Wang B - Search Results

1

The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives.

Du W, Wang Y, Ma Q, Li Y, Wang B, Bai S, Fan B, Wang F. Du W, et al. Among authors: wang f, wang y, wang b. Curr Res Food Sci. 2024 Mar 12;8:100719. doi: 10.1016/j.crfs.2024.100719. eCollection 2024. Curr Res Food Sci. 2024. PMID: 38533489 Free PMC article.

2

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods.

Suo H, Xiao S, Wang B, Cai YX, Wang JH. Suo H, et al. Among authors: wang jh, wang b. Food Chem X. 2024 Jan 30;21:101164. doi: 10.1016/j.fochx.2024.101164. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38328698 Free PMC article.

3

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.

Xuan J, Xia Q, Li Y, Wang Z, Liu Y, Xia W, Barrow CJ, Liu S, Wang B. Xuan J, et al. Among authors: wang z, wang b. Food Chem. 2024 Aug 1;448:139135. doi: 10.1016/j.foodchem.2024.139135. Epub 2024 Mar 28. Food Chem. 2024. PMID: 38569405

4

Effects of Se-enriched yeast on the amelioration of atrazine-induced meat quality degradation.

Zhang C, Liu Y, Wang P, Wang B, Zhang S, Hua Z, Li Y, Wang X, Yang X. Zhang C, et al. Among authors: wang x, wang p, wang b. Food Chem. 2024 Oct 1;454:139737. doi: 10.1016/j.foodchem.2024.139737. Epub 2024 May 20. Food Chem. 2024. PMID: 38795622

5

Antifungal Compound from the Predatory Bacterium Lysobacter enzymogenes Inhibits a Plant Pathogenic Fungus by Targeting the AAA ATPase VpVeb1.

Hou R, Li K, Guo B, Zhao Y, Li C, Tang B, Sun W, Wang B, Chen W, Sheng C, Kan J, Zhao Y, Liu F. Hou R, et al. Among authors: wang b. J Agric Food Chem. 2023 Oct 18;71(41):15003-15016. doi: 10.1021/acs.jafc.3c06262. Epub 2023 Oct 9. J Agric Food Chem. 2023. PMID: 37812568

6

Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC-MS to simulate human muti-sensation: Based on multimodal deep learning.

Shen C, Cai G, Tian J, Wu X, Ding M, Wang B, Liu D. Shen C, et al. Among authors: wang b. Food Chem. 2024 May 15;440:138265. doi: 10.1016/j.foodchem.2023.138265. Epub 2023 Dec 24. Food Chem. 2024. PMID: 38154281

7

Dual-sgRNA CRISPRa System for Enhanced MK-7 Production and Salmonella Infection Mitigation in Bacillus subtilis natto Applied to Caco-2 Cells.

Liao C, Cui J, Gao M, Wang B, Ito K, Guo Y, Zhang B. Liao C, et al. Among authors: wang b. J Agric Food Chem. 2024 Feb 28;72(8):4301-4316. doi: 10.1021/acs.jafc.3c08866. Epub 2024 Feb 12. J Agric Food Chem. 2024. PMID: 38344988

8

Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein.

Luo JW, Xiao S, Suo H, Wang B, Cai YX, Wang JH. Luo JW, et al. Among authors: wang jh, wang b. Food Chem X. 2024 Feb 28;22:101254. doi: 10.1016/j.fochx.2024.101254. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38444559 Free PMC article.

9

Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor.

Dong M, Zhou Z, Wang B, Zhang Y, Huang X, Qin L. Dong M, et al. Among authors: wang b. Food Chem. 2025 Jan 15;463(Pt 4):141452. doi: 10.1016/j.foodchem.2024.141452. Epub 2024 Sep 27. Food Chem. 2025. PMID: 39395348

10

Three in one: A multifunctional oxidase-mimicking Ag/Mn₃O₄ nanozyme for colorimetric determination, precise identification, and broad-spectrum inactivation of foodborne pathogenic bacteria.

Xu X, Yang J, Hao G, Wang B, Ma T, Zhu S, Gao L, Yang ZQ. Xu X, et al. Among authors: wang b. Food Chem. 2025 Feb 1;464(Pt 1):141620. doi: 10.1016/j.foodchem.2024.141620. Epub 2024 Oct 11. Food Chem. 2025. PMID: 39423521

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