多元化产品加工与装备技术团队

[1] Xi Y, Nisar T, Hou Y, Gou X, Sun L, Guo Y. Pomegranate peel pectin can be used as an effective emulsifier [J]. Food Hydrocolloids, 2018, 85(1): 30-38.

[2] Xi Y, Nisar T, Di L, Hou Y, Sun L, Guo Y. Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator [J]. Food Hydrocolloids, 2018, 79(1): 560-571.

[3] You T, Gou X, Niu P, Sun L, Guo Y. Multivariate Data Analysis of the Physicochemical and Phenolic Properties of Not from Concentrate Apple Juices to Explore the Alternative Cultivars in Juice Production [J]. Food Analytical Methods, 2018, 11(6): 1-13.

[4] Wang Z, Yan Y, Nisar T, Zou L, Yang X, Niu P, Sun L, Guo Y. Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China [J]. Food Chemistry, 2018, 246(1): 233-241.

[5] Wang Z , Yan Y, Nisar T, Sun L, Su P, Chen D , Guo Y. Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia (Oreochromis niloticus) fillets [J]. Nitric Oxide, 2017, 76(1): 122-128.

[6] Nisar T, Wang Z , Yang X, Tian Y, Iqbal M, Guo Y. Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties [J]. International Journal of Biological Macromolecules, 2017, 106(1): 670-680.

[7] You T, Sun L, Tanzeela N, Di L, Gou X, Guo Y. Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies [J]. CyTA - Journal of Food, 2018, 16(1): 190-198.

[8] You T, Sun L, Yang Y, Gou X, Niu P, Guo Y. Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production [J]. CyTA - Journal of Food, 2018, 16(1): 755-764.

[9] Zhao G, Yang X, Nisar T, Tian Y, Sun L, Zhang X, Guo Y. Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2 [J]. Food bioscience, 2018, 21(1): 45-52.

[10] Sun L, Liu D, Sun J, Yang X, Fu M, Guo Y. Simultaneous separation and purification of chlorogenic acid, epicatechin, hyperoside and phlorizin from thinned young Qinguan apples by successive use of polyethylene and polyamide resins [J]. Food Chemistry, 2017, 230(1): 362-371.

[11] Sun L, Meng Y, Sun J, Guo Y. Characterization, antioxidant activities and hepatoprotective effects of polysaccharides from pre-pressing separation Fuji apple peel [J]. Cyta Journal of Food, 2017, 15(2): 307-319.

[12] Sun J, Sun L, Meng Y, Yang X, Guo Y. Antioxidant activities of young apple polyphenols and its preservative effects on lipids and proteins in grass carp (Ctenopharyngodon idellus) fillets [J]. Cyta Journal of Food, 2017, 15(2): 291-300.

[13] Sun L, Sun J, Thavaraj P, Yang X, Guo Y. Effects of thinned young apple polyphenols on the quality of grass carp ( Ctenopharyngodon idellus ) surimi during cold storage [J]. Food Chemistry, 2017, 224(1): 372-381.

[14] Zhang J, Chen W, Shuai L, Xue Z, Zheng W, Guo Y. Antibacterial activity and preservative properties of thinned young apples extracts for fish flesh [J]. Journal of Food Processing & Preservation, 2018, 42(2): 1-8.

[15] Sun L, Sun J, Chen L, Niu P, Yang X, Guo Y. Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material [J]. Carbohydr Polym, 2017, 163(1): 81-91.

[16] Chen L, Yang X, Liu R, Liu L, Zhao D, Liu J, Guo Y, Long J. Thinned young apple polysaccharide improves hepatic metabolic disorder in high-fat diet-induced obese mice by activating mitochondrial respiratory functions [J]. Journal of Functional Foods, 2017, 33(1): 396-407.

[17] Wang B, Huang Q, Venkitasamy C, Chai H, Hui G, Ni C, Wei C, Lv X, Pan Z. Changes in phenolic compounds and their antioxidant capacities in jujube ( Ziziphus jujuba Miller) during three edible maturity stages [J]. LWT - Food Science and Technology, 2015, 66(1): 56-62.

[18] Wang B, Venkitasamy C, Zhang F, Zhao L, Khir R, Pan Z. Feasibility of jujube peeling using novel infrared radiation heating technology [J]. LWT - Food Science and Technology, 2016, 69(1): 458-467.

[19] Zhang Q, Shen Y, Fan X, Martín J F G. Preliminary study of the effect of ultrasound on physicochemical properties of red wine [J]. CyTA - Journal of Food, 2016, 14(1): 55-64.

[20] Dou J, Meng Y, Liu L, Li J, Ren D, Guo Y. Purification, characterization and antioxidant activities of polysaccharides from thinned-young apple [J]. International Journal of Biological Macromolecules, 2015, 72(1): 31-40.

[21] Chen L, Guo Y, Zhang X, Ruifang M I. Effects of 5-Aminolevulinic Acid on the Content of Total Flavonoids and Expression of CHS and CHI Genes in Young Apples [J]. Agricultural Biotechnology, 2015, 4(3): 39-42.

[22] Zheng Y, Yan L, Zhang Y, Zhang R, Zhang Y, Zhao S. Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm ( Elaeis guineensis Jacq.) kernel expeller protein [J]. Journal of Food Science & Technology, 2015, 52(11): 6940-6952.

[23] Zheng Y, Yan L, Zhang Y, Zhang R, Zhang Q A, Zhang Y, Zhao S. Fractionation, physicochemical properties, nutritional value, antioxidant activity and ACE inhibition of palm kernel expeller protein [J]. Rsc Advances, 2015, 5(17): 12613-12623.

[24] Chen L, Guo Y, Bai G, Sun J, Li Y. Effect of 5-aminolevulinic acid and genistein on accumulation of polyphenol and anthocyanin in 'Qinyang' apples [J]. Journal of Animal & Plant Sciences, 2015, 25(3): 68-79.

[25] Zhang Q , Shen H, Fan X , Shen Y, Wang X, Song Y. Changes of gallic acid mediated by ultrasound in a model extraction solution [J]. Ultrasonics - Sonochemistry, 2015, 22(1): 149-154.

[26] Sun L, Guo Y, Fu C, Li J, Li Z. Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples [J]. Food Chemistry, 2013, 136(2): 1022-1029.

[27] Yang X, Yang S, Guo Y, Jiao Y, Zhao Y. Compositional characterisation of soluble apple polysaccharides, and their antioxidant and hepatoprotective effects on acute CCl4-caused liver damage in mice [J]. Food Chemistry, 2013, 138(2-3): 1256-1264.

[28] Li T, Qu X, Zhang Q, Wang Z. Ultrasound-assisted extraction and profile characteristics of seed oil from Isatis indigotica Fort [J]. Industrial Crops & Products, 2012, 35(1): 98-104.

[29] Zhang Y, Zhang R. Effects of ABA Content on the Development of Abscission Zone and Berry Falling After Harvesting of Grapes [J]. Agricultural Sciences in China, 2009, 8(1): 59-67.

[30] Zhang Q, Zhang Z, Yue X, Fan X, Li T, Chen S. Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder [J]. Food Chemistry, 2009, 116(2): 513-518.

[31] Zhang Y, Zhang R. Study on the Mechanism of Browning of Pomegranate (. Ganesh) Peel in Different Storage Conditions [J]. Agricultural Sciences in China, 2008, 7(1): 65-73.

[32] 梁迪, 杨曦, 郭玉蓉. 不同浓度苹果多酚对壳聚糖复合膜液理化性质的影响 [J]. 中国农业科学, 2018, 51(14): 2799-2813.

[33] 梁迪, 杨曦, 侯燕杰, 郭玉蓉. 苹果果胶-多酚复合膜液制备, 流变特性及抗氧化性研究 [J]. 食品与发酵工业, 2018, 44(8): 99-106.

[34] 侯燕杰, 刘冬, 杨曦, 郭玉蓉. 红肉苹果片穿流式热风薄层干燥特性及数学模型 [J]. 食品与发酵工业, 2018, 44(8): 141-148.

[35] 侯燕杰, 郭玉蓉, 牛鹏飞. 仙人掌果果汁的流变学特性 [J]. 食品与发酵工业, 2018, 44(12): 96-100.

[36] 牛鹏飞, 申远, 李帅, 郭玉蓉. 苹果中福美胂残留的RP-HPLC检测 [J]. 江苏农业学报, 2018, 34(3): 231-235.

[37] 牛鹏飞, 张玲玲, 郭玉蓉. 苹果多酚对食品模拟体系中CML与CEL生成抑制影响 [J]. 陕西农业科学, 2018, 64(9): 44-50.

[38] 苏帆, 薛佳, 杨曦, 邓红, 孟永宏, 郭玉蓉. 酚酸对红肉苹果花色苷辅色效果及稳定性的影响 [J]. 中国农业科学, 2017, 50(4): 732-742.

[39] 苟小菊, 刘冬, 杨曦, 郭玉蓉. 热风干燥温度对新疆红肉苹果粉品质的影响 [J]. 食品科学, 2017, 10(30): 1-12.

[40] 贾丰, 郭玉蓉, 杨曦, 刘冬, 李洁. 发酵苹果渣多糖分离纯化、结构及其与加工特性的关系 [J]. 中国农业科学, 2017, 50(10): 1873-1884.

[41] 李涵, 杨天歌, 向珈慧, 邓红, 孟永宏, 郭玉蓉. 冷破碎工艺对猕猴桃果浆品质的影响 [J]. 食品工业科技, 2017, 38(4): 259-262.

[42] 窦姣, 郭玉蓉, 李洁, 陈玮琦, 张晓瑞. 苹果疏除幼果多糖TYAP-2的分离纯化及其特性研究 [J]. 西北农林科技大学学报(自然科学版), 2016, 44(2): 193-200.

[43] 李洁, 郭玉蓉, 贾丰, 张晓瑞. 苹果果皮和果肉多糖的组成及抗氧化活性比较 [J]. 食品与发酵工业, 2016, 42(7): 135-140.

[44] 方媛, 赵武奇, 张清安, 郭玉蓉. ‘红富士’苹果蠕变特性与果实品质的相关分析 [J]. 中国农业科学, 2016, 49(4): 717-726.

[45] 张润光, 田呈瑞, 张有林. 复合保鲜剂涂膜对石榴果实采后生理、贮藏品质及贮期病害的影响 [J]. 中国农业科学, 2016, 49(6): 1173-1186.

[46] 窦姣, 郭玉蓉, 李洁, 陈玮琦, 张晓瑞. 苹果疏除幼果与成熟果果胶品质的比较 [J]. 西北农林科技大学学报: 自然科学版, 2015, 43(8): 189-194.

[47] 陈磊, 郭玉蓉, 张晓瑞, 米瑞芳. ALA对苹果幼果黄酮含量及CHS和CHI基因表达的影响 [J]. 西北农林科技大学学报(自然科学版), 2014, 42(12): 161-165.

[48] 薛战锋, 郭玉蓉, 付成程, 霍天博, 严迈, 孙迪迪. 半纤维素酶法对苹果肉渣膳食纤维的提取 [J]. 天然产物研究与开发, 2013, 25(11): 1474-1479.

[49] 李涵, 时静, 张志宇, 邓红, 孟永宏, 郭玉蓉, 薛佳. 冷破碎澳洲青苹果浆的原料特性 [J]. 食品与发酵工业, 2017, 43(1): 66-72.

[50] 贾丰, 刘冬, 郭玉蓉, 李洁, 孙娇娇, 苏帆. 发酵对苹果渣多糖流变性的影响 [J]. 食品科学, 2017,38(14): 106-111.

[51] 李帅, 郭玉蓉, 吴昊, 郑文龙, 张娟, 张晓瑞. 苹果渣、复原羊乳无蔗糖发酵工艺研究 [J]. 食品工业科技, 2014, 36(06): 189-196.

[52] 张娟, 郭玉蓉, 陈玮琦, 李帅, 郑文龙, 张晓瑞. 苹果枝条多酚对草鱼保鲜效果的研究 [J]. 食品工业科技, 2014,35(03): 59-66.

[53] 孙娇娇, 郭玉蓉. 苹果营养化全果利用技术创新及产品开发 [J]. 农业工程技术, 2014, 04: 23-26.

[54] 李帅, 郭玉蓉, 郑文龙, 张娟, 张晓瑞, 蒋莲. 玉米粉对苹果鲜渣发酵的影响及发酵分析 [J]. 食品工业科技, 2014, 35(08): 157-160.

[55] 魏决, 万萍, 覃芳, 郭玉蓉. 苹果膳食纤维灌肠的研制及物性测定 [J]. 食品科技, 2014, 03: 85-87, 91.

[56] 马玉娟, 赵建军, 孟永宏, 邓红, 郭玉蓉. 基于MATLAB软件的苹果内部品质系统化无损检测 [J]. 食品工业科技,  2014,35(13): 61-66.

[57] 邓红, 王珂, 赵茜茜, 李娜, 孟永宏, 郭玉蓉. 苹果浓缩汁中多酚物质的高效液相指纹图谱研究 [J]. 中国农学通报, 2014,30(34): 199-207.

[58] 邓红, 尤毅娜, 李宁, 王珂, 孟永宏, 郭玉蓉. 猕猴桃片的热风干燥特性 [J]. 食品与发酵工业, 2014,40(11): 165-170.

[59] 张宸, 严勃, 孟永宏, 郭玉蓉, 邓红, 魏丽娜. 解脂耶氏酵母lip2脂肪酶水解谷维素产生阿魏酸的研究 [J]. 食品工业科技, 2014,35(22): 189-192.

[60] 冉仁森, 郭玉蓉, 刘永峰, 仇农学, 牛鹏飞. 浓缩苹果汁生产过程中cAMP分布规律研究 [J]. 食品科学, 2014,35(09):96-100.

[61] 赵换霞, 张海生, 李琴, 许珊. 红枣干制技术及其研究进展 [J]. 食品工业科技, 2014, 35(3): 379-382.

[62] 贺小化, 孟永宏, 王玉珠, 李娜, 郭玉蓉, 邓红. LSA-900C 型果汁脱色树脂中苹果多酚的回收及纯化 [J].食品与发酵工业, 2014,40(5): 142-146.

[63] 张清安, 范学辉, 原江锋. 超声波辅助熟化红葡萄酒技术研究进展 [J]. 食品与发酵工业, 2014, 40(1): 143-147.

[64] 薛战锋, 郭玉蓉, 付成程, 霍天博, 严 迈, 孙迪迪. 半纤维素酶法对苹果肉渣膳食纤维的提取 [J]. 天然产物研究与开发, 2013, 25: 1474-1479.

[65] 冉仁森, 刘永峰, 郭玉蓉, 牛鹏飞. 不同浸提方式下HPLC测定苹果渣中cAMP的研究 [J]. 食品工业科技, 2013, 24(33): 57-61.

[66] 夏秋敏, 王小宏, 孟永宏, 刘颖平, 贺小化, 郭玉蓉, 邓红. 高色值脱农残浓缩苹果汁的生产工艺 [J]. 食品与发酵工业, 2013, 39(8):157-160.

[67] 付成程, 郭玉蓉, 严 迈, 霍天博, 薛战锋, 孙迪迪, 贾莉. 木聚糖酶对苹果肉渣膳食纤维改性的研究 [J]. 食品工业科技, 2013, 7(34): 140-143, 152.

[68] 王小宏, 李 宁, 韩 瑞, 孟永宏, 邓 红, 郭玉蓉, 仇农学. 苹果皮制备苹果多酚联产果胶的工艺研究 [J].食品工业科技, 2013, 19(34): 201-206.