Tang J - Search Results

1

Metabolome analysis shows that ultrasound enhances the lethality of chlorine dioxide against Salmonella Typhimurium by disrupting its material and energy metabolism.

Luo W, Wang J, Sun L, Li R, Wu D, Tang J, Zhang J, Geng F. Luo W, et al. Among authors: tang j. Food Res Int. 2022 Dec;162(Pt B):112135. doi: 10.1016/j.foodres.2022.112135. Epub 2022 Nov 17. Food Res Int. 2022. PMID: 36461359

2

The potential mechanism of low-power water bath ultrasound to enhance the effectiveness of low-concentration chlorine dioxide in inhibiting Salmonella Typhimurium.

Luo W, Tang J, Wang B, Wu D, Wang J, Cheng L, Geng F. Luo W, et al. Among authors: tang j. Food Chem X. 2023 Sep 25;20:100901. doi: 10.1016/j.fochx.2023.100901. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144795 Free PMC article.

3

Investigation into the potential mechanism of Bacillus amyloliquefaciens in the fermentation of broad bean paste by metabolomics and transcriptomics.

Lin H, Liao S, Zhou Z, Yan Z, Zhao J, Xiang Y, Xu M, Zhao J, Liu P, Ding W, Rao Y, Tang J. Lin H, et al. Among authors: tang j. Food Res Int. 2024 May;183:114202. doi: 10.1016/j.foodres.2024.114202. Epub 2024 Mar 9. Food Res Int. 2024. PMID: 38760133

4

Tetracycline residue alters profile of lactic acid bacterial communities and metabolites of ginger pickle during spontaneous fermentation.

Xiang WL, Zhao QH, Lu Y, Tang J, Cai T, Rao Y, Liu L, Zhang Q. Xiang WL, et al. Among authors: tang j. Food Res Int. 2022 May;155:111109. doi: 10.1016/j.foodres.2022.111109. Epub 2022 Mar 7. Food Res Int. 2022. PMID: 35400400 Free article.

5

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

Chen J, He J, Zhao Z, Li X, Tang J, Liu Q, Wang H. Chen J, et al. Among authors: tang j. Food Res Int. 2023 Oct;172:113126. doi: 10.1016/j.foodres.2023.113126. Epub 2023 Jun 12. Food Res Int. 2023. PMID: 37689891

6

Revealing the formation mechanisms of key flavors in fermented broad bean paste.

Xiang Y, Zhou B, Jiang C, Tang Z, Liu P, Ding W, Lin H, Tang J. Xiang Y, et al. Among authors: tang z, tang j. Food Res Int. 2024 Feb;177:113880. doi: 10.1016/j.foodres.2023.113880. Epub 2023 Dec 16. Food Res Int. 2024. PMID: 38225117

7

Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study.

Lin H, Zhao J, Xie Y, Tang J, Wang Q, Zhao J, Xu M, Liu P. Lin H, et al. Among authors: tang j. Food Chem. 2024 Aug 30;450:139297. doi: 10.1016/j.foodchem.2024.139297. Epub 2024 Apr 12. Food Chem. 2024. PMID: 38631199

8

One-pot synthesis smartphone-assisted test strip based on food-grade Fe-β-Cyclodextrin nanozymes for rapid colorimetric analysis of ascorbic acid in foods and supplements.

Li J, Zhang J, Yang X, Kong A, Wang N, Tang J, Yu X. Li J, et al. Among authors: tang j. Food Chem. 2025 Feb 28;466:142158. doi: 10.1016/j.foodchem.2024.142158. Epub 2024 Nov 22. Food Chem. 2025. PMID: 39615364

9

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste.

Liao S, Han J, Jiang C, Zhou B, Jiang Z, Tang J, Ding W, Che Z, Lin H. Liao S, et al. Among authors: tang j. Food Chem X. 2022 Dec 27;17:100556. doi: 10.1016/j.fochx.2022.100556. eCollection 2023 Mar 30. Food Chem X. 2022. PMID: 36845488 Free PMC article.

10

Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods.

Wu Z, Xu J, Ruan J, Chen J, Li X, Yu Y, Xie X, Tang J, Zhang D, Li H. Wu Z, et al. Among authors: tang j. Food Chem X. 2023 Jun 3;18:100734. doi: 10.1016/j.fochx.2023.100734. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37397215 Free PMC article.

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