Kejing An

Kejing An

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Kejing An

Kejing An

Publications by authors named "Kejing An"

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Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying.

Food Chem 2020 Jan 19;303:125386. Epub 2019 Aug 19.

Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.

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http://dx.doi.org/10.1016/j.foodchem.2019.125386DOI Listing
January 2020

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.

Food Chem 2019 Dec 29;301:125282. Epub 2019 Jul 29.

Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2019.125282DOI Listing
December 2019

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger ( Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles.

Food Sci Nutr 2019 Aug 28;7(8):2537-2545. Epub 2019 Jun 28.

Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou China.

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http://dx.doi.org/10.1002/fsn3.1103DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694637PMC
August 2019

Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation.

Molecules 2019 Jul 31;24(15). Epub 2019 Jul 31.

Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

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http://dx.doi.org/10.3390/molecules24152781DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696495PMC
July 2019

Anti-asthmatic activity of alkaloid compounds from Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi').

Food Funct 2019 Feb;10(2):903-911

Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, P. R. China.

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http://dx.doi.org/10.1039/c8fo01753kDOI Listing
February 2019

Effect of ethyl oleate pretreatment on blueberry ( L.): drying kinetics, antioxidant activity, and structure of wax layer.

J Food Sci Technol 2019 Feb 4;56(2):783-791. Epub 2019 Jan 4.

Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Dong Guanzhuang Yiheng RD, Tianhe District, Guangzhou, 510610 People's Republic of China.

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http://dx.doi.org/10.1007/s13197-018-3538-7DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400769PMC
February 2019

Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi') during storage.

Food Chem 2017 Sep 18;230:649-656. Epub 2017 Mar 18.

Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2017.03.098DOI Listing
September 2017

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.

Food Chem 2016 Apr 7;197 Pt B:1292-300. Epub 2015 Nov 7.

Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address:

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http://dx.doi.org/10.1016/j.foodchem.2015.11.033DOI Listing
April 2016

Preparation of fish gelatin and fish gelatin/poly(L-lactide) nanofibers by electrospinning.

Int J Biol Macromol 2010 Oct 22;47(3):380-8. Epub 2010 Jun 22.

School of Food Science & Technology, Jiangnan University, Li Hu Road, No. 1800, Binhu District, Wuxi, Jiangsu Province, China.

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http://dx.doi.org/10.1016/j.ijbiomac.2010.06.002DOI Listing
October 2010