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

2Inhibition 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

3Changes 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

4Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments

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

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

来源：MOLECULES

关键词： pre-fermentation; maceration; thermovinification; enzymatic hydrolysis; physicochemical properties; volatile aroma compositions

年份：2024

5Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF/MS, HS-SPME-GC/MS and E-nose

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

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Strawberry puree; Fermentation; Antioxidant activity; Polyphenols; Volatile organic compounds

年份：2023

6Virtual Cold Chain Method to Evaluate the Effect of Rising Temperature on the Quality Evolution of Peach Fruit

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

机构： Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China; Chinese Acad Agr Sci, Zhongyuan Res Ctr, Xinxiang 453000, Peoples R China;

来源：FOODS

关键词： virtual cold chain; temperature abuse; peach fruit; fruit core temperature; fruit quality

年份：2023

7Identification 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

8Postharvest 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