Jiang L - Search Results

1

A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum.

Wang X, Li H, Liu Y, Ding S, Jiang L, Wang R. Wang X, et al. Among authors: jiang l. Int J Biol Macromol. 2024 Apr;263(Pt 2):130081. doi: 10.1016/j.ijbiomac.2024.130081. Epub 2024 Feb 29. Int J Biol Macromol. 2024. PMID: 38423907

2

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R. Ge S, et al. Among authors: jiang l. J Sci Food Agric. 2020 May;100(7):3087-3098. doi: 10.1002/jsfa.10341. Epub 2020 Mar 15. J Sci Food Agric. 2020. PMID: 32083310

3

A Rapid and Nondestructive Approach for the Classification of Different-Age Citri Reticulatae Pericarpium Using Portable Near Infrared Spectroscopy.

Li P, Zhang X, Li S, Du G, Jiang L, Liu X, Ding S, Shan Y. Li P, et al. Among authors: jiang l. Sensors (Basel). 2020 Mar 12;20(6):1586. doi: 10.3390/s20061586. Sensors (Basel). 2020. PMID: 32178312 Free PMC article.

4

A simple and nondestructive approach for the analysis of soluble solid content in citrus by using portable visible to near-infrared spectroscopy.

Li P, Li S, Du G, Jiang L, Liu X, Ding S, Shan Y. Li P, et al. Among authors: jiang l. Food Sci Nutr. 2020 Apr 14;8(5):2543-2552. doi: 10.1002/fsn3.1550. eCollection 2020 May. Food Sci Nutr. 2020. PMID: 32405410 Free PMC article.

5

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS.

Wang Y, Zhou H, Ding S, Ye M, Jiang L, Wang R. Wang Y, et al. Among authors: jiang l. J Food Sci. 2020 Sep;85(9):2803-2811. doi: 10.1111/1750-3841.15363. Epub 2020 Aug 13. J Food Sci. 2020. PMID: 32790194

6

A novel method for the nondestructive classification of different-age Citri Reticulatae Pericarpium based on data combination technique.

Li P, Zhang X, Zheng Y, Yang F, Jiang L, Liu X, Ding S, Shan Y. Li P, et al. Among authors: jiang l. Food Sci Nutr. 2020 Dec 8;9(2):943-951. doi: 10.1002/fsn3.2059. eCollection 2021 Feb. Food Sci Nutr. 2020. PMID: 33598177 Free PMC article.

7

Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation.

Chen M, Qin Y, Deng F, Zhou H, Wang R, Li P, Liu Y, Jiang L. Chen M, et al. Among authors: jiang l. Food Res Int. 2021 May;143:110234. doi: 10.1016/j.foodres.2021.110234. Epub 2021 Mar 1. Food Res Int. 2021. PMID: 33992347

8

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.

Chen Y, Li P, Liao L, Qin Y, Jiang L, Liu Y. Chen Y, et al. Among authors: jiang l. Food Chem. 2021 Nov 1;361:130055. doi: 10.1016/j.foodchem.2021.130055. Epub 2021 May 13. Food Chem. 2021. PMID: 34023693

9

Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage.

Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Xu H, et al. Among authors: jiang l. J Food Sci Technol. 2021 Oct;58(10):3712-3724. doi: 10.1007/s13197-020-04829-0. Epub 2020 Sep 29. J Food Sci Technol. 2021. PMID: 34471295 Free PMC article.

10

Non-destructive prediction of the hotness of fresh pepper with a single scan using portable near infrared spectroscopy and a variable selection strategy.

Chen MJ, Yin HL, Liu Y, Wang RR, Jiang LW, Li P. Chen MJ, et al. Anal Methods. 2022 Jan 6;14(2):114-124. doi: 10.1039/d1ay01634b. Anal Methods. 2022. PMID: 34913444

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