Effects of Extraction Solvent Mixtures on Antioxidant Activity Evaluation and Their Extraction Capacity and Selectivity for Free Phenolic Compounds in Barley (<i>Hordeum</i><i>vulgare</i>L.)

Haifeng Zhao, Jianjun Dong, Jian Lu, +6

Journal of Agricultural and Food Chemistry

Phenolic profiles and antioxidant activities of commercial beers

Haifeng Zhao, Chen Wen-fen, Jian Lu, +1

Food Chemistry

Food ChemistryPhenolic ProfilesWine PerceptionPolyphenolicsOxidative Stress +1

Evolution of Phenolic Compounds and Antioxidant Activity during Malting

Jian Lu, Haifeng Zhao, Jian Chen, +6

Journal of Agricultural and Food Chemistry

Food ChemistryNutritionAgricultural ChemistryBarley VarietiesBotany +11

Characterization of a High Mobility Group 1/2 Homolog in Yeast

Jian Lu, Ryûji Kobayashi, Steven J. Brill

Journal of Biological Chemistry

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Zhao Jin, Guolin Cai, Wu Chun, +5

Food Research International

Food ChemistryModern Brewing ProcessBiosynthesisChinese Rice WineFood Fermentation +5

Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles

Tiantian Tian, Junyong Sun, Dianhui Wu, +2

Food Chemistry

Food ChemistryGreengage Wine QualitySensory ProfilesFood AnalysisSensory Science +4

Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines

Tiantian Tian, Hua Yang, Fan Yang, +4

LWT

Food ChemistryFood FermentationFermentation ConditionsFermented Greengage WinesFlavor Compounds +1

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

Tiantian Tian, Dianhui Wu, C. E. Ng, +4

Applied Microbiology and Biotechnology

BiosynthesisEngineeringGeneticsBiotechnologySynthetic Biology +9

Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions

Dianhui Wu, Jian Lu, Shaobin Zhong, +3

LWT

Food ChemistryMycotoxin Inhibitory ActivitiesPhysical StabilityChitosan CoatingsAntifungal Agent +3

Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine

Hua Yang, Tiantian Tian, Hong Gu, +5

Food Chemistry

BotanyTanninPlant PathologyRipeningPost-harvest Physiology +1