Bi S - Search Results

1

Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics.

Pan X, Bi S, Xu Y, Lao F, Guo X, Xiao Z, Wu J. Pan X, et al. Among authors: bi s. Food Chem. 2024 Dec 14;469:142489. doi: 10.1016/j.foodchem.2024.142489. Online ahead of print. Food Chem. 2024. PMID: 39708652

2

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

Bi S, Sun S, Lao F, Liao X, Wu J. Bi S, et al. Food Chem. 2020 May 1;311:125913. doi: 10.1016/j.foodchem.2019.125913. Epub 2019 Nov 30. Food Chem. 2020. PMID: 31855770

3

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.

Xu X, Bi S, Lao F, Chen F, Liao X, Wu J. Xu X, et al. Among authors: bi s. Food Chem. 2021 Mar 30;341(Pt 1):128118. doi: 10.1016/j.foodchem.2020.128118. Epub 2020 Sep 17. Food Chem. 2021. PMID: 33022577

4

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Bi S, Lao F, Pan X, Shen Q, Liu Y, Wu J. Bi S, et al. Food Chem. 2022 Jun 30;380:132203. doi: 10.1016/j.foodchem.2022.132203. Epub 2022 Jan 21. Food Chem. 2022. PMID: 35101790

5

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds.

Bi S, Pan X, Zhang W, Ma Z, Lao F, Shen Q, Wu J. Bi S, et al. Food Chem. 2022 Sep 30;389:133044. doi: 10.1016/j.foodchem.2022.133044. Epub 2022 Apr 22. Food Chem. 2022. PMID: 35489259

6

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

Pan X, Bi S, Xu Y, Cai Y, Lao F, Wu J. Pan X, et al. Among authors: bi s. J Sci Food Agric. 2024 Apr;104(6):3532-3542. doi: 10.1002/jsfa.13238. Epub 2024 Feb 8. J Sci Food Agric. 2024. PMID: 38146066

7

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Zhang W, Lao F, Bi S, Pan X, Pang X, Hu X, Liao X, Wu J. Zhang W, et al. Among authors: bi s. Food Chem. 2021 Jan 30;336:127721. doi: 10.1016/j.foodchem.2020.127721. Epub 2020 Aug 1. Food Chem. 2021. PMID: 32763731

8

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.

Luo D, Pan X, Zhang W, Bi S, Wu J. Luo D, et al. Among authors: bi s. Food Chem. 2022 Mar 1;371:131166. doi: 10.1016/j.foodchem.2021.131166. Epub 2021 Sep 20. Food Chem. 2022. PMID: 34583178

9

Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.

Luo D, Pang X, Xu X, Bi S, Zhang W, Wu J. Luo D, et al. Among authors: bi s. J Agric Food Chem. 2018 Jun 6;66(22):5612-5620. doi: 10.1021/acs.jafc.8b01019. Epub 2018 May 22. J Agric Food Chem. 2018. PMID: 29746115

10

Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.

Luo D, Xu X, Bi S, Liu Y, Wu J. Luo D, et al. Among authors: bi s. J Agric Food Chem. 2019 Sep 18;67(37):10401-10411. doi: 10.1021/acs.jafc.9b03398. Epub 2019 Sep 6. J Agric Food Chem. 2019. PMID: 31441654

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