<b><i>In vitro</i></b>antioxidative activities of three marine oligosaccharides

Peng Wang, Xiaolu Jiang, Yanhua Jiang, +4

Natural Product Research

Chitinase Genes in Lake Sediments of Ardley Island, Antarctica

Xiang Xiao, Xuebin Yin, Jian Lin, +4

Applied and Environmental Microbiology

BiologyMicrobial DiversityChitinase GenesMicrobial SystematicsChitinase Gene Copies +10

Schiff-Base Chemistry-Coupled Catechol Oxidase-Like Nanozyme Reaction as a Universal Sensing Mode for Ultrasensitive Biosensing

Yuechun Li, Peng Wang, Lunjie Huang, +10

Analytical Chemistry

Substrate Sensing ModeSignal TransductionEngineeringBiochemistryBiosensing Systems +13

Development of a streptavidin-bridged enhanced sandwich ELISA based on self-paired nanobodies for monitoring multiplex Salmonella serogroups

Yarong Ren, Juan Wei, Ye Wang, +6

Analytica Chimica Acta

Pathogen DetectionMultiplex Salmonella SerogroupsBioanalysisSerologic TestingPathogen Characterization +5

HSP90 expression correlation with the freezing resistance of bull sperm

Peng Wang, Yanfeng Wang, Hong Wang, +6

Zygote

An ultrasensitive sandwich chemiluminescent enzyme immunoassay based on phage-mediated double-nanobody for detection of Salmonella Typhimurium in food

Cui Zhang, Zhaoli Liu, Mengfan Bai, +9

Sensors and Actuators B Chemical

Pathogen DetectionBacteriophageSalmonella TyphimuriumFood MicrobiologyMicrobiology +7

A single thiolated-phage displayed nanobody-based biosensor for label-free detection of foodborne pathogen

Peng Wang, Gege Yu, Juan Wei, +8

Journal of Hazardous Materials

Nanobody-based BiosensorPathogen DetectionSingle Thiolated-phageFoodborne PathogensBioanalysis +8

Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage

Huaiyu Zhang, Zhongmei Ma, Junjie Wang, +6

LWT

Food ChemistryFood Bioactive CompoundHealth SciencesBotanyMedicine +9

Soluble solid content and firmness index assessment and maturity discrimination of Malus micromalus Makino based on near-infrared hyperspectral imaging

Qiang Gao, Peng Wang, Tong Niu, +4

Food Chemistry

Imaging SpectroscopySpectroscopySoluble Solid ContentFirmness Index AssessmentNear-infrared Spectroscopy +2

Effects of controlled freezing-point storage at 0°C on quality of green bean as compared with cold and room-temperature storages

Li Guo, Ying Ma, Da‐Wen Sun, +1

Journal of Food Engineering

Green BeanRoom-temperature StoragesAgricultural EconomicsFood PreservationThermal Processing +6