1Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

作者： Zou, Bo; Wu, Jijun; Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; SCI

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

来源：FOOD SCIENCE AND BIOTECHNOLOGY

关键词： Persimmon Vinegar Antioxidant activity Fermentation Phenolic compounds

年份：2017

2The effect of litchi juice on exopolysaccharide production in milk fermented by Lactobacillus casei

作者： Yu, Yuanshan; Wu, Jijun; Xu, Yujuan; Xiao, Gengsheng; Zou, Bo; SCI

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Exopolysaccharides; fermented milk; Lactobacillus casei; litchi juice

年份：2018

3Protein and polyphenols involved in sediment formation in cloudy litchi juice

作者： Zeng, Dan; Xiao, Gengsheng; Xu, Yujuan; Zou, Bo; Wu, Jijun; Yu, Yuanshan; SCI

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

来源：FOOD SCIENCE AND BIOTECHNOLOGY

关键词： Cloudy litchi juice; Sediment formation; Protein; Polyphenols; Glutelin

年份：2019

4Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage

作者： Zhang, Lijuan; Xiao, Gengsheng; Yu, Yuanshan; Xu, Yujuan; Wu, Jijun; Zou, Bo; Li, Lu; Zhang, Lijuan; Xiao, Gengsheng; Xiao, Gengsheng; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, 133 Yiheng St,Dongguanzhuang Rd,Tianhe Dist, Guangzhou 510610, Peoples R China; Jiangxi Agr Univ, Coll Biol Sci & Engn, Nanchang 330045, Peoples R China; Zhongkai Univ Agr Engn, Coll Food Sci & Technol, Guangzhou 510225, Peoples R China;

来源：FOOD CONTROL

关键词： Blueberry pulp; Anthocyanin; Kinetics; Low-oxygen pulping; High hydrostatic pressure

年份：2022

5Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi') during storage

作者： Fu, Manqin; Xu, Yujuan; Chen, Yulong; Wu, Jijun; Yu, Yuanshan; Zou, Bo; An, Kejing; Xiao, Gengsheng; SCI

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

来源：FOOD CHEMISTRY

关键词： Pericarpium Citri Reticulatae Citrus reticulata 'Chachi' Flavonoids Antioxidant activity

6Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice

作者： Yu, Yuanshan; Wu, Jijun; Xu, Yujuan; Xiao, Gengsheng; Zou, Bo; SCI

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

来源：JOURNAL OF FOOD SCIENCE

关键词： dimethyl dicarbonate high pressure homogenization indigenous microorganism mulberry juice quality

7Persimmon vinegar polyphenols protect against hydrogen peroxide-induced cellular oxidative stress via Nrf2 signalling pathway

作者： Zou, Bo; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Yu, Yuanshan; Fu, Manqin; SCI

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

来源：FOOD CHEMISTRY

关键词： Persimmon vinegar polyphenols; LC-TOF-MS/MS; Hydrogen peroxide; Oxidative stress; Nrf-2

年份：2018

8Effects of different temperature and humidity on bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulata (Citrus reticulata 'Chachi')

作者： Fu, Manqin; An, Kejing; Xu, Yujuan; Chen, Yulong; Wu, Jijun; Yu, Yuanshan; Zou, Bo; Xiao, Gengsheng; Fu, Manqin; An, Kejing; Xu, Yujuan; Chen, Yulong; Wu, Jijun; Yu, Yuanshan; Zou, Bo; Xiao, Gengsheng; Fu, Manqin; An, Kejing; Xu, Yujuan; Chen, Yulong; Wu, Jijun; Yu, Yuanshan; Zou, Bo; Xiao, Gengsheng; Ti, Huihui; Ti, Huihui; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China; Minist Agr, Key Lab Funct Foods, Guangzhou 510610, Guangdong, Peoples R China; Minist Agr, Key Lab Funct ;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Citrus reticulata 'Chachi'; Polymethoxylated flavones; Aging; Storage conditions

年份：2018

9High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

作者： Chen, Huali; Xiao, Gengsheng; Xu, Yujuan; Yu, Yuanshan; Wu, Jijun; Zou, Bo; SCI

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

来源：FOODS

关键词： high hydrostatic pressure; Lactobacillus rhamnosus; Gluconacetobacter xylinus; free amino acids; volatile flavor compounds

年份：2019

10Evaluation of the biogenic amine composition of commercial mulberry fruit wines and improving its safety and quality by selected strain

作者： Luo, Wenshan; Chen, Xiaowei; Xiao, Gengsheng; Yu, Yuanshan; Wu, Jijun; Zou, Bo; Xu, Yujuan; Li, Lu; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China;

来源：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

关键词： Mulberry fruit wine; Malolactic fermentation starter culture; Histamine; Bioactive ingredients; Alcohols

年份：2024