A5103209861- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Microbial Metabolism and Applications
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Horticultural and Viticultural Research
- Advanced Chemical Sensor Technologies
- Neurological Disease Mechanisms and Treatments
- Liver Disease Diagnosis and Treatment
- Metabolomics and Mass Spectrometry Studies
- Ginger and Zingiberaceae research
- Heavy Metals in Plants
- Ginkgo biloba and Cashew Applications
- Amino Acid Enzymes and Metabolism
- Probiotics and Fermented Foods
- Air Quality and Health Impacts
- Spectroscopy and Chemometric Analyses
- Enzyme Production and Characterization
- Olfactory and Sensory Function Studies
- Medicinal Plants and Bioactive Compounds
- Analytical Chemistry and Chromatography
- Polyamine Metabolism and Applications
- Enzyme Catalysis and Immobilization
Shaoxing University
2015-2025
Peng Huanwu Center for Fundamental Theory
2024
University of California, Davis
2022
Virginia Tech
2014
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there few studies on the wheat Qu at brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, principal component analysis and sensory evaluation, was used to determine in made by hand mechanical. results showed that significant differences contents types substances fermentation stages, prefermentation...
In order to understand the differences of metabolites and their key metabolic pathways between traditional manual mechanized Huangjiu, gas chromatography-mass spectrometry (GC-MS) combined with non targeted metabolomics was used track monitor Huangjiu in whole post-fermentation stage. The results showed that 25 14 were identified as differential respectively (VIP > 1, P < 0.05); three had significant effects on (-log (P) impact 0.01). Compared two kinds 21 four This study is helpful gain...
Synthetic amylose could be a very important compound as precursor of low-oxygen diffusion biodegradable plastic films, healthy food additive, and potential high-density hydrogen carrier. In this study, one-pot reactions composed sucrose phosphorylase potato alpha-glucan or supplemented with the three other enzymes (i.e., glucose isomerase, oxidase, catalase) were carried out to convert cheap synthetic amylose, whereas one unit from was added into nonreducing end primer—maltodextrin. A...
The consumption of stinky tofu, a traditional fermented soybean product from China, elevates the concentrations indole and trimethylindole in murine feces increases levels serum, as well liver. These hepatic compounds act ligands for Aryl Hydrocarbon Receptor (AHR), triggering activation this receptor, which subsequently enhances expression enzyme cytochrome P450 (CYP) 1A1. This upregulation diminishes pro-inflammatory cytokines, thereby attenuating alcohol-induced liver injury. study...
Adding ZaoShao liquor (high-concentration liquor) is one of the most important steps in brewing process Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus this study effect different additive amounts on flavor end products.
Indole, a compound in Chinese stinky tofu (ST), acts as ligand for the aryl hydrocarbon receptor (AHR). Despite extensive research on prebiotic compounds, indole's specific role ST remains unexplored. This study used an ethanol gavage method to create ALD (alcoholic liver disease) mouse model and investigate dietary effects intestinal barrier. Our findings indicate that after 6 weeks of being fed ST, indole present (2 mg/day) robustly activated AHR, upregulating its target gene, CYP1A1...