Wang H - Search Results

1

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.

2

Modified method for rapid quantitation of S-alk(en)yl-L-cysteine sulfoxide in yellow onions (Allium cepa L.).

Wang H, Li J, Wang Z, Zhang X, Ni Y. Wang H, et al. Among authors: wang z. J Agric Food Chem. 2007 Jul 11;55(14):5429-35. doi: 10.1021/jf070298d. Epub 2007 Jun 19. J Agric Food Chem. 2007. PMID: 17579424

3

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

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

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.

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

Acidic electrolyzed-oxidizing water treatment mitigated the disease progression in Phomopsis longanae Chi-infected longans by modulating ROS and membrane lipid metabolism.

Li M, Lin H, Wang C, Chen Y, Lin M, Hung YC, Lin Y, Fan Z, Wang H, Chen Y. Li M, et al. Among authors: wang h, wang c. Food Chem. 2024 Aug 15;449:139175. doi: 10.1016/j.foodchem.2024.139175. Epub 2024 Mar 29. Food Chem. 2024. PMID: 38593723

8

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.

9

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

10

Regional and longitudinal dynamics of human milk protein components assessed by proteome analysis on a fast and robust micro-flow LC-MS/MS system.

Cao J, Cui X, Lu H, Wang H, Ma W, Yue Z, Zhen K, Wei Q, Li H, Jiang S, Ying W. Cao J, et al. Among authors: wang h. Food Chem. 2025 Feb 15;465(Pt 1):141981. doi: 10.1016/j.foodchem.2024.141981. Epub 2024 Nov 9. Food Chem. 2025. PMID: 39550967

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