1

Effects of γ-polyglutamic acid on the physicochemical properties and microstructure of grass carp (Ctenopharyngodon idellus) surimi during frozen storage

LWT - Food Science and Technology

李拖平

陶璐

2

Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

LWT - Food Science and Technology

李苏红

刘垚彤

3

Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments

Ultrasonics Sonochemistry

李苏红

王思宇

4

Preparation and properties of water-in-oil shiitake mushroom polysaccharide nanoemulsion

International Journal of Biological Macromolecule

李苏红

韩雪冬

5

Umami taste and its association with energy status in harvested Pleurotus geesteranus stores at different temperatures

Food Chemistry

辛广

张志勇

6

Advances in umami taste and aroma of edible mushrooms

Trends in Food Science & Technology

辛广

孙丽斌

7

Effects of different fertilization modes on rice yield and quality under a rice-crab culture system.

Plos One

吴朝霞

赵婉宁

8

Ozone Treatment Pak Choi for the Removal of Malathion and Carbosulfan Pesticide Residues

Food Chemistry

吴朝霞

王珊

9

Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests

Food Chemistry

孟宪军

林杨

10

Stability and structural characteristics of amylopectin nanoparticle-binding anthocyanins in Aronia melanocarpa

Food Chemistry

孟宪军

佟宇奇

11

Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars

POSTHARVEST BIOLOGY AND TECHNOLOGY

孟宪军

林杨

12

Combinatorial effect of blueberry extracts and oxaliplatin in human colon cancer cells

Journal of Cellular Physiology

孟宪军

林杨

13

Anthocyanins extracted from Aronia melanocarpa protect SH-SY5Y cells against amyloid-beta (1–42)-induced apoptosis by regulating Ca2+ homeostasis and inhibiting mitochondrial dysfunction

Journal of Agricultural and Food Chemistry

孟宪军

孟令帅

14

Polyphenol-rich blue honeysuckle extract alleviates silica particle-induced inflammatory responses and macrophage apoptosis via NRF2/HO-1 and MAPK signaling

Journal of Functional Foods

孟宪军

赵金

15

Chicory inulin ameliorates type 2 diabetes mellitus and suppresses JNK and MAPK pathways in vivo and in vitro

Molecular Nutrition & Food Research

孟宪军

宁崇

16

Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice

ULTRASONICS SONOCHEMISTRY

孟宪军

朱金艳

17

Lonicera caerulea berry extract attenuates lipopolysaccharide induced inflammation in BRL-3A cells: Oxidative stress, energy metabolism, hepatic function

Journal of Functional Foods

孟宪军

王月华

18

Lonicera caerulea berry extract suppresses lipopolysaccharide-induced inflammation via Toll-like receptor and oxidative stress-associated mitogen-activated protein kinase signaling

Food & Function

孟宪军

王月华

19

Purification of six lignans from the stems of Schisandra chinensis by using high-speed counter-current chromatography combined with preparative high-performance liquid chromatography

Food Chemistry

孟宪军

朱力杰

20

Modulation of Actinidia arguta fruit ripening by three ethylene

Food Chemistry

孟宪军

王月华

21

Effects of different fertilization modes on rice yield and quality under a rice-crab culture system.

Plos One

吴朝霞

赵婉宁

22

Ozone Treatment Pak Choi for the Removal of Malathion and Carbosulfan Pesticide Residues

Food Chemistry

吴朝霞

王珊

23

Disinfection of lettuce using organic acids: an ecological analysis using 16S rRNA sequencing

RSC Advances

吴朝霞

王嘉一

24

Reduction of Escherichia coli O157:H7 and naturally present microbes on fresh-cut lettuce using lactic acid and aqueous ozone

RSC Advances

吴朝霞

王嘉一

25

Reduction of Escherichia coli O157:H7, Listeria monocytogenes, and naturally present microbe counts on lettuce using an acid mixture of acetic and lactic acid

Microorganisms

吴朝霞

王嘉一

26

Antibacterial activity of juglone against Staphylococcus aureus: from apparent to proteomic

International Journal of Molecular Sciences

吴朝霞

王嘉一

27

Characterization and comparison of lipids in bovine colostrum and mature milk based on UHPLC-QTOF-MS lipidomics

Food Research International

岳喜庆

李墨翰

28

Comparative analysis of whey proteins in donkey colostrum and mature milk using quantitative proteomics

Food Research International

岳喜庆

李玮轩

29

Antibacterial activity and mechanism of lactobionic acid against Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

Food Control

岳喜庆

康世墨

30

Comparative exploration of free fatty acids in donkey colostrum and mature milk based on a metabolomics approach

Journal of Dairy Science

岳喜庆

李墨翰

31

Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies

Food Chemistry

岳喜庆

孔繁华

32

Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation

Food Chemistry

岳喜庆

李墨翰

33

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk.

Food & Function

岳喜庆

李玮轩

34

Antibacterial activity and mechanism of lactobionic acid against T Pseudomonas fluorescens and Methicillin-resistant Staphylococcus aureus and its application on whole milk

Food Control

岳喜庆

康世墨

35

Characterization and comparison of milk fat globule membrane N-glycoproteomes from human and bovine colostrum and mature milk

Food & Function

岳喜庆

曹雪妍

36

Characterization and comparison of whey N-glycoproteomes from human and bovine colostrum and mature milk.

Food Chemistry

岳喜庆

曹雪妍

37

Comparative analysis of whey proteins in donkey colostrum and mature milk using quantitative proteomics.

Food Research International

岳喜庆

李玮轩

38

Quantitative lipidomics reveals alterations in donkey milk lipids according to lactation

Food Chemistry

岳喜庆

李墨翰

39

Comparative metabolomics analysis of donkey colostrum and mature milk using UHPLC-QTOF-MS.

Journal of Dairy Science

岳喜庆

李墨翰

40

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk

Food & Function

岳喜庆

李玮轩

41

Characterization and comparison of whey N-glycoproteomes from human and bovine colostrum and mature milks

Food Chemistry

岳喜庆

曹雪妍

42

Comparative proteomic analysis of milk-derived exosomes in human and bovine colostrum and mature milk samples by iTRAQ-coupled LC-MS/MS

Journal of Agricultural and Food Chemistry

岳喜庆

杨梅

43

Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling

Food Research International

岳喜庆

杨梅

44

Physicochemical properties of corn starch isolated by acid liquid and L-cysteine

Food Hydrocolloids

李新华

李晓娜

45

Physical, antioxidant and antimicrobial properties of modified peanut protein isolate based films incorporating thymol

RSC Advances

张春红

钟天辰

46

Cyanidin-3-O-glucoside attenuates amyloid-beta (1-40)-induced oxidative stress and apoptosis in SH-SY5Y cells through a Nrf2 mechanism

Journal of Functional Foods

孙希云

孟令帅

47

Label-Free Quantitative Proteomics Reveals the Multitargeted Antibacterial Mechanisms of Lactobionic Acid against Methicillin- Resistant Staphylococcus aureus (MRSA) using SWATH-MS Technology.

Journal of Agricultural and Food Chemistry

岳喜庆

康世墨

48

Donkey milk inhibits triple-negative breast tumor progression and is associated with increased cleaved-caspase-3 expression

Food & Function

岳喜庆

李墨翰

49

Chicory inulin ameliorates type 2 diabetes mellitus and suppresses JNK and MAPK pathways in vivo and in vitro

ULTRASONICS SONOCHEMISTRY

孟宪军

宁崇

50

Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars

POSTHARVEST BIOLOGY AND TECHNOLOGY

孟宪军

林杨

51

Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored Nanguo' pears by regulating the lipoxygenase pathway

Food Chemistry

纪淑娟

罗曼莉

52

Disorder of membrane metabolism induced membrane instability plays important role in pericarp browning of refrigerated 'Nanguo' pears

Food Chemistry

纪淑娟

孙华军

53

Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention

Food Chemistry

纪淑娟

葛婉莹

54

Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of 'Nanguo' pears

Food Chemistry

纪淑娟

罗曼莉

55

Membrane lipid metabolism in relation to core browning during ambient storage of ‘Nanguo’ pears

Postharvest Biology and Technology

纪淑娟

孙扬扬

56

PuMYB21/PuMYB54 coordinately activate PuPLDβ1 transcription during peel browning of cold-stored ‘Nanguo’ pears

Horticulture Research

纪淑娟

孙华军

57

Melatonin ameliorates chilling injury in green bell peppers during storage by regulating membrane lipid metabolism and antioxidant capacity

Postharvest Biology and Technology

纪淑娟

孔西曼

58

Methyl jasmonate pretreatment improves aroma quality of cold-stored 'Nanguo' pears by promoting ester biosynthesis

Food Chemistry

纪淑娟

罗曼莉

59

Calcium treatment alleviates pericarp browning of 'Nanguo' pears by regulating the GABA shunt after cold storage

Frontiers in Plant Science

纪淑娟

李嘉欣

60

Transcriptome profiling reveals the roles of pigment mechanisms in postharvest broccoli yellowing

BMC Plant Biology

纪淑娟

罗枫

61

Insights into the metabolism of membrane lipid fatty acids accosiated with chilling injury of postharvest bell peppers

Food Chemistry

纪淑娟

葛婉莹

62

Chlorophyll degradation and carotenoid biosynthetic pathways: Gene expression and pigment content in broccoli during yellowing

Food Chemistry

纪淑娟

罗枫

63

GABA shunt modulates mitochondrial antioxidant system to alleviate peel browning of ‘Nanguo’ pears during shelf life after cold storage

Food Chemistry

纪淑娟

李嘉欣

64

24-epibrassinolide treatment regulates broccoli yellowing during shelf life

Postharvest Biology and Technology

纪淑娟

才佳卉

65

Transcriptome analysis of harvested bell peppers(Capsicum annum L.) in response to cold stress

Plant Physiology and Biochemistry

纪淑娟

孔西曼

66

Potential of jasmonic acid (JA) in accelerating postharvest yellowing of broccoli by promoting its chlorophyll degradation

Food Chemistry

纪淑娟

方慧欣

67

Ethylene plays an important role in the softening and sucrose metabolism of blueberries postharvest

Food Chemistry

纪淑娟

王斯瑶

68

Transcription factor CaNAC1 regulates low temperature induced phospholipid degradation in green bell pepper

Journal of Experimental Botany

纪淑娟

孔西曼

69

Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of ‘Nanguo’ pears by regulating antioxidant enzymes and proline metabolism

Food Chemistry

纪淑娟

孙华军

70

Effects of methyl jasmonate and melatonin treatments on the sensory quality and bioactive compounds of harvested broccoli

RSC Advances

纪淑娟

罗枫

71

Changes in Membrane Lipid Composition and Function Accompanying Chilling Injury in Bell Peppers

Plant and Cell Physiology

纪淑娟

孔西曼

72

The effect of ethylene absorbent treatment on the softening of blueberry fruit

Food Chemistry

纪淑娟

王斯瑶

73

Membrane lipid metabolism changes and aroma ester loss in low-temperature stored Nanguo pears

Food Chemistry

纪淑娟

孙扬扬

74

Effect of low temperature storage on energy and lipid metabolisms accompanying peel browning of ‘Nanguo’ pears during shelf life

Postharvest Biology and Technology

纪淑娟

王俊伟

75

Migration of toluene through different plastic laminated films into food simulants

Food Control

纪淑娟

周倩

76

The inhibitory effects ofγ-glutamylcysteine derivatives from fresh garlic on glycation radical formation

Food Chemistry

纪淑娟

石飞

77

Low temperature conditioning prevents loss of aroma-related esters from ‘Nanguo’ pears during ripening at room temperature

Postharvest Biology and Technology

纪淑娟

周鑫

78

Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid

FOOD RESEARCH INTERNATIONAL

刘玲

赵鑫

79

Effects of Oleic Acid on the Formation and Kinetic of Nε-(Carboxymethyl)lysine

LWT-Food Science and Technology

刘玲

宋雨菡

80

Blueberry polyphenols extract as a potential prebiotic with anti-obesity effects on C57BL/6 J mice by modulating the gut microbiota

Journal of Nutritional Biochemistry

李斌

矫馨瑶

81

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

LWT-Food Science and Technology

李斌

朗宇曦

82

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis

Food Reasearch International

李斌

朗宇曦

83

Optimization of anthocyanins conversion using chokeberry pomace rich in polymeric proanthocyanidins and cellular antioxidant activity analysis

LWT - Food Science and Technology

李斌

高宁轩

84

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

Food Chemistry

李斌

藏志焕

85

Lonicera caerulea L. polyphenols alleviate oxidative stress-induced intestinal environment imbalance and lipopolysaccharide-induced liver injury in HFD-fed rats by regulating the Nrf2/HO-1/NQO1 and MAPK pathways

Molecular Nutrition & Food Research

王月华

程真

86

Quantitative N-glycoproteomics of milk fat globule membrane in human colostrum and mature milk reveals changes in protein glycosylation during lactation

Food & Function

乌日娜

曹雪妍

87

Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

乌日娜

张平

88

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

Food Research International

乌日娜

谢梦汐

89

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China.

Food Chemistry

武俊瑞

谢梦汐

90

Revisit gut microbiota and its impact on human health and disease

Journal of Food and Drug Analysis

武俊瑞

丁瑞雪

91

Ameliorative effect of Lactobacillus plantarum WW-fermented soy extract on rat fatty liver via the PPAR signaling pathway.

Journal of Functional Foods

武俊瑞

曹承旭

92

Transcriptome analysis of postharvest blueberries (Vaccinium corymbosum ‘Duke’)in response to cold stress

BMC Plant Biology

周倩

张帆

93

The thermal oxidation evolution 1 and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by Low field Nuclear Magnetic Resonance and 1H Nuclear Magnetic Resonance

LWT - Food Science and Technology

邵俊花

韩宗元

94

Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristic, textural quality and in vitro digestibility

Food & Function

邵俊花

韩宗元

95

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

Food Chemistry

邵俊花

韩宗元