Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Xinwen JIN"'
Autor:
Binbin LI, Yuhui LI, Zhanxia LIU, Hongbin WU, Wenting JIA, Hui YANG, Chengjiang LIU, Jungang WANG, Xinwen JIN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 170-179 (2023)
To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different
Externí odkaz:
https://doaj.org/article/b4d7ea727e7e4983ace5bf7e1365cb56
Autor:
Yening Qiao, Jinfeng Bi, Qinqin Chen, Xinye Wu, Min Gou, Haonan Hou, Xinwen Jin, Giorgia Purcaro
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chro
Externí odkaz:
https://doaj.org/article/52259ca1a7a042d0bc71c0286190229c
Autor:
Yening Qiao, Qinqin Chen, Jinfeng Bi, Xinye Wu, Xinwen Jin, Min Gou, Xinrui Yang, Giorgia Purcaro
Publikováno v:
Foods, Vol 11, Iss 3, p 421 (2022)
The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose
Externí odkaz:
https://doaj.org/article/0643406d540641b2aa9250844c122371
Autor:
Yening Qiao, Qinqin Chen, Min Gou, Zhenzhen Liu, Giorgia Purcaro, Xinwen Jin, Xinye Wu, Jian Lyu, Jinfeng Bi
Publikováno v:
Journal of Food Composition and Analysis. 120:105320
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbafc3ef804dfad5990ed542f1ca355f
https://doi.org/10.1016/j.jfca.2023.105320
https://doi.org/10.1016/j.jfca.2023.105320
Autor:
Ningning Jiang, You Xie, Sufang Wang, Yuling Song, Liyong Chen, Wei Han, Xinwen Jin, Zixuan Zhou, Zhengxin Yan
Publikováno v:
Applied Surface Science. 623:157007
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10242eb22bfffc5fed7482443013e8c6
https://doi.org/10.1016/j.apsusc.2023.157007
https://doi.org/10.1016/j.apsusc.2023.157007
Autor:
Min Gou, Qinqin Chen, Yening Qiao, Xinwen Jin, Jingjian Zhang, Hui Yang, Marie-Laure Fauconnier, Jinfeng Bi
Publikováno v:
Journal of Food Composition and Analysis. 116:105072
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff2f1332bee51ae89c679d383efb7374
https://doi.org/10.1016/j.jfca.2022.105072
https://doi.org/10.1016/j.jfca.2022.105072
Autor:
Bhesh Bhandari, Yening Qiao, Keren Agyekumwaa Addo, Jinfeng Bi, Xinwen Jin, Chunhong Li, Qinqin Chen, Xinye Wu, Haonao Hou, Jian Lyu
Publikováno v:
Food and Bioprocess Technology. 13:1588-1599
Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behavio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c262b67f7e7d6f109adca93efa970dc
https://doi.org/10.1007/s11947-020-02493-y
https://doi.org/10.1007/s11947-020-02493-y
Autor:
Min Gou, Qinqin Chen, Yening Qiao, Jiaxin Li, Jie Long, Xinye Wu, Jingjian Zhang, Marie-Laure Fauconnier, Xinwen Jin, Jian Lyu, Jinfeng Bi
Publikováno v:
Journal of Food Composition and Analysis. 112:104665
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d16f8d58fad0b8f6dfdbf9c5e4fc65be
https://doi.org/10.1016/j.jfca.2022.104665
https://doi.org/10.1016/j.jfca.2022.104665
Autor:
Yening Qiao, Jinfeng Bi, Qinqin Chen, Xinye Wu, Xinwen Jin, Min Gou, Xinrui Yang, Giorgia Purcaro
Publikováno v:
Food Control. 135:108820
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::518bed123c985cfd02809fb22b6890ae
https://doi.org/10.1016/j.foodcont.2022.108820
https://doi.org/10.1016/j.foodcont.2022.108820