21Effect of glucose oxidase and pentosanase on the prebiotic potentials of wheat arabinoxylans in an in vitro fermentation system

作者： Sun, Nianxia; Wang, Lili; Liu, Liya; Tong, Litao; Awais, Muhammad; Zhou, Xianrong; Zhou, Sumei; Tran, Cuong D.; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Food Sci & Technol, Beijing 100193, Peoples R China; CSIRO, Hlth & Biosecur, Adelaide, SA 5000, Australia;

来源：RSC ADVANCES

年份：2019

22Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying Processes

作者： Zhang, Jigang; Wang, Jiao; Yuan, Xiaolong; Liu, Xinmin; Li, Maoye; Cheng, Jianghua; Ding, Zhien; Zhou, Sumei; SCI

机构： Chinese Acad Agr Sci, Tobacco Res Inst, Qingdao 266101, Shandong, Peoples R China; Anhui Agr Univ, Sch Plant Protect, Hefei 230036, Anhui, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOODS

关键词： pecan; dielectric properties; radio frequency (RF) heating; simulation

年份：2019

23Effect of milling methods on the properties of rice flour and gluten-free rice bread

作者： Wu, Tong; Li, Yan; Qian, Haifeng; Wang, Li; Wu, Tong; Wang, Lili; Liu, Liya; Tong, Litao; Zhou, Xianrong; Zhou, Sumei; Wu, Tong; Li, Yan; Qian, Haifeng; Wang, Li; SCI

机构： Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Rice flour; Rice milling; Damaged starch; Gluten-free; Rice bread

年份：2019

24Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles

作者： Geng, Dong-Hui; Liang, Tingting; Yang, Mei; Wang, Lili; Zhou, Xianrong; Sun, Xiaobin; Liu, Lu; Zhou, Sumei; Tong, Li-Tao; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Rice noodle qualities; Lactobacillus; Pure bacterial fermentation; Semidry milling; Bacterial diversity; High throughput DNA sequencing

年份：2019

25The multi-scale structure, thermal and digestion properties of mung bean starch

作者： Yao, Mengdi; Tian, Yu; Zhou, Sumei; Liu, Xingxun; Yang, Wenjian; Huang, Mingquan; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China; Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Mung bean starch; Multi-structure; Digestion property; Thermal property

年份：2019

26Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties

作者： Sun, Nianxia; Wang, Lili; Tong, Litao; Zhou, Xianrong; Liu, Liya; Zhou, Sumei; Sun, Yuanlin; SCI

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Yuncheng Univ, Dept Life Sci, Yuncheng 044000, Peoples R China;

来源：PLANT FOODS FOR HUMAN NUTRITION

关键词： Arabinoxylan; Prebiotic; Wheat variety; Arabinose to xylose ratio; Ferulic acid

年份：2019

27Genome-wide association, RNA-seq and iTRAQ analyses identify candidate genes controlling radicle length of wheat

作者： Xu, Fengdan; Chen, Shulin; Zhou, Sumei; Yue, Chao; Yang, Xiwen; Zhan, Kehui; He, Dexian; Xu, Fengdan; Zhang, Xiang; SCI

机构： Henan Agr Univ, Collaborat Innovat Ctr Henan Grain Crops, Natl Engn Res Ctr Wheat, Coll Agron,Coconstruct State Key Lab Wheat & Maize, Zhengzhou, Peoples R China; Henan Acad Agr Sci, Res Inst Plant Nutr & Resources & Environm, Zhengzhou, Peoples R China;

来源：FRONTIERS IN PLANT SCIENCE

关键词： wheat (Triticum aestivum L; ); radicle length; GWAS analysis; RNA-seq analysis; iTRAQ analysis

年份：2022

28Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection

作者： Dai, Ying; Liu, Jinqi; Xing, Lina; Zhu, Tong; Liu, Shuangneng; Lu, Jing; Zhou, Sumei; Li, Chunhong; Yan, Zheng; Zheng, Xiaowei; Wang, Li; SCI

机构： Beijing Technol & Business Univ, Sch Food & Hlth, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Key Lab Flavor Chem, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Beijing Polytech, Coll Bioengn, Beijing 100176, Peoples R China; COFCO Corp, Nutr & Hlth Res Inst, Beijing 102209, Peoples R China; Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Mung bean -based milk; Stability; Protein properties

年份：2024

29Valorization of barley ( Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications

作者： Feng, Qiqian; Zhang, Siqi; Lin, Jinquan; Yang, Jiaqi; Hou, Dianzhi; Zhou, Sumei; Zhang, Yuhong; Shen, Qun; Zhong, Fang; SCI

机构： Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China; Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, State Key Lab Barley & Yak Germplasm Resources & G, Lhasa 850000, Peoples R China; China Agr Univ, Coll Food Sci & Nutr Engn, Natl Ctr Technol Innovat Deep Proc Highland Barley, Beijing 100083, Peoples R China; Jiangnan Univ, Sci Ctr Future Foods, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Barley brans; Value-added; Bioactive compounds; Heath benefits; Applications

年份：2024

30Rheological Properties of Polysaccharides from Longan (Dimocarpus longan Lour.) Fruit

作者： Liu, Xingxun; Zhou, Sumei; Liu, Liya; Luo, Yongyue; Zha, Chunjie; Zhao, Lei; SCI

机构： Chinese Acad Agr Sci, IAPPST, Beijing 100193, Peoples R China; Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Chinese Agr Minist Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China; South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China;

来源：INTERNATIONAL JOURNAL OF POLYMER SCIENCE

年份：2015