Jiang Y - Search Results

1

Changes in pericarp metabolite profiling of four litchi cultivars during browning.

Chen X, Wu Q, Chen Z, Li T, Zhang Z, Gao H, Yun Z, Jiang Y. Chen X, et al. Among authors: jiang y. Food Res Int. 2019 Jun;120:339-351. doi: 10.1016/j.foodres.2019.02.046. Epub 2019 Feb 26. Food Res Int. 2019. PMID: 31000248

2

Identification of polysaccharides from pericarp tissues of litchi (Litchi chinensis Sonn.) fruit in relation to their antioxidant activities.

Yang B, Wang J, Zhao M, Liu Y, Wang W, Jiang Y. Yang B, et al. Among authors: jiang y. Carbohydr Res. 2006 Apr 10;341(5):634-8. doi: 10.1016/j.carres.2006.01.004. Epub 2006 Jan 26. Carbohydr Res. 2006. PMID: 16442509

3

Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention.

Duan X, Wu G, Jiang Y. Duan X, et al. Among authors: jiang y. Molecules. 2007 Apr 11;12(4):759-71. doi: 10.3390/12040759. Molecules. 2007. PMID: 17851428 Free PMC article.

4

Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation.

Jiang G, Lin S, Wen L, Jiang Y, Zhao M, Chen F, Prasad KN, Duan X, Yang B. Jiang G, et al. Among authors: jiang y. Food Chem. 2013 Jan 15;136(2):563-8. doi: 10.1016/j.foodchem.2012.08.089. Epub 2012 Sep 12. Food Chem. 2013. PMID: 23122098

5

Improved growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased antioxidant activity by biotransforming litchi pericarp polysaccharide with Aspergillus awamori.

Lin S, Wen L, Yang B, Jiang G, Shi J, Chen F, Jiang Y. Lin S, et al. Among authors: jiang g, jiang y. Biomed Res Int. 2013;2013:413793. doi: 10.1155/2013/413793. Epub 2013 Jan 3. Biomed Res Int. 2013. PMID: 23484117 Free PMC article.

6

Energy status of ripening and postharvest senescent fruit of litchi (Litchi chinensis Sonn.).

Wang H, Qian Z, Ma S, Zhou Y, Patrick JW, Duan X, Jiang Y, Qu H. Wang H, et al. Among authors: jiang y. BMC Plant Biol. 2013 Apr 2;13:55. doi: 10.1186/1471-2229-13-55. BMC Plant Biol. 2013. PMID: 23547657 Free PMC article.

7

Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori.

Lin S, Zhu Q, Wen L, Yang B, Jiang G, Gao H, Chen F, Jiang Y. Lin S, et al. Among authors: jiang g, jiang y. Food Chem. 2014 Feb 15;145:220-7. doi: 10.1016/j.foodchem.2013.08.048. Epub 2013 Aug 22. Food Chem. 2014. PMID: 24128471

8

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

Zhang Z, Huber DJ, Qu H, Yun Z, Wang H, Huang Z, Huang H, Jiang Y. Zhang Z, et al. Among authors: jiang y. Food Chem. 2015 Mar 15;171:191-9. doi: 10.1016/j.foodchem.2014.09.001. Epub 2014 Sep 9. Food Chem. 2015. PMID: 25308659

9

MicroRNAs and targets in senescent litchi fruit during ambient storage and post-cold storage shelf life.

Yao F, Zhu H, Yi C, Qu H, Jiang Y. Yao F, et al. Among authors: jiang y. BMC Plant Biol. 2015 Jul 16;15:181. doi: 10.1186/s12870-015-0509-2. BMC Plant Biol. 2015. PMID: 26179282 Free PMC article.

10

Proteomic analysis of differentially expressed proteins involved in ethylene-induced chilling tolerance in harvested banana fruit.

Li T, Yun Z, Zhang D, Yang C, Zhu H, Jiang Y, Duan X. Li T, et al. Among authors: jiang y. Front Plant Sci. 2015 Oct 15;6:845. doi: 10.3389/fpls.2015.00845. eCollection 2015. Front Plant Sci. 2015. PMID: 26528309 Free PMC article.

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