Yang Tao

发表

Plant foods consumed at the Neolithic site of Qujialing (ca. 5800-4200 BP) in Jianghan Plain of the middle catchment of Yangtze River, China

Juzhong Zhang, De-Quan Zhang, Muslim Khan, 2022, Frontiers in Plant Science.

Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance

X. Liu, H. Kiani, S. Manickam, 2022, Food Hydrocolloids.

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Junliang Yang, Pengpeng Zhao, Sai-kun Pan, 2022, Foods.

Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation

Changnian Song, Ji Luo, Yong-bin Han, 2022, Frontiers in Nutrition.

Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols

Xiaoxuan Ma, H. Kiani, C. Law, 2023, Innovative Food Science & Emerging Technologies.

Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles.

S. Manickam, Weihua Liao, Yong-bin Han, 2022, Food chemistry.

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

Ying Zhou, Chong Zhang, Yang Tao, 2022, Molecules.

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Junliang Yang, Sai-kun Pan, Jinling Chen, 2022, Frontiers in Nutrition.

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Junliang Yang, Pengpeng Zhao, Yong-bin Han, 2022, Foods.

Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.

Yong-bin Han, Dandan Li, Xiaoyu Luo, 2022, Food chemistry.

Transcriptional Analyses of Mandarins Seriously Infected by ‘Candidatus Liberibacter asiaticus’

Xiaoling Deng, Meirong Xu, Ya Li, 2015, PloS one.

Enhancement of the carboxymethylation of corn starch via induced electric field.

Yong-bin Han, Dandan Li, Yaning Shi, 2023, Carbohydrate polymers.