Yuge Guan

发表

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.

Sarengaowa, Xiaozhe Yang, Zhi-Xin Xiu, 2020, Food research international.

Ethanol vapor delays softening of postharvest blueberry by retarding cell wall degradation during cold storage and shelf life

Z. Xiu, Xiaozhe Yang, Wenzhong Hu, 2021, Postharvest Biology and Technology.

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest.

Z. Xiu, G. Saren, Xiaozhe Yang, 2019, Journal of the science of food and agriculture.

Metabolomics and physiological analyses validates previous findings on the mechanism of response to wounding stress of different intensities in broccoli.

Sarengaowa, Yongping Xu, Xiaozhe Yang, 2021, Food research international.

The effect of cutting style on the biosynthesis of phenolics and cellular antioxidant capacity in wounded broccoli.

Sarengaowa, Yongping Xu, Xiaozhe Yang, 2020, Food research international.

Influence of cut type on quality, antioxidant substances and antioxidant activity of fresh‐cut broccoli

Sarengaowa, Yongping Xu, Xiaozhe Yang, 2020, International Journal of Food Science & Technology.

Effect of Methyl Jasmonate on Phenolic Accumulation in Wounded Broccoli

Yongping Xu, Xiaozhe Yang, Wenzhong Hu, 2019, Molecules.

Effect of atmospheric cold plasma treatment on antioxidant activities and reactive oxygen species production in postharvest blueberries during storage.

Sarengaowa, Z. Xiu, Chenghui Liu, 2020, Journal of the science of food and agriculture.

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Z. Xiu, G. Saren, Xiaozhe Yang, 2020, Frontiers in Microbiology.

Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables

Sarengaowa, Wenzhong Hu, Yuge Guan, 2022, Frontiers in Microbiology.

Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.)

Wenzhong Hu, A. Jiang, Yuge Guan, 2021, Journal of Food Measurement and Characterization.

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Sarengaowa, Z. Xiu, Xiaozhe Yang, 2020, Journal of applied microbiology.

Influence of cut type on quality, antioxidant substances and antioxidant activity of fresh‐cut broccoli

Sarengaowa, Yongping Xu, Xiaozhe Yang, 2020, International Journal of Food Science & Technology.

Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

Yuge Guan, Linjiang Pang, Liqing Yin, 2022, LWT.

Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation.

Sarengaowa, Z. Xiu, Xiaozhe Yang, 2020, Food research international.

Efficient enrichment of total flavonoids from Pteris ensiformis Burm. extracts by macroporous adsorption resins and in vitro evaluation of antioxidant and antiproliferative activities.

Z. Xiu, Wenzhong Hu, Yuge Guan, 2019, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Proteomic analysis validates previous findings on wounding-responsive plant hormone signaling and primary metabolism contributing to the biosynthesis of secondary metabolites based on metabolomic analysis in harvested broccoli (Brassica oleracea L. var. italica).

Sarengaowa, Yongping Xu, Xiaozhe Yang, 2021, Food research international.

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

Sarengaowa, Z. Xiu, Xiaozhe Yang, 2019, Food Bioscience.

Effect of Ethanol Vapor Treatment on the Growth of Alternaria alternata and Botrytis cinerea and Defense-Related Enzymes of Fungi-Inoculated Blueberry During Storage

Z. Xiu, G. Saren, Xiaozhe Yang, 2021, Frontiers in Microbiology.

Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut.

Xiaozhe Yang, Wenzhong Hu, Yaru Ji, 2021, Food research international.

Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation

Sarengaowa, Z. Xiu, Xiaozhe Yang, 2019 .

Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes

Xiaozhe Yang, Wenzhong Hu, Yaru Ji, 2021, Food Bioscience.

Antioxidant activity and microbial safety of fresh-cut red cabbage stored in different packaging films

Xiaozhe Yang, Wenzhong Hu, Yaru Ji, 2023, LWT.

Integrated transcriptomics-proteomics analysis reveals the regulatory network of ethanol vapor on softening of postharvest blueberry

Z. Xiu, Xiaozhe Yang, Wenzhong Hu, 2023, LWT.

Interactions between Leu. mesenteroides and L. plantarum in Chinese northeast sauerkraut

Z. Xiu, Xiaozhe Yang, Wenzhong Hu, 2022, LWT.

Effect of Nisin on the Quality and Antioxidant Activity of Fresh-Cut Pumpkins (Cucurbita moschata Duch.)

Wenzhong Hu, Yuge Guan, Chen Chen, 2023, Horticulturae.

Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins

Wenzhong Hu, Yuge Guan, Ning Yuan, 2023, Horticulturae.

Different Cutting Methods Affect the Quality of Fresh-Cut Cucumbers by Regulating ROS Metabolism

Wenzhong Hu, Yuge Guan, Lei Wang, 2023, Horticulturae.

Respiratory metabolism and quality in postharvest sweet cherries ( Prunus avium L.) in response to high CO 2 treatment

Xiaozhe Yang, Wenzhong Hu, Yaru Ji, 2022, Journal of Food Processing and Preservation.

Transcriptomic Analysis Reveals the Mechanism of Lignin Biosynthesis in Fresh-Cut Cucumber

Wenzhong Hu, Yuge Guan, Chen Chen, 2023, Horticulturae.