1. An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein. (30th July 2021) Authors: Qiu, Yang; Bi, Jinfeng; Jin, Xin; Hu, Lina; Lyu, Jian; Wu, Xinye Journal: Food chemistry Issue: Volume 351(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties. Issue 1 (1st January 2020) Authors: Guo, Chongting; Bi, Jinfeng; Li, Xuan; Lyu, Jian; Zhou, Mo; Wu, Xinye Journal: International journal of food properties Issue: Volume 23:Issue 1(2020) Page Start: 1272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips. (31st July 2019) Authors: Peng, Jian; Bi, Jinfeng; Yi, Jianyong; Allaf, Karim; Besombes, Colette; Jin, Xin; Wu, Xinye; Lyu, Jian; Asghar Ali, Mian Noor Hussain Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 14(2019) Page Start: 6248 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. (1st January 2019) Authors: Song, Jianxin; Bi, Jinfeng; Chen, Qinqin; Wu, Xinye; Lyu, Ying; Meng, Xianjun Journal: Food chemistry Issue: Volume 270(2019) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process. (1st May 2021) Authors: Lyu, Ying; Bi, Jinfeng; Chen, Qinqin; Wu, Xinye; Qiao, Yening; Hou, Haonan; Zhang, Xing Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage. (August 2016) Authors: Guan, Yunjing; Zhou, Linyan; Bi, Jinfeng; Yi, Jianyong; Liu, Xuan; Chen, Qinqin; Wu, Xinye; Zhou, Mo Journal: Innovative food science & emerging technologies Issue: Volume 36(2016) Page Start: 320 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Change of the rheological properties of mango juice by high pressure homogenization. (1st September 2017) Authors: Zhou, Linyan; Guan, Yunjing; Bi, Jinfeng; Liu, Xuan; Yi, Jianyong; Chen, Qinqin; Wu, Xinye; Zhou, Mo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Changes in browning‐related components of apple slices during different stages of instant controlled pressure drop‐assisted hot air drying (AD‐DIC). (9th September 2016) Authors: Gao, Kun; Chen, Qinqin; Bi, Jinfeng; Liu, Xuan; Wu, Xinye; Wang, Xueyuan Journal: International journal of food science & technology Issue: Volume 51:Number 10(2016) Page Start: 2242 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose. (March 2018) Authors: Chen, Qinqin; Song, Jianxin; Bi, Jinfeng; Meng, Xianjun; Wu, Xinye Journal: Food research international Issue: Volume 105(2018) Page Start: 605 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration. (1st July 2022) Authors: Lyu, Ying; Bi, Jinfeng; Chen, Qinqin; Wu, Xinye; Gou, Min; Yang, Xinrui Journal: Food chemistry Issue: Volume 381(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗