Location: Food Quality Laboratory
Publications
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Effect of H2 treatment under UV-B irradiation on the enrichment of germinated soybean isoflavones and mechanisms based on growth state, antioxidant system, and metabolomics
- (Peer Reviewed Journal)
Xu, W., Li, M., Li, W., Liu, H., Xu, X., Yang, T., Ma, M. 2024. Effect of H2 treatment under UV-B irradiation on the enrichment of germinated soybean isoflavones and mechanisms based on growth state, antioxidant system, and metabolomics. LWT - Food Science and Technology. 195. Article e115821. https://doi.org/10.1016/j.lwt.2024.115821.
Effects of harvest day after first true leaf emergence of broccoli and radish microgreen yield and quality
- (Peer Reviewed Journal)
Ortiz, I.N., Zhu, X., Shakoomahally, S., Wu, W., Kunle-Rabiu, O., Turner, E.R., Yang, T. 2024. Effects of harvest day after first true leaf emergence of broccoli and radish microgreens. Technology in Horticulture. 4. Article e003. https://doi.org/10.48130/tihort-0023-0031
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Preharvest UV-B treatment improves strawberry quality and shelf life
- (Peer Reviewed Journal)
Zhu, X., Trouth, F.J., Yang, T. 2023. Preharvest UV-B treatment improves strawberry quality and shelf-life. Horticulturae. 9(2):211. https://doi.org/10.3390/horticulturae9020211.
Isoflavone composition of germinated soybeans after freeze-thaw
- (Peer Reviewed Journal)
Ji, W., Yang, T., Song, Q., Ma, M. 2022. Isoflavone composition of germinated soybeans after freeze-thaw. Food Research International. 16. Article 100493. https://doi.org/10.1016/j.fochx.2022.100493.
Effect of cold plasma treatment on the physiological-biochemical properties and nutritional components in soybean sprouts
- (Peer Reviewed Journal)
Ji, W., Li, M., Yang, T., Li, H., Li, W., Wang, J., Ma, M. 2022. Effect of cold plasma treatment on the physiological-biochemical properties and nutritional components in soybean sprouts. Food Research International. 161(111766). https://doi.org/10.1016/j.foodres.2022.111766.
Delineating the dynamic transformation of gluten morphological
distribution, structure, and aggregation behavior in noodle dough
induced by mixing and resting
- (Peer Reviewed Journal)
Zhang, M., Ma, M., Yang, T., Li, M., Sun, Q. 2022. Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting. Food Chemistry. 386:132853. https://doi.org/10.1016/j.foodchem.2022.132853.
Nutrition by design: Boosting selenium content and fresh matter yields of salad greens with pre-harvest light intensity and selenium applications
- (Peer Reviewed Journal)
Zhu, X., Yang, T., Sanchez, C.A., Hamilton, J.M., Fonseca, J.M. 2022. Nutrition by design: Boosting selenium content and fresh matter yields of salad greens with pre-harvest light intensity and selenium applications. Frontiers in Nutrition. https://doi.org/10.3389/fnut.2021.787085.
Dynamic distribution and transition of gluten proteins during noodle processing
- (Peer Reviewed Journal)
Zhang, M., Ma, M., Yang, T., Li, M., Sun, Q. 2022. Dynamic distribution and transition of gluten proteins during noodle processing. Food Hydrocolloids. 123:107114. https://doi.org/10.1016/j.foodhyd.2021.107114.
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
- (Peer Reviewed Journal)
Han, C., Ma, M., Yang, T., Li, M., Sun, Q. 2021. Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali. Journal of Agricultural and Food Chemistry. 120:106971. https://doi.org/10.1016/j.foodhyd.2021.106971.
