Biological Activities and Solubilization Methodologies of Naringin
Jiang, Hao, Zhang, Mutang, Lin, Xiaoling, Zheng, Xiaoqing, Qi, Heming, Chen, Junping, Zeng, Xiaofang, Bai, Weidong, Xiao, Gengsheng
Published in Foods (01.06.2023)
Published in Foods (01.06.2023)
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Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
Zhao, Wenhong, Ruan, Fengxi, Qian, Min, Huang, Xiaoyuan, Li, Xiangluan, Li, Yanxin, Bai, Weidong, Dong, Hao
Published in Food Chemistry: X (30.12.2023)
Published in Food Chemistry: X (30.12.2023)
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Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Liu, Xiaoyan, Li, Yanxin
Published in Foods (31.07.2023)
Published in Foods (31.07.2023)
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Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation
Wang, Hong, Zhang, Minqian, Qu, Chunyun, Fei, Yongtao, Liang, Jinglong, Bai, Weidong, Zhao, Wenhong, Xiao, Gengsheng, Liu, Gongliang
Published in Foods (16.07.2023)
Published in Foods (16.07.2023)
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Comparative transcriptomics analysis of Zygosaccharomyces mellis under high-glucose stress
Liu, Gongliang, Bi, Xinyu, Tao, Changli, Fei, Yongtao, Gao, Sujuan, Liang, Jinglong, Bai, Weidong
Published in Food science and human wellness (01.01.2021)
Published in Food science and human wellness (01.01.2021)
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Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits
Tu, Juncai, Brennan, Margaret Anne, Wu, Gang, Bai, Weidong, Cheng, Ping, Tian, Bin, Brennan, Charles Stephen
Published in Foods (05.08.2021)
Published in Foods (05.08.2021)
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Metabolomic analyses of dry lemon slice during storage by NMR
Yu, Limei, Liao, Zhiqiang, Zhao, Yupeng, Zeng, Xiaofang, Yang, Bao, Bai, Weidong
Published in Food frontiers (01.06.2020)
Published in Food frontiers (01.06.2020)
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Effects of Dietary Lentinus edodes Fermentation Supplementation on Digestive Enzyme Activity, Antioxidant Capacity and Morphology of the Liver and Intestine in Largemouth Bass (Micropterus salmoides) Fed High Plant Protein Diets
Xu, Jiaming, Yu, Zhoulin, Liu, Guangye, Li, Sijie, Zhou, Guoyong, Wang, Hanhua, Dong, Yewei, You, Cuihong, Bai, Weidong, Zhou, Meng, Huang, Yanhua, Tan, Xiaohong
Published in Fishes (01.06.2023)
Published in Fishes (01.06.2023)
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Research Progress on the Application of Ultrasound in Food Processing
Shiyang LIANG, Ying ZHANG, Xiaofang ZENG, Weidong BAI, Wenhong ZHAO
Published in Shipin gongye ke-ji (01.02.2023)
Published in Shipin gongye ke-ji (01.02.2023)
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Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat
Yumin FENG, Shihui LIANG, Huarong DENG, Qiaoyu LIU, Weidong BAI, Junshi WU, Haiguang CHEN
Published in Shipin gongye ke-ji (01.02.2023)
Published in Shipin gongye ke-ji (01.02.2023)
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Effects of Chicken Kinds and Stewing Times on the Nutritional Ingredients and Flavor of White-Cut Chicken Brine
Yan XU, Huafa DONG, Xiaoming WANG, Lingyun LI, Xiaofang ZENG, Weidong BAI, Wenhong ZHAO, Hao DONG
Published in Shipin gongye ke-ji (01.01.2022)
Published in Shipin gongye ke-ji (01.01.2022)
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Study on Nutrient Components of Different Peanut Varieties in Different Producing Areas in Guangdong Province
Jing GUO, Bailiang ZHANG, Jiahao WANG, Gaoquan HUANG, Xiaofang ZENG, Weidong BAI, Yongping XIE, Juan YANG
Published in Shipin gongye ke-ji (01.05.2022)
Published in Shipin gongye ke-ji (01.05.2022)
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Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies
Dong, Hao, Xian, Yanping, Li, Haixia, Bai, Weidong, Zeng, Xiaofang
Published in Comprehensive reviews in food science and food safety (01.03.2020)
Published in Comprehensive reviews in food science and food safety (01.03.2020)
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The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
Qian, Min, Ruan, Fengxi, Zhao, Wenhong, Dong, Hao, Bai, Weidong, Li, Xiangluan, Huang, Xiaoyuan, Li, Yanxin
Published in Food chemistry (01.08.2023)
Published in Food chemistry (01.08.2023)
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An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation
Liu, Xiaoyan, Qian, Min, Shen, Yixiao, Qin, Xuan, Huang, Hancong, Yang, Hong, He, Yilong, Bai, Weidong
Published in Food chemistry (01.07.2021)
Published in Food chemistry (01.07.2021)
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