Search Results - "Jiang, Yueming"
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New insights on bioactivities and biosynthesis of flavonoid glycosides
Published in Trends in food science & technology (01-09-2018)“…Flavonoid glycosides are widespread in plants, acting as phytoalexin against biotic stress. They also have great health benefits to human body. Some of them…”
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Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair
Published in Journal of agricultural and food chemistry (18-07-2018)“…Melatonin acts as a crucial signaling and antioxidant molecule with multiple physiological functions in organisms. To explore effects of exogenous melatonin on…”
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3
Histone demethylase SlJMJ6 promotes fruit ripening by removing H3K27 methylation of ripening-related genes in tomato
Published in The New phytologist (01-08-2020)“…• Fruit ripening is governed by a complex regulatory network. Reversible histone methylation and demethylation regulate chromatin structure and gene…”
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4
Structure, bioactivity, and synthesis of methylated flavonoids
Published in Annals of the New York Academy of Sciences (01-06-2017)“…Methylated flavonoids are an important type of natural flavonoid derivative with potentially multiple health benefits; among other things, they have improved…”
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Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning
Published in Food chemistry (30-01-2021)“…•Hydrogen water (HW) treatment significantly delayed pericarp browning of litchi.•HW treatment maintained fruit quality of litchi during postharvest…”
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Respiratory activity and mitochondrial membrane associated with fruit senescence in postharvest peaches in response to UV-C treatment
Published in Food chemistry (15-10-2014)“…•UV-C treatment delayed senescence in postharvest peach fruit.•UV-C decreased respiratory activity by inhibiting SDH and CCO activities.•UV-C treated fruit…”
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7
Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols
Published in Food chemistry (15-03-2015)“…•Apple polyphenols (APP) delayed browning and loss of red colour in litchi pericarp.•Delayed browning by APP was associated with suppressed anthocyanins…”
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Influence of culture media, pH and temperature on growth and bacteriocin production of bacteriocinogenic lactic acid bacteria
Published in AMB Express (24-01-2018)“…There has been continued interest in bacteriocins research from an applied perspective as bacteriocins have potential to be used as natural preservative. Four…”
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Comparative transcriptomic and metabolic analysis reveals the effect of melatonin on delaying anthracnose incidence upon postharvest banana fruit peel
Published in BMC plant biology (01-07-2019)“…Banana anthracnose, caused by Colletotrichum musae, is one of the most severe postharvest diseases in banana. Melatonin is widely known for its role in…”
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Banana sRNAome and degradome identify microRNAs functioning in differential responses to temperature stress
Published in BMC genomics (10-01-2019)“…Temperature stress is a major environmental factor affecting not only plant growth and development, but also fruit postharvest life and quality. MicroRNAs…”
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Carotenoids and their isomers: color pigments in fruits and vegetables
Published in Molecules (18-02-2011)“…Fruits and vegetables are colorful pigment-containing food sources. Owing to their nutritional benefits and phytochemicals, they are considered as 'functional…”
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Cell wall proteome analysis of banana fruit softening using iTRAQ technology
Published in Journal of proteomics (30-10-2019)“…Softening is important for quality formation in some climacteric fruits. The molecular mechanism underlying fruit softening is, however, not well understood…”
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13
Comparative analysis of pigments in red and yellow banana fruit
Published in Food chemistry (15-01-2018)“…•Red banana fruit contained carotenoid, anthocyanin, and flavonol pigments.•Red banana peel color was determined by some rutinoside derivatives of…”
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14
Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
Published in Food chemistry (01-01-2011)“…The proteins of soy sauce lees (SSLP) were hydrolysed by Alcalase in the presence of ultrasound or traditional water bath to obtain hydrolysates S2–S6. The…”
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Sodium para-aminosalicylic acid inhibits manganese-induced NLRP3 inflammasome-dependent pyroptosis by inhibiting NF-κB pathway activation and oxidative stress
Published in Journal of neuroinflammation (17-11-2020)“…Abstract Background The activation of NOD-like receptor protein 3 (NLRP3) inflammasome-dependent pyroptosis has been shown to play a vital role in the…”
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Parameter identification of DC–DC converter based on dendrite net under fluctuating input voltages
Published in IET power electronics (01-09-2023)“…The traditional identification methods of direct current‐to‐direct current (DC–DC) converters usually consider the common situation where the training and…”
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Ononin delays the development of osteoarthritis by down-regulating MAPK and NF-κB pathways in rat models
Published in PloS one (2024)“…Osteoarthritis (OA) is featured as cartilage loss, joint pain and loss of labor, which the inflammatory reaction may play critical roles. Ononin is an…”
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A Fault Diagnosis Method of Modular Analog Circuit Based on SVDD and D–S Evidence Theory
Published in Sensors (Basel, Switzerland) (18-10-2021)“…In the actual fault diagnosis process of an analog circuit, there is often a problem due to the lack of fault samples, leading to the low-accuracy of…”
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Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp
Published in Food chemistry (01-01-2008)“…Ultrasonic technique was employed to extract polysaccharides from longan fruit pericarp (PLFP). The optimal conditions for ultrasonic extraction of PLFP were…”
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Phomopsis longanae Chi-induced pericarp browning and disease development of harvested longan fruit in association with energy status
Published in Postharvest biology and technology (01-07-2014)“…•Phomopsis longanae Chi was the main pathogenic fungus of harvested longan fruit.•P. longanae-induced pericarp browning of longan fruit in relation to energy…”
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