Xinyi Wang

Haikou, 570228, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 10 publications

Effects of carriers and addition modes on the physical and chemical properties of green pepper (Piper nigrum L.) powders treated by freeze-far infrared drying during storage.

Effects of carriers and addition modes on the physical and chemical properties of green pepper (Piper nigrum L.) powders treated by freeze-far infrared drying during storage.

Journal: Food chemistry

Published: December 11, 2025

Comprehensive evaluation of lactic acid bacteria and yeast fermentation on the physical, nutritional and flavor quality of vacuum-freezing-hot-air-dried sweet potato powders.

Comprehensive evaluation of lactic acid bacteria and yeast fermentation on the physical, nutritional and flavor quality of vacuum-freezing-hot-air-dried sweet potato powders.

Journal: Food chemistry

Published: November 06, 2025

Catalytic Mechanism and Secondary-Structure-Type-Dependent Allosteric Regulation of β-Agarase Amaga.

Catalytic Mechanism and Secondary-Structure-Type-Dependent Allosteric Regulation of β-Agarase Amaga.

Journal: Journal of agricultural and food chemistry

Published: November 03, 2025

Effects and mechanisms of colour protectants combined with ultrasound treatment on colour enhancement in hot-air-dried green peppers (Piper nigrum L.).

Effects and mechanisms of colour protectants combined with ultrasound treatment on colour enhancement in hot-air-dried green peppers (Piper nigrum L.).

Journal: Food chemistry

Published: September 29, 2025

A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Piper nigrum L.).

A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Piper nigrum L.).

Journal: Food chemistry: X

Published: May 08, 2025

Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes.

Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes.

Journal: Food chemistry

Published: January 15, 2025

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative.

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative.

Journal: BMC microbiology

Published: November 13, 2024

Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process.

Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process.

Journal: Food chemistry

Published: July 03, 2024

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae.

Analysis of the Antioxidant Composition of Low Molecular Weight Metabolites from the Agarolytic Bacterium Alteromonas macleodii QZ9-9: Possibilities for High-Added Value Utilization of Macroalgae.

Journal: Antioxidants (Basel, Switzerland)

Published: September 10, 2022

Cross-habitat distribution pattern of Bacillus communities and their capacities of producing industrial hydrolytic enzymes in Paracel Islands: Habitat-dependent differential contributions of the environment.

Cross-habitat distribution pattern of Bacillus communities and their capacities of producing industrial hydrolytic enzymes in Paracel Islands: Habitat-dependent differential contributions of the environment.

Journal: Journal of environmental management

Published: July 20, 2022

Showing 1-10 of 10

Last Updated: 09/26/2026