A5100673970- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Plant Pathogens and Fungal Diseases
- Probiotics and Fermented Foods
- Wine Industry and Tourism
- Plant Physiology and Cultivation Studies
- Meat and Animal Product Quality
- Microbial Metabolism and Applications
- Polyamine Metabolism and Applications
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Plant biochemistry and biosynthesis
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Plant-Microbe Interactions and Immunity
- Genomics and Phylogenetic Studies
- Biochemical and biochemical processes
- Plant responses to elevated CO2
- Free Radicals and Antioxidants
- Remote Sensing in Agriculture
- Cholesterol and Lipid Metabolism
- Plant Pathogenic Bacteria Studies
- Analytical Chemistry and Chromatography
- Postharvest Quality and Shelf Life Management
Northwest A&F University
2015-2024
State Forestry and Grassland Administration
2021-2023
Northwest Institute of Mechanical and Electrical Engineering
2022-2023
Background The TIFY gene family constitutes a plant-specific group of genes with broad range functions. This encodes four subfamilies proteins, including ZML, TIFY, PPD and JASMONATE ZIM-Domain (JAZ) proteins. JAZ proteins are targets the SCFCOI1 complex, function as negative regulators in JA signaling pathway. Recently, it has been reported both Arabidopsis rice that genes, especially may be involved plant defense against insect feeding, wounding, pathogens abiotic stresses. Nonetheless,...
This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, further studied evolution anthocyanin degradation products through digestive conditions. The aim this was to investigate relation between anthocyanins' structure their stability. Results showed that a total 22 were identified in most these remained stable gastric digestion process. However, dramatic concentration decrease happened during intestinal digestion. process...
Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production. However, flavors profiles associated with microbiota changes spontaneous have not yet been described in detail. In this study, we explored correlations between microbial community physicochemical properties flavor components Cabernet Sauvignon wine. Microbial at different stages was identified using high-throughput sequencing, volatile compounds were through...
Total phenolic contents (TPC), total flavonoid (TFC), related antioxidative and antiradical capabilities of grape cane extracts from 11 varieties (five V. vinifera cultivars six Chinese wild grapes) widely grown in China were evaluated. Antioxidant properties determined as DPPH ABTS radical-scavenging abilities, superoxide anion hydroxyl radical hydrogen peroxide scavenging assays, well reducing power. Phenolic profiles the characterized by using high-performance liquid chromatography (HPLC)...
Low temperature is an important factor limiting plant growth. Most cultivars of Vitis vinifera L. are sensitive to low temperatures and at risk freezing injury or even death during winter. In this study, we analyzed the transcriptome branches dormant cv. Cabernet Sauvignon exposed several low-temperature conditions identify differentially expressed genes determine their function based on Gene Ontology (GO) Kyoto Encyclopedia Genes Genomes (KEGG)enrichment analyses. Our results indicated that...
The procedure of the establishment free phytosterol profiles and their application on oils classification adulteration detection.
In this study, the three-dimensional fluorescence spectroscopic technique was applied to discriminate wines with different variety, brewery and vintage. A total of 42 produced in geographic origin Changli county were analyzed. The results showed that spectra wine samples vintage had peaks. peaks found excitation wavelengths 260 , 290 329 nm. However, number, location fluorescenece intensity varied types wines. evaluated using principal component analysis (PCA). PCA performed on whole...
The concentration of trans-resveratrol in 165 grape cane samples from three major production regions and four large distribution centers Chinese wild Vitis species were determined by reversed-phase high-performance liquid chromatography (HPLC). Among the different genotype groups purpose uses, cultivars V. vinifera had much higher amounts than did both labrusca or hybrids, within species, significantly found wine grapes compared to table ones. No significant differences observed between its...
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, 15 months. results indicate that throughout the three periods, there was a notable increase in levels ethyl hexanoate (Monomer, M), 2-methyl butanal, octanoate (M), (Dimer, D), propyl acetate, 3-methylbutanal Italian Riesling wine (RS). Furthermore, compounds isoamyl acetate formate (D),...