Wang H - Search Results

1

Manufacturing process differences give Keemun black teas their distinctive aromas.

Xu Y, Liu Y, Yang J, Wang H, Zhou H, Lei P. Xu Y, et al. Among authors: wang h. Food Chem X. 2023 Sep 9;19:100865. doi: 10.1016/j.fochx.2023.100865. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780253 Free PMC article.

2

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature.

Zhou H, Liu Y, Wu Q, Zhang X, Wang H, Lei P. Zhou H, et al. Among authors: wang h. Food Chem X. 2024 Apr 10;22:101371. doi: 10.1016/j.fochx.2024.101371. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38633742 Free PMC article.

3

DNP and ATP regulate the breakdown occurrence in the pulp of Phomopsis longanae Chi-infected longan fruit through modulating the metabolism of membrane lipid.

Lin Y, Lin H, Zeng L, Lin M, Chen Y, Fan Z, Wang H, Lin Y. Lin Y, et al. Among authors: wang h. Food Chem. 2023 May 30;409:135330. doi: 10.1016/j.foodchem.2022.135330. Epub 2022 Dec 28. Food Chem. 2023. PMID: 36599287

4

The effect of ε-poly-l-lysine treatment on molecular, physiological and biochemical indicators related to resistance in longan fruit infected by Phomopsis longanae Chi.

Sun J, Fan Z, Chen Y, Jiang Y, Lin M, Wang H, Lin Y, Chen Y, Lin H. Sun J, et al. Among authors: wang h. Food Chem. 2023 Aug 1;416:135784. doi: 10.1016/j.foodchem.2023.135784. Epub 2023 Mar 1. Food Chem. 2023. PMID: 36889017

5

Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China.

Zhu LX, Wang H, Han PJ, Lan YB. Zhu LX, et al. Among authors: wang h. Food Chem X. 2023 Jun 30;19:100778. doi: 10.1016/j.fochx.2023.100778. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780303 Free PMC article.

6

Comparative transcriptome and metabolome reveal the role of acidic electrolyzed oxidizing water in improving postharvest disease resistance of longan fruit.

Fan Z, Fang L, Liu Q, Lin H, Lin M, Lin Y, Wang H, Hung YC, Chen Y. Fan Z, et al. Among authors: wang h. Food Chem. 2024 Aug 15;449:139235. doi: 10.1016/j.foodchem.2024.139235. Epub 2024 Apr 2. Food Chem. 2024. PMID: 38583405

7

DNP and ATP modulate the pulp softening and breakdown in fresh longan by acting on the antioxidant system and the metabolisms of membrane lipids and cell wall polysaccharides.

Lin Y, Chen J, Lin Y, Lin M, Wang H, Fan Z, Lu W, Chen Y, Lin H. Lin Y, et al. Among authors: wang h. Food Chem. 2024 Dec 1;460(Pt 1):140531. doi: 10.1016/j.foodchem.2024.140531. Epub 2024 Jul 20. Food Chem. 2024. PMID: 39059331

8

Dicyclohexylcarbodiimide and disodium succinate induce the change of energy metabolism in relation to longan pulp breakdown.

Zheng Y, Lin H, Sang Y, Lin M, Lin Y, Wang H, Fan Z, Chen Y, Lin Y. Zheng Y, et al. Among authors: wang h. Food Chem X. 2024 Jul 2;23:101609. doi: 10.1016/j.fochx.2024.101609. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39100246 Free PMC article.

9

Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease.

Sun F, Wang H, Liu Q, Xia X, Chen Q, Kong B. Sun F, et al. Among authors: wang h. Food Chem. 2023 Mar 15;404(Pt B):134692. doi: 10.1016/j.foodchem.2022.134692. Epub 2022 Oct 19. Food Chem. 2023. PMID: 36283318

10

Comprehensive analyses of membrane lipids and phenolics metabolisms reveal the developments of chilling injury and browning in Chinese olives during cold storage.

Kuang X, Chen Y, Lin H, Lin H, Chen G, Lin Y, Chen Y, Wang H, Fan Z. Kuang X, et al. Among authors: wang h. Food Chem. 2023 Aug 1;416:135754. doi: 10.1016/j.foodchem.2023.135754. Epub 2023 Feb 23. Food Chem. 2023. PMID: 36871509

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