1Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus casei as an Alternative of Heat Treatment

作者： Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Wen, Jing; SCI

机构： Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： dimethyl dicarbonate fermentation Lactobacillus casei litchi juice pasteurization

年份：2014

2Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat

作者： Yu, Yuanshan; Xiao, Gengsheng; Wu, Jijun; Xu, Yujuan; Tang, Daobang; Chen, Yulong; Wen, Jing; Fu, Mangqin; SCI

机构： Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangzhou 510610, Guangdong, Peoples R China;

来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

关键词： Banana juice Banana pulp Juice characteristics High pressure carbon dioxide Mild heat

年份：2013

3Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi')

作者： Chen, Linhong; Xu, Yujuan; Wu, Jijun; Yu, Yuanshan; Wen, Jing; Fu, Manqin; Chen, Linhong; Xiao, Gengsheng; San Cheang, Wai; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China; Zhongkai Univ Agr & Engn, Food Coll light Ind, Guangzhou 510631, Peoples R China; Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med, Taipa 999078, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Pericarpium Citri Reticulatae; Citrus reticulata 'Chachi'; Flavonoids; Fungal diversity

年份：2024

4Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice

作者： Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Fu, Manqin; Wen, Jing; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Prod Proc, Guangzhou 510610, Guangdong, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Prod Proc, Guangzhou 510610, Guangdon;

来源：JOURNAL OF FOOD SCIENCE

关键词： citrate metabolism citrus juice fermentation lactic acid bacteria quality

5Advantages of Liquid Nitrogen Quick Freezing Combine Gradient Slow Thawing for Quality Preserving of Blueberry

作者： Cheng, Lina; Wu, Weijun; An, Kejing; Xu, Yujuan; Yu, Yuanshan; Wen, Jing; Wu, Jijun; Zou, Ying; Liu, Haocheng; Zhu, Jieli; Xiao, Gengsheng; Wu, Weijun; Xiao, Gengsheng; SCI

机构： Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericulture & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China; South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China; Zhongkai Univ Agr Engn, Coll Food Sci & Technol, Guangzhou 510225, Peoples R China;

来源：CRYSTALS

关键词： liquid nitrogen quick freezing (NF); gradient thawing; blueberry; quality

年份：2020

6Key metabolic pathways of the aging process of Citri Grandis Exocarpium and its identified potential metabolites associated with antioxidant activity

作者： Zhu, Xiaoting; Li, Jun; Wu, Jijun; Yu, Yuanshan; Wen, Jing; Bu, Zhibin; Chen, Xiaowei; Xu, Yujuan; Fu, Manqin; Zhu, Xiaoting; Xiao, Gengsheng; Cheang, Wai San; SCI

机构： Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China; Zhongkai Univ Agr & Engn, Food Coll light Ind, Guangzhou 510631, Peoples R China; Univ Macau, Inst Chinese Med Sci, State Key Lab Qual Res Chinese Med, Macau, Peoples R China;

来源：NPJ SCIENCE OF FOOD

年份：2025