Wu D - Search Results

1

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.

Wu D, Xia Q, Cheng H, Zhang Q, Wang Y, Ye X. Wu D, et al. Foods. 2022 Nov 1;11(21):3471. doi: 10.3390/foods11213471. Foods. 2022. PMID: 36360085 Free PMC article.

2

Characterization of chemical composition of bee pollen in China.

Yang K, Wu D, Ye X, Liu D, Chen J, Sun P. Yang K, et al. Among authors: wu d. J Agric Food Chem. 2013 Jan 23;61(3):708-18. doi: 10.1021/jf304056b. Epub 2013 Jan 9. J Agric Food Chem. 2013. PMID: 23265625

3

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage.

Zhang J, Liu Z, Hu Y, Fang Z, Chen J, Wu D, Ye X. Zhang J, et al. Among authors: wu d. J Food Sci Technol. 2011 Feb;48(1):69-75. doi: 10.1007/s13197-010-0130-1. Epub 2010 Nov 11. J Food Sci Technol. 2011. PMID: 23572718 Free PMC article.

4

Isolation and structural characterization of a novel antioxidant mannoglucan from a marine bubble snail, Bullacta exarata (Philippi).

Liu D, Liao N, Ye X, Hu Y, Wu D, Guo X, Zhong J, Wu J, Chen S. Liu D, et al. Among authors: wu d, wu j. Mar Drugs. 2013 Nov 11;11(11):4464-77. doi: 10.3390/md11114464. Mar Drugs. 2013. PMID: 24284423 Free PMC article.

5

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

Zhang J, Yao Y, Ye X, Fang Z, Chen J, Wu D, Liu D, Hu Y. Zhang J, et al. Among authors: wu d. J Food Sci Technol. 2013 Jun;50(3):542-8. doi: 10.1007/s13197-011-0376-2. Epub 2011 Apr 27. J Food Sci Technol. 2013. PMID: 24425950 Free PMC article.

6

Ultrasound effects on the degradation kinetics, structure, and antioxidant activity of sea cucumber fucoidan.

Guo X, Ye X, Sun Y, Wu D, Wu N, Hu Y, Chen S. Guo X, et al. Among authors: wu d, wu n. J Agric Food Chem. 2014 Feb 5;62(5):1088-95. doi: 10.1021/jf404717y. Epub 2014 Jan 24. J Agric Food Chem. 2014. PMID: 24437708

7

Optimization of extraction of prodelphinidins from bayberry (Myrica rubra Sieb. et Zucc.) leaves.

Yang H, Ye X, Sun Y, Wu D, Chen Y, Liu D. Yang H, et al. Among authors: wu d. J Food Sci Technol. 2014 Oct;51(10):2435-44. doi: 10.1007/s13197-012-0719-7. Epub 2012 Aug 23. J Food Sci Technol. 2014. PMID: 25328182 Free PMC article.

8

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics.

Cheng H, Chen J, Watkins PJ, Chen S, Wu D, Liu D, Ye X. Cheng H, et al. Among authors: wu d. Molecules. 2018 Jul 4;23(7):1627. doi: 10.3390/molecules23071627. Molecules. 2018. PMID: 29973507 Free PMC article.

9

What is new in lysozyme research and its application in food industry? A review.

Wu T, Jiang Q, Wu D, Hu Y, Chen S, Ding T, Ye X, Liu D, Chen J. Wu T, et al. Among authors: wu d. Food Chem. 2019 Feb 15;274:698-709. doi: 10.1016/j.foodchem.2018.09.017. Epub 2018 Sep 6. Food Chem. 2019. PMID: 30372997 Review.

10

Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages.

Wu D, Cheng H, Chen J, Ye X, Liu Y. Wu D, et al. J Food Sci Technol. 2019 Feb;56(2):654-662. doi: 10.1007/s13197-018-3520-4. Epub 2018 Dec 1. J Food Sci Technol. 2019. PMID: 30906023 Free PMC article.

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