Liwen Jiang

发表

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

J. Xie, Pao Li, Hui Tang, 2019, Food science & nutrition.

A novel method for the nondestructive classification of different‐age Citri Reticulatae Pericarpium based on data combination technique

Shenghua Ding, Yang Shan, Pao Li, 2020, Food science & nutrition.

Improvement of antifungal activity of a culture filtrate of endophytic Bacillus amyloliquefaciens isolated from kiwifruit and its effect on postharvest quality of kiwifruit.

Chao Chen, Xiubin Liu, Pao Li, 2020, Journal of food biochemistry.

Bilayers at High pH in the Fatty Acid Soap Systems and the Applications for the Formation of Foams and Emulsions.

J. Hao, Mengxin Xu, Liwen Jiang, 2015, The journal of physical chemistry. B.

A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near‐infrared spectroscopy

Shenghua Ding, Yang Shan, Guorong Du, 2020, Food science & nutrition.

Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, Journal of agricultural and food chemistry.

Review for "Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process"

Shenghua Ding, F. Deng, Liwen Jiang, 2021, International Journal of Food Science & Technology.

CO2-Controllable Foaming and Emulsification Properties of the Stearic Acid Soap Systems.

Hong Gu, J. Hao, Aixin Song, 2015, Langmuir : the ACS journal of surfaces and colloids.

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Shenghua Ding, F. Deng, Liwen Jiang, 2020, Journal of the science of food and agriculture.

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl 2 during fermentation

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, International Journal of Food Science & Technology.

Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation

W. He, Pao Li, Bo Xia, 2022, LWT.

Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry

Pao Li, Hui Tang, Cong Shi, 2019, Food science & nutrition.

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.

Pao Li, Liwen Jiang, Yi Chen, 2021, Food chemistry.

Study on the potential contribution of bacterial community on the volatile flavor of Yongfeng chili paste

Pao Li, Liwen Jiang, Rongrong Wang, 2022, International Journal of Food Science & Technology.

Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation.

F. Deng, Pao Li, Liwen Jiang, 2021, Food research international.

Determination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing.

F. Deng, Liwen Jiang, Lingyan Zhao, 2016, FEMS microbiology letters.

Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2020, Journal of Food Science and Technology.

High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2022, Journal of food science.

Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices

Pao Li, Liwen Jiang, Xinyao Wang, 2022, Molecules.

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.

Shenghua Ding, Liwen Jiang, Rongrong Wang, 2020, Journal of food science.

Effects of metal ions on formation of acrylamide and 5‐hydroxymethylfurfural in asparagine–glucose model system

Q. Xiao, Xingbo Shi, Wenli Gao, 2016 .

Study on the salt-free low-alkaline reactive cotton dyeing in high concentration of ethanol in volume

Jin-xin He, Liwen Jiang, Zhijie Gu, 2019, Journal of Cleaner Production.

Baicalein modulates Nrf2/Keap1 system in both Keap1-dependent and Keap1-independent mechanisms.

D. Hou, Weiguo Wu, F. Deng, 2014, Archives of biochemistry and biophysics.

Effects of Multi-Bacteria Solid-State Fermented Diets with Different Crude Fiber Levels on Growth Performance, Nutrient Digestibility, and Microbial Flora of Finishing Pigs

P. Hu, Zhiru Tang, Liwen Jiang, 2021, Animals : an open access journal from MDPI.

Nondestructive Characterization of Citrus Fruit by near-Infrared Diffuse Reflectance Spectroscopy (NIRDRS) with Principal Component Analysis (PCA) and Fisher Linear Discriminant Analysis (FLDA)

Yang Shan, Pao Li, Liwen Jiang, 2022, Analytical Letters.

Effect of High Efficiency Digestion and Utilization of Organic Iron Made by Saccharomyces cerevisiae on Antioxidation and Caecum Microflora in Weaned Piglets

Yubo Liu, Chunping Wang, Zhiru Tang, 2023, Animals : an open access journal from MDPI.

A Rapid and Nondestructive Approach for the Classification of Different-Age Citri Reticulatae Pericarpium Using Portable Near Infrared Spectroscopy

Yang Shan, Pao Li, Xinxin Zhang, 2020, Sensors.

Accurate nondestructive prediction of soluble solids content in citrus by near‐infrared diffuse reflectance spectroscopy with characteristic variable selection

Yang Shan, Pao Li, Liwen Jiang, 2022, Journal of food processing and preservation.

The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC.

Jie Chen, Maomao Zeng, Zhaojun Wang, 2021, Food chemistry.

Identification of Novel α-glucosidase and ACE Inhibitory Peptides from Douchi Using Peptidomics Approach and Molecular Docking

Kangzi Ren, Qinlu Lin, Xiangjin Fu, 2023, Food Chemistry: X.