Dan Wang

发表

Study of texture properties of ‘laba’ garlic in different color states and their change mechanisms

Rongrong Lu, Yue Ma, Xu Wang, 2021, International Journal of Food Science & Technology.

Nutritional quality and volatile flavor substances of “laba” garlic products produced by either soaking or fumigating with acetic acid

Rongrong Lu, Yue Ma, Xiaoyan Zhao, 2021, Journal of Food Processing and Preservation.

Development of volatile compounds fingerprints by headspace‐gas chromatography‐ion mobility spectrometry in concentrated tomato paste and distillate during evaporation processing

Rongrong Lu, Yue Ma, Xiaoyan Zhao, 2020 .

Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root.

Yue Ma, Xiaoyan Zhao, Dan Wang, 2019, Food chemistry.

Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Foods.

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Yue Ma, Xiaoyan Zhao, Dan Wang, 2020, RSC advances.

Elucidating Escherichia Coli O157:H7 Colonization and Internalization in Cucumbers Using an Inverted Fluorescence Microscope and Hyperspectral Microscopy

Yeting Sun, Yue Ma, Xiaoyan Zhao, 2019, Microorganisms.

Decision letter for "Study of texture properties of “laba” garlic in different color states and their change mechanisms"

Rongrong Lu, Yue Ma, Xu Wang, 2021, International Journal of Food Science & Technology.

Effects of storage temperature on bisdemethoxycurcumin formation in fresh-cut yam (Dioscorea opposita)

Zhao Wenting, Yue Ma, Xiaoyan Zhao, 2021 .

Protective Effects of Dietary Resveratrol against Chronic Low-Grade Inflammation Mediated through the Gut Microbiota in High-Fat Diet Mice

Fang Chen, Pan Wang, Wenting Zhao, 2022, Nutrients.

Investigation on the Microbial Diversity of Fresh-Cut Lettuce during Processing and Storage Using High Throughput Sequencing and Their Relationship with Quality

Zhihong Ma, Wenting Zhao, Yeting Sun, 2022, Foods.

Targeting microbiota-host interactions with resveratrol on cancer: Effects and potential mechanisms of action

Fang Chen, Runze Shang, Pan Wang, 2022, Critical reviews in food science and nutrition.

Regulation mechanism of sodium citrate on fresh-cut yam yellowing

Dan Wang, Shuang Guo, Shuang Zhao, 2022, Postharvest Biology and Technology.

Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.).

Yeting Sun, Yue Ma, Xiaoyan Zhao, 2021, Food microbiology.

Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism.

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Food research international.

Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment

Yue Ma, Xiaoyan Zhao, Dan Wang, 2021, International Food Research Journal.

Effect of Packaging Films on Quality of Fresh-Cut Broccoli

Yue Ma, Xiaoyan Zhao, Dan Wang, 2014 .

Thermal characterization of the anthocyanins from black soybean (Glycine max L.) exposed to thermogravimetry

Yue Ma, Xiaoyan Zhao, Dan Wang, 2014 .

Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis.

Yue Ma, Xiaoyan Zhao, Hao Liang, 2020, Food Chemistry.

The Disturbance of the Antioxidant System Results in Internal Blue Discoloration of Postharvest Cherry Radish (Raphanus sativus L. var. radculus pers) Roots

Wenting Zhao, Dan Wang, Shuang Zhao, 2023, Foods.

Effect of High Hydrostatic Pressure Processing on Qualities of Strawberry Juice

B. Zhang, Yue Ma, Xiaoyan Zhao, 2014 .

Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices.

Wenting Zhao, Yue Ma, Xiaoyan Zhao, 2022, Food chemistry.

Ethanol treatment suppresses the yellowing of fresh-cut yam by repressing the phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis

Yue Ma, Xiaoyan Zhao, Dan Wang, 2021 .

Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

Yue Ma, Xiaoyan Zhao, Dan Wang, 2021, Scientific Reports.

Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage.

Yue Ma, Xiaoyan Zhao, Hao Liang, 2021, Food chemistry.

Effect of dense phase carbon dioxide treatment on physicochemical and textural properties of pickled carrot

Yue Ma, Xiaoyan Zhao, Dan Wang, 2019, CyTA - Journal of Food.

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

Wenting Zhao, Dan Wang, Dan Wang, 2023, Foods.

Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS.

Yue Ma, Xiaoyan Zhao, Dan Wang, 2021, Food chemistry.

Comparative transcriptome and proteome profiles reveal the regulation mechanism of low temperature on garlic greening.

Rongrong Lu, Dan Wang, Xu Wang, 2022, Food research international.

Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging

Yeting Sun, Yue Ma, Xiaoyan Zhao, 2021, Scientific Reports.

Research advances on the contamination of vegetables by Enterohemorrhagic Escherichia coli: pathways, processes and interaction

Yeting Sun, Yue Ma, Xiaoyan Zhao, 2022, Critical reviews in food science and nutrition.

Calf thymus DNA-binding ability study of anthocyanins from purple sweet potatoes ( Ipomoea batatas L.).

Xirui Wang, Yue Ma, Xiaoyan Zhao, 2011, Journal of Agricultural and Food Chemistry.

Effect of Drying Temperature on Quality of Purple Sweet Potato Powder

Xiao Yan Zhao, Yue Ma, Dan Wang, 2014 .

Infection behavior of Listeria monocytogenes on iceberg lettuce (Lactuca sativa var. capitata).

Wenting Zhao, Yeting Sun, Dan Wang, 2023, Food research international.

Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage.

Yeting Sun, Yue Ma, Xiaoyan Zhao, 2021, Food chemistry.

A novel mushroom (Auricularia polytricha) glycoprotein protects against lead-induced hepatoxicity, promotes lead adsorption, inhibits organ accumulation of lead, upregulates detoxifying proteins, and enhances immunoregulation in rats

T. Ng, Hexiang Wang, J. Wong, 2023, Frontiers in Nutrition.

Recent advances of bacteriophage-derived strategies for biofilm control in the food industry

Hao Wang, Xiangna Zhao, Dan Wang, 2023, Food Bioscience.

Coffee peel extracts ameliorate non-alcoholic fatty liver disease via a fibroblast growth factor 21-adiponectin signaling pathway.

Dan Wang, Tingxiu Yang, Duo Li, 2022, Food & function.

Comparison between vacuum and modified-atmosphere packaging on dynamic analysis of flavor properties and microbial communities in fresh-cut potatoes (Solanum tuberosum L.)

Wenting Zhao, Qianqian Jiang, Dan Wang, 2023, Food Packaging and Shelf Life.

Characterization of a new yellow pigment from model reaction system related to garlic greening

Guanghua Zhao, Xihong Li, Yue Ma, 2010 .

DNA Binding Characteristics and Protective Effects of Yellow Pigment from Freshly Cut Yam (Dioscorea opposita)

Yue Ma, Xiaoyan Zhao, Dan Wang, 2020, Molecules.

Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins

Wenting Zhao, Dan Wang, Shuang Zhao, 2024, Food Frontiers.

New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles.

Wenting Zhao, Rongrong Lu, Dan Wang, 2023, Food chemistry.