Dianhui Wu

发表

Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens

Xingguo Wang, S. Zhong, Bingcan Chen, 2018, Food Control.

The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae

Jian Lu, Dianhui Wu, Hua Yang, 2018, Journal of the Institute of Brewing.

Levan from Bacillus amyloliquefaciens JN4 acts as a prebiotic for enhancing the intestinal adhesion capacity of Lactobacillus reuteri JN101.

G. Cai, Jian Lu, Dianhui Wu, 2019, International journal of biological macromolecules.

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

Guangfa Xie, G. Cai, Jian Lu, 2020, Applied Microbiology and Biotechnology.

The overexpression of DUR1,2 and deletion of CAR1 in an industrial Saccharomyces cerevisiae strain and effects on nitrogen catabolite repression in Chinese rice wine production

Liang Zhang, Guangfa Xie, Jian Lu, 2016 .

Cultivar discrimination/segregation of representative Australian malting barley by quantitative real‐time PCR using seed hordein marker

G. Cai, Jian Lu, Dianhui Wu, 2016 .

Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions

S. Zhong, Bingcan Chen, Jiajia Rao, 2019, LWT.

Facile fabrication of protonated g-C3N4/oxygen-doped g-C3N4 homojunction with enhanced visible photocatalytic degradation performance of deoxynivalenol

Wenzhe Li, B. Chu, Jian Lu, 2021, Journal of Environmental Chemical Engineering.

Effect of hydroxypr1opylation on physical properties, antifungal and mycotoxin inhibitory activities of clove oil emulsions coated with chitosan

Dianhui Wu, Wenzhe Li, Jian Lu, 2022, Food Bioscience.

Prevention and treatment effects of edible berries for three deadly diseases: Cardiovascular disease, cancer and diabetes

Jian Lu, Dianhui Wu, Tiantian Tian, 2019, Critical reviews in food science and nutrition.

Influence of nonionic and ionic surfactants on the antifungal and mycotoxin inhibitory efficacy of cinnamon oil nanoemulsions.

S. Zhong, Bingcan Chen, Jiajia Rao, 2019, Food & function.

Inhibition of Fusarium graminearum growth and deoxynivalenol accumulation in barley malt by protonated g-C3N4/oxygen-doped g-C3N4 homojunction.

Jiyang Chu, Jian Lu, Dianhui Wu, 2022, Food research international.

Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting

G. Cai, Jian Lu, Dianhui Wu, 2021, Foods.

Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

G. Cai, Jian Lu, Dianhui Wu, 2022, European Food Research and Technology.

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine.

Junyong Sun, G. Cai, Jian Lu, 2020, Food chemistry.

Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine.

G. Cai, Jian Lu, Dianhui Wu, 2021, Journal of agricultural and food chemistry.

Structure and functional characterization of melanoidins from crystal malt

Cun-Zhi Li, G. Cai, Jian Lu, 2022, European Food Research and Technology.

Effects of 5 Antibrowning Agents on the Color Parameters of Dangshan Pear (Pyrus spp.) Wine During Storage

G. Cai, Jian Lu, Dianhui Wu, 2022, Journal of Food Processing and Preservation.

Microbial community dynamics of Dan'er barley grain during the industrial malting process.

G. Cai, Jian Lu, Dianhui Wu, 2018, Food microbiology.

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles.

Jianbo Xiao, Junyong Sun, Jian Lu, 2020, Food chemistry.

Cloning and expression of ferulic acid esterase gene and its effect on wort filterability

G. Cai, Jian Lu, Dianhui Wu, 2018, Biotechnology Letters.

POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability.

G. Cai, Jian Lu, Dianhui Wu, 2016, Food chemistry.

Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation

Junyong Sun, Guangfa Xie, G. Cai, 2018 .

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Junyong Sun, Peihong Wang, Guangfa Xie, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation

Guangfa Xie, Jian Lu, Dianhui Wu, 2020 .

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain.

Guangfa Xie, Jian Lu, Dianhui Wu, 2014, International journal of food microbiology.

Constitutive expression of the DUR1,2 gene in an industrial yeast strain to minimize ethyl carbamate production during Chinese rice wine fermentation.

Liang Zhang, Guangfa Xie, Jian Lu, 2016, FEMS microbiology letters.

Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination

Guangfa Xie, Jian Lu, Dianhui Wu, 2015 .

Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation

Che Jian, Guangfa Xie, Jian Lu, 2013 .

Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine

Peihong Wang, Jian Lu, Dianhui Wu, 2014 .

Highly sensitive detection of lead ions and cadmium ions based on ZIF-8-NH2 enhanced by carbon nanotubes and bismuth film

Jiyang Chu, Dianhui Wu, Tingting Xie, 2023, Journal of Environmental Chemical Engineering.

Isolation and identification of the bitter compound from Huangjiu.

Zhao Jin, Guangfa Xie, Jian Lu, 2021, Food chemistry.

A highly-sensitive sensor based on carbon nanohorns@reduced graphene oxide coated by gold platinum core-shell nanoparticles for electrochemical detection of carbendazim in fruit and vegetable juice.

Jiyang Chu, Peixuan Wang, Wenzhe Li, 2022, Food chemistry.

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine.

Chunsen Wu, Zhao Jin, Guangfa Xie, 2021, Food research international.

Co-occurrence of deoxynivalenol and its acetylated derivatives in Chinese beer samples

Ran Qiu, Dianhui Wu, Qianhui Gu, 2023, Journal of Food Composition and Analysis.

Evaluation of the antioxidant characteristics of craft beer with green tea.

Jian Lu, Dianhui Wu, Zhendong Lu, 2022, Journal of food science.

Development of a novel cooking wine with high-efficiency deodorizing capability via a rapid fermentation strategy

Zhao Jin, Guangfa Xie, Jian Lu, 2022, LWT.

Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae

G. Cai, Jian Lu, Dianhui Wu, 2022, Journal of food processing and preservation.

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

Junyong Sun, Jianming Liu, Jian Lu, 2020, Applied Microbiology and Biotechnology.

Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production.

G. Cai, Jian Lu, Dianhui Wu, 2020, Food chemistry.

Highly sensitive electrochemical detection of carbendazim residues in water by synergistic enhancement of nitrogen-doped carbon nanohorns and polyethyleneimine modified carbon nanotubes.

Jiyang Chu, Peixuan Wang, Rui Lin, 2022, Science of the Total Environment.

N-doped reduced graphene oxide supported Pd-doped lanthanum vanadate constructs an electrochemical sensing platform for simultaneous detection of carbendazim and methyl parathion in food

Jiyang Chu, Guangfa Xie, Tingting Xie, 2023, Journal of Food Composition and Analysis.

Multi-step screening of suitable Saccharomyces cerevisiae strain for lemon wine brewing

Guangfa Xie, Jian Lu, Dianhui Wu, 2023, Food Bioscience.

Uncovering mechanisms of greengage wine fermentation against acidic stress via genomic, transcriptomic, and metabolic analyses of Saccharomyces cerevisiae

Junyong Sun, Jian Lu, Dianhui Wu, 2020, Applied Microbiology and Biotechnology.

Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar.

Dianhui Wu, Hua Yang, Shaojie Yang, 2024, Journal of food science.

Coculturing of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae for improving the aroma quality and antioxidant characteristics of beer with Yuan'an yellow tea

G. Cai, Dianhui Wu, Lixia Yang, 2024, Food Bioscience.

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Junyong Sun, Peihong Wang, Guangfa Xie, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.