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Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China 期刊论文
FOOD CHEMISTRY, 2023, 卷号: 423, 页码: 136332
作者:  Wang,Yanbing;  Wang,Xiaoyuan;  Hu,Guilin;  Zhang,Zhirun;  Al-Romaima,Abdulbaset;  Bai,Xuehui;  Li,Jinhong;  Zhou,Lin;  Li,Zhongrong;  Qiu,Minghua
浏览  |  Adobe PDF(4449Kb)  |  收藏  |  浏览/下载：25/14  |  提交时间：2024/07/30
Fermented coffee fruits  Drying  Water-soluble compounds  Volatile compounds  Cupping  
Review on factors affecting coffee volatiles: from seed to cup 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022, 卷号: 102, 期号: 4, 页码: 1341-1352
作者:  Wang,Xiaoyuan;  Wang,Yanbing;  Hu,Guilin;  Hong,Defu;  Guo,Tieying;  Li,Jinhong;  Li,Zhongrong;  Qiu,Minghua
浏览  |  Adobe PDF(1947Kb)  |  收藏  |  浏览/下载：123/28  |  提交时间：2022/04/02
aroma modification  controlled fermentation  superheated steam (SHS)  cold brew  coffee omics  STARTER CULTURES  AROMA COMPOUNDS  ROASTED COFFEE  ARABICA COFFEE  FERMENTATION  QUALITY  FLAVOR  BEANS  EXTRACTION  STORAGE  
Chemical ingredients characterization basing on 1H NMR and SHS-GC/MS in twelve cultivars of Coffea arabica roasted beans 期刊论文
FOOD RESEARCH INTERNATIONAL, 2021, 卷号: 147, 页码: 110544
作者:  Wang,Yanbing;  Wang,Xiaoyuan;  Hu,Guilin;  Hong,Defu;  Bai,Xuehui;  Guo,Tieying;  Zhou,Hua;  Li,Jinhong;  Qiu,Minghua
浏览  |  Adobe PDF(3568Kb)  |  收藏  |  浏览/下载：121/34  |  提交时间：2022/04/02
Coffea arabica  Cultivar  GC  MS  Introgressed  Bourbon-Typica  H-1 NMR  CHLOROGENIC ACIDS  BEVERAGE QUALITY  AROMA COMPOUNDS  CLIMATE-CHANGE  GC  H-1-NMR  IMPACT  RUST  CUP  SPECTROSCOPY  
Morphological Changes and Component Characterization of Coffee Silverskin 期刊论文
MOLECULES, 2021, 卷号: 26, 期号: 16, 页码: 4914
作者:  Wang,Xia;  Hong,De-Fu;  Hu,Gui-Lin;  Li,Zhong-Rong;  Peng,Xing-Rong;  Shi,Qiang-Qiang;  Qiu,Ming-Hua
浏览  |  Adobe PDF(969Kb)  |  收藏  |  浏览/下载：109/29  |  提交时间：2022/04/02
NMR spectroscopy  coffee silverskin  qualitative analysis  quantitative analysis  NMR  PROFILES  IMPROVE  HONEY  
Lepithiohydimerins A-D: Four Pairs of Neuroprotective Thiohydantoin Dimers Bearing a Disulfide Bond from Maca (Lepidium meyenii Walp.) 期刊论文
CHINESE JOURNAL OF CHEMISTRY, 2021, 卷号: 39, 期号: 10, 页码: 2738-2744
作者:  Peng,Xing-Rong;  Zhang,Ran-Ran;  Liu,Jun-Hong;  Li,Zhong-Rong;  Zhou,Lin;  Qiu,Ming-Hua
浏览  |  Adobe PDF(1698Kb)  |  收藏  |  浏览/下载：152/62  |  提交时间：2022/04/02
Lepidium meyenii Walp  Thiohydantoin dimers  Natural products  Structure elucidation  Biological activity  STRUCTURAL ELUCIDATION  DERIVATIVES  ANTIOXIDANT  HYDANTOIN  
Lepipyrrolins A-B, two new dimeric pyrrole 2-carbaldehyde alkaloids from the tubers of Lepidium meyenii 期刊论文
BIOORGANIC CHEMISTRY, 2021, 卷号: 112, 页码: 104834
作者:  Liu,Jun-Hong;  Zhang,Ran-Ran;  Peng,Xing-Rong;  Ding,Zhong-Tao;  Qiu,Ming-Hua
浏览  |  Adobe PDF(1035Kb)  |  收藏  |  浏览/下载：201/34  |  提交时间：2022/04/02
Lepidium meyenii  Pyrrole 2-carbaldehyde alkaloids  Dimers  Cytotoxicity  THIOHYDANTOIN DERIVATIVES  STRUCTURAL ELUCIDATION  MACA  MACAMIDES  WALP.  PLANT  CROP  
1H qNMR-based quantitative analysis of total macamides in five maca (Lepidium meyenii Walp.) dried naturally 期刊论文
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 卷号: 100, 页码: 103917
作者:  Peng,Xing-Rong;  Huang,Yan-Jie;  Liu,Jun-Hong;  Zhang,Ran-Ran;  Li,Zhong-Rong;  Zhou,Lin;  Qiu,Ming-Hua
浏览  |  Adobe PDF(1839Kb)  |  收藏  |  浏览/下载：115/33  |  提交时间：2022/04/02
Lepidium meyenii Walp  Macamides  1H qNMR-based technique  Method validity  Quantitative analysis  Quality control  TESTICULAR FUNCTION  SEXUAL-BEHAVIOR  IN-VIVO  EXTRACT  POLYSACCHARIDE  CONSTITUENTS  ALKAMIDES  
Effects of 23-epi-26-deoxyactein on adipogenesis in 3T3-L1 preadipocytes and diet-induced obesity in C57BL/6 mice 期刊论文
PHYTOMEDICINE, 2020
作者:  Yuan, Jingjing;  Shi, Qiangqiang;  Chen, Juan;  Lu, Jing;  Wang, Lu;  Qiu, Minghua;  Liu, Jian
浏览  |  Adobe PDF(1807Kb)  |  收藏  |  浏览/下载：174/86  |  提交时间：2021/01/05
Pyrrolizidine alkaloids from the seeds ofScleropyrum wallichianum 期刊论文
JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH, 2020
作者:  Liu, Jun-Hong;  Yang, Han;  Zhang, Ling;  Peng, Xing-Rong;  Li, Zhen-Jie;  He, Mei-Ying;  Wan, Luo-Sheng;  Li, Zhong-Rong;  Zhou, Lin;  Liu, Zhi-Hua;  Qiu, Ming-Hua
浏览  |  Adobe PDF(1090Kb)  |  收藏  |  浏览/下载：524/72  |  提交时间：2021/01/05
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients 期刊论文
FOOD CHEMISTRY, 2020
作者:  Hu, Guilin;  Peng, Xingrong;  Gao, Ya;  Huang, Yanjie;  Li, Xian;  Su, Haiguo;  Qiu, Minghua
浏览  |  Adobe PDF(2990Kb)  |  收藏  |  浏览/下载：124/18  |  提交时间：2021/01/05