A5085391153- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Electrochemical sensors and biosensors
- Enzyme Catalysis and Immobilization
- Biochemical and biochemical processes
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolic Engineering and Bioproduction
- Polyamine Metabolism and Applications
- Postharvest Quality and Shelf Life Management
- Advanced Nanomaterials in Catalysis
- Advanced Battery Materials and Technologies
- Molecular Sensors and Ion Detection
- Amino Acid Enzymes and Metabolism
- Covalent Organic Framework Applications
- Biofuel production and bioconversion
- Aquaculture Nutrition and Growth
- Fungal Biology and Applications
- Sensory Analysis and Statistical Methods
- Plant biochemistry and biosynthesis
- Proteins in Food Systems
- Epigenetics and DNA Methylation
- Advanced Chemical Sensor Technologies
- Plant Physiology and Cultivation Studies
Ludong University
2015-2025
Zhejiang University
2021-2023
Shanghai Ninth People's Hospital
2021
Shanghai Jiao Tong University
2021
Yantai University
2019
Jiangnan University
2007-2009
Abstract Garnet‐type oxide Li 6.4 La 3 Zr 1.4 Ta 0.6 O 12 (LLZTO) has attracted considerable attention as a highly promising solid state electrolyte. However, its high ionic conductivity is achievable only after temperature sintering (≈1200 °C) to form dense pellets but with detrimental brittleness and poor contact electrodes. Herein, novel strategy achieve + ion of LLZTO without demonstrated. This realized by ball milling together LiBH 4 , which results in composite unique amorphous dual...
Ochratoxin A (OTA) exposure in food poses great threat to human health. Magnetic solid phase extraction (MSPE) is an effective sample pre-treatment method based on liquid chromatographic analysis monitor OTA food. Herein, magnetic covalent organic frameworks (Fe3O4@COFs) nanospheres were prepared and well characterized. The efficient selective of relied large specific surface inherent porosity COFs the hydrogen bonding, π-π hydrophobic interactions between COF shell OTA. MSPE parameters...
There have been limited studies on the flavour compounds in Chinese soy sauces. In order to obtain wider information about chemical composition of volatile fractions 12 brands sauces produced by high-salt-diluted state fermentation (HSDSF) and compare them, a headspace solid microextraction method coupled gas chromatography-mass spectrometry (HS-SPME-GC-MS) was proposed developed. A 50/30μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) fibre used for extraction volatiles. The...
This investigation sought to identify antioxidative peptides derived from Meretrix meretrix L. (MML) throughout simulated gastrointestinal digestion (SGD) via in vitro and silico strategies. The study demonstrated that hydrolysates MML captured at various SGD phases showcased robust activity. These also displayed a protective role against hydrogen peroxide-induced stress Raw 264.7 cells. Notably, sourced the intestinal phase of (MMLHs-I) markedly inhibited reduction cell viability, limited...
Abstract This study was conducted to determine the aroma‐active compounds of five sweet cherry cultivars grown in Yantai region, China, viz. ‘Lapins’, ‘Rainier’, ‘Stella’, ‘Hongdeng’ and ‘Zhifuhong’. The samples were extracted by headspace solid phase microextraction (HS–SPME) analysed gas chromatography–mass spectrometry (GC–MS) on DB‐wax DB‐5 columns. A total 52 volatiles identified. Among these, hexanal, ( E )‐2‐hexenal, 1‐hexanol, )‐2‐hexen‐1‐ol, benzaldehyde benzyl alcohol main volatile...
Summary In this study, a desirable and versatile Lactobacillus plantarum strain possessing great ability of L‐malic acid consumption, biogenic amine degradation resistance to wine harsh environment was obtained through successive screenings. Malolactic fermentation (MLF) in contaminated grape cherry (supplemented with histamine, tyramine cadaverine) conducted by finished within 24 18 days, respectively, the concentration cadaverine decreased over 57% following MLF. The enzyme from L....
Mixed malolactic fermentation conducted by different starters are supposed to bring changes wine properties. In this work, the combination of two classic MLF strains (L. plantarum or O. oeni, with blend ratio) was investigated for making mulberry wines, special emphasis on their performance during and interactive influence wine's volatile sensory property. The bacterial diversity evaluated a next-generation sequencing method, L. found dominating over other genera most period. compounds were...
Introduction Traditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and high respiration rate characteristics jujube will produce an component with CO 2 concentration in traditional MAP. Micro-perforated MAP is suitable for due to its permeability, which can effectively remove excess supply O . In this study, a microporous film system that be quickly applied was developed, namely PMP-MAP (precise micro-perforated packaging). An experiment...
Summary To compare the influence of cultivars on production aroma compounds and polyphenols, eight cherry varieties (six sweet two sour) were fermented into wines, their compositions analysed. Results showed that by headspace solid microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS), a total twenty‐first aromatic compounds, mostly consisting esters, acids, terpenoids C 13 ‐norisoprenoids, identified, eleven polyphenols including five anthocyanins six phenolic...