： Liu, Jiechao; Yang, Wenbo; Lv, Zhenzhen; Liu, Hui; Zhang, Chunling; Jiao, Zhonggao; SCI

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Hanghai East Rd, Zhengzhou 450009, Henan, Peoples R China;

来源：CYTA-JOURNAL OF FOOD

关键词： Hawthorn; wine; phenolic compound; organic acid; smashed seed; thermal maceration; pectinase; amyloglucosidase

年份：2020