A5101931937- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Postharvest Quality and Shelf Life Management
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Food composition and properties
- PI3K/AKT/mTOR signaling in cancer
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Pesticide Residue Analysis and Safety
- Electrospun Nanofibers in Biomedical Applications
- Nanocomposite Films for Food Packaging
- Cell death mechanisms and regulation
- Biochemical and biochemical processes
- Polyamine Metabolism and Applications
- Botanical Research and Applications
- Photodynamic Therapy Research Studies
- Monoclonal and Polyclonal Antibodies Research
- Agriculture Sustainability and Environmental Impact
Northeast Agricultural University
2021-2025
Chinese Academy of Agricultural Sciences
2024-2025
Institute of Plant Protection
2024-2025
Shandong University of Technology
2024-2025
Beijing Technology and Business University
2023-2024
China Agricultural University
2018-2024
China Light Industry Press (China)
2024
Henan Agricultural University
2024
Zhejiang University
2024
University of South China
2024
Cooked off-flavor components were identified, and their formation mechanisms studied in heat-treated melon juices. When flavor dilution analysis methods odor activity values used to evaluate the cooked juice, four volatile sulfide compounds (VSCs) identified as contributors off-flavor: dimethyl disulfide (DMDS), trisulfide (DMTS), (DMS), 3-(methylthio)propanal (MTP). The intensities of heated juices from thick-skinned melons stronger than those thin-skinned melons. We conducted a comparative...
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy protein isolates (SPIs) were discriminated by sensory-directed flavor analysis. A total 32 odor-active compounds detected in SPIs, 19 them with dilution (FD) factors ranging from 3 to 2187 quantified external standard curves. It was found that hexanal nonanal dominated the profile SPIs regarding their odor activity values (OAVs) FD contributions, followed octanal, 1-hexanol, 1-octen-3-ol, 2-heptone,...
Abstract The detection rate of imidacloprid (IMI) in agro‐products are increasing annually, posing negative effects on food safety and human health. A sensitive portable dual‐mode lateral flow immunoassay (LFIA) method, combined with the smartphone, has been established to monitor IMI residues agro‐products. Optimal conditions were achieved 0.4 mg/mL coating antigen 4 μg/mL monoclonal antibody. limit (LOD) for qualitative analysis naked‐eye observation was determined be 25 ng/mL. For...
Binding of the T-cell antigen CD4 to human immunodeficiency virus type 1 (HIV-1) envelope glycoprotein gp120 has been reported induce conformational rearrangements in complex that facilitate recognition CCR5 coreceptor and consequent viral entry into cells. To better understand mechanism docking cell fusion, we developed a three-component gp120-CD4-17b optical biosensor assay visualize CD4-induced change as seen through binding neutralizing antibody, 17b, which binds epitopes overlapping...
The thermodynamic consequences of interactions native bovine serum albumin (BSA) with two smaller solutes (glycine betaine or urea) in aqueous solution are characterized by a novel application vapor pressure osmometry (VPO), which demonstrates the utility this method investigating preferential involving that either accumulated excluded near surface protein. From VPO measurements osmolality (water activity) as function solute concentration presence and absence BSA, we determine dependence...
The loss of distinctive aromas due to sterilization significantly hinders efforts enhance the sensory quality fruit and vegetable juices. This study aimed elucidate impacts high-hydrostatic pressure (HHP) high-temperature short-time (HTST) methods on C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification quantitative descriptive analysis (QDA) revealed a notable decline levels hexanal (Z)-3-hexenal following HHP HTST treatments (p < 0.05), resulting...
A protein mixture was prepared using a blend of soybean isolate, concentrate, and wheat through high-moisture extrusion. This study investigated the effects oil/coconut oil additions (2%, 5%, 8%) on physiochemical properties soy protein–wheat subjected to The extrudates underwent assessment for textural properties, fiber degree, sensory evaluation, microstructure, solubility, secondary structure. findings indicated that plant oils significantly reduced hardness, springiness, chewiness...