Xinye Wu

发表

Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice.

Jinfeng Bi, C. Wellala, Xuan Liu, 2021, Food chemistry.

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

Qinqin Chen, Xinye Wu, Zhou Linyan, 2015 .

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Jinfeng Bi, Xuan Liu, Xinye Wu, 2019, LWT.

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC).

Linyan Zhou, Mo Zhou, Xinye Wu, 2017, Journal of the science of food and agriculture.

Changes in browning‐related components of apple slices during different stages of instant controlled pressure drop‐assisted hot air drying (AD‐DIC)

Xueyuan Wang, Jinfeng Bi, Xuan Liu, 2016 .

GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods.

Xianjun Meng, Jinfeng Bi, Xinye Wu, 2020, Food chemistry.

Understanding the caking behavior of amorphous jujube powder by powder rheometer

Jinfeng Bi, Xinye Wu, Jian Lyu, 2019, LWT.

Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature

Jinfeng Bi, Xinye Wu, Jianing Liu, 2018 .

Impacts of Pre‐Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Jinfeng Bi, Xuan Liu, Xinye Wu, 2016 .

Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material.

Jinfeng Bi, Xinye Wu, Yang Qiu, 2022, Food chemistry.

Characteristics of cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone.

Jinfeng Bi, Xinye Wu, Jianing Liu, 2019, Food chemistry.

Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

Jinfeng Bi, Xinye Wu, Jian Lyu, 2018, Food and Bioprocess Technology.

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2018 .

Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2018, Proceedings of 21th International Drying Symposium.

Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2016 .

Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

Jinfeng Bi, Xuan Liu, Xinye Wu, 2016, Food and Bioprocess Technology.

Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS

Jinfeng Bi, Xuan Liu, Xinye Wu, 2019, LWT.

Multi-Objective Optimization and Quality Evaluation of Short- and Medium-Wave Infrared Radiation Dried Carrot Slices

Jinfeng Bi, Xuan Liu, Xinye Wu, 2019, International Journal of Food Engineering.

Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices

Jinfeng Bi, Xuan Liu, Xinye Wu, 2017 .

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study.

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2016, Journal of the science of food and agriculture.

Characterization of Chinese white-flesh peach cultivars based on principle component and cluster analysis

Jinfeng Bi, Xuan Liu, Xinye Wu, 2017, Journal of Food Science and Technology.

Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2019, Food science & nutrition.

Jinfeng Bi, C. Wellala, Xuan Liu, 2019, Food Hydrocolloids.

Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods

Jinfeng Bi, Xuan Liu, Xinye Wu, 2020, Drying Technology.

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2017 .

Drying of Garlic Slices (Allium Sativum L.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2017 .

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders.

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2016, Journal of the science of food and agriculture.

Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2020 .

Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram

B. Bhandari, Jinfeng Bi, Xinye Wu, 2020, Food and Bioprocess Technology.

Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.)

Jinfeng Bi, Xuan Liu, Xinye Wu, 2018, Electrophoresis.

Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation.

Jinfeng Bi, Xinye Wu, Jianyong Yi, 2021, Carbohydrate polymers.

Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices

Yaowen Liu, Xinye Wu, Shuxiang Liu, 2022, Food chemistry: X.

Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration

Jinfeng Bi, Xinye Wu, Jianyong Yi, 2021 .

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review.

M. Dekker, D. Mcclements, Jinfeng Bi, 2020, Carbohydrate polymers.

Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)

Jinfeng Bi, Xinye Wu, Jian Lyu, 2021 .

Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

Jinfeng Bi, Xinye Wu, M. Fauconnier, 2022, Foods.

Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC) dried carrot chips.

K. Allaf, Jinfeng Bi, Xinye Wu, 2019, Journal of the science of food and agriculture.

Synergistic inhibition of colon cancer cell growth by a combination of atorvastatin and phloretin.

Jinkai Zheng, Jinfeng Bi, Xinye Wu, 2017, Oncology letters.

Modelling and optimization of high-pressure homogenization of not-from-concentrate juice: Achieving better juice quality using sustainable production.

M. Dekker, Jinfeng Bi, Xuan Liu, 2021, Food chemistry.

Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model

Yingying Ding, Jinfeng Bi, Xuan Liu, 2020 .

Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips

Jinfeng Bi, Xuan Liu, Xinye Wu, 2016 .

Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice.

Jinfeng Bi, C. Wellala, Xuan Liu, 2019, Food & function.

Change of the rheological properties of mango juice by high pressure homogenization

Jinfeng Bi, Linyan Zhou, Xuan Liu, 2017 .

Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system.

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2017, Food chemistry.

Rapid and sensitive quantitation of DDMP (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one) in baked red jujubes by HS-SPME-GC-MS/MS

Jinfeng Bi, Xinye Wu, G. Purcaro, 2022, Food Control.

Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2016 .

Multi-objective Optimization of Spray Drying of Jujube (Zizyphus jujuba Miller) Powder Using Response Surface Methodology

Jinfeng Bi, Xuan Liu, Xinye Wu, 2014, Food and Bioprocess Technology.

Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration.

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2022, Food chemistry.

Glass Transition and State Diagram for Jujube Powders With and Without Maltodextrin Addition

Jinfeng Bi, Linyan Zhou, Xinye Wu, 2017, Food and Bioprocess Technology.

Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao

Jinfeng Bi, Xinye Wu, Jian Lyu, 2022, Journal of Food Composition and Analysis.

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.

Xianjun Meng, Xinye Wu, Jinfeng Bi, 2018, Food research international.

Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC)

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2019, LWT.

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages.

Xianjun Meng, Ying Lyu, Xinye Wu, 2019, Food chemistry.

Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability.

Jinfeng Bi, Xinye Wu, Jianyong Yi, 2021, Journal of agricultural and food chemistry.

Understanding the impact of pectin on browning of polyphenol oxidation system in thermal and storage processing.

Jinfeng Bi, Xinye Wu, Xuan Li, 2023, Carbohydrate polymers.

Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process.

Jinfeng Bi, Xinye Wu, Qinqin Chen, 2020, Food chemistry.

Comparative study on physicochemical properties of thirteen peach gums from different varieties

Jinfeng Bi, Xuan Liu, Xinye Wu, 2023, Scientia Horticulturae.

Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

Jinfeng Bi, Linyan Zhou, Xuan Liu, 2016 .

Effects of pretreatments on explosion puffing drying kinetics of apple chips

Xuan Liu, Xinye Wu, Qinqin Chen, 2015 .

Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

Xinye Wu, G. Purcaro, Qinqin Chen, 2022, Foods.

Effects of pectin, sugar and pH on the β-Carotene bioaccessibility in simulated juice systems

Yingying Ding, Urszula Trych, Xuan Liu, 2020, LWT.

Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS

Xinye Wu, G. Purcaro, Qinqin Chen, 2021, Journal of Food Quality.

Effect of the moisture equilibrium process on the expansion behavior of instant controlled pressure drop (DIC) dried apple cubes.

Xinye Wu, Jian Lyu, Xuan Li, 2019, Journal of the science of food and agriculture.

Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)‐assisted hot air drying

Xueyuan Wang, Xuan Liu, Xinye Wu, 2018 .

Recent developments and trends of instant controlled pressure drop drying-a review

Xinye Wu, Jian Lyu, Xinwen Jin, 2021 .

Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

Linyan Zhou, Xuan Liu, Xinye Wu, 2016 .

Quality evaluation of yellow peach chips prepared by explosion puffing drying

Xuan Liu, Xinye Wu, Jian Lyu, 2015, Journal of Food Science and Technology.

Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

Xuan Liu, Xinye Wu, Qinqin Chen, 2015 .

Optimization of Short- and Medium-Wave Infrared Drying and Quality Evaluation of Jujube Powder

Xuan Liu, Xinye Wu, Qinqin Chen, 2014, Food and Bioprocess Technology.

An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein.

Xinye Wu, Jian Lyu, Yang Qiu, 2021, Food chemistry.

Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying

Xinye Wu, Jian Lyu, Qinqin Chen, 2017 .

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices.

Xinye Wu, Jian Lyu, Jin-feng Bi, 2022, Journal of food science.

Characterization and Discrimination of Apples by Flash GC E-Nose: Geographical Regions and Botanical Origins Studies in China

Xinye Wu, M. Fauconnier, Jin-feng Bi, 2022, Foods.

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Linyan Zhou, Xuan Liu, Xinye Wu, 2016, Journal of Food Science and Technology.

Characterization of Water Binding Properties of Apple Pectin Modified by Instant Controlled Pressure Drop Drying (DIC) by LF-NMR and DSC Methods

Xinye Wu, Jian Lyu, Xuan Li, 2019, Food and Bioprocess Technology.

Elucidation of Baking Induced Changes in Key Odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’)

Xinye Wu, Jian Lyu, G. Purcaro, 2023, Journal of Food Composition and Analysis.

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage

Linyan Zhou, Xuan Liu, Xinye Wu, 2018, Journal of Food Science and Technology.

Polyphenol metabolic diversity of Chinese peach and nectarine at thinned and ripe stages by UPLC-ESI-Q-TOF-MS combined with multivariate statistical analysis

Xinye Wu, Jian Lyu, Chongting Guo, 2020 .

Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

Xinye Wu, M. Fauconnier, Qinqin Chen, 2021, Food Reviews International.

Investigation of the effects of apple polyphenols on the chromatic values of weakly acidic lysine-fructose maillard system solutions

Xinye Wu, Chongting Guo, Xuan Li, 2020 .

Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying

Linyan Zhou, Xinye Wu, Jinfeng Bi, 2017 .

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis.

Xinye Wu, M. Fauconnier, Qinqin Chen, 2022, Food chemistry.

Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways.

Xuan Liu, Xinye Wu, Jian Lyu, 2020, Food chemistry.

Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions.

Xinye Wu, Qinqin Chen, Xuan Li, 2021, Journal of the science of food and agriculture.

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

Xinye Wu, Qinqin Chen, Xuan Li, 2022, Journal of food processing and preservation.

Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: a comparative study of five saccharides osmotic agents

Xinye Wu, Jiangkuo Li, Jianyong Yi, 2022, Journal of food processing and preservation.

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms ( Lentinula edodes ) as prepared by five types of drying methods

Xinye Wu, Jianyong Yi, Mo Zhou, 2019, Journal of food process engineering.

New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation.

S. Engelsen, Xinye Wu, Jianyong Yi, 2023, International journal of biological macromolecules.

Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

Xinye Wu, Jian Lyu, Chongting Guo, 2020 .

Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage.

Xinye Wu, Qinqin Chen, Ying Lyu, 2023, Food research international.

Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period.

Xinye Wu, Qinqin Chen, Xuan Li, 2021, Food chemistry.