Gao-yang Li

发表

Alternative Extraction Methods of Essential Oil From the Flowers of Citrus aurantium L. Var Daidai Tanaka: Evaluation of Oil Quality and Sedative-Hypnotic Activity

Yang Shan, Zengenni Liang, Xue-bo Shang, 2021 .

Prediction of wood property in Chinese Fir based on visible/near-infrared spectroscopy and least square-support vector machine.

Zhuoyong Zhang, Gao-yang Li, Xiang-rong Zhu, 2009, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Authentication of pure camellia oil by using near infrared spectroscopy and pattern recognition techniques.

Gao-yang Li, Xiang-rong Zhu, Yang Shan, 2012, Journal of food science.

Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods

Shenghua Ding, Yang Shan, Gao-yang Li, 2021 .

Comparative analysis of chemical composition, antimicrobial and antioxidant activity of citrus essential oils from the main cultivated varieties in China

M. Ritenour, J. Xia, Yang Shan, 2018, LWT.

Safety Evaluation and Whole Genome Sequencing of Aspergillus japonicas PJ01 Reveal Its Potential to Degrade Citrus Segments in Juice Processing

Jieyi Wang, Yang Shan, Gao-yang Li, 2021, Foods.

Application of Competitive Adaptive Reweighted Sampling Method to Determine Effective Wavelengths for Prediction of Total Acid of Vinegar

Yi-Zeng Liang, Gaoyang Li, Hong-Dong Li, 2012, Food Analytical Methods.

Study the effects of drying processes on chemical compositions in daylily flowers using flow injection mass spectrometric fingerprinting method and chemometrics.

Pei Chen, Yang Shan, Gao-yang Li, 2017, Food research international.

Antimicrobial and antibiofilm efficacy and mechanism of essential oil from Citrus Changshan-huyou Y. B. chang against Listeria monocytogenes

Yang Shan, Zengenni Liang, Gao-yang Li, 2019, Food Control.

Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.

Yang Shan, Pei-jun Li, S. Quek, 2019, Food chemistry.

β-Cyclodextrin Inclusion Complex Containing Litsea cubeba Essential Oil: Preparation, Optimization, Physicochemical, and Antifungal Characterization

Gao-yang Li, Yang Shan, Chunxiao Yin, 2020, Coatings.

Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.

Han-Qing Chen, Gao-yang Li, Qing-Qing Lv, 2018, Food chemistry.

Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl-β-cyclodextrin and its application in preservation of Shatang mandarin.

Yang Shan, Gao-yang Li, Xiang Li, 2022, Journal of food science.

Physicochemical and antimicrobial properties of chitosan composite films incorporated with glycerol monolaurate and nano-TiO2

Shenghua Ding, Ziyang Hu, Gao-yang Li, 2021 .

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

Shenghua Ding, Yang Shan, Gao-yang Li, 2019, Molecules.

Controlled Atmosphere Improves the Quality, Antioxidant Activity and Phenolic Content of Yellow Peach during the Shelf Life

Gao-yang Li, Yang Shan, Xiaomei Cheng, 2022, Antioxidants.

Changes in pectin characteristics during the ripening of jujube fruit.

Shenghua Ding, S. Ou, Yang Shan, 2017, Journal of the science of food and agriculture.

Effect of Ozone Treatment on Flavonoid Accumulation of Satsuma Mandarin (Citrus unshiu Marc.) during Ambient Storage

Gao-yang Li, Yang Shan, X. Zhu, 2019, Biomolecules.

Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses.

Yang Shan, Gao-yang Li, Wei Liu, 2022, Journal of food science.

The analysis of phenolic compounds in daylily using UHPLC‐HRMSn and evaluation of drying processing method by fingerprinting and metabolomic approaches

Pei Chen, Yang Shan, Gao-yang Li, 2018 .

Hypolipidemic, Antioxidant, and Antiapoptotic Effects of Polysaccharides Extracted from Reishi Mushroom, Ganoderma lucidum (Leysser: Fr) Karst, in Mice Fed a High-Fat Diet.

Yang Shan, Zengenni Liang, Gao-yang Li, 2018, Journal of medicinal food.

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Shenghua Ding, Yang Shan, Gao-yang Li, 2019, International Journal of Food Properties.

Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices

Shenghua Ding, S. Ou, Yang Shan, 2017, Food Science and Biotechnology.

Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch.

Shenghua Ding, Yang Shan, Gao-yang Li, 2020, International journal of biological macromolecules.

Effects of Different Treatment Methods of Dried Citrus Peel (Chenpi) on Intestinal Microflora and Short-Chain Fatty Acids in Healthy Mice

Yang Shan, Gao-yang Li, Fuhua Fu, 2021, Frontiers in Nutrition.

Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil

Yang Shan, Gao-yang Li, Fuhua Fu, 2022, Antioxidants.

Simultaneous determination of traces amounts of cadmium, zinc, and cobalt based on UV-Vis spectrometry combined with wavelength selection and partial least squares regression.

Gaoyang Li, Yizeng Liang, Yizeng Liang, 2014, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Citrus Segment Degradation Potential, Enzyme Safety Evaluation, and Whole Genome Sequence of Aspergillus aculeatus Strain ZC-1005

Jieyi Wang, Yang Shan, Gao-yang Li, 2021, Frontiers in Microbiology.

Detection of adulterants such as sweeteners materials in honey using near-infrared spectroscopy and chemometrics

Zhuoyong Zhang, Gaoyang Li, Feng Liu, 2010 .

Global transcriptomic response of Listeria monocytogenes exposed to Fingered Citron (Citrus medica L. var. sarcodactylis Swingle) essential oil.

Yang Shan, Zengenni Liang, Xue-bo Shang, 2021, Food research international.

Green and efficient biosynthesis of pectin-based copper nanoparticles and their antimicrobial activities

Pei-jun Li, Ying Huang, Yang Shan, 2020, Bioprocess and Biosystems Engineering.

Microwave assisted green synthesis of pectin based silver nanoparticles and their antibacterial and antifungal activities

Pei-jun Li, Yang Shan, Gao-yang Li, 2019, Materials Letters.

Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties

Gao-yang Li, Qiutao Xie, Liling Zhou, 2023, Foods.

Ultrasonic preparation of citral/hydroxypropyl-β-cyclodextrin inclusion complex: Application as a potential antifungal preservative in strawberry storage

Z. Fang, Gao-yang Li, Yang Shan, 2022, Food Control.

Prediction of Cadmium content in brown rice using near‐infrared spectroscopy and regression modelling techniques

Gao-yang Li, Yang Shan, Xiangrong Zhu, 2015 .

Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli.

Gao-yang Li, Fuhua Fu, Jia-jing Guo, 2023, Food microbiology.

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment.

Gao-yang Li, Xiangrong Zhu, Jin Jiang, 2023, Journal of food science.

Microbes: Drivers of Chenpi manufacturing, biotransformation, and physiological effects.

Gao-yang Li, Fuhua Fu, Jia-jing Guo, 2024, Food chemistry.