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Jianmei Yu
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引用次数
引用次数
年份
Polyphenolics in grape seeds—biochemistry and functionality
J Shi, J Yu, JE Pohorly, Y Kakuda
Journal of medicinal food 6 (4), 291-299, 2003
11632003
Functional components of grape pomace: Their composition, biological properties and potential applications
J Yu, M Ahmedna
International Journal of Food Science & Technology 48 (2), 221-237, 2013
5292013
Peanut protein concentrate: Production and functional properties as affected by processing
J Yu, M Ahmedna, I Goktepe
Food chemistry 103 (1), 121-129, 2007
5282007
Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics
J Yu, M Ahmedna, I Goktepe
Food chemistry 90 (1-2), 199-206, 2005
4982005
Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution
J Shi, J Yu, J Pohorly, JC Young, M Bryan, Y Wu
J. Food Agric. Environ 1 (2), 42-47, 2003
3612003
Peanut skin procyanidins: Composition and antioxidant activities as affected by processing
J Yu, M Ahmedna, I Goktepe, J Dai
Journal of Food Composition and Analysis 19 (4), 364-371, 2006
2372006
Research progress in structure-activity relationship of bioactive peptides
Y Li, J Yu
Journal of medicinal food 18 (2), 147-156, 2015
1762015
Production and characterization of biochars from agricultural by-products for use in soil quality enhancement
D Rehrah, MR Reddy, JM Novak, RR Bansode, KA Schimmel, J Yu, ...
Journal of analytical and applied pyrolysis 108, 301-309, 2014
1732014
Health aspects of peanuts as an outcome of its chemical composition
R Bonku, J Yu
Food Science and Human Wellness 9 (1), 21-30, 2020
1462020
Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment
H Li, J Yu, M Ahmedna, I Goktepe
Food chemistry 141 (2), 762-768, 2013
1112013
Enzymatic treatment of peanut kernels to reduce allergen levels
J Yu, M Ahmedna, I Goktepe, H Cheng, S Maleki
Food chemistry 127 (3), 1014-1022, 2011
1022011
Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef
J Yu, M Ahmedna, I Goktepe
International journal of food science & technology 45 (7), 1337-1344, 2010
1022010
Extrusion parameters and consumer acceptability of a peanut‐based meat analogue
D Rehrah, M Ahmedna, I Goktepe, J Yu
International journal of food science & technology 44 (10), 2075-2084, 2009
982009
The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour
Y Li, J Yu, I Goktepe, M Ahmedna
Food Chemistry 196, 1338-1345, 2016
792016
Bioavailability of polyphenols from peanut skin extract associated with plasma lipid lowering function
RR Bansode, P Randolph, M Ahmedna, S Hurley, T Hanner, SAS Baxter, ...
Food chemistry 148, 24-29, 2014
552014
Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars
IN Smith, J Yu
Ec Nutr 2 (1), 291-301, 2015
462015
Effectiveness of different proteases in reducing allergen content and IgE-binding of raw peanuts
J Yu, N Mikiashvili
Food chemistry 307, 125565, 2020
332020
Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour
J Yu, N Mikiashvili, R Bonku, IN Smith
Food Chemistry 360, 129992, 2021
292021
Changes in immunoreactivity of allergen-reduced peanuts due to post-enzyme treatment roasting
N Mikiashvili, J Yu
Food chemistry 256, 188-194, 2018
252018
Allergenicity of roasted peanuts treated with a non-human digestive protease
J Yu, M Hernandez, H Li, I Goktepe, C Robinette, A Auerbach, D Peden, ...
Food Research International 69, 341-347, 2015
242015
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