Junjie Yi

发表

High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches.

Junjie Yi, Meiqi Li, Zi Ye, 2020, Food research international.

Inhibitory Effects of Myricetrin and Dihydromyricetin toward α-Glucosidase and Pancreatic Lipase with Molecular Docking Analyses and Their Interaction

S. Mi, Junjie Yi, Jia Liu, 2021, Journal of Food Quality.

Investigation on the Effects and Mechanisms of Alkaline Natural Mineral Water and Distilled Water on Ethanol-Induced Gastric Ulcers In Vivo and In Vitro

Yilin Sun, Junjie Yi, S. Cai, 2022, Processes.

Lyase activities of heterologous CpcS and CpcT for phycocyanin holo-β-subunit from Arthrospira platensis in Escherichia coli

L. Tang, Dingyang Yuan, Yanning Tan, 2014, Journal of Ocean University of China.

Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses

Xiuqing Zheng, Fei Pan, Junjie Yi, 2022, European Food Research and Technology.

Rhus chinensis Mill. Fruits Ameliorate Hepatic Glycolipid Metabolism Disorder in Rats Induced by High Fat/High Sugar Diet

Junjie Yi, S. Cai, Yuanyue Zhang, 2021, Nutrients.

The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.

T. Grauwet, M. Hendrickx, A. V. Van Loey, 2018, Food chemistry.

Quality change during high pressure processing and thermal processing of cloudy apple juice

T. Grauwet, M. Hendrickx, A. Loey, 2017 .

Dietary Flavonoids Alleviate Inflammation and Vascular Endothelial Barrier Dysfunction Induced by Advanced Glycation End Products In Vitro

Junjie Yi, S. Cai, Yijia Jia, 2022, Nutrients.

Effect of high-hydrostatic-pressure on molecular microstructure of mushroom (Agaricusbisporus) polyphenoloxidase

Xiaosong Hu, X. Liao, Yan Zhang, 2015 .

Characterization of phytochemical components and identification of main antioxidants in Crateva unilocalaris Buch. shoots by UHPLC-Q-Orbitrap-MS2 analysis.

Junjie Yi, S. Cai, Xiaojing Liu, 2021, Food research international.

Protective Effect of Rhus chinensis Mill. Fruits on 3,5-Diethoxycarbonyl-1,4-Dihydrocollidine-Induced Cholestasis in Mice via Ameliorating Oxidative Stress and Inflammation

Junjie Yi, S. Cai, Xiaosong Hu, 2022, Nutrients.

Water Caltrop (Trapa quadrispinosa Roxb.) Husk Improves Oxidative Stress and Postprandial Blood Glucose in Diabetes: Phenolic Profiles, Antioxidant Activities and α-Glycosidase Inhibition of Different Fractions with In Vitro and In Silico Analyses

Shuang-shuang Ma, Junjie Yi, S. Cai, 2022, Antioxidants.

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process.

Junjie Yi, Shiyao Zhang, Meiqi Li, 2022, Food research international.

Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: interaction between pectin and aroma release

Xiaosong Hu, Junjie Yi, Wanzhen Zhang, 2021, Food Chemistry.

Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review

Junjie Yi, S. Cai, Yuanyue Zhang, 2022, Current Opinion in Food Science.

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

T. Grauwet, M. Hendrickx, Xiaosong Hu, 2016, Food and Bioprocess Technology.

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing

Yongli Jiang, Junjie Yi, Yantong Li, 2023, Foods.

Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing

Xiaosong Hu, Linyan Zhou, Junjie Yi, 2021, Current research in food science.

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

T. Grauwet, M. Hendrickx, A. V. Van Loey, 2018, Food chemistry.

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

Ann Van Loey, Xiaosong Hu, Marc Hendrickx, 2016 .

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites.

Xiaosong Hu, Junjie Yi, S. Cai, 2022, Food chemistry.

Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation

Yongli Jiang, Tao Wang, Junjie Yi, 2022, Foods.

Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).

Xiaosong Hu, Junjie Yi, Meiqi Li, 2021, Food chemistry.

Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils

Junjie Yi, S. Cai, Lei Zhao, 2022, Foods.

shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle

Xiaosong Hu, X. Liao, Yan Zhang, 2013 .

Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper

Yongli Jiang, Junjie Yi, Shiyao Zhang, 2022, Current Research in Food Science.

Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure

Xiaosong Hu, Yongtao Wang, Xiaosong Hu, 2013, Food and Bioprocess Technology.

High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.

Xiaosong Hu, Zhengfu Wang, X. Liao, 2010, International journal of food microbiology.

Comparison of the characterization and the temperature/pressure stability of soluble and membrane-bound polyphenol oxidase from ‘Lijiang’ snow peach

Huihui Niu, Linyan Zhou, Junjie Yi, 2021, LWT.

Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection.

Junjie Yi, S. Cai, Meiqi Li, 2022, Food research international.

Exploring the Promotive Effects and Mechanisms of Different Polyphenolic Extracts from Prinsepia utilis Royle Seed Shell on Tyrosinase

Shuang Ma, Shuang-shuang Ma, Junjie Yi, 2022, Foods.

Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis

Junjie Yi, S. Cai, Meiqi Li, 2022, LWT.

Effects and Mechanisms of Rhus chinensis Mill. Fruits on Suppressing RANKL-Induced Osteoclastogenesis by Network Pharmacology and Validation in RAW264.7 Cells

Yue-Juan Zheng, Junjie Yi, S. Cai, 2022, Nutrients.

Effects of Different Dietary Flavonoids on Dipeptidyl Peptidase-IV Activity and Expression: Insights into Structure-Activity Relationship.

Junjie Yi, Fengyi Gao, Yijia Jia, 2020, Journal of agricultural and food chemistry.

Phytochemical bioaccessibility and in vitro antidiabetic effects of Chinese sumac ( Rhus chinensis Mill.) fruits after a simulated digestion: insights into the mechanisms with molecular docking analysis

Junjie Yi, Xiaojing Liu, Yishan Fu, 2021, International Journal of Food Science & Technology.

Crateva unilocularis Buch. shoots attenuate D-galactose-induced brain injury and cognitive disorders of mice through the PI3K/Akt/Nrf2 pathway.

Yilin Sun, Junjie Yi, Xue Zhang, 2022, Food & function.

Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach.

T. Grauwet, M. Hendrickx, A. V. Van Loey, 2019, Food chemistry.

Interfering effects on the bioactivities of several key proteins of COVID-19/variants in diabetes by compounds from Lianqiao leaves: In silico and in vitro analyses

Fei Pan, Junjie Yi, Yishan Fu, 2022, International Journal of Biological Macromolecules.

Rhus chinensis Mill. fruits prevent necrotizing enterocolitis in rat pups via regulating the expressions of key proteins involved in multiple signaling pathways.

Junjie Yi, Ou Wang, Hongying Mi, 2022, Journal of ethnopharmacology.

Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread

Junjie Yi, Yijia Jia, Qian Ma, 2020, Foods.

Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.

Junjie Yi, Xiaosong Hu, Wanzhen Zhang, 2022, International journal of biological macromolecules.

Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of Lactobacillus plantarum

Junjie Yi, Jiang Zhu, Shiyao Zhang, 2023, Fermentation.

Chinese sumac (Rhus chinensis Mill.) fruits alleviate indomethacin-induced gastric ulcer in mice by improving oxidative stress, inflammation and apoptosis.

Yilin Sun, Linyan Zhou, Junjie Yi, 2021, Journal of ethnopharmacology.

The effect of in vitro simulated gastrointestinal digestion on phenolic bioaccessibility and bioactivities of Prinsepia utilis Royle fruits

Junjie Yi, Xiaojing Liu, Qian Ma, 2020 .

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis.

Junjie Yi, Shiyao Zhang, Zhixun Shang, 2022, Food research international.

The preventive effect and underlying mechanism of Rhus chinensis Mill. fruits on dextran sulphate sodium-induced ulcerative colitis in mice.

Junjie Yi, Ou Wang, Hongying Mi, 2021, Food & function.

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

Hong Li, Junjie Yi, Yuwei Sun, 2022, Frontiers in Microbiology.

Preventive effects of Chinese sumac fruits against acetaminophen-induced liver injury in mice via regulating oxidative stress, inflammation and apoptosis

Yilin Sun, Junjie Yi, Xiaojing Liu, 2021, Journal of Functional Foods.

A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin

Jian Li, Fei Pan, Junjie Yi, 2023, LWT.

Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates.

H. El‐Seedi, Ming Du, Xianbing Xu, 2023, Food research international.

LYC loaded ferritin nanoparticles for intracerebral delivery and the attenuation of neurodegeneration in D-gal-induced mice.

Guanghua Zhao, Xianbing Xu, Chao Wu, 2023, Biomaterials advances.

Fabrication of anthocyanin-rich W1/O/W2 emulsion gels based on pectin-GDL complexes: 3D printing performance.

J. Li, Chaofan Guo, Junjie Yi, 2023, Food research international.

Chinese Sumac Fruits (Rhus chinesis Mill.) Alleviate Type 2 Diabetes in C57BL/6 Mice through Repairing Islet Cell Functions, Regulating IRS-1/PI3K/AKT Pathways and Promoting the Entry of Nrf2 into the Nucleus

Junjie Yi, Shengbao Cai, Chuanqi Chu, 2023, Nutrients.

Secrets behind Protein Sequences: Unveiling the Potential Reasons for Varying Allergenicity Caused by Caseins from Cows, Goats, Camels, and Mares Based on Bioinformatics Analyses

Fei Pan, Junjie Yi, L. Zhou, 2023, International journal of molecular sciences.

The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ

Junjie Yi, Shenke Bie, Shengbao Cai, 2023, Food chemistry: X.