Wang LJ - Search Results

1

Differences and Correlations of Morphological Characteristics and Fatty Acid Profiles of Seeds of Toona sinensis.

Su S, Wang LJ, Ni JW, Geng YH, Xu XQ. Su S, et al. Among authors: wang lj. Chem Biodivers. 2020 Nov;17(11):e2000553. doi: 10.1002/cbdv.202000553. Epub 2020 Oct 27. Chem Biodivers. 2020. PMID: 32939973

2

Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity.

Wang LJ, Su S, Wu J, Du H, Li SS, Huo JW, Zhang Y, Wang LS. Wang LJ, et al. Among authors: wang ls. Food Chem. 2014 Oct 1;160:357-64. doi: 10.1016/j.foodchem.2014.03.081. Epub 2014 Mar 25. Food Chem. 2014. PMID: 24799249

3

Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC-MS.

Li SS, Yuan RY, Chen LG, Wang LS, Hao XH, Wang LJ, Zheng XC, Du H. Li SS, et al. Among authors: wang lj, wang ls. Food Chem. 2015 Apr 15;173:133-40. doi: 10.1016/j.foodchem.2014.10.017. Epub 2014 Oct 14. Food Chem. 2015. PMID: 25466004

4

Flavone synthases from Lonicera japonica and L. macranthoides reveal differential flavone accumulation.

Wu J, Wang XC, Liu Y, Du H, Shu QY, Su S, Wang LJ, Li SS, Wang LS. Wu J, et al. Among authors: wang xc, wang lj, wang ls. Sci Rep. 2016 Jan 12;6:19245. doi: 10.1038/srep19245. Sci Rep. 2016. PMID: 26754912 Free PMC article.

5

Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China.

Feng C, Su S, Wang L, Wu J, Tang Z, Xu Y, Shu Q, Wang L. Feng C, et al. Food Chem. 2016 Aug 1;204:150-158. doi: 10.1016/j.foodchem.2016.02.122. Epub 2016 Feb 18. Food Chem. 2016. PMID: 26988488

6

Glutathionyl-S-chlorogenic acid is present in fruit of Vaccinium species, potato tubers and apple juice.

McDougall GJ, Foito A, Dobson G, Austin C, Sungurtas J, Su S, Wang L, Feng C, Li S, Wang L, Wei W, Allwood JW, Stewart D. McDougall GJ, et al. Food Chem. 2020 Nov 15;330:127227. doi: 10.1016/j.foodchem.2020.127227. Epub 2020 Jun 4. Food Chem. 2020. PMID: 32521402

7

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis.

Xia T, Su S, Guo K, Wang L, Tang Z, Huo J, Song H. Xia T, et al. Food Chem. 2023 Dec 15;429:136821. doi: 10.1016/j.foodchem.2023.136821. Epub 2023 Jul 7. Food Chem. 2023. PMID: 37478599

8

Flavonol profiles of mature leaves allow discriminating Toona sinensis Roem from different north-south geographical origins across China with varied antioxidant activities.

Su S, Wang L, Geng Y, Wang J. Su S, et al. Heliyon. 2024 Feb 23;10(5):e27040. doi: 10.1016/j.heliyon.2024.e27040. eCollection 2024 Mar 15. Heliyon. 2024. PMID: 38439854 Free PMC article.

9

Exploring bitter characteristics of blue honeysuckle (Lonicera caerulea L.) berries by sensory-guided analysis: Key bitter compounds and varietal differences.

Xia T, Su S, Wang L, Tang Z, Huo J, Song H. Xia T, et al. Food Chem. 2024 Nov 1;457:140150. doi: 10.1016/j.foodchem.2024.140150. Epub 2024 Jun 18. Food Chem. 2024. PMID: 38905837

10

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.

Yang P, Song H, Wang L, Jing H. Yang P, et al. J Agric Food Chem. 2019 Jul 17;67(28):7926-7934. doi: 10.1021/acs.jafc.9b03269. Epub 2019 Jul 9. J Agric Food Chem. 2019. PMID: 31250635

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