Fan J - Search Results

1

Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries.

Tang X, Zhang Y, Li F, Zhang N, Yin X, Zhang B, Zhang B, Ni W, Wang M, Fan J. Tang X, et al. Among authors: fan j. Food Chem. 2023 May 30;409:135268. doi: 10.1016/j.foodchem.2022.135268. Epub 2022 Dec 22. Food Chem. 2023. PMID: 36592603

2

Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegar.

Fan J, Zhang Y, Chang X, Zhang B, Jiang D, Saito M, Li Z. Fan J, et al. J Agric Food Chem. 2009 Sep 23;57(18):8683-7. doi: 10.1021/jf901680y. J Agric Food Chem. 2009. PMID: 19754177

3

Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.

Zhou D, Li L, Wu Y, Fan J, Ouyang J. Zhou D, et al. Among authors: fan j. Food Chem. 2015 Mar 15;171:19-25. doi: 10.1016/j.foodchem.2014.08.115. Epub 2014 Sep 4. Food Chem. 2015. PMID: 25308637

4

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

Wang F, Yu G, Zhang Y, Zhang B, Fan J. Wang F, et al. Among authors: fan j. J Agric Food Chem. 2015 Nov 4;63(43):9543-9. doi: 10.1021/acs.jafc.5b04016. Epub 2015 Oct 22. J Agric Food Chem. 2015. PMID: 26468909

5

In vitro inhibition of platelet aggregation by peptides derived from oat (Avena sativa L.), highland barley (Hordeum vulgare Linn. var. nudum Hook. f.), and buckwheat (Fagopyrum esculentum Moench) proteins.

Yu G, Wang F, Zhang B, Fan J. Yu G, et al. Among authors: fan j. Food Chem. 2016 Mar 1;194:577-86. doi: 10.1016/j.foodchem.2015.08.058. Epub 2015 Aug 19. Food Chem. 2016. PMID: 26471595

6

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J. Zhu W, et al. Among authors: fan j. Food Chem. 2016 Apr 15;197(Pt A):141-9. doi: 10.1016/j.foodchem.2015.10.106. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26616934

7

Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce.

Chen X, Ren L, Li M, Qian J, Fan J, Du B. Chen X, et al. Among authors: fan j. Food Chem. 2017 Jan 1;214:432-439. doi: 10.1016/j.foodchem.2016.07.101. Epub 2016 Jul 15. Food Chem. 2017. PMID: 27507495

8

Peptides derived from tryptic hydrolysate of Bacillus subtilis culture suppress fungal spoilage of table grapes.

Zhang B, Wang J, Ning S, Yuan Q, Chen X, Zhang Y, Fan J. Zhang B, et al. Among authors: fan j. Food Chem. 2018 Jan 15;239:520-528. doi: 10.1016/j.foodchem.2017.06.153. Epub 2017 Jun 30. Food Chem. 2018. PMID: 28873599

9

Endogenous calcium attenuates the immunomodulatory activity of a polysaccharide from Lycium barbarum L. leaves by altering the global molecular conformation.

Zhang B, Wang M, Wang C, Yu T, Wu Q, Li Y, Lv Z, Fan J, Wang L, Zhang B. Zhang B, et al. Among authors: fan j. Int J Biol Macromol. 2019 Feb 15;123:182-188. doi: 10.1016/j.ijbiomac.2018.11.067. Epub 2018 Nov 13. Int J Biol Macromol. 2019. PMID: 30445070

10

High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho).

Zhang B, Li Y, Zhang Y, Qiao H, He J, Yuan Q, Chen X, Fan J. Zhang B, et al. Among authors: fan j. Food Chem. 2019 Jul 15;286:541-549. doi: 10.1016/j.foodchem.2019.02.050. Epub 2019 Feb 19. Food Chem. 2019. PMID: 30827645

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