161Analysis of the Amino Acids of Soy Globulins by AOT Reverse Micelles and Aqueous Buffer

作者： Zhao, Xiaoyan; Chen, Jun; Ling, Xiangqing; Deng, Peng; Zhu, Qingjun; Du, Fangling; Lu, Zhifang; SCI

机构： Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China; Southeast Univ, Affiliated Hosp 2, Dept Orthoped, Nanjing 210003, Peoples R China;

来源：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

关键词： Reverse micelles; Soybean; 7S and 11S globulins; Amino acids

年份：2011

162Effect of drying temperature on qualities of mint

作者： Lu, Jiangchangmei; Wang, Xuemin; Lu, Jiangchangmei; Zhang, Chao; Ma, Yue; Zhao, Xiaoyan; Lu, Jiangchangmei; Zhang, Chao; Ma, Yue; Zhao, Xiaoyan; Lu, Jiangchangmei; Zhang, Chao; Ma, Yue; Zhao, Xiaoyan; Lu, Jiangchangmei; Zhang, Chao; Ma, Yue; Zhao, Xiaoyan; SCI

机构： Engn Univ Hebei, Coll Agr, Handan 056001, Peoples R China; Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing 100097, Peoples R China; Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing 100097, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Bei;

来源：PROCEEDINGS OF THE 2015 INTERNATIONAL CONFERENCE ON ADVANCED ENGINEERING MATERIALS AND TECHNOLOGY

关键词： mint drying modeling

年份：2015

163Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

作者： Wei, Yabo; Tong, Junmao; Zhang, Jian; Wei, Yabo; Zheng, Yanyan; Ma, Yue; Zhao, Xiaoyan; Wei, Yabo; Zheng, Yanyan; Ma, Yue; Zhao, Xiaoyan; Zhang, Yan; Liang, Hao; SCI

机构： Shihezi Univ, Coll Food Sci, Shihezi 832000, Xinjiang, Peoples R China; Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 50 Zhanghua Rd, Beijing 100097, Peoples R China; Minist Agr, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Fruits & Vegetable Storage & Proc, 50 Zhanghua Rd, Beijing 100097, Peoples R China; Longda Food Grp Co Ltd, Jinan 265231, Shandong, Peoples R China;

来源：JOURNAL OF FOOD PROTECTION

关键词： Antioxidation; Appearance; Controlled atmosphere storage; Fresh-cut cucumbers; Microorganisms

年份：2020

164Research advances on the contamination of vegetables by Enterohemorrhagic Escherichia coli: pathways, processes and interaction

作者： Zhao, Xiaoyan; Sun, Yeting; Ma, Yue; Xu, Yujia; Guan, Hongyang; Wang, Dan; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & P, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing, Peoples R China;

来源：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

关键词： Adhesion pathway; Enterohemorrhagic Escherichia coli; interaction; proliferation; vegetable

165Discrimination of black onion flavor using the electronic nose

作者： Wang, Dan; Liu, Panpan; Ma, Yue; Wang, Yubin; Zhao, Xiaoyan; Wang, Dan; Liu, Panpan; Ma, Yue; Wang, Yubin; Zhao, Xiaoyan; Liu, Panpan; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Key Lab Biol & Genet Improvement Hort Crops North, Minist Agr, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing 100097, Peoples R China; Minist Agr, Key Lab Urban Agr North, ;

来源：PROCEEDINGS OF THE 2015 6TH INTERNATIONAL CONFERENCE ON MANUFACTURING SCIENCE AND ENGINEERING

关键词： black onion flavor electronic nose

年份：2016

166Pumpkin Skin Polysaccharide-Zn(II) Complex: Preparation, Characterization, and Suppression of Inflammation in Zebrafish

作者： Dong, Shujun; Ma, Yue; Chang, Hong; Zhao, Xiaoyan; Dong, Shujun; Zhang, Bin; Zheng, Zhenjia; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Minist Agr & R, Beijing 100097, Peoples R China; Shandong Agr Univ, Coll Food Sci & Engn, Shandong Higher Educ Inst, Key Lab Food Proc Technol & Qual Control, 61 Daizong St, Tai An 271018, Shandong, Peoples R China;

来源：FOODS

关键词： pumpkin skin polysaccharides; zinc complex; physicochemical property; anti-inflammatory activity

年份：2022

167Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

作者： Wang, Dan; Chen, Likun; Ma, Yue; Zhao, Xiaoyan; Zhang, Min; Zhao, Yuwei; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China; Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Lotus root; UV-C; Browning; Enzyme; Quality

年份：2019

168Regulation mechanism of sodium citrate on fresh-cut yam yellowing

作者： Zhao, Xiaoyan; Guo, Shuang; Zhao, Wenting; Wang, Pan; Zhao, Shuang; Xu, Yujia; Wang, Dan; SCI

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

来源：POSTHARVEST BIOLOGY AND TECHNOLOGY

关键词： Fresh-cut yam; Sodium citrate; Yellowing; Energy; Pigments

年份：2022

169Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources

作者： Zhao, Yuanyuan; Wang, Dan; Wang, Pan; Zhao, Wenting; Zhao, Shuang; Chang, Hong; Wang, Yubin; Zhao, Xiaoyan; Zhao, Yuanyuan; Wang, Dan; Wang, Pan; Zhao, Wenting; Zhao, Shuang; Chang, Hong; Wang, Yubin; Zhao, Xiaoyan; Liu, Ye; Zhao, Xiaoyan; Liu, Ye; SCI

机构： Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China; Minist Agr & Rural Affairs, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China; Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China; Beijing Acad Agr & Forestry Sci, Inst Food Sci & Technol, Zhanghua Rd 50, Beijing 100097, Peoples R China; Beijing Technol & Business Univ, Sch Food & Hlth, 11 Fucheng Rd, Beijing 100048, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Pectin; Structural characterization; Conformation; Gut fermentation; Microbial composition; Structure-function relationship

年份：2024

170Effect of Drying Temperature on Sensory and Flavor of Mint

作者： Zhao, Xiaoyan; SCI

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

来源：PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING

关键词： fresh cut mint drying flavor sensory

年份：2015