Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables
Mao, Xuejin, Xiao, Weiming, Wan, Yiqun, Li, Zhanming, Luo, Dongmei, Yang, Hongshun
Published in Food chemistry (30.05.2021)
Published in Food chemistry (30.05.2021)
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Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism
Zhao, Lin, Zhao, Mitchie Yiqi, Phey, Chin Ping, Yang, Hongshun
Published in Food control (01.07.2019)
Published in Food control (01.07.2019)
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Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)
Chen, Lin, Zhou, Yige, He, Zhenyun, Liu, Qin, Lai, Shaojuan, Yang, Hongshun
Published in Food chemistry (15.06.2018)
Published in Food chemistry (15.06.2018)
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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
Feng, Xiao, Tjia, Joleen Yan Yi, Zhou, Yige, Liu, Qin, Fu, Caili, Yang, Hongshun
Published in Food science & technology (01.01.2020)
Published in Food science & technology (01.01.2020)
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Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses
Yu, Yue, Li, Zhanming, Cao, Guangtian, Huang, Shudan, Yang, Hongshun
Published in Journal of food science (01.06.2019)
Published in Journal of food science (01.06.2019)
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Journal Article
Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas
Yang, Hongshun, Wu, Qiongying, Ng, Li Ying, Wang, Shifei
Published in Food and bioprocess technology (01.05.2017)
Published in Food and bioprocess technology (01.05.2017)
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Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition
Sow, Li Cheng, Peh, Yi Rui, Pekerti, Bernadette Natalia, Fu, Caili, Bansal, Nidhi, Yang, Hongshun
Published in Food science & technology (01.11.2017)
Published in Food science & technology (01.11.2017)
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Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
Yang, Bao, Yang, Hongshun, Li, Jing, Li, Zhenxing, Jiang, Yueming
Published in Food chemistry (01.01.2011)
Published in Food chemistry (01.01.2011)
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Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography
Zhao, Zhenlei, Wu, Min, Zhan, Yali, Zhan, Kanghua, Chang, Xiulian, Yang, Hongshun, Li, Zhanming
Published in Journal of Chromatography A (13.10.2017)
Published in Journal of Chromatography A (13.10.2017)
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Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)
Mao, Jiaqi, Zhang, Lifen, Chen, Fusheng, Lai, Shaojuan, Yang, Bao, Yang, Hongshun
Published in Food and bioprocess technology (01.04.2017)
Published in Food and bioprocess technology (01.04.2017)
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