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| 1 | Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus显示文摘Ultrasound,is thought to a potential non-thermal sterilization technology in food industry.However,the exact mechanisms underlying microbial inactivation by ultrasound still remain obscure.In this study,the action modes of ultrasound on both Gram-negative and Gram-positive microorganisms were estimated.From colony results,ultrasound acted as an irreversible effect on both Eshcerichia coli and Staphylococcus aureus without sublethal injury.The result in this study also showed that a proportion of bacteria subpopulation suffered from serious damage of intracellular components(e.g.DNA and enzymes)but with intact cell envelopes.We speculated that the inactivated effects of ultrasound on microbes might more than simply completed disruption of cell exteriors.Those microbial cells who had not enter the valid area of ultrasonic cavitation might be injected with free radicals produced by ultrasound and experienced interior injury with intact exterior structure,and others who were in close proximity to the ultrasonic wave field would be immediately and completely disrupted into debris by high power mechanic forces.These findings here try to provide extension for the inactivation mechanisms of ultrasound on microorganisms. | Xinyu Liao Jiao Li Yuanjie Suo Shiguo Chen Xingqian Ye Donghong Liu Tian Ding | 2018 | Food Science and Human Wellness2018，7，1： | 6 |
| 2 | Comparison of different cooling methods for extending shelf life of postharvest broccoli显示文摘This study aimed to investigate and compare the effects of vacuum cooling,cooling water and cold room methods on the shelf life of broccoli.The experiments were divided into four groups:vacuum cooling(A),ice-water cooling(B),cold room cooling(C)and control.The cooling rate and changes of weight loss,respiratory rate,chlorophyll,vitamin C,reducing sugar content and sensory properties were measured at intervals of five days.The results indicated that vacuum cooling was the most effective method for extending the shelf life of postharvest broccoli in terms of cooling rate,respiration rate,chlorophyll,vitamin C,reducing sugar and sensory properties.Moreover,spraying the broccoli with water during the vacuum cooling process resulted in a significant reduction in weight compared with the other two cooling methods and did not reduce the quality of the broccoli.Consequently,vacuum cooling treatment can be applied to broccoli after harvest in the field to maintain quality during transportation and storage.Additionally,the application of water spraying during vacuum cooling can considerably reduce the negative influence caused by vacuum cooling. | Ding Tian Liu Fen Ling Jiangang Kang Mengli Yu Jingfen Ye Xingqian Liu DongHong | 2016 | International Journal of Agricultural and Biological Engineering2016，9，6： | 5 |
| 3 | Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry显示文摘This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).A total of 54 aroma-active compounds were detected.Principal component analysis showed that JZ1,JZ2,and JZ3 were well separated from each other.JZ1 as the premium-grade Baijiu had the highest aroma intensities,concentrations.According to aroma intensities and concentrations,dimethyl trisulfide,butanoic acid,phenylacetaldehyde,2-furylmethanethiol,ethyl hexanoate,2,6-dimethylpyrazine,etc.could be potentially applied as volatile makers to distinguish the three different grades of sesame-flavor Baijiu as their significant difference(P<0.05)in three Baijiu samples.Roasted aroma had the significant difference(P<0.05)in three sample base on aroma profiles.Meanwhile,2-furylmethanethiol,2,6-dimethylpyrazine were related to the roasted aroma,they may be had a significant contribution to the differences of three different grades of sesame-flavor Baijiu.This study has provided a comprehensive understanding of the differences of three different grades of sesame-flavor Baijiu. | Dan Qin Jiawen Duan Hehe Li Fuping Zheng Huan Cheng Xingqian Ye Baoguo Sun | 2023 | Food Science and Human Wellness2023，12，1： | 3 |
| 4 | Effect of UV-C treatments on phenolic compounds and antioxidant capacity of minimally processed Satsuma mandarin during refrigerated storage显示文摘 | Yan Shen Yujing Sun Liping Qiao Jianchu Chen Donghong Liu Xingqian Ye | 2013 | Postharvest Biology and Technology2013，，： | 2 |
| 5 | Ultrasonic concentration measurement of citrus pectin aqueous solutions using PC and PLS regression显示文摘This work demonstrated the use of multivariate statistical techniques called principal component(PC)and partial least squares(PLS)to extract the acoustic features of citrus pectin water solution.The concentration of citrus pectin water solution was predicted by PC and PLS regression method using the spectra of ultrasound pulse echoes travelling through mixtures.The values of root mean square error of validation(RMSEV)were 0.0675 g/100 g and 0.0662 g/100 g for PC and PLS regression model,respectively.Since the response variable was taken into account,PLS regression model was more accurate than PC regression model.Also,a method for temperature compensation was proposed to correct the impact of temperature variation on analyzed data.The proposed methods for pectin concentration measurement are easily adaptable to similar applications using existing hardware. | Meng Ruifeng Zhong Jianjun Zhang Lifen Ye Xingqian Liu Donghong | 2012 | International Journal of Agricultural and Biological Engineering2012，5，2： | 2 |
| 6 | Identification of Fucans from Four Species of Sea Cucumber by High Temperature ~1H NMR显示文摘Acidic polysaccharide, which has various biological activities, is one of the most important components of sea cucumber. In the present study, crude polysaccharide was extracted from four species of sea cucumber from three different geographical zones, Pearsonothuria graeffei(Pg) from Indo-Pacific, Holothuria vagabunda(Hv) from Norwegian Coast, Stichopus tremulu(St) from Western Indian Ocean, and Isostichopus badionotu(Ib) from Western Atlantic. The polysaccharide extract was separated and purified with a cellulose DEAE anion-exchange column to obtain corresponding sea cucumber fucans(SC-Fucs). The chemical property of these SC-Fucs, including molecular weight, monosaccharide composition and sulfate content, was determined. Their structure was compared simply with fourier infrared spectrum analyzer and identified with high temperature 1H nuclear magnetic resonance spectrum analyzer(NMR) and room temperature 13 C NMR. The results indicated that Fuc-Pg obtained from the torrid zone mainly contained 2,4-O-disulfated and non-sulfated fucose residue, whereas Fuc-Ib from the temperate zone contained non-, 2-O- and 2,4-O-disulfated fucose residue; Fuc-St from the frigid zone and Fuc-Hv from the torrid zone contained mainly non-sulfated fucose residue. The proton of SC-Fucs was better resolved via high temperature 1H NMR than via room temperature 1H NMR. The fingerprint of sea cucumber in different sea regions was established based on the index of anomer hydrogen signal in SC-Fucs. Further work will help to understand whether there exists a close relationship between the geographical area of sea cucumber and the sulfation pattern of SC-Fucs. | WU Nian CHEN Shiguo YE Xingqian LI Guoyun YIN Li'ang XUE Changhu | 2014 | Journal of Ocean University of China2014，13，5： | 2 |
| 7 | EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP ( CTENOPHARYNYODON IDELLUS ) FILLET显示文摘 | JINJIE ZHANG DAN WU DONGHONG LIU ZHONGXIANG FANG JIANCHU CHEN YAQIN HU XINGQIAN YE | 2012 | Journal of Food Biochemistry2012，，2： | 2 |
| 8 | Phenolic compounds and antioxidant capacities of bayberry juices显示文摘 | Zhongxiang Fang Yuhuan Zhang Yuan Lü Guangpeng Ma Jianchu Chen Donghong Liu Xingqian Ye | 2008 | Food Chemistry2008，，4： | 2 |
| 9 | Ultrasound assisted extraction of hesperidin from Penggan (Citrus reticulata ) peel 显示文摘 | Yaqin Ma Xingqian Ye Yunbin Hao | 2008 | Ultrasonics Sonochemistry2008，15，3： | 1 |
| 10 | Ultrasonic-assisted enzymatic extraction of polysaccharide from Corbicula fluminea: Characterization and antioxidant activity显示文摘 | Liao Ningbo Zhong Jianjun Ye Xingqian | 2015 | LWT-Food Science and Technology2015，60，： | 1 |
| 11 | Quantification ofglucose, fructose and sucrose in bayberry juice by NIR and PLS显示文摘 | XIE Lijuan YE Xingqian LIU Donghong | 2009 | Food Chemistry2009，114，： | 1 |
| 12 | Inhibition effects and induction of apoptosis of flavonoids on the prostate cancer cell line PC-3 in vitro显示文摘 | XU Rongrong ZHANG Ying YE Xingqian | 2013 | Food Chemistry2013，138，1： | 1 |
| 13 | Inhibition effects and induction of apoptosis of flavonoids on the pros- tate cancer cell line PC-3 in vitro显示文摘 | Xu Rongrong Zhang Ying Ye Xingqian | 2013 | Food Chem2013，138，1： | 1 |
| 14 | Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region显示文摘 | Zhong Jianjun Ye Xingqian Fang Zhongxiang Xie Guangfa Liao Ningbo Shu Jie Liu Donghong | 2012 | Food Control2012，，28： | 1 |
| 15 | Composition and distribution of phenolic acids in Ponkan ( Citrus poonensis Hort. ex Tanaka) and Huyou ( Citrus paradisi Macf. Changshanhuyou) during maturity显示文摘 | Guihua Xu Xingqian Ye Donghong Liu Yaqin Ma Jianchu Chen | 2008 | Journal of Food Composition and Analysis2008，，5： | 1 |
| 16 | Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets显示文摘 | Fei Lu Yuting Ding Xingqian Ye Donghong Liu | 2010 | LWT - Food Science and Technology2010，，9： | 1 |
| 17 | Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin显示文摘 | ZHANG Lifen YE Xingqian DING Tian | 2013 | Ultrasonics Sonochemistry2013，20，1： | 1 |
| 18 | Ultrasoundassisted extraction of hesperidin from Penggan(Citrus reticulata)peel显示文摘 | MA Yaqin YE Xingqian HAO Yunbin | 2008 | Ultrasonics Sonochemistry2008，15，3： | 1 |
| 19 | Prediction of illa'amble acidity, malic acid, and citric acid in bayberry fruit by near- infrared spectroscopy显示文摘 | XIE Lijuan YE Xingqian LIU Donghong | 2011 | Food Research International2011，44，7： | 1 |
| 20 | Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel 显示文摘 | Ma Yaqin Ye Xingqian Hao Yunbin | 2008 | Ultra Sonoehem2008，15，3： | 1 |
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