Yongjin Qiao
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View article: Functional properties and flavor of fermented germinated brown rice-chickpea beverage with Lactobacillus plantarum
Functional properties and flavor of fermented germinated brown rice-chickpea beverage with Lactobacillus plantarum Open
View article: From Biosynthesis to Regulation: Recent Advances in the Study of Fruit-Bound Aroma Compounds
From Biosynthesis to Regulation: Recent Advances in the Study of Fruit-Bound Aroma Compounds Open
Aroma volatiles constitute the primary molecular basis of fruit flavor quality, governing sensory attributes and marketability. Based on their chemical states, aroma compounds are categorized into bound and free forms. Bound aroma compound…
View article: Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights
Rheological Properties and Emulsion Stability of Peach Gum Polysaccharides with Different Molecular Weights Open
Peach gum polysaccharide (PGP), a natural biopolymer extracted from the resin of the peach tree, holds significant potential for applications in food, cosmetics, and pharmaceutical industries. However, detailed analysis and exploration of …
View article: Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice
Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice Open
Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of br…
View article: Ultra-resolution microscopy: a breakthrough in accurate assessment of rotator cuff tears –an analysis of the diagnostic advantage of contrast-enhanced ultrasound
Ultra-resolution microscopy: a breakthrough in accurate assessment of rotator cuff tears –an analysis of the diagnostic advantage of contrast-enhanced ultrasound Open
Rotator cuff tears are a major cause of shoulder pain and restricted mobility, with the supraspinatus tendon being particularly susceptible to injury due to its biomechanical properties and vascular perfusion characteristics. Failure to ac…
View article: Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity
Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity Open
View article: Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review
Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review Open
Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor los…
View article: Insights of freshness phenotype detection for postharvest fruit and vegetables
Insights of freshness phenotype detection for postharvest fruit and vegetables Open
View article: Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC–MS and HS-GC-IMS
Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC–MS and HS-GC-IMS Open
View article: Research Progress on Shrimp Allergens and Allergenicity Reduction Methods
Research Progress on Shrimp Allergens and Allergenicity Reduction Methods Open
Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posi…
View article: Effects and Mechanisms of Various Distiller's Grains on Volatile Organic Compounds in Fermented Pigeon Meat
Effects and Mechanisms of Various Distiller's Grains on Volatile Organic Compounds in Fermented Pigeon Meat Open
View article: Rheological Properties and Stabilizing Effects of Extracted Peach Gum Polysaccharides on Oil/Water Emulsion Systems
Rheological Properties and Stabilizing Effects of Extracted Peach Gum Polysaccharides on Oil/Water Emulsion Systems Open
View article: Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims
Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims Open
View article: Effects of different thermal treatments on instant properties, flavor, and in vitro digestion and fermentation properties of germinated brown rice flour
Effects of different thermal treatments on instant properties, flavor, and in vitro digestion and fermentation properties of germinated brown rice flour Open
View article: Novel Diethylthiosulfinate Orchestrates Enhancement of Antioxidant Defense and Ester-Linked Aroma Quality in Postharvest Strawberries Under Cold Storage
Novel Diethylthiosulfinate Orchestrates Enhancement of Antioxidant Defense and Ester-Linked Aroma Quality in Postharvest Strawberries Under Cold Storage Open
View article: Functional Properties and Flavor of Fermented Germinated Brown Rice-Chickpea Beverage with Lactobacillus Plantarum
Functional Properties and Flavor of Fermented Germinated Brown Rice-Chickpea Beverage with Lactobacillus Plantarum Open
View article: Effects of Arabinoxylan with Different Molecular Weights on the Quality and Probiotic Activity of Hanging Noodles
Effects of Arabinoxylan with Different Molecular Weights on the Quality and Probiotic Activity of Hanging Noodles Open
View article: Rheological Properties and Stabilizing Effects of Extracted Peach Gum Polysaccharides On Oil/Water Emulsion Systems
Rheological Properties and Stabilizing Effects of Extracted Peach Gum Polysaccharides On Oil/Water Emulsion Systems Open
View article: Acidic calcium sulfate improved chilling tolerance and aroma quality by regulating reactive oxygen species metabolism and biosynthesis of volatiles in peaches
Acidic calcium sulfate improved chilling tolerance and aroma quality by regulating reactive oxygen species metabolism and biosynthesis of volatiles in peaches Open
View article: Rice bran polysaccharide ameliorates ovalbumin-induced allergy and improves gut microbiota composition
Rice bran polysaccharide ameliorates ovalbumin-induced allergy and improves gut microbiota composition Open
This study is the first investigation of the effects of polysaccharide extracted from rice bran (RBP) on ovalbumin (OVA)-induced allergy and the gut microbiota, which hasn’t been reported previously. RBP in the medium-dose was found to sig…
View article: Investigation of Antioxidant Mechanisms of Novel Peptides Derived from Asian Swamp Eel Hydrolysate in Chemical Systems and AAPH-Induced Human Erythrocytes
Investigation of Antioxidant Mechanisms of Novel Peptides Derived from Asian Swamp Eel Hydrolysate in Chemical Systems and AAPH-Induced Human Erythrocytes Open
Sixteen novel antioxidant peptides from Asian swamp eel (ASE) were identified in previous studies. However, their chemical and cellular antioxidant mechanisms remain unclear. Molecular docking of these peptides with ABTS and DPPH radicals …
View article: Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains
Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains Open
Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran wa…
View article: Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage
Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage Open
Fresh red waxy corn is consumed worldwide because of its unique flavor and rich nutrients, but it is susceptible to deterioration with a short shelf life. This study explored the effect of slightly acidic electrolyzed water (SAEW) treatmen…
View article: Antifungal activity and mechanisms of ε-poly-l-lysine (ε-PL) against Colletotrichum lagenarium in marrow squash
Antifungal activity and mechanisms of ε-poly-l-lysine (ε-PL) against Colletotrichum lagenarium in marrow squash Open
Fungal diseases are major adverse factors leading to quality deterioration and spoilage of postharvest horticultural products. ε-PL is widely recognized as a natural antibacterial agent because of its broad spectrum antimicrobial property.…
View article: A comparison of chemical composition, bioactive components and hypoglycemic activity of <i>Stigma maydis</i> obtained from different growing times
A comparison of chemical composition, bioactive components and hypoglycemic activity of <i>Stigma maydis</i> obtained from different growing times Open
Stigma maydis (SM) possesses remarkable nutritional value due to the presence of health-protective chemical constituents in it. Despite its commercial uses, there is a lack of information on changes in the nutritional profile of SM during …
View article: Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage Open
This study investigated the effects of low-voltage electrostatic field (LVEF), electron beam irradiation (EBI), and modified atmosphere packaging (MAP) on protein and lipid oxidation of pigeon meat (PM) during chilled storage. The water-ho…
View article: Development and Characterization of an Antioxidant and Antimicrobial Film Composited by Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharides for Food Packaging
Development and Characterization of an Antioxidant and Antimicrobial Film Composited by Hydroxyethyl Cellulose and Sulfated Rice Bran Polysaccharides for Food Packaging Open
The nonantimicrobial properties and relatively poor mechanical properties of hydroxyethyl cellulose (HEC) limit its use in packaging. Sulfated rice bran polysaccharides (SRBP) possess significant antioxidant and antimicrobial activities. T…
View article: Acidic Calcium Sulfate Improved Chilling Injury and Aroma Quality by Regulating Reactive Oxygen Species (ROS) Metabolism and Biosynthesis of Volatiles in Peaches
Acidic Calcium Sulfate Improved Chilling Injury and Aroma Quality by Regulating Reactive Oxygen Species (ROS) Metabolism and Biosynthesis of Volatiles in Peaches Open
View article: Unraveling Novel Antioxidant Peptides from Asian Swamp Eel: Identification, in Silico Selection, and Mechanistic Insights Through Quantum Chemical Calculation and Molecular Docking
Unraveling Novel Antioxidant Peptides from Asian Swamp Eel: Identification, in Silico Selection, and Mechanistic Insights Through Quantum Chemical Calculation and Molecular Docking Open
View article: Effect of Arabinoxylans with Different Molecular Weights on the Properties of Hanging Noodles and Prebiotics Activities of Digestive Products in Vitro
Effect of Arabinoxylans with Different Molecular Weights on the Properties of Hanging Noodles and Prebiotics Activities of Digestive Products in Vitro Open