Yingjian Lu
Yingjian Lu
Professor of Food Nutrition, Nanjing University of Finance and Economics; University of Maryland
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Antimicrobial and antioxidant activities of lignin from residue of corn stover to ethanol production
X Dong, M Dong, Y Lu, A Turley, T Jin, C Wu
Industrial Crops and Products 34 (3), 1629-1634, 2011
Study of the chemical composition and antimicrobial activities of ethanolic extracts from roots of Scutellaria baicalensis Georgi
Y Lu, R Joerger, C Wu
Journal of Agricultural and Food Chemistry 59 (20), 10934-10942, 2011
Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties
DL Luthria, Y Lu, KMM John
Journal of functional foods 18, 910-925, 2015
Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour
J Lv, L Yu, Y Lu, Y Niu, L Liu, J Costa, LL Yu
Food chemistry 135 (2), 325-331, 2012
Reduction of Salmonella enterica contamination on grape tomatoes by washing with thyme oil, thymol, and carvacrol as compared with chlorine treatment
Y Lu, C Wu
Journal of Food Protection 73 (12), 2270-2275, 2010
Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties
Y Lu, D Luthria, EP Fuerst, AM Kiszonas, L Yu, CF Morris
Journal of Agricultural and Food chemistry 62 (43), 10431-10436, 2014
Characterisation of organic and conventional sweet basil leaves using chromatographic and flow-injection mass spectrometric (FIMS) fingerprints combined with principal …
Y Lu, B Gao, P Chen, D Charles, LL Yu
Food Chemistry 154, 262-268, 2014
Hypoglycaemic effect of comatin, an antidiabetic substance separated from Coprinus comatus broth, on alloxan-induced-diabetic rats
Z Ding, Y Lu, Z Lu, F Lv, Y Wang, X Bie, F Wang, K Zhang
Food Chemistry 121 (1), 39-43, 2010
Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour
J Lv, Y Lu, Y Niu, M Whent, MF Ramadan, J Costa, LL Yu
Food chemistry 138 (1), 454-462, 2013
Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers
M Slavin, Y Lu, N Kaplan, LL Yu
Food chemistry 141 (2), 1166-1174, 2013
Effects of Salmonella bacteriophage, nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork
C Wang, J Yang, X Zhu, Y Lu, Y Xue, Z Lu
Food Control 73, 869-877, 2017
Characterization and identification of a novel marine Streptomyces sp. produced antibacterial substance
Y Lu, X Dong, S Liu, X Bie
Marine biotechnology 11 (6), 717-724, 2009
Surfactin effectively inhibits Staphylococcus aureus adhesion and biofilm formation on surfaces
J Liu, W Li, X Zhu, H Zhao, Y Lu, C Zhang, Z Lu
Applied microbiology and biotechnology 103 (11), 4565-4574, 2019
γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice
L Chen, H Zhao, C Zhang, Y Lu, X Zhu, Z Lu
Journal of functional foods 20, 267-275, 2016
Recent advances in dextran-based drug delivery systems: From fabrication strategies to applications
Q Hu, Y Lu, Y Luo
Carbohydrate polymers 264, 117999, 2021
Effect of preharvest CaCl2 spray and postharvest UV-B radiation on storage quality of broccoli microgreens, a richer source of glucosinolates
Y Lu, W Dong, J Alcazar, T Yang, Y Luo, Q Wang, P Chen
Journal of Food Composition and Analysis 67, 55-62, 2018
Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash
Y Lu, C Wu
International journal of food microbiology 152 (1-2), 31-34, 2012
Reduction of Salmonella enterica on grape tomatoes using microwave heating
Y Lu, A Turley, X Dong, C Wu
International Journal of Food Microbiology 145 (1), 349-352, 2011
Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis
B Gao, Y Lu, Y Sheng, P Chen, L Yu
Journal of agricultural and food chemistry 61 (12), 2957-2963, 2013
Improvement of alkaline lipase from Proteus vulgaris T6 by directed evolution
Y Fang, Y Lu, F Lv, X Bie, H Zhao, Y Wang, Z Lu
Enzyme and microbial technology 44 (2), 84-88, 2009
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