Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

Liyun Ye, Hengjian Wang, Susan E. Duncan, +2

Food Chemistry

MedicinePhytochemistryToxicologyAntioxidant ActivitiesPhytochemical +4

Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef

Shelly Hogan, Lei Zhang, Jianrong Li, +2

Food Chemistry

Microbial ProteasesBiochemistryFood AnalysisBiotechnologyAntioxidant Rich Peptides +10

Acetone-butanol-ethanol (ABE) fermentation of soluble and hydrolyzed sugars in apple pomace by Clostridium beijerinckii P260

Qing Jin, Nasib Qureshi, Hengjian Wang, +1

Fuel

Food ChemistryHydrolyzed SugarsBiosynthesisEngineeringFood Fermentation +8

Compositional variability of food wastes and its effects on acetone-butanol-ethanol fermentation

Nicholas Poe, Dajun Yu, Qing Jin, +5

Waste Management

EngineeringFood FermentationBiogasCompositional VariabilityEnvironmental Engineering +7

Volume estimation of strawberries, mushrooms, and tomatoes with a machine vision system

Aníbal Concha‐Meyer, Joseph D. Eifert, Hengjian Wang, +1

International Journal of Food Properties

Precision AgricultureEngineeringAgricultural EconomicsStereo ImagingVolume Estimation +18

Prerigor Carcass Muscle Stretching Effects on Tenderness of Grain‐fed Beef Under Commercial Conditions

J. Claus, Hengjian Wang, Norman G. Marriott

Journal of Food Science

Tc SamplesA Prerigor CutLivestock ProductionAgricultural EconomicsSurgery +18

High Acetone-Butanol-Ethanol Production from Food Waste by Recombinant <i>Clostridium saccharoperbutylacetonicum</i> in Batch and Continuous Immobilized-Cell Fermentation

Qing Jin, Zhaohui An, Ashok S. Damle, +5

ACS Sustainable Chemistry & Engineering

EngineeringBioenergyContinuous Immobilized-cell FermentationFood WasteBioelectrochemical Reactor +18

Flavor compounds in Vine Tea (<i>Ampelopsis grossedentata</i>) infusions

Renata Carneiro, Hengjian Wang, Susan E. Duncan, +1

Food Science & Nutrition

Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis

Yanhong He, David D. Kuhn, Sean F. O’Keefe, +4

Food and Bioproducts Processing

Wet FractionationBiomanufacturingEngineeringBiochemical EngineeringBiotechnology +8

Physical and chemical properties of edamame during bean development and application of spectroscopy-based machine learning methods to predict optimal harvest time

Dajun Yu, Nick Lord, Justin Polk, +7

Food Chemistry

Food ChemistryAgricultural EngineeringPrecision AgricultureEngineeringBean Development +10