131Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display

作者： Shi, Yue; Wang, Yubin; Xu, Yong; Zhao, Xiaoyan; Zhang, Chao; Shi, Yue; Ma, Yue; Zhang, Chao; Wang, Yubin; Ma, Yue; Zhao, Xiaoyan; Xu, Yong; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing 100097, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing 100097, Peoples R China; Minist Agr & Rural Affaires, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China; Minist Agr & Rural Affaires, Key Lab Biol & Genet Improvement Hort Crops North, Beijing 100097, Peoples R China;

来源：JOURNAL OF FOOD QUALITY

年份：2020

132Estimating foliar anthocyanin content of purple corn via hyperspectral model

作者： Gu, Xiaohe; Fan, Youbo; Zhang, Chao; Cai, Wenqian; Ma, Yue; Zhao, Xiaoyan; Zhang, Chao; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Res Ctr Informat Technol Agr, Beijing, Peoples R China; Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr, Beijing, Peoples R China; Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr, Beijing, Peoples R Chin;

来源：FOOD SCIENCE & NUTRITION

关键词： anthocyanin content; hyperspectral model; pH differential method; purple corn; sensitive band

年份：2018

133High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion

作者： Liang, Yongqiang; Wang, Junjuan; Wang, Dan; Zhao, Xiaoyan; Qin, Peiyou; Liang, Yongqiang; Zhang, Lizhen; Zhang, Zhuo; Ren, Guixing; Zhu, Yingying; Zou, Liang; Qin, Peiyou; Ma, Tingjun; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China; Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China; Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou R&D Ctr High Qual Innovat Green Food Gre, Zhengzhou 450001, Peoples R China; Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China; Beijing Univ Agr, Coll Food Sci & Engn, Beijing 102206, Peoples R China;

来源：FOOD CHEMISTRY

关键词： High moisture extrusion; Tartary buckwheat; Starch; Protein; Interaction; In vitro digestibility

年份：2025

134New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation

作者： Zhao, Yuanyuan; Bi, Jinfeng; Wu, Xinye; Ma, Youchuan; Guo, Yuxia; Du, Qianqian; Yi, Jianyong; Zhao, Yuanyuan; Zhao, Xiaoyan; Zhao, Yuanyuan; Du, Qianqian; Bi, Jinfeng; Yi, Jianyong; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr, Beijing 100097, Peoples R China; Univ Copenhagen, Fac Sci, Dept Food Sci, DK-1958 Frederiksberg, Denmark; Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China; Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Pectic polysaccharides; Structural characterization; Gut fermentation

年份：2023

135Structural changes of exopolysaccharide of Lactobacillus helveticus MB2-1 during fermentation and its effect on fermented milks quality

作者： Ge, Zhiwen; Wang, Dan; Zhao, Wenting; Li, Zudi; Zhao, Xiaoyan; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Minist Agr & Rural Affairs,Key Lab Vegetable Posth, Beijing 100097, Peoples R China;

来源：INTERNATIONAL DAIRY JOURNAL

关键词： L. helveticus MB2-1 fermented milk; Expolysaccharides; Structural properties; Chain conformation; Quality characteristics

年份：2025

136Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China

作者： Zhao, Xiaoyan; Zhang, Chao; Ma, Yue; Guigas, Claudia; Corrales, Margarita; Tauscher, Bernhard; Hu, Xiaosong; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing 100097, Peoples R China; Max Rubner Inst, D-76131 Karlsruhe, Germany; Chinese Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100094, Peoples R China;

来源：EUROPEAN FOOD RESEARCH AND TECHNOLOGY

关键词： Antimicrobial Antiproliferation Purple corn Anthocyanin Chinese

137Changes in phenols, antioxidant ability, in vitro hypoglycemic activity of Flos Sophorae Immaturus during different drying methods

作者： Zhao, Yuanyuan; Gong, Yuhong; Wang, Dan; Zhao, Xiaoyan; Gong, Yuhong; Fan, Liuping; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, 50 Zhanghua St, Beijing 100097, Peoples R China; Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Flos Sophorae Immaturus; Drying technology; Sensory quality; Phenols; Antioxidant activity; Hypoglycemic activity

年份：2024

138Characterization and Comparison of Unfermented and Fermented Seed-Watermelon Juice

作者： Wang, Jing; Shi, Yue; Deng, Xingxing; Wang, Yubin; Zhao, Xiaoyan; Zhang, Chao; Wang, Jing; Zhang, Huijuan; Zhang, Chao; Shi, Yue; Wang, Yubin; Ma, Yue; Zhang, Chao; Deng, Xingxing; Ma, Yue; Zhao, Xiaoyan; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing 100097, Peoples R China; BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing 100097, Peoples R China; Beijing Key Lab Fruits & Vegetable St;

来源：JOURNAL OF FOOD QUALITY

年份：2018

139Nutritional quality and volatile flavor substances of "laba" garlic products produced by either soaking or fumigating with acetic acid

作者： Ma, Yue; Liu, Panpan; Guo, Shuang; Lu, Rongrong; Zhao, Xiaoyan; Wang, Dan; Liu, Panpan; Zhang, Yan; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing, Peoples R China; Shihezi Univ, Coll Food, Xinjiang, Peoples R China; Longda Food Grp Co Ltd, Jinan, Shandong, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2021

140Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides

作者： Ge, Zhiwen; Wang, Dan; Zhao, Wenting; Wang, Pan; Zhao, Xiaoyan; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Key Lab Vegetable Postharvest Proc, Minist Agr & Rural Affairs,Inst Agrifood Proc & Nu, Beijing 100097, Peoples R China;

来源：FOOD REVIEWS INTERNATIONAL

关键词： Lactic acid bacteria; exopolysaccharides; biosynthesis pathway; structural characterization; functional activities

年份：2025