A5046506033- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Fungal Biology and Applications
- Radiation Effects and Dosimetry
- Phytochemicals and Antioxidant Activities
- Polysaccharides and Plant Cell Walls
- Advanced Chemical Sensor Technologies
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Immune cells in cancer
- Higher Education and Teaching Methods
- Microbial bioremediation and biosurfactants
- Essential Oils and Antimicrobial Activity
- Polysaccharides Composition and Applications
- Bee Products Chemical Analysis
- Glioma Diagnosis and Treatment
- Postharvest Quality and Shelf Life Management
- Seaweed-derived Bioactive Compounds
- Microbial Community Ecology and Physiology
- Agriculture Sustainability and Environmental Impact
- Listeria monocytogenes in Food Safety
- Identification and Quantification in Food
- Insect and Pesticide Research
- Moringa oleifera research and applications
- Botanical Research and Applications
San Jose State University
2019-2025
Sichuan Cancer Hospital
2022-2023
University of Electronic Science and Technology of China
2022-2023
Guangzhou Vocational College of Science and Technology
2023
Chongqing Technology and Business University
2007-2022
China West Normal University
2022
Fanjingshan National Nature Reserve
2022
Shanghai Jiao Tong University
2018-2022
China Pharmaceutical University
2022
Shandong University
2021
Rabbit meat could play an important role in health, the rural economy, and sustainable development. has excellent nutritional features, such as high protein content, low-fat a percentage of unsaturated fatty acids, low cholesterol sodium levels. In addition, rabbit production contributes to maintaining economic activities marginal areas. However, consumption is still limited due several factors higher cost commercial food that slowing down rabbits’ breeding. Socio-demographic...
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural (ND), the volatile non-volatile flavor compounds were analyzed. The process changed contents of eight-carbon resulted in a weaker "mushroom flavor" for dried L. edodes. HAD mushrooms had higher levels cyclic sulfur (56.55 μg/g) showed stronger typical shiitake mushroom aroma than those (7.24 μg/g), ND (0.04 FD (3.90 μg/g). 5'-nucleotide increased, whereas organic acids free amino...
Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability bind ingredients. Their abilities closely mimic the moisture-retention functions of goods. The growing interest plant-based alternatives creates larger market more sustainable foods. However, negative sensory attributes are found goods with high chia seed content. objective this research was explore acceptance gel an egg replacer brownies by...
Rice straw was substituted for sawdust at five different ratios of 0, 20%, 40%, 60%, and 80% (Control, RS20, RS40, RS60 RS80, respectively) to obtain kinds Lentinula edodes. The effects adding cropped rice substrate formulas on the proximate composition non-volatile taste compounds in mushrooms were investigated. control group had highest level MY BE among formulations. protein levels decreased with addition ash increased. We found that trehalose, mannitol, arabitol main soluble sugars...