Alternate Title: Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices. (English)

المؤلفون: 徐樱樱, 罗 琪, 潘 鑫, 张文涛, 劳 菲, 罗文彬, 庞成友, 吴继红

المصدر: Science & Technology of Food Industry; Oct2024, Vol. 45 Issue 20, p378-389, 12p

مصطلحات موضوعية: VEGETABLE juices, FRUIT juices, ENZYME inactivation, ENZYME activation, VEGETABLE quality

Alternate Title: In vitro intestinal probiotics activity of crude and purified polysaccharides from Huangshui. (English)

المؤلفون: 裴文豪, 廖勤俭, 李杨华, 吴继红, 郑佳, 黄明泉, 赵东, 郑福平

المصدر: Food & Fermentation Industries; 10/15/2024, Vol. 50 Issue 19, p127-134, 8p

مصطلحات موضوعية: SHORT-chain fatty acids, SOLID-state fermentation, GUT microbiome, MOLECULAR weights, ESTERS, INULIN

Alternate Title: Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology. (English)

المؤلفون: 王渝琪, 吴继红, 廖小军, 樊梦原, 宫俊杰, 赵煜炜, 劳 菲

المصدر: Science & Technology of Food Industry; Aug2024, Vol. 45 Issue 15, p369-379, 11p

مصطلحات موضوعية: POULTRY as food, DIMETHYL sulfide, BUTYRIC acid, MICROBIAL metabolism, RAW materials

Alternate Title: Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes. (English)

المؤلفون: 袁 林, 梁旭娟, 程瑞华, 陈国刚, 石 训, 劳 菲, 李雪峰, 吴继红

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 5, p201-209, 9p, 1 Diagram, 5 Charts, 2 Graphs

Alternate Title: Aroma composition analysis of Lidu Baijiu of different quality grades in different years. (English)

المؤلفون: 郑斯蔓, 王 娟, 黄明泉, 余有贵, 伍 强, 肖 阳, 吴继红

المصدر: Journal of Food Safety & Quality; May2023, Vol. 14 Issue 10, p1-12, 12p

Alternate Title: Research Progress on the Relationship between Rice Protein and Eating Quality. (English)

المؤلفون: 张栋昊, 蔡妍培, 劳 菲, 吴继红

المصدر: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 9, p270-277, 8p

مصطلحات موضوعية: RICE quality, RICE starch, FOOD texture, INGESTION, FOOD aroma, AMYLOPLASTS

Alternate Title: Relationship between flavor deterioration and microorganism of Daixian Huangjiu. (English)

المؤلفون: 张文迪, 王娟, 黄明稍, 任 清, 吴继红, 张斑琳

المصدر: China Brewing; 2023, Vol. 42 Issue 3, p72-77, 6p

مصطلحات موضوعية: NUCLEOTIDE sequencing, LACTIC acid bacteria, MICROBIAL contamination, RICE wines, BACTERIAL communities

Alternate Title: Recent Progress in the Study on the Interaction between Anthocyanins and Vitamin C in Fruit and Vegetable Beverages. (English)

المؤلفون: 黄金萍, 吴继红, 廖小军, 劳  菲

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 21, p358-371, 14p

مصطلحات موضوعية: HIGH performance liquid chromatography, NUCLEAR magnetic resonance, NUCLEAR magnetic resonance spectroscopy, ULTRAVIOLET-visible spectroscopy, VITAMIN C, NUTRITIONAL value, ELECTRON paramagnetic resonance spectroscopy, FLAVOR

Alternate Title: Effect of Heat Treatment on the Binding of Pea Protein Isolate to Typical Beef Aroma Substances and Their Interaction Mechanism. (English)

المؤلفون: 徐思佳, 毕 爽, 张文涛, 潘 鑫, 劳 菲, 沈 群, 吴继红

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 19, p28-35, 8p

مصطلحات موضوعية: VAN der Waals forces, PEA proteins, GAS chromatography/Mass spectrometry (GC-MS), CARRIER proteins, FLUORESCENCE spectroscopy, HEAT treatment, FLAVOR

Alternate Title: Research Progress on Innovative Application of High Pressure Processing Technology on Traditional Chinese Spices Marinated Production. (English)

المؤلفون: 徐菲菲, 胡小松, 薛文通, 吴继红, 劳 菲

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Jul2022, Vol. 22 Issue 7, p428-442, 15p

مصطلحات موضوعية: FOOD chemistry, CHINESE cooking, FOOD industry, CONSUMPTION (Economics), EVALUATION methodology

Alternate Title: Progress in Research on the Flavor Components of Light-Flavor Baijiu. (English)

المؤلفون: 王 震, 叶 宏, 朱婷婷, 黄明泉, 魏金旺, 吴继红, 张璟琳

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 7, p232-244, 13p

مصطلحات موضوعية: FLAVOR, WHEELS

Alternate Title: Numerical simulation of seismic behavior of EPS geofoam buffer layer. (English)

المؤلفون: 吴继红, 吴文豪, 谢志涛

المصدر: Journal of Fuzhou University; Apr2021, Vol. 49 Issue 2, p233-237, 5p

Alternate Title: Effect of Sweetness Inhibitor Addition Process on the Quality of Colla corii asini Jujube. (English)

المؤلفون: 于欣悦, 宋思曼, 劳菲, 孟苓凤, 和娴娴, 汝文文, 郭兴峰, 廖峰, 吴继红

المصدر: Food Research & Development; jan2021, Vol. 42 Issue 2, p135-141, 7p

مصطلحات موضوعية: ELECTRONIC tongues, FUZZY mathematics, JUJUBE (Plant), SENSORY evaluation, SWEETNESS (Taste), TASTE

Alternate Title: Characterization of Key Aroma Compounds in Chinese Zhiduwugu Light-flavor Baijiu (Chinese Liquor). (English)

المؤلفون: 杜静怡, 朱婷婷, 黄明泉, 魏金旺, 吴继红, 张璟林, 王 娟

المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p185-192, 8p

مصطلحات موضوعية: LIQUID-liquid extraction, ODORS, GUAIACOL, DILUTION, ACETATES, ETHYL acetate

Alternate Title: Inhibitory Effect of Polyphenols on Key Off-odors in Thermally Processed Muskmelon Juice. (English)

المؤلفون: 孙钰清, 孔凡玉, 吴继红, 庞雪莉

المصدر: Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 16, p21-28, 8p

مصطلحات موضوعية: ODORS, CATECHIN, DISCRIMINANT analysis, MUSKMELON, LEAST squares, POLYPHENOLS, EPICATECHIN

Alternate Title: Intracellular Antioxidant Activity of Two Terpenoids in Baijiu. (English)

المؤلفون: 张 倩, 朱婷婷, 黄明泉, 魏金旺, 吴继红, 霍嘉颖

المصدر: Shipin Kexue/ Food Science; 5/15/2020, Vol. 41 Issue 9, p66-73, 8p

مصطلحات موضوعية: ENDOENZYMES, SUPEROXIDE dismutase, GLUTATHIONE peroxidase, OXIDANT status, TERPENES, REACTIVE oxygen species, CATALASE

Alternate Title: A Review of the Antioxidant Components of Jujube Fruit. (English)

المؤلفون: 梁荣, 吴继红, 周祥山, 王东亮, 劳菲, 廖峰, 孟苓凤, 郭兴峰

المصدر: Food Research & Development; dec2019, Vol. 40 Issue 24, p211-218, 8p

مصطلحات موضوعية: PHENOLS, FRUIT, HOMOLOGY (Biology), POLYSACCHARIDES, ANTIOXIDANTS, FLAVONOIDS

Alternate Title: Present situation and research progress of food off-flavor. (English)

المؤلفون: 孙钰清, 吴继红, 庞雪莉

المصدر: Journal of Food Safety & Quality; Aug2019, Vol. 10 Issue 15, p4832-4839, 8p

Alternate Title: Analysis of Odor-Active Compounds in 2 Sesame-Flavor Chinese Baijius. (English)

المؤلفون: 张 倩, 李沁娅, 黄明泉, 吴继红, 李贺贺, 孙金沅, 孙啸涛, 郑福平, 孙宝国

المصدر: Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 14, p214-222, 9p

مصطلحات موضوعية: LIQUID-liquid extraction, OLFACTOMETRY, GAS extraction, FOOD aroma, BUTYRALDEHYDE, DILUTION, ODORS, FLAVOR

Alternate Title: Research progress on flavor compounds of Baijiu Daqu. (English)

المؤلفون: 周晨曦, 郑福平, 李贺贺, 吴继红, 黄明泉, 孙宝国

المصدر: China Brewing; 2019, Vol. 38 Issue 5, p6-12, 7p