150 results on '"Qin, Yuyue"'
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2. Preparation and Application of Shrimp Freshness Indicator Film Based on Black Apple Peel Anthocyanin
3. A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness
4. Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
5. Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread
6. Recent research and prospects of non-thermal physical technologies in green and high-efficient extraction of natural pigments: A review
7. Recycling enzymatic hydrolysis lignin residues saved cellulase in enzymatic hydrolysis of lignocellulose: An insight from cellulase adsorption mechanism
8. Effects of antimicrobial nanocomposite films packaging on the postharvest quality and spoilage bacterial communities of mushrooms (Chanterelles)
9. Quality and microbial community changes in three kinds of Boletus wild mushroom during cold storage
10. Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia
11. The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
12. A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken
13. Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film
14. Effect of Fenton oxidized lignin support on immobilized β-glucosidase activity
15. Characterization of chitosan/eugenol-loaded IRMOF-3 nanoparticles composite films with sustained antibacterial activity and their application in postharvest preservation of strawberries
16. Application of antimicrobial nanocomposite film packaging on the postharvest quality and specific spoilage organisms of mushrooms (Russula virescens)
17. Physical, chemical, sensorial properties and in vitro digestibility of wheat bread enriched with yunnan commercial and wild edible mushrooms
18. Effect of supramolecular structural changes during the crystalline transformation of cellulose on its enzymatic hydrolysis
19. Electrospun polylactic acid /poly (ε-caprolactone) fibrous encapsulated thymol/MIL-68(Al) as a food packaging material
20. Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit
21. Effect of high pressure treatment on properties and nano–Ag migration of PLA-based food packaging film
22. The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust.
23. Development of active packaging film made from poly (lactic acid) incorporated essential oil
24. Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO 2 Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness.
25. Study on the property of mesoporous silica nanoparticles loaded with nisin for poly (lactic acid)‐based packaging film.
26. Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates
27. Development of Smart Films of a Chitosan Base and Robusta Coffee Peel Extract for Monitoring the Fermentation Process of Pickles.
28. OSMAC strategy integrated with molecular networking discovery peniciacetals A−I, nine new meroterpenoids from the mangrove-derived fungus Penicillium sp. HLLG-122
29. ZnO-PLLA/PLLA Preparation and Application in Air Filtration by Electrospinning Technology.
30. Inductively coupled plasma orthogonal acceleration time-of-flight mass spectrometry (ICP-oa-TOF-MS) analysis of heavy metal content in Indocalamus tesselatus samples
31. Effect of Hexadecyl Lactate as Plasticizer on the Properties of Poly(l-lactide) Films for Food Packaging Applications
32. Ultra-High Hydrostatic Pressure Pretreatment on White Que Zui Tea: Chemical Constituents, Antioxidant, Cytoprotective, and Anti-Inflammatory Activities.
33. Characterization of antimicrobial poly(lactic acid)/poly(trimethylene carbonate) films with cinnamaldehyde
34. Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling.
35. A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness.
36. The performance changes and migration behavior of PLA/nano‐silver composite film by high‐pressure treatment in food simulation solution.
37. Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom.
38. Cytochalasins from endophytic Diaporthe sp. GDG-118.
39. An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness.
40. Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film.
41. Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging.
42. Migration kinetic of silver from polylactic acid nanocomposite film into acidic food simulant after different high‐pressure food processing.
43. Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels.
44. Two new phthalide derivatives from the endophytic fungus Penicillium vulpinum isolated from Sophora tonkinensis.
45. Effect of multiscale structure on the gas barrier properties of poly(lactic acid)/Ag nanocomposite films.
46. Eremophilane sesquiterpenes from the endophytic fungus Xylaria sp. GDG-102.
47. Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms.
48. Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese.
49. Quality evaluation of hot peppers stored in biodegradable poly(lactic acid)-based active packaging.
50. Biodegradable poly(lactic-acid)/poly (trimethylene-carbonate)/laponite composite film: development and application to the packaging of mushrooms (Agaricus bisporus).
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