Wang B - Search Results

1

Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato.

Jiang X, Zhang R, Yao Y, Yang Y, Wang B, Wang Z. Jiang X, et al. Among authors: wang z, wang b. Food Chem. 2023 Dec 15;429:136931. doi: 10.1016/j.foodchem.2023.136931. Epub 2023 Jul 18. Food Chem. 2023. PMID: 37517223

2

Origin, Succession, and Control of Biotoxin in Wine.

Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Xu X, et al. Among authors: wang b. Front Microbiol. 2021 Jul 22;12:703391. doi: 10.3389/fmicb.2021.703391. eCollection 2021. Front Microbiol. 2021. PMID: 34367103 Free PMC article. Review.

3

Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng.

Ma Y, Li T, Xu X, Ji Y, Jiang X, Shi X, Wang B. Ma Y, et al. Among authors: wang b. Front Microbiol. 2021 Aug 12;12:717387. doi: 10.3389/fmicb.2021.717387. eCollection 2021. Front Microbiol. 2021. PMID: 34475866 Free PMC article.

4

Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.

Jiang X, Zhang R, Yao Y, Tang C, Wang B, Wang Z. Jiang X, et al. Among authors: wang z, wang b. Foods. 2024 Oct 5;13(19):3168. doi: 10.3390/foods13193168. Foods. 2024. PMID: 39410203 Free PMC article.

5

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

Su C, Li T, Wang Y, Ge Z, Xiao J, Shi X, Wang B. Su C, et al. Among authors: wang y, wang b. J Food Sci. 2022 Jan;87(1):231-250. doi: 10.1111/1750-3841.16002. Epub 2021 Dec 26. J Food Sci. 2022. PMID: 34954821

6

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis.

Li C, Xu Y, Wu H, Zhao R, Wang X, Wang F, Fu Q, Tang T, Shi X, Wang B. Li C, et al. Among authors: wang x, wang f, wang b. Foods. 2023 Jun 29;12(13):2554. doi: 10.3390/foods12132554. Foods. 2023. PMID: 37444292 Free PMC article.

7

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China.

Zhao C, Sun J, Pu X, Shi X, Cheng W, Wang B. Zhao C, et al. Among authors: wang b. Foods. 2022 Aug 1;11(15):2297. doi: 10.3390/foods11152297. Foods. 2022. PMID: 35954064 Free PMC article.

8

Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor.

Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Xiao J, et al. Among authors: wang b. Front Microbiol. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208. eCollection 2020. Front Microbiol. 2020. PMID: 33391244 Free PMC article.

9

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.

Su C, Zheng X, Zhang D, Chen Y, Xiao J, He Y, He J, Wang B, Shi X. Su C, et al. Among authors: wang b. J Food Sci. 2020 Dec;85(12):4300-4311. doi: 10.1111/1750-3841.15523. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190235

10

Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).

Wang H, Miao Y, Xu X, Ye P, Wu H, Wang B, Shi X. Wang H, et al. Among authors: wang b. Foods. 2022 Oct 24;11(21):3332. doi: 10.3390/foods11213332. Foods. 2022. PMID: 36359945 Free PMC article.

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